Sweet Tooth Experiments

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Orange Peppermint and Chocolate Slice

Posted on Posted in Slice .

Orange Peppermint and Chocolate Slice

Orange Peppermint and Chocolate Slice recipe

After making delicious but super easy and hardly challenging chocolate, orange and peppermint cookies I loved the flavour pairing so much I decided to take the flavour to a more layered and textural bake.

Therefore, as a follow up to see if I could replicate the same taste but in a more interesting bake format I decided to make a chocolate cake with orange filling and peppermint icing. Though the bake turned out well the peppermint was quite overpowering unlike the biscuits I had made previously therefore, that taste I was looking for was just not quite there.

Following this I felt if I made a slice that had one layer with all 3 flavours then championed the orange in the middle and topped it with the chocolate and peppermint that maybe the intenseness of the peppermint could work with and not overpower the orange.

Outcome success! It did take a few goes of peppermint and orange ratios to get it right but I think this recipe hits the flavour I was looking for on the head.

Ingredients:

Base:

  • 115g plain flour
  • 110g caster sugar
  • 75g butter, softened
  • 40g cocoa powder
  • ½ egg
  • 3 drops peppermint oil
  • 1/2 heaped tsn orange zest
  • 35g peppermint crisp bar, chopped

Filling:

  • 65g butter
  • 45g rice malt syrup
  • 80g caster sugar
  • 395g can condensed milk
  • 1 + 1/2 tsn orange zest

Top:

  • 80g dark choc
  • 10g butter
  • 4 drops peppermint oil

 

Method:

  1. Pre heat the oven to 180c degrees and line a 20 x 20cm slice tin with baking paper.
  2. Place the flour, sugar, butter, cocoa, egg, peppermint oil and zest base ingredients into a food processor and blitz until the mix clumps together like a dough.
  3. Fold in the peppermint crisp pieces with clean hands.
  4. Spread the mix into the slice tin and using the back of a spoon flatten out evenly.
  5. Place the tin in the oven and bake for 20 minutes or until firm to touch.
  6. Place all the filling ingredients into a saucepan on a low heat, stirring until the mix is well combined and the sugar has dissolved.
  7. Turn the heat to medium and cook, stirring for 15 minutes or until the mix thickens and browns (110c degrees soft ball stage on a candy thermometer).
  8. Pour the mix on top of the base and place in the fridge for 2 hours to firm and set.
  9. Melt the chocolate, peppermint oil and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
  10. Pour the mix over the caramel filling and spread evenly with the back of a spoon.
  11. Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

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Orange Peppermint and Chocolate Slice recipe

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Saffron Cardamom Orange and Almond Profiteroles

Posted on Posted in Pastries .

Saffron Cardamom Orange and Almond Profiteroles

Saffron cardamom orange and almond profiteroles

 

This recipe came about off the back of an Indian spiced rice pudding recipe I recently had. Obviously rice pudding and profiteroles are very very different bakes – almost polar opposites, however it was the flavour combo I was influenced by in which I incorporated into my usual profiteroles. Cardamom, orange, almond, saffron and honey are the feature flavours in this bake, in which work complimentary.

I also wanted to make my filling low in fat and super quick therefore instead of the traditional whipped cream, ice-cream or pastry cream filling I have created a skim milk honey-based custard.

Traditionally the pastries are dipped into melted chocolate, however in this instance I have make an icing for a bit of a twist and extra orange hit.

Ingredients:

Pastry:

  • ½ cup flour
  • ½ cup water
  • 40g butter
  • ¼ tsn salt
  • 2 egg

Custard:

  • 8 tbsp corn flour
  • 200ml milk
  • 4 tbsp honey
  • ½ tsn ground cardamom
  • 1 tsn almond essence
  • 2 tsn orange zest
  • 10 saffron threads

Icing:

  • 160g icing sugar
  • 2 tsn vanilla essence
  • ½ tsn orange essence

 

Method:

  1. Preheat the oven to 200c fan forced.
  2. Bring the water and butter to the boil in a saucepan on the stove to a medium heat. Once at a boil add the flour and salt stirring with a wooden spoon for 5 minutes or until the mix comes away from the side of the pan.
  3. Take off the heat, wait 5 minutes and beat the eggs in one at a time. The mix will now resemble dough.
  4. Line 2 baking trays with baking paper.
  5. Using a piping bag with a large tip pipe 10 puffs in the size of golf balls leaving, 5 cm apart on the 2 trays.
  6. Place the 2 trays in the oven and bake for 10 minutes.
  7. Decrease the oven temperature down to 180c fan forced and bake for a further 10 minutes until the pastry is golden and all puffed up.
  8. Turn off the oven. With a knife cut a slit I the top of each puff and leave them in the oven to dry out for 10 minutes. Following, place on a cooling rack to cool.
  9. To prepare the custard place all ingredients in saucepan on the stove. Whisk well.
  10. Heat on medium, whisking until the mix is super thick and glossy. Leave to cool. The custard should be thick enough to almost hold its shape.
  11. With another piping bag and a medium star tip fill the profiterole with the cooled custard.
  12. Pipe the custard into each puff.
  13. Whisk the icing ingredients until thick and glossy.
  14. Drizzle the icing over the top of the puffs and top with extra orange zest and chopped almonds if desired.
Saffron cardamom orange and almond profiteroles

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Fig Orange Chocolate and Almond Zuccotto

Posted on Posted in Italy .

Fig Orange Chocolate and Almond Zuccotto

Fig Orange Chocolate and Almond Zuccotto recipe

After recently eating Zuccotto, a traditional Tuscan dessert (though originated in Florence), I was intrigued how this Zuccotto was so different to others I had eaten previously…in which were also apparently  ‘traditional Zuccotto’.

This led me to investigate the dessert further, in which resulted in finding lot of different variations…though all featured some sort of cream, cake, nut, fruit and alcohol in a dome shaped tin (or pumpkin shape ala ‘little pumpkin’ in Italian).

Whether it be cream, ricotta or ice-cream, almonds, macadamia or hazelnuts, figs, cherry or raspberry, the recipes always had a fruit, nut and cream component.

After playing around with a few variations from other ‘traditional’ recipes I ended up with this recipe, in which is my favourite combo of flavours by far from a few combined recipes.

I’ve opted for fig, orange, chocolate, cream and almond.

Fig Orange Chocolate and Almond Zuccotto recipe

Recipe:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn vanilla essence

Filling:

  • 125ml orange liquor
  • 180g 70% dark chocolate
  • 600ml thickened cream
  • ¼ cup icing sugar
  • 120g almonds, toasted
  • 125g dried figs

Extra:

  • Cocoa powder

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
  3. Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile, line a 6-cup pudding tin with 2 pieces of overlapping plastic wrap, spraying with oil spray firstly to hold the wrap in place.
  10. Cut the sponge in half horizontally to have 2 sponge layers.
  11. Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
  12. Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
  13. Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
  14. Place the orange liquor in a bowl and using a pastry brush evenly brush the liquor onto the sponge cake in the tin as well as on the set aside circle piece of sponge.
  15. Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
  16. Chop the figs and almonds into small pieces and stir through the cream.
  17. Divide the cream mix into 2 bowls.
  18. Place 130g chocolate into a bowl over simmering water on the stove and stir until just melted, smooth and silky in texture. Set aside for 5 minutes to cool slightly.
  19. Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
  20. Spoon the chopped chocolate cream mix into the bottom and sides of the sponge in the tin, leaving the center empty in a well shape.
  21. Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
  22. Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
  23. Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
  24. Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
  25. Push a plate over the top of the tin to compact the cake slightly.
  26. Place the tin in the fridge for 4+ hours to set.
  27. To serve, invert the cake onto a plate and remove the plastic wrap.
  28. Dust with cocoa powder and slice into wedges.

 

NOTE: I used Cointreau for the liquor but you can use any orange liquor such as Curacao, Grand Marnier or Triple Sec.

Fig Orange Chocolate and Almond Zuccotto recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Thyme Orange and Poached Pear Cake

Posted on Posted in Cakes .

Thyme Orange and Poached Pear Cake

Thyme Orange and Poached Pear Cake recipe

Pear is such a difficult ingredient to profile in a recipe, not only due to the subtlety of the flavour but also the limited flavour combos that compliments the ingredient (instead of overpowering).

I wanted to make a recipe that would be unique in flavour whist bringing out the pears earthiness. To maximise the flavour, I poached the pears in syrup, used pears pieces in the filling and used the fruit grated in the batter for extra cake depth.

Orange, spices and thyme were used as the flavour combo with the pear and for an extra flavour and custard powder was used in the icing for a twist.

The result –  a very tasty, unique cake recipe.

Thyme Orange and Poached Pear Cake recipe

 

Ingredients:

Cake:

  • 170g butter
  • 140g caster sugar
  • 300g cake flour
  • 2 tsn dried thyme
  • 1 tbsn orange zest
  • 1 tsn vanilla essence
  • 2 tbsn orange juice
  • 300g pear, grated
  • 6 eggs
  • Pinch, cream of tartar
  • Pinch, salt
  • 40g caster sugar, extra

Syrup:

  • ½ tsn vanilla essence
  • 1 tsn mixed spices
  • 1 cup brown sugar
  • 2 pears, peeled

Icing:

  • 215g butter
  • 100g icing sugar
  • 90g custard powder

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 30cm cake tin with baking paper.
  2. Using electric beaters whisk the sugar and butter for 2 minutes or until light and creamy.
  3. Add the egg yolks to the butter mix, beat.
  4. Add the flour, thyme, zest, essence, juice and pear to the butter mix.
  5. Beat until the mix is creamy and fluffy.
  6. In another bowl beat the eggwhites until soft peaks form.
  7. Add the salt, tartar and extra sugar to the eggwhites and beat until well combine.
  8. Fold a quarter of the eggwhite mix into the batter to loosen the batter up.
  9. Fold the remaining eggwhites into the mix.
  10. Pour the batter into the cake tin and bake in the oven for 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  11. Leave the cake in the tin for 10 minutes to cool, then place on a cooling rack until cold.
  12. Meanwhile, place the vanilla, spices, sugar and 1 cup water into a saucepan on medium heat until sugar has dissolved.
  13. Bring to the boil then reduce to a low simmer.
  14. Cut the pears in half vertically and place into the saucepan for 20 minutes, flipping the pears every 5 minutes.
  15. Remove the pears placing on a plate and leave the syrup in the pan to cool.
  16. To make the icing beat the butter, powder and icing sugar with electric beaters until creamy and smooth.
  17. Add the cooled syrup to the icing mix and beat until well combine.
  18. Cut the cooled cake in half horizontally.
  19. Place 1 cake half on a plate and spread with 1/3rd of the icing.
  20. Cut 1 and 1/2 of the pears into slices and place them ontop of the icing on the 1st cake layer.
  21. Place the 2nd cake half on top of the pears then spread the remainder of the icing on the sides and top of the cake.
  22. Top with the remaining pear for decoration and enjoy!
Pink Strawberry Almond Cake with Rosé Frosting

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Chocolate Peppermint and Orange Cookies

Posted on Posted in Biscuits .

Chocolate Peppermint and Orange Cookies

Chocolate Peppermint and Orange Cookies

 

A random but delicious flavour paring, I experimented with chocolate, orange and peppermint cookies recently and as I made the recipe up on the fly I didn’t write down the ingredients or ratios I used. Of course the cookies were absolutely to die for in crunch, texture, taste and satisfaction. Pretty much this recipe took me 5 goes to get the right base cookie dough I was after as well as the right chocolate, orange and peppermint ingredient types (oils, essence, zest, peppermint crisp bars, cocoa, chocolate nibs), then there was the right ratios.

A week of a different recipe each night after work and I finally got to what I think I had in the first place. Lesson learnt – write down recipes when making them up!

 

Ingredients:

  • 100g butter
  • 110g caster sugar
  • 115g brown sugar
  • 1 vanilla
  • 1 egg
  • 8 drops peppermint oil
  • 100g dark chocolate pieces
  • 1/2 tsn orange essence
  • 2 tsn orange zest
  • 150g plain flour
  • 1/3 tsn baking powder
  • ½ tsn salt

 

Method:

  1. Pre heat the oven to 180c degrees and line 2 baking trays with baking paper.
  2. Place the butter, sugar and vanilla into a bowl and beat with electric beaters for 5 minutes or until pale and fluffy.
  3. Add the egg and beat until well combined.
  4. Add the orange essence, zest and oil, beat until combined.
  5. In a separate bowl place, the flour, baking powder and salt in a bowl and sieve.
  6. Beat in flour mix with electric beaters for 1 minute on slow.
  7. Use hands to fold in chocolate pieces evenly.
  8. Roll the dough into 20g balls and place onto the tray allowing for 5cm gaps between each biscuit.
  9. Bake for 12-15 minutes or until the tops of the biscuits are golden brown.
  10. Leave the cookies on the tray to cool for 5 minutes then place on a cooling rack.
  11. Dust with icing sugar or drizzle with white chocolate for decoration, enjoy!

Note: I have used peppermint oil not peppermint essence. I find the oil is much stronger and richer in flavour with no artificial aftertaste.

Chocolate Peppermint and Orange Cookies

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English Tea Passionfruit and Orange Cookies

Posted on Posted in Biscuits .

English Tea Passionfruit and Orange Cookies

English Tea Passionfruit and Orange Cookies

These cookies would have to be one of the best flavour combos I have done for a while.

I was making cookies the other day and divided the base mix into 5 portions to try out 5 different flavour parings where I was going to post the best recipe from the experiment (if any were post-worthy).

I could only think up 4 combos thus left the remaining cookie dough in the fridge to come up with something once I had a think about a pairing. I actually ended up not happy with any of the 4 cookies I had created so gave up on the bake session.

A few days later I saw the cookie dough in the fridge and threw a few ingredients into the mix I had in the pantry.

As I added the tea, orange and passionfruit pulp I started to play with the ratios until I got to a point that I was eating the dough raw as the flavour combo was so delicious. I baked the cookies and though I think the unbaked dough is more addictive, these cookies were simple and absolutely delicious either with a cup of tea or solo as a treat.

Ingredients:

  • 100g butter
  • 1/2 cup caster sugar
  • 2/3 cup brown sugar
  • 1 egg
  • ½ heaped tsn orange zest
  • 2 tbsn (fresh) passionfruit pulp
  • 1 + ½ tsn loose English tea leaves
  • 1 cup plain flour
  • 1/3 tsn baking powder
  • 1/3 tsn salt

 

Method:

  1. Pre heat oven to 180c degrees and line 2 baking trays with baking paper.
  2. Place the butter and sugar into a bowl and beat with electric beaters for 5 minutes or until pale and fluffy.
  3. Add the egg and beat until well combined.
  4. Add the zest, pulp and tea and beat until combined.
  5. In a separate bowl place, the flour, baking powder and salt in a bowl and sieve.
  6. Beat in the flour mix with electric beaters for 1 minute on slow.
  7. Spoon 20g portions of the dough onto the tray, allowing for 5cm gaps between each biscuit.
  8. Bake for 12-15 minutes or until the tops of the biscuits are golden brown.
  9. Leave the cookies on the tray to cool for 5 minutes then place on a cooling rack.
  10. Dust with icing sugar or drizzle with white chocolate for decoration, enjoy!

Tip: As soon as they came out of the oven I used a cookie cutter to cut heart shapes in each cookie (while still soft and pliable).

 

Passionfruit Orange Blossom Vanilla Cake recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing

Posted on Posted in Cupcakes .

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

For a variation from the usual cupcake I have incorporating polenta into the mix, while still including self raising flour to allow the cupcakes to rise.

The mix of blueberries, orange and lemon pairing with a hint of almond works a real treat, while the texture of the polenta makes the cupcakes very satisfying.

A welcomed tasty alternative to the usual vanilla or chocolate cupcake that’s for sure!

 

 

Ingredients:

Cake:

  • 110g instant polenta
  • 200g self raising four
  • 150g sugar
  • ½ tsn baking powder
  • 140g butter, softened
  • ½ tsn almond essence
  • ½ lemon zest
  • 1 orange
  • 1 egg
  • 260g blueberries

Icing:

  • 300g thickened cream
  • 1 tsn lemon zest
  • 1 tbsn icing sugar

 

Method:

  1. Pre-heat the oven to 160c degrees and place large cupcake patties in a cupcake tray.
  2. Place the polenta, flour, sugar, baking powder, butter, zest of a whole orange and zest of half the lemon in a bowl and rub to combine with hands until a dough is formed.
  3. In a separate bowl place the egg, almond essence and 2 tbsn of orange juice. With a hand whisk combine the wet ingredients then pour into the dry ingredients.
  4. Beat with the hand whisk to combine.
  5. Place 45g of batter into each cupcake case.
  6. Push 10 blueberries into the batter of each cupcake.
  7. Bake in the oven for 30 minutes of until a skewer in the center comes out clean.
  8. Remove the cupcakes from the tin and leave aside to cool.
  9. To make the icing whisk with electric beaters the butter for 5 minutes until creamy.
  10. Add in the cream, icing sugar and lemon zest and beat until peaks form.
  11. Using a star nozzle and piping-bag pipe each cupcake with icing.
  12. Decorate with extra orange zest and a blueberry on the top.

 

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Festive Popcorn Honey Bark

Posted on Posted in Slice .

Festive Popcorn Honey Bark

This recipe was inspired by playing around with left over ingredients that I had in the cupboard from previous bakes that I wanted to turn into something. I hate wasting food and tend to buy quite a lot of ingredients in which I only use ¼ of for a recipe.

Therefore I decided to make my own version of ‘chocolate bark’, but instead of using chocolate as the base I would use caramel and instead of the usual nuts, seeds and dried fruits that go into ‘bark’, I opted for what I had in the cupboard.

I made 5 different varieties where this recipe I am posting was the star from the afternoon of experimenting.

Marshmallow, popcorn, coconut and white chocolate came close but it was the coconut, cranberry, orange, almond, popcorn and white chocolate recipe that was the tastiest.

Ingredients:

Popcorn mix:

  • 40g popcorn, pre-popped and lightly salted
  • 50g flaked coconut
  • 50g cranberries, diced
  • 1 tsn orange zest
  • 40g roasted almonds, finely diced

Caramel:

  • 40g butter
  • 120g honey
  • 160g sugar
  • 1 tsn bi carbonate soda

Extra:

  • 50g white chocolate

 

Method:

  1. Line a 25cmx25cm slice tin with baking paper.
  2. In a bowl place the popcorn, coconut, cranberries and zest, stir to combine.
  3. In a saucepan place the butter, honey and sugar on a medium heat, stir until combine.
  4. Turn heat to high until golden and thickened. You will know the caramel is done when you stir a spoon in the mix and place it in a cup of cold water, if the caramel is hard it’s ready.
  5. Take off the heat and add ½ tsn of the bicarbonate soda to the mix and stir.
  6. Add the almonds and stir.
  7. Pour the caramel mix into the prepared tin, ensuring even distribution.
  8. Working quickly sprinkle the popcorn mix over the caramel as evenly as possible and flatten with palms and fingertips to ensure the mix is in the caramel.
  9. Place slice in the fridge to set for 15 minutes.
  10. Meanwhile place the white chocolate over a double boiler and melt the chocolate.
  11. Drizzle the melted white chocolate on the bark and place back in the fridge for 30 minutes or until the white chocolate is set.
  12. Cut the bark into slices and enjoy.

 

 

Festive Popcorn Honey Bark recipe
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Marshmallow Popcorn Honey Bark recipe

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Marshmallow Popcorn Honey Bark recipe
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St Clements Fudge

Posted on Posted in Fudge .

St Clements Fudge

German Spice Biscuit recipe

Oranges and Lemon’s say the bell’s of St. Clemens….This sweet treat may be named after a nursery rhyme but the favours are a heavenly match.

A twist on the usual dark chocolate fudge, this white chocolate, lemon and orange fudge is a super easy refreshing change to the stock-standard.

Ingredients:

  • 300g condensed milk
  • 1 cup sugar
  • 130g butter
  • 2 tsn lemon zest
  • 2 tsn orange zest
  • 200g white chocolate, 200g extra

 

Method:

  1. Line a slice tin with baking paper.
  2. Zest the fruit.
  3. Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
  4. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan cleanly.
  5. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  6. Spoon mix into the tin and leave aside to cool.
  7. Once cooled place the tin in the fridge for 1 hour to firm.
  8. Using a spoon scoop the mix into 15g sized balls, rolling in between your hands for the circle shape.
  9. Place the balls onto a plate and into the freezer for 20 minutes.
  10. Place water in a small saucepan on high on the stove until boiling, turn heat to low.
  11. Place remaining chocolate into a heatproof bowl over the saucepan, ensuring the bowl doesn’t touch the boiling water.
  12. Use a wooden spoon to stir the chocolate until it’s melted and then remove it from the heat.
  13. Take the balls out of the freezer and dip each ball into the melted chocolate using a fork to lower and place them onto a lined tray.
  14. Next place the tray back in the freezer for 30 mins or until the chocolate has set.
  15. Enjoy!

 

St Clements Fudge recipe

Step 2

St Clements Fudge recipe

Step 3

 

 

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