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/

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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.

Recipe: Caramel Fudge

As I had a couple of birthdays coming up I thought it might be a nice idea to make some homemade fudge for presents. I made this and a chocolate and hazelnut fudge (which recipe I’ll post soon) to give a mix of fudge flavours. This recipe is for a big batch as I could see that it all wouldn’t make it into those sweet bags.

You will need:

  • 500ml Double Cream
  • 180g Butter
  • 300g Caster Sugar
  • 150g Demerara Sugar
  • 4 tablespoons Glucose Syrup
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Icing Sugar
  • Sugar thermometer

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Method:

  1. Line a high sided baking tin with baking paper and grease well.
  2. In a large pan add all the ingredients except for the icing sugar and over a medium heat melt together. Once all the ingredients have combined turn up the heat and heat the mix to 110 degrees Celsius, this will take abit of time so be patient.
  3. Once the mixture is up to temperature, remove from the heat and allow to cool for 5 mins.
  4. Once the mix has cooled a little, whisk in the icing sugar and pour into your prepared baking tin.
  5. Allow mix to cool, cut into squares and enjoy, give, share or do with it as you please.

 

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And on an end note, this was made specially for my dad’s birthday which is today so, happy birthday dad!!

Recipe: Easy Last Minute Peach Crumble

This was my saviour last night and my first crumble of the season, well we are well into the first week of September after all. This is an easy recipe for peach crumble which can be knocked up last minute and takes only 40 mins to prepare and bake, great if you get any unexpected visitors. With this recipe you also get extra crumble mix which can be stored in the fridge for a later date, or a later late night sweet fix.

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You will need:

  • 3 ripe Peaches/ Nectarines
  • 2 tablespoons Maple Syrup
  • 100g Plain Flour
  • 60g Sugar
  • 50g Butter (at room temperature)

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Method:

  1. De-stone and slice your peaches and mix with the maple syrup in a shallow oven proof dish.
  2. Place in a preheated oven at 200 degrees and bake for 20 mins.
  3. While the peaches are baking away, in a bowl rub together the flour, sugar and butter using your fingers. Carry on until the mixture forms crumbs, you’ll just know when it’s ready.
  4. Once the peaches have baked for 20 mins and top with your crumble mix, you’ll need to use about half of what you have made. Put the other half in a food bag and store in your fridge until the crumble cravings hit again.
  5. Bake for a further 15-20 mins until the crumble is golden brown and the fruit mix ifs bubbling through. Enjoy.