Recipe: Mars Bar Fudge

Yes, I am now obsessed with making fudge, its become a sort of little hobby of mine I’ve been making it so much I love it and it’s always welcomed by friends and family. Here is a recipe for some mars bar fudge that I made last week which was my favourite combination which was based on the dark chocolate fudge I made a few weeks ago.

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You will need:

  • 200g Milk Chocolate/ Milk Chocolate Buttons
  • 250ml Double Cream
  • 360g Caster Sugar
  • 80g Butter
  • 8 tablespoons Glucose Syrup
  • 2 tablespoon Cocoa Powder
  • 6 Treat Mars Bars (approx. 38g each)
  • Sugar Thermometer

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Method:

  1. Line a high sided baking tin with baking paper and grease well.
  2. Break the chocolate into squares and chop the mars bars into random pieces.
  3. In a medium pan add the double cream, sugar, butter and glucose and melt together over a medium heat. Once all the ingredients have combined together, turn up the heat and continue to heat until 110 degree Celsius (this is where you will need the sugar thermometer). Try not to stir the mixture too much but you will need to to prevent the mix burning and just remember be careful because sugar work is hot!!
  4. Once the mix is up to temperature, take off the heat and stir in the milk chocolate until fully mixed in and the mix is smooth and glossy.
  5. Next, whisk in the cocoa, be careful as the mix will still be extremely hot.
  6. Once everything is all mixed in pour the fudge mix into your prepared tin and leave to cool for a few minutes.
  7. Randomly place the chopped up mars bar all over the top of the fudge, they will sink in slightly.
  8. Chill in the fridge for a few hours and allow to set.
  9. When the mixture is set chop up into nice little (big) squares and enjoy.

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Recipe Link for Dark Chocolate Fudge: https://littlemissyorkshirepudding.wordpress.com/2014/09/23/recipe-dark-chocolate-and-hazelnut-fudge/

Recipe: Frozen Mars Bar Melts

These little treats are simple to make and great for any occasion but be warned they’re ridiculously gooey and chcocolatey and well just pure heaven, it’ll be hard for you to control yourself. I made these in nice little cake cases but would probably work better in ramekins or plastic ice cream bowls would look the part.

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You will need:

  • 12 snack size 38g mars bars (or enough for about 450g)
  • 50g Butter
  • 150ml Double Cream

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Method:

  1. Chop your mars bars into small pieces.
  2. Set a large bowl over a pan of boiling water and melt together the chocolate and butter.
  3. When it’s all melted take off the heat and whip the mix together, this may take some time and the mix may look like it’s splitting but persist until a lovely glossy smooth mix forms.
  4. Add the cream and again give it a good mix until it’s all mixed in and smooth and glossy.
  5. Transfer your mix into  a jug and pour into your cases/ ramekins/ bowls and put in the freezer to set for at least a few hours.
  6. Take out, top with cream and enjoy straight away. Mmmmm. Enjoy!!

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Recipe: Bueno Cupcakes

It was the annual Macmillan bake sale at work on Friday and my contribution was these bad boys. Alert!! You will find chocolate in every part of these cupcakes, the cakes chocolate chipped, it’s in the filling, buttercream and on top. These little (big) treats may look a bit tricky to make but were actually very easy, and I only had a whisk and a wooden spoon (I really am in need of a kitchen aid, a girl can dream).

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You will need:

  • 225g Butter, melted
  • 225g Caster Sugar
  • 3 Eggs
  • 3 tablespoons of milk
  • 225g Self Raising Flour
  • 100g Chocolate Chips
  • 1 jar of Nutella

for or the buttercream/ toppings:

  • 300g butter, soft
  • 450g Icing sugar
  • 2 bars of Bueno, broken into the individual pieces

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Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large bowl whisk together the melted butter, milk and sugar until well combined then one by on add the eggs and whisk in.
  3. Mix in the flour until you have a nice thick cake mix.
  4. Add 2 tablespoons of Nutella and the chocolate chips and stir in until the chocolate chips are evenly spread out.
  5. Line a muffin tray with cupcake cases, add a dessert spoon of mix to each of the cases.
  6. Top the cake mix with a heaped teaspoon of Nutella and then top each one with another spoon of cake mix.
  7. Bake in the oven for 20 mins until the cakes are golden and spring back up when softly pressed down.
  8. Transfer the cakes onto a wire rack to cool.
  9. While the cakes are cooling to make the buttercream mix together the butter, icing sugar and the rest of the Nutella from the jar until a light fluffy light brown buttercream is formed.
  10. When the cakes are cooled pipe on the buttercream and top with a piece of Bueno. Voila!!

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Recipe: Strawberry and Cream Cupcakes/ Chocolate and Cream Cupcakes

Last weekend it was birthday time, which means…. Cake time!!!!! Or cupcake time in this instance. For my dad’s birthday I decided on cupcakes but to go down a classic Victoria sponge route, then I couldn’t decide on strawberry or chocolate, strawberry or chocolate, strawberry or chocolate. Cue brainwave….. I’ll do both.

This recipe makes 24 cupcakes, 12 strawberry and 12 chocolate. After all, when there’s your family and a cake fiend boyfriend to feed there can never be too much.

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You will need:

  • 350g Self Raising Flour
  • 350g Butter
  • 350g Caster Sugar
  • 6 eggs
  • 1/2 teaspoon Vanilla Extract
  • 3 tablespoons Baking Powder
  • 500ml Double Cream
  • 12 heaped teaspoons Strawberry Jam
  • 12 Strawberries
  • 12 heaped teaspoons Nutella
  • 12 chunks of Chocolate
  • 1 tablespoon Icing Sugar

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Method:

  1. Pre heat oven to 180 degrees Celsius.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. One by one mix in the eggs until thoroughly mixed in. Add the vanilla essence and mix.
  4. Fold in the flour and baking powder until a thick cake mix is formed.
  5. Line a muffin tin with 12 cupcake cases.
  6. for the strawberry, add a heaped teaspoon of cake mix to each of the cases, then add a heaped teaspoon on strawberry jam on top of the mix, then add another heaped teaspoons of cake mix to top it all off.
  7. Bake the cupcakes for 20 mins until golden and the cakes spring back up when lightly pressed.
  8. for the chocolate, repeat the same process as the strawberry except use Nutella in the place of strawberry jam.
  9. When the cakes are cooled its time to decorate. Whip up the double cream and icing sugar until stiff and forms peaks. Using a piping bags pipe the cream onto each of the cupcakes.
  10. Top each one with a strawberry or chunk of chocolate and enjoy!!

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You will notice that these cupcakes use fresh cream and strawberries so won’t last as long as other cupcakes, not that we ever have a problem I’m our house.

 

 

Recipe: Dark Chocolate and Hazelnut Fudge

Okay, okay. I admit that I have a bit of a thing for a dark chocolate and hazelnut combination but when something works, it just works, right? Here it is, the recipe for my dark chocolate and hazelnut fudge, I made this using a few leftover buts I had from when I made my Caramel Fudge (see earlier post) it makes enough if just for yourself and a friend but for bigger portions just double (or triple needed) the quantities used.

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You will need:

  • 100g Dark Chocolate with Hazelnuts
  • 120ml Double Cream
  • 180g Caster Sugar
  • 40g Butter
  • 4 tablespoons Glucose Syrup
  • 1 tablespoon Cocoa Powder
  • 1 tablespoon icing sugar
  • Sugar thermometer

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Method:

  1. Line a high sided baking tin with baking paper and grease well.
  2. Roughly chop the chocolate to break up the hazelnuts.
  3. In a medium pan add the double cream, sugar, butter and glucose and melt together over a medium heat. Once all the ingredients have combined together, turn up the heat and continue to heat until 110 degree Celsius (this is where you will need the sugar thermometer). Try not to stir the mixture too much but you will need to to prevent the mix burning and just remember be careful because sugar work is hot!!
  4. Once the mix is up to temperature, take off the heat and stir in the chocolate until fully mixed in and the mix is smooth and glossy.
  5. Next, whisk in the cocoa and icing sugar, be careful as the mix will still be extremely hot.
  6. Once everything is all mixed in pour the fudge mix into your prepared tin and leave to cool and set for a few hours.
  7. When the mixture is set chop up into nice little (big) squares and enjoy.

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I’m getting into the swing of fudge making and really happy with the results, can’t wait to start experiment with some new flavours. If you have any that are worth a try, let me know.

Bruges: My chocolate and beer heaven

After visiting Bruges last month, a very appreciated birthday present from my parents, im still mesmerised by the beer, frites, chocolate and waffles. It’s left me with a taste for more (my mouth is watering at just the thought).

After arriving and having all the faf of finding the hotel (apparently I’m not the best map reader) we were starving and set out to find lunch. We ate at one of the many restaurants in the main Markt square, I’d normally go for something a bit more ‘off the beaten track’ but as we were only there for a couple of days I felt we should have the full feel. It was club sandwiches all round which to be honest were not great for the 14euro price tag but they filled a hole and the view of the bell tower was worth it.

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Next, my favourite part one word: beer. We tried a few places but for a day beer a definite try is the duvel cafe which is just upstairs in the museum on the main Markt square. The duvel is reasonable and the surroundings are amazing, the outside area looks right over the square. Great for me as I could partake in my favourite activity, people watching.

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Looking around I had definite beer envy of other drinkers beer tasting boards. We just had to come back the next day to have one ourselves which definitely did not disappoint.

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Then came the waffles, well you can’t come to Belgium and not have a one. We had one topped with caramel and one with chocolate and cream which we shared. Oh my christ, they were amazing.

In the evening we ate just off the square; after much indecisiveness between the Bruges beef stew in pale ale and mussles in white wine sauce I decided on the mussles. Looking round and seeing everyone gorging on these giant saucepans full of them I couldn’t miss out. And I didn’t, I ate nearly all of them (which was a lot) and left very satisfied. The boyfriend went for steak (for a change) which was also a delight.

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We had after dinner mojitos the craving for beer set in and we set off on a beer mission, well when in belgium. After, traipsing round in search for a typical beer cafe my boyfriend noticed by chance a place down a side street. The pub- the place to be were offering over 100 beers, we were in. Were chose about 6 different beers between us throughout the night and shared all. The favourites were pajais and mango beer, which I’ll be trying to track down at home.

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With bellies full of beer I only had one thing in mind, frites and that was it my heart was set on it. We visited a frites shop which look like your typical fast food place but that it wasn’t. For one everything was made to order which was just making me hungry and impatient!! But we waited and can I say, it was well worth it. My food highlight of the whole weekend!

The next day was home time, gutted. After another day of beer and frites (yes, round 2) there was only more thing to do, chocolate shopping. There was only one thing, I didnt bloody buy enough.

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So there it is my little foodie trip of bruges. It is definitely one of the most amazing places I have ever been I recommend everyone to go, I can’t wait to go back. It has left my craving more. I need to find beer, frites, chocolate and waffles this good at home!

Oh and just a couple of pictures from our canal tour, a definite must.

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Recipe: Chocolate and Hazelnut Truffles

Yesterday I made these little beauties and oh my god they were stupidly amazing. Such an indulgent treat, perfect for gifts, sharing with friends (or probably not) and the way to any chocoholics heart. The incorporation of the hazelnuts gives the truffles bite and also stop the truffles becoming too sickly, so you can eat more (yay!!). These are easy to make but I must warn you things can get a little messy.

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You will need:

  • 300g dark chocolate with hazelnuts (if you can’t get this just use 200g dark chocolate and 100g hazelnuts)
  • 100g Nutella
  • 100ml double cream
  • 20g butter
  • 2 heaped tea spoons Cocoa powder, plus an extra 2 for the coating
  • 2 tea spoons liqueur (optional, I used raspberry gin liqueur)
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Method:

  1. Roughly chop the chocolate to break up the hazelnuts and place in a heatproof dish along with the butter, cream, Nutella and Cocoa powder and place over a pan of simmering water making a bam marie.
  2. Keep stirring the mixture until everything had melted and incorporated together which will look nice and glossy.
  3. Take the bowl off the heat and leave to cool for a couple of mins. Stir in your liqueur of choice.
  4. Line a shallow baking dish with baking parchment and pour in the mixture.
  5. Let me mix cool for a while before putting in the fridge to chill and set for a minimum of 4 hours.
  6. After the setting time prepare by sprinkling Cocoa powder onto a plate/ tray (or anything else you decide to coat your truffles in).
  7. Using a teaspoon scoop out the chocolate into truffle size portions, roll into a ball quickly with your hands and roll in the cocoa powder. It will be easier to do this a few at a time as once out the fridge the mix starts to melt fast!!!
  8. Once you have used all your mix and made into truffles store in the fridge until you want to devour them, try not to eat them all at once.

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Here the truffles with some salted caramels, recipe coming soon. Place in petit four cases and a cute little box, homemade truffles such a good present.

Enjoy and do over indulge.