Strawberry and Cream Fudge

 

Pinterest is a site I like to go to when I'm feeling stressed or irritated with the world or having a sad day, and probably my favourite section to browse is food.  Just trawling through pages and pages of pins can be quite soothing.  I have found some new dinners to add to my repertoire (oh three cheese, spinach lasana and chicken parmesan, how I love you!), which is great since I need more variety.  The well-eat plate we have at school has been making me feel bad (stupid vegetables).  I have also stumbled across many a recipe I want to try out for the blog.  Whether this was one of them or not I'm not one hundred percent sure, since out of some weird pride thing I don't pin recipes for the blog: I bookmark them.  Of course, I also bookmark things from all over the net so...yeah.  I think I found this through Pinterest though.  I don't remember googling fudge recipes.

It was the picture that initially attracted me to this recipe.  Seriously, this woman's photos are beautiful!  And her fudge looks amazing.  I wish mine had come out looking that smooth.  I probably used too small a knife.  I also wish it was as beautifully bright in colour but white chocolate over here always gives things an off-white-ish yellow colour and my pink always seems to be slightly dull.  Anyway, once I read the ingredient list I knew I definitely wanted to make it because it was all things I liked and seemed pretty easy to put together.  No temperature monitoring is always a plus!  Flavouring with jelly powder is such a clever idea.  I used Hartley's strawberry flavour, since I had that in my cupboard.  Makes me wonder if I can use other flavours to make other fudge.  I bet I could make three layered citrus fudge if I used orange, lemon and lime jelly powder!  Guess I know what the next fudge recipe I try will be! 

I made a point to read all the comments left by people on the original blog too.  You can find out all about various problems and solutions doing that.  The main one seemed to be that you had to make sure you boiled it for the full amount of time, or the white layer won't firm up properly.  Also that you should definitely use chocolate chips (or morsels in the original), not chopped chocolate since the chips have something in them that helps them hold their shape.

I was rather pleased to discover that the recipe I use to make marshmallow fluff does in fact produce exactly 200g/7oz of the stuff.  I really wasn't sure if I would need a double batch or not so I made one and then weighed it.  Absolutely perfect!  Hurrah!  I did also discover that you can buy the stuff over here in the UK.  Sainsbury's apparently sell it (at least it's listed on their search results for online groceries).  So I could have bought it but the fiancé said it probably wouldn't taste as good as homemade, what with preservatives and all.  I agree.  Plus, it takes barely any time to make and is pretty easy.

Sadly, my white layer did not come out quite as firm as I think it is meant to.  Perhaps it wasn't quite five minutes when I took it off the heat?  It could also be because I didn't put cream of tartar in my marshmallow fluff.  Oops.  Or even because I used homemade fluff?  Maybe I should try it with the jarred brand.  The pink layer is firmer thanks to the gelatin in the jelly mix.  However, this doesn't bother me at all.  Whilst it does make the fudge a little sticky it doesn't stop it from tasting WONDERFUL.  It is seriously delicious.  So creamy and the strawberry is just perfect.  Incredibly more-ish indeed.  I really have to stop myself going into the fridge or I'll be eating far too much and my teeth will suffer for it!  I suppose the well-eat plate isn't getting to me as much as I thought it was.

Recipe - adapted from Shugary Sweets

Makes about 90 bite size pieces

• 500g/17.5oz granulated sugar
• 185ml/6.5fl.oz double cream
• 170g/6oz unsalted butter
• Pinch of salt
• 300g/10.5oz white chocolate chips
• 200g/7oz marshmallow fluff (see below to make your own)
• 1 tbsp strawberry gelatin powder

1. Prepare a 33x23cm / 13x9inch tray by greasing it and covering in greaseproof paper.  It is also recommended to have the chocolate chips, marshmallow fluff and gelatin powder all measured out and to hand so you can add it to your mixture quickly.
2. Melt the butter, sugar, cream and salt in a large pan placed over a gentle heat.
3. Once melted, increase to a medium-high heat and bring to a boil.
4. Boil for 5 minutes, stirring constantly as you do.  Make sure to do the full five minutes otherwise it will affect the texture.
5. Once 5 minutes is up, remove from the heat and whisk in the chocolate chips and marshmallow fluff until it is smooth and thick.
6. Pour half the mixture into the prepared tray and tip about to spread it over the whole thing.
7. Add the gelatin powder to the remaining mixture and beat until colour is evenly distributed and it is smooth.
8. Pour on top of the mixture in the tray, aiming to cover all of it.  Use a knife to smooth it out and then a fork to swirl it with the white layer.
9. Chill in the fridge for at least four hours (though overnight is better).
10. Once firm, remove from fridge and cut into pieces with a knife  (I made an 15x6 grid to get 90 pieces).  Store in an airtight container in the fridge.

Marshmallow Fluff - adapted from Bake me I'm yours...Sweet Bitesize Bakes

• 1 large egg white
• 125g/4.5oz caster sugar
• 25g/0.75oz golden syrup
• pinch of salt
• 1/4 tsp cream of tartar
• 1 tbsp water
• 1 tsp vanilla extract

1. Put a heatproof bowl over a saucepan of simmering water.
2. Place everything except the vanilla extract in the bowl.
3. Whilst it is heating, stir with an electric whisk for several minutes (about 10) until you get shiny peaks.
4. Remove from the heat and whisk for another two minutes to thicken it up.  
5. Add the vanilla and whisk in too.
6. Allow to cool.

 

Lemon Fudge

I love fudge.  Absolutely love it.  Have done since I was 13 and visiting the Cornish village of Padstow during a school trip.  There were so many places selling the stuff and it was amazing.  However I've only really had the traditional kinds like vanilla and chocolate.  Then back in 2011 my fiancé took me to the Highland Games they hold in the local park and there we happened across a fudge stall selling all sorts of flavours.  We bought a box of four types: Malteser; Irish cream (which I didn't realise was a liqueur at the time); citrus (three stripes flavoured with lemon, orange and lime) and...I cannot remember the fourth kind.  I remember wishing I'd taken some of the strawberries and cream fudge.  It did look rather fantastic.  Anyway, the point I'm trying to get to is that the citrus fudge was flat out wonderful and so very different from anything I'd had before.  The fiancé also really enjoyed it and he's not really a fudge person.  Next year couldn't come fast enough and we eagerly went along to the games with the sole purpose of procuring more fudge.  Imagine our disappointment when we could not find the stall anywhere.  It was quite devastating.  Luckily there were cute owls to cheer us up.

I feel I'm digressing slightly.  Back to today's fudge.  Now as much as I love the stuff, I've only ever attempted to make fudge once before, back when I was at university.  Proper fudge where you have to cook the sugar to a certain temperature and all that.  It wasn't very successful.  I couldn't really tell if I had the right temperature since I didn't have a sugar thermometer at the time.  I did try the soft ball test but honestly had no idea if the results I got were the ones I was meant to get.  The result was a sticky goop that would not set.  The fiancé on the other hand has made it at least once a year for four years now, improving each year but still not quite getting fudge at the end.  And as much as I would like to perfect the proper method one day, sometimes it's nice when you stumble across a recipe which is a bit of a cheat but still gives a great end product.

I love this recipe.  It was so quick and simple and after it had set the fudge I ended up with was fantastic.  I admit when I first found it I wasn't sure if I would be able to find a lemon pudding mix and so was all set to try and make my own from scratch.  However I did find a pack when grocery shopping and it was so inexpensive that I thought I would just go that route.  I would like to try the completely from scratch method one day though.  

I got 64 pieces of fudge from this recipe.  It is really delicious and has almost the right fudge-like texture.  It's maybe just a little bit soft but it is so very lemony that I don't really mind.  Maybe it'll firm up a little more over time.  The fiancé loves it too and keeps going back for 'just one more'. An all around success really and definitely one for the recipe folder.

Recipe - adapted from Group Recipes

• 115g/4oz butter, plus extra for greasing
• 120g/4.3oz lemon pudding/pie mix (I used Green's Lemon Pie Filling)
• 125ml/4.5fl.oz milk
• 535g/19oz icing sugar, plus extra for rolling
• 1 tsp lemon extract

1. Line a 23cm/9inch square tin with foil and then grease the foil with butter.
2. Put the butter, milk and pudding/pie mix into a large saucepan and whisk over a gentle-medium heat until the mixture has thickened and is smooth.  Do not allow it to overheat or it will turn into a lumpy mush you can't do anything with.
3. Take off the heat and add the lemon extract and icing sugar.  Whisk together until smooth.
4. Pour out into the prepared tin and smooth over.
5. Put in the fridge to set.  This will take about 2-3 hours.
6. Once set, remove from fridge and separate from the tin by lifting it out by the foil.
7. Remove the foil and then cut into cubes.  I cut an 8x8 grid so got 64 pieces.
8. Roll pieces in icing sugar and store in an airtight container in the fridge.   

Vanilla and Fudge Cupcakes With Chocolate Fudge Icing

Friday was an I-must-bake day and I decided to bake something I've been wanting to do for a while.  I've had the important ingredients sitting in my baking cupboard for about a month now and just hadn't gotten around to making anything with them.  But we had finished all the Portal cookies and I wanted something new to be the after dinner treat.  Hence, these cupcakes!

So what do we have?  Well, they are vanilla cupcakes with pieces of fudge baked into them.  Then they're topped with a chocolate fudge icing and decorated with bits of fudge, white and milk chocolate.  They really are quite indulgent and so so yummy!  Especially because the fudge is the clotted cream fudge from Thornton's, which is some of the most amazing vanilla fudge ever!  I am a bit of a glutton if presented with this fudge.  I got that instead of an Easter egg from the fiancé this year.  I was not at all put out.  I used a lot of my favourite brands of sweet for my decorations this time around.  So not only is there Thornton's fudge, but I used Cadbury Dairy Milk chocolate for the icing and milk chocolate decoration, and Milky Bar buttons for my white chocolate.  Like I said, these are something I've wanted to do for a while.  Something delicious and sweet for me!

I used pretty much my usual vanilla cupcake recipe, but I upped the amount of ingredients slightly to get bigger cakes.  My cupcakes have always been a bit small, though I generally don't mind that.  But for something like this I wanted some that were a bit bigger.  And it worked!  They look good and taste just the same.

Recipe - Makes 12


Cupcakes:

• 140g/5oz caster sugar
• 140g/5oz butter
• 3 eggs
• 170g/6oz self-raising flour
• 1 tsp vanilla extract
• 85g/3oz vanilla clotted cream fudge 

Fudge Icing - adapted from Cake Decorating Magazine

• 100g/3.5oz milk chocolate
• 55g/2oz butter
• 1.5 tbsp milk
• 75g/2.6oz icing sugar
• 1/2 tsp vanilla extract

Decoration:

• White chocolate buttons
• 1 Cadbury Flake
• Vanilla clotted cream fudge
• (I also used leftover, broken milk chocolate decorations that I made when doing the chocolate and orange marble cakes)

1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12 hole muffin tin with cases.
2. Cream the butter and sugar together in a large bowl until pale and fluffy.
3. Add the vanilla extract and beat in.
4. Add the eggs one at a time, and beat until fully incorporated after each addition.
5. Sift in the flour and fold into the mixture.
6. Chop the fudge into small pieces and fold into the mix.
7. Spoon into the cases, trying to distribute the mixture and fudge equally.
8. Bake for 20-25 minutes.  The cakes should be risen and golden, and a skewer inserted into the centre should come out clean.
9. Leave to cool on a cooling rack.
10. Make the icing whilst you wait.  First melt the chocolate and milk together in a medium glass bowl placed over a pan of simmering water.
11. When melted together, add the butter and wait for that to melt too.
12. When the butter has melted, mix it all together.
13. Gradually add the icing sugar and mix in.
14. Add the vanilla extract and beat that in too and then leave the icing to cool.
15. When the icing has cooled, beat again until fudgey.
16. Use a spoon to smooth the icing on top of each cake.
17. Crumble the Cadbury flake and sprinkle over the top of the icing.
18. Chop up the fudge and white chocolate buttons (and milk chocolate pieces if you have them) and place some of each on top of the cakes.

Chocolate Fudge Cupcakes

For the past six months I have been working at the W H Smith in Glenrothes but have now finished as I was only covering someone's maternity leave.  Saturday night was the staff night out, a treat paid for with the prize we earned selling Kobos over Christmas.  At the end of the meal I was presented with a bag of gifts, the majority of which were related to baking.  I made cakes and biscuits for the staff at Christmas and they clearly went down well.  So I figured I would something to say thank you and thus, more cakes!

The recipe for these cakes came from Cupcakes & Muffins, which is the book I was given as one of my presents.  It was quite different from the cakes I've made before.  There are no eggs in this recipe and I had to make a sugar and butter syrup.  I have not tried one myself since I'm not actually a fan of chocolate cake (or almost anything chocolate flavoured).  However, my boyfriend had one with the white chocolate topping and he said it was nice and moist, with the white chocolate adding a nice sweet contrast to the rich taste of the cake.

The recipe is apparently for 20 cakes but I ended up with 20 very tiny cakes.  I do not know if it's the cases I chose that make them look deceptively small or if I didn't get enough air into the recipe so they didn't rise very well or if they're meant to be that way.  Whatever the reason I would probably spread the mixture over fewer cases next time.  Maybe 12 or so.  I also found the amount of topping I ended up making was just a little bit insufficient.  So that would benefit from there being fewer cakes too.

Recipe, adapted from Cupcakes & Muffins:


The fudge cakes:

• 200ml water
• 85g/3oz butter
• 85g/3oz caster sugar
• 1 tbsp golden syrup
• 3 tbsp milk
• 1 tsp vanilla extract
• 1 tsp bicarbonate of soda
• 225g/8oz plain flour
• 2 tbsp cocoa powder 

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Set out your paper cases in a cake tray.  I recommend 12 rather than 20.
3. Put the water, butter, sugar and syrup in a saucepan on a gentle heat.  You're supposed to stir until the sugar dissolves but I did not know when this was.  I got it to a boil though and kept it like that for about 5 to 10 minutes, which is close to what the recipe asks for.  I figured as long as it wasn't burnt it would be fine.
4. In a small jug, mix the milk, vanilla and bicarbonate of soda until the bicarbonate of soda has dissolved.
5. In another bowl put the flour and the cocoa (sifting optional), add the cool syrup mixture and the milk and then beat until smooth.
6. Spoon into the cases.  When making 20 I got about 2 soup spoon's worth per case.  You can probably get 3 (or 4 at a push) with 12 cases.  Bake in the oven for about 20 minutes or until a skewer (or thin end of a teaspoon or toothpick) inserted into the centre comes out clean.  Transfer to a wire rack and leave to cool.

White chocolate topping - covers half the cakes:

• 2 tbsp water
• 50g/1.75oz white chocolate
• 175g/6oz icing sugar
• 25g/ 0.8oz butter

Dark chocolate topping - covers half the cakes:

• 2 tbsp water
• 50g/1.75oz dark chocolate
• 175g/6oz icing sugar
• 25g/ 0.8oz butter

1. Put butter, white chocolate and water in a heat proof bowl and melt over a pan of simmering water, mixing it together.
2. Do the same for the dark chocolate in another bowl.
3. When fully melted,add the sugar to each and mix until smooth and thick.
4. Top half the cakes with each type.

Decoration wise you could do what you want.  The book suggests 100g/3.5oz of shavings of each type of chocolate.  I grated chocolate onto mine (dark onto the white icing and white onto the dark) and also made little chocolate hearts by melting some spare chocolate and putting them in a mould.  Since the hearts are so small they only took about 10 minutes to set in the fridge.  I would suggest making them before you do the icing though so the icing hasn't completely hardened by the time they come out the fridge.