I made this gorgeous, creamy fudge. Easy to make thanx to Jane’s excellent instructions and pictures.
Thank you 🙂
Thank you to Arielle from With all my Affection for sharing this super easy to make chocolate mousse.
This takes 5mins to make and tastes absolutely delicious.
Yes, only three ingredients!
– x2 cans of 160g coconut cream
– 50g cocoa powder
– three tablespoons icing sugar
(makes 6 small servings)
The original recipe says to use a tin of coconut milk left in the fridge overnight and separating the thicker ‘cream’ from the water. A few reviews said that it came out too watery so I decided to use coconut cream instead which is the same thing with less water. I did still leave it the fridge overnight.
Empty the coconut cream into a bowl and sieve in the cocoa powder and icing sugar (I altered the quantities slightly). I was initially apprehensive as it seemed really watery initially and wasn’t sure if it’d thicken up.
After a few mins of whisking it had thickened up nicely and had a moussy consistency. I should have piped it into my serving dishes but was feeling lazy so spooned it in.
It tasted really chocolatey with a subtle hint of coconut.
This is a great recipe for when you need a quick dessert hit, and its vegan/dairy free/egg free (if you are making it for someone who suffers from dairy allergies make sure the cocoa powder doesn’t contain whey).
This would also taste delicious omitting the cocoa powder and using vanilla essence.
So I had some evaporated milk left over from when I made the fudge the other day, I didn’t want to chuck it down the sink so decided to make more fudge 😀
The fudge recipe I originally used called to not stir the fudge, this was to prevent any crystals from forming. However, the recipe I used this time did call for stirring and the results were amazing.
The fudge was super crumbly and as the sugar slightly burned on the bottom of the pan it was transformed from vanilla to a gorgeous caramel fudge.
My favourite fudge is from Totally Fudged and this resembled their salted caramel fudge bar the salt.
I decided to go for vanilla fudge, and used this recipe. I halved the quantities:
1)Place 250g castor sugar (I used Golden Castor),170g evaporated milk, 2 tablespoons of milk and a pinch of salt in a pan and heat over a medium heat until the sugar melts (this was a lot quicker than the granulated sugar used in the other recipe)
2) Bring to a boil then bring up to 240deg/’soft ball’ on your thermometer. Stirring frequently.
3) Once it reaches the desired temperature, take of the heat and add the butter and vanilla, leave for 10mins
4) Mix/whisk until it loses it glossy appearance and place in a lined tin and leave to cool
I finally got round to making fudge … and using my thermometer!
I was prompted to make fudge this weekend after the subject of ‘Armpit Fudge‘ came up. The ingredients are put into a bag and are combined together by placing the bag in your armpit and squishing it using your arms… appetising!
Not exactly the fudge I had in mind and the thought of it kinda grossed me out, but suprisingly didn’t put me off … Fudge that is… Not armpit fudge…. That’s a no-no.
I was looking for a recipe for simple, vanilla fudge when I came across chocolate and peanut butter fudge. There were quite a few different recipes, some involved mainly melted chocolate and condensed milk with chopped up peanut butter cups, or melted chocolate and icing sugar with peanut butter swirled in.
I decided on this one from the Brown Eyed Baker. It seemed to be a more ‘authentic’ fudge recipe and allowed me to use my thermometer (I’m easily pleased) and my measuring cups 😀 :
1) Heat 2½ cups granulated sugar,¼ cup cocoa powder,1 cup evaporated milk (from a can) and1 tablespoon light corn syrup (I used Golden Syrup) mixing continuously until the sugar has completely melted
2) Add 2 tablespoons of butter (taken from 1/2 a cup/125g of unsalted butter) and mix in til the butter melts, bring to the boil, cover and allow to boil for a further 3 minutes
3) Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage).
4)Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.
5)Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix
6) Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set.
7) Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.
This fudge was really good and I was impressed as it was my first attempt (it actually tastes like fudge!)
It has a smooth, creamy texture. The flavour isn’t too overwhelming with a very subtle peanut butter flavour.
The fudge was surprisingly simple to make, I did burn the pan abit in the process (luckily it didn’t affect the flavour, and the best thing about burnt sugar it’s easy to clean off the pan!)
Waiting for it to chill was a pain though (I’m not very patient).
If I was to use this recipe again, I would add more peanut butter as I felt the flavour was underwhelming, I used smooth but think crunchy might add a nice texture. Or I would add chopped up peanut butter cups.
There are so many different fudge recipes and flavours out there, and bar armpit fudge, I am looking forward to trying more out.
I had been wanting to make a non-baked dessert for a while, I decided on Tiramisu while watching repeats of ‘Nigellas Kitchen’.
When looking for recipes I was split between ‘quick’/’cheats’ Tiramisu; which didn’t use any eggs or ‘real’/’authentic’ which did. Cream or no cream. Only Egg yolk or egg yolks and egg whites.
Confusing and off-putting.
A few months later, when I was completely caked out (October tends to do that to me, my next few posts will explain why, religious celebrations/lots of birthdays) but still craving sweets, I decided to revisit Tiramisu.
I prepared a mug of strong instant coffee and left that aside to cool, I didn’t add sugar as I don’t like sweet coffee and felt bitter coffee would be a nice contrast to the sweet mascarpone cream (I needed an extra half mug).
For the mascarpone cream:
– 100g caster sugar
– 3 eggs
– 1 extra egg yolk
– 225g mascarpone
– 1 teaspoon vanilla essence
Separate the three eggs, and whisk all the egg yolks with the sugar and vanilla over a water bath, until the mixture is a pale yellow and the sugar has melted (i.e. You can’t see any sugar granules). When reading the recipes, I did find the whole water bath idea worrying, it sounded like effort and I was worried about cooking the eggs, but it was fine 🙂
This should take a few minutes. Give it a few minutes to cool the whisk in the mascarpone until smooth, it will initially resemble scrambled eggs but will delump (a few recipes said to whisk the mascarpone then whisk into the egg mixture, but I wanted to use as few bowls as possible, I hate washing dishes!)
In a separate bowl (unfortunately the second bowl can’t be avoided) whisk the eggs whites till they are at stiff peaks. Put one – two spoons of the egg whites into the mascarpone/yolk mix and fold in, then spoon the rest in carefully fold in.
Leave aside for assembly.
I used Savoiardi biscuits (Italian lady’s fingers), one pack would have been enough if I didn’t eat a load of them (quality control *ahem*). Dip the biscuit in the coffee, once soaked (which is pretty much immediately) quickly place in your serving dish.
Once the dish is lined cover with half of the mascarpone cream.
I then added my own twist, and sprinkled grated Lindt Coffee Intense over the mascarpone cream. This gave the Tiramisu a great texture, especially with the coffee bean granules in the chocolate.
Place another layer of sponge fingers topped with the rest of the mascarpone cream and sprinkled with more grated chocolate.
To finish the dessert I topped it with a layer of double cream. I whisked a tub (250ml) of double cream till it was at soft peaks, I then sifted two tablespoons of icing sugar and a few teaspoons of coffee (to taste) and whisked til slightly thicker and then spread over the top.
The cream probably would have looked prettier if I had piped it. Or I could have used a stencil and dusted cocoa over it.
This was chilled and eaten about three hours later (like I said, greedy mood), and was very good, however, when I ate some leftovers (I know, shocking!) the next day it tasted even better.
I would definitely recommend patience and chilling it over night.
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