Monday, October 15, 2012

Fudging Delicious Fudge

Theres only one or 2 things I like more than chocolate. Fudge and fruit.It's is one of those things where no matter how sick you feel, you could always go for another piece. So on a recent fudge friendly day (raining) my flat mate and I deceided to pop out 2 of the best fudges you'll ever taste inspired from the 2 baking heart-throbs, Nigella and Jo Seagar. And I know that God wanted me to make it kos Lindt was on special at 2 for $5.00.

Dark Chocolate Pistachio Fudge or with sea salt or whatever you like really

 makes 64 pieces

350 g of dark chocolate (I used 85% but the whittakers dark ghana would work well too)

1x 400g can of sweetened condensed milk

30g Butter

pinch of salt

either a handful of chopped and roasted, flakey sea salt or your choosen treat.

Place chopped chocolate, condensed milk, chopped butter and a pinch of salt in a heavy based saucepan over a low heat and stir until melted.
Add the chopped nuts and combine
Pour into a foil or baking paper lined fudge tray. Refrigerate until set, slice into small pieces and eat until your tummies content. If your wanting to use the flakey sea salt (defs recommend) then sprinkle over just before serving.

Next, A love handle classic.
Russian Fudge

makes 60 pieces

2x 400g cans of sweetened condensed milk
2 Cups of firmly packed brown sugar
250g Butter
100ml glucose syrup (you can find in supermarket or just use a little extra golden syrup)
3 Tablespoons of golden syrup
400g white chocolate chopped
1 tsp vanilla essence

Line a 20cmx30cm tray atleast 4 cm deep

Place all the ingredients except the chocolate and vanilla in a heavy based saucepan and stir over low heat until the butters melted and sugar is dissolved. Then bring to the boil, and boil gently until the mixture becomes thick and a dark caramel shade. Approx 6 mins. I use a silicon spatula to stir and constantly stir to prevent any catching on the bottom. When the fudge has reached the dark caramel colour, remove from heat and wait for bubbles to subside. Then add the chocolate and vanilla and stir till all combined. Pour into the fudge tray and let it cool to room temperature before refrigerating.
slice into bite size pieces and enjoy.

I take full responsibility in ruining any recent goals of achieving the 2012 summer bod.

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