So let’s talk about fudge, lovely creamy, crumbly, delicious fudge. I’m a big fan of this stuff, and like to ignore that fact that I’m essentially eating a vat of butter with each mouthful as it’s just so darn delicious. The taste alone is reminiscent of childhood day trips when you’d be rewarded with the crinkling sound of the paper bag as it was unfurled and your Mum proffered you the bag to choose your very own piece. What dreams are made of I’d say.
As much as I love fudge (all flavours, I’m not picky) I’d never considered making it myself. I assumed it was so super-duper hard and complicated that it would involve some form of life endangering sugar boiling. Apparently that’s not the case, who knew?! Certainly not me, but thankfully the Domestic Sluts sorted me out, and when I finally got round to making fudge just before Christmas it was a revelation. Honestly one of the simplest things to make, and not only is it delicious but people also think you’re some sort of domestic marvel – when in reality all you’ve done is melted and stirred some ingredients. Bonus!
I made two types of fudge for Christmas, a plain fudge (recipe below) and this mince-pie fudge and both were marvellous, although possibly sweet enough to send you into a sugar coma after a couple of crumbs – so you’ve been warned. One thing I would say is that you should stir the fudge until you get a really golden colour as I stopped a little too soon on the plain fudge recipe and it didn’t quite set properly.
You can check out the plain fudge recipe I used below or read the original recipe that Domestic Sluttery posted here.
230g slightly salted butter
453g caster sugar
A tin of condensed milk
Melt the butter
Add the sugar and mix together.
Add the condensed milk and stir continuously for 10 minutes whilst bringing to the boil. Once its bubbling, turn the heat down and stir for another 10 minutes
Pour into a greased brownie tin and leave to cool.
Cut into squares and EAT!
See easy peasy – right! I bet you can’t wait to give it a whirl. I enjoyed making eating the fudge so much that I’m now trying to decide on what flavours to make next. Currently I’m torn between this layered mint chocolate fudge or this Peanut Butter Fudge one. I also saw someone tweet about a Malteaser fudge recently, which sounds intriguing I just can’t remember who it was! What do you think, any thoughts on what flavour I should try next?
– Fi xx
p.s. I’m a bad food blogger and failed to take ANY pictures of said fudge. What a fool I am!
The last post on here was all about our Christmas Recipe plans, which means that today’s post is all about what we actually baked. It’s the only logical way this post could go. It just makes sense!
In the past week we’ve had a Christmas Films night with a group of friends and a Sunday drinks party, both of which (of course) signalled the need for homebaked goodies. So of course we got our bake on and baked the following treats…
Mince Pies – A Christmas classic!
Mince Pie Fudge – apparently delicious, although I don’t like mince pies so I can’t actually agree with this claim.
Sausage Rolls – another Evans family Christmas essential.
Gingerbread biscuits – It is my opinion that you just can’t go wrong with these. They taste so perfectly chewy and gingerbready, click for the original recipe and 2012’s versions.
Snowman bread – yes it’s really a thing. Okay it’s not I made it all up! Basically I made some bread dough and then positioned two round balls next to each other in a vague representation of Mr Snowman. It might have looked a tad weird but it tasted delicious and that’s the main thing in my opinion!
Although we’ve made most of these before, I thought I would include the recipes for the sausage rolls and mince pies below. Both are very easy as it’s all about the ready made ingredients, but just incase you need them here they are…
Sausage Rolls – Frozen puff pastry Sausage meat One red onion An egg
Let the pastry thaw out (it takes a couple of hours) and then roll out into a rectangle shape.
Next cut the rectangle in half lengthways to get two thinner rectangles.
In a bowl add the sausage meat, about half of the egg and a chopped onion. Mix these together.
Now place the sausage meat in a line down the middle of each pastry rectangle.
Brush one edge of the pastry with more egg and then bring the other edge over to join it. Press down the two edges so that they stick together.
Now you’ve got two long sausage rolls just cut them into normal sized rolls – about 1 inch each.
Snip two cuts in the top of the sausage rolls and then brush the tops with egg.
Cook in a preheated oven – 180°C for about 20 minutes. You want the pastry to be a golden colour.
Mince Pies – Frozen shortcrust pastry Jar of mincemeat Two cookie cutters; one circle and one star shape that is about the same in terms of diameter – the circle shape needs to be a little bit bigger than your baking tray
Again let the pastry thaw for a couple of hours before rolling out. Cut out equal numbers of circles and stars
Place the circles in the greased cupcake baking tray
Now add a spoonful of mincemeat mixture
Top with the star shaped lids
Brush the top with egg and bake in the oven – 180°C for about 20 minutes
Once baked, let them cool before removing from the trays. Then sprinkle with icing sugar to serve.