Tag Archives: chocolate

Honeycomb Chocolate Fudge

17 May

Honeycomb FudgeIt’s ridiculous,  I know.  Two and a half (ish) years of recipe sharing under the name Fudgingood  and not a single fudge recipe.  It’s not that I don’t like fudge,  it’s just that it’s not really terribly cullinarily  (I love invented words) exciting,  is it?  It’s sweet with a uniform texture and the flavour is very samey.  Then a friend asked me to make some additions for the sweetie table table at her wedding.  She loves honeycomb and so boom – this was born.  A nice contrast of soft and crunchy with the honeycomb adding depth  to the chocolatey goodness.  A definite winner.

HC INGFor the Honeycomb take:

  • 200gm golden sugar
  • 2 Tablespoons of Honey
  • 3 Tablespoons of Golden Syrup
  • 2 teaspoons of Bicarbonate of Soda

HC measureI must introduce my new favourite means of measuring out sticky substances,  like peanut butter, treacle and syrups.   This amazing plunger means that there is no scraping AND you never waste a single drop.  Check them out here.  So measure out your syrup and your honey.  Line a baking tray with parchment paper and set aside.

HC BubblingPlace the sugar in a heavy bottomed pan.  Add the honey and sugar and, without stirring,  bring to a boil.  Once the sugar has completely dissolved, allow it to boil for a further two or three minutes until it is a glorious amber colour.

HC SetQuickly stir in the bicarb and pour into your preprepared tin and leave to set for about an hour or two.   You can of course stop here and break off yummy bits of honeycomb OR you could move on to the next level.

HCF INGFor the Fudge take:

  • 2 cups white sugar
  • 2 cups golden sugar
  • 1 cup milk
  • 1/2 cup double cream
  • 1/2 cup golden syrup
  • 1 teaspoon vanilla bean paste
  • 200 grams dark chocolate
  • your beautiful homemade honeycomb

HCF Chopped ChocolateBefore you begin,   you need to prep the following.  Have a large baking tray, a large bowl and a wooden spoon and the container you want to set your fudge in ready.  Once that’s all sorted out, chop your chocolate into small chunks.

HCF CombinedAdd all the ingredients except for the vanilla and the honeycomb to a heavy bottomed medium sized pot.  When choosing your pot,  remember fudge always bubbles up more than you think it will.

HCF BoilingPlace your mixture on a medium heat and,  stirring constantly, bring the mixture to between 115°C and 120°C depending on how firm you like your fudge.

HCF coolingCarefully. VERY CAREFULLY pour your mixture on to your large baking tray and leave to cool, undisturbed for twenty minutes.

HCF StirPour your mixture into a large bowl, add your vanilla and stir vigorously for about 4 to 6 minutes.  You want your mixture to  loose its shine and just start to thicken. Pour the mixture into the container you would like your fudge to set in.

HCF Chopped HoneycombChop up your honeycomb into tiny pieces. HCF toppedPress the honeycomb into the setting fudge and leave the fudge to set for about two or three hours.

HCF SlicedUsing a sharp,  oiled knife, cut your fudge into squares.

HCF SquaresEnjoy the delight of a fudge that has contrasting textures and flavours.

 

 

 

Salted Caramel Marshmallow Pops

9 May

Food Gawker Submission 3Sometimes when browsing the supermarket shelves (fess up, we all do it) you spot an ingredient that makes you go Oooooh, and then Hmmmm and before you know it you’re that crazy lady standing still in the aisle muttering to yourself, envisioning all the things you’re going make with your amazing new find.  I do this more than I like to admit, but that’s not the point, the point is Oooooh, look what I found.

MP FlavourThat’s right SALTED caramel flavour.  Can we all say YUM!  So salted caramel . . .  salted caramel marshmallows . . . on a stick . . . covered in chocolate.

MP INGTo start take:

  • 2 egg whites
  • 2 tsps Salted Caramel Flavour
  • 400gms golden caster sugar ( you can use white, but golden will give a more caramelly flavour and yes, caramelly is a word.
  • 400 ml cold water
  • 36 gms powdered gelatine (about 4 tablespoons)
  • 20mls of golden syrup
  • 1 tsp salt
  • icing sugar and corn flour in equal measure to dust
  • 200 gms chocolate to coat
  • salt crystals to decorate

MP Sifted SugarLine a baking dish (mine was 29cm by 24cm) with parchment paper and sift some of the corn flour icing sugar mix on the bottom.

CM Egg WhiteIn a heat proof bowl, whisk the egg whites until they form firm peaks.

MP GelatinPlace some water in the bottom of a small pot and then create a double boiler by placing a bowl in the pot.  Make sure the water doesn’t touch the bottom of the bowl.  Add 200mls of water to the bowl and sprinkle the powdered gelatine on top of the water.  Set this aside.

MP MixutreAdd the sugar,  the syrup, the salt and the water to a medium sized pot and place over a medium heat.  Bring the sugar mix to a boil and cook until it reaches 130°C,  or 266°F for those of you across the pond.  A few minutes before the mixture reaches 130°C, place the pot with the bowl of gelatine on a medium heat and warm until the gelatine has completely dissolved.  Once you’ve reached 130°C, remove the sugar mix from the heat and add the gelatine mix to it.  Be careful, the mix WILL bubble up.

MP BeatenWhisk up your egg whites one more time and then, with the electric beater still whisking, slowly pour the sugar syrup on the egg whites until it has all been absorbed. Continue whisking until the mixture thickens and resembles the mixture in the bowl above.  This should take about 7-8 minutes.

MP SettingPour the mixture into your prepared baking dish and leave to set (about 4 hours)

MP CubedSprinkle  a chopping board with your corn flour, icing sugar mix and turn your marshmallow slab onto the chopping board. Then using your sharpest knife (either oil it or coat it in your corn flour, icing sugar mix) cut your marshmallows into cubes.

MP Melted ChocolateMelt your chocolate, either in a microwave or in a bowl over a pot of just simmering water.

MP DippedStick a cake pop stick into your marshmallow and dunk it into the chocolate.  AVOID the temptation to pop the whole lot in your mouth at this stage.  Or maybe try just one . . . you know in the interests of quality control 😀

MP coolingOnce your pops have cooled slightly, but are still tacky, sprinkle a some salt crystals on top.  If you put them on while the chocolate is too warm they will dissolve.

MP BiteEnjoy the squishy awesomeness!

 

 

Coffee Panna Cotta

13 Oct

So after the BH’s unabashedly MANLY blog I’ve decided to blog something softer, cooler, more elegant and decidedly more feminine:  Panna Cotta!  I adore panna cotta.  It is without a doubt the perfect way to end a meal.  It’s light, but still amazingly indulgent.  It definitely has “that wow factor” and yet it couldn’t be easier to make and if you’re on a budget it will suit your pocket without saying CHEAP.   While its direct translation, cooked cream, sounds a little bland, it is amazingly versatile.  You can mix up the flavours; lemon, vanilla, coffee, rum, chocolate, honey, lemongrass, orange, lime and hazelnut, AND you can mix up the topping; dark chocolate, white chocolate, passion fruit, raspberry, blackberry, mango, pear, pomegranate, caramel, AND you can mix up the “cream” it’s made from, double cream, yogurt, buttermilk and coconut milk.  It’s actually a little dizzying, but its versatility means that you can find the perfect dessert to complement just about any meal.  It does however, need time to set overnight in the fridge.  The downside of this is that you need to be organised enough to make it in advance and it takes up precious refrigerator space.  The upside is that you have one less thing to worry about once your guests arrive.  Here’s my coffee panna cotta.

To make six Panna Cotta take:

  • 600ml of Double Cream
  • 150 ml of milk
  • 100 gm of sugar
  • 1 sachet or 2tsps of powdered geletine
  • flavouring  – in this case, a 1/4 of coffee beans, 2 tsp instant coffee and 1Tbl of vanilla extract

For Decoration take

  • 150 gm flaked almonds
  • 150gm sugar
  • dark chocolate

Add the gelatine to the milk for about five minutes to allow it to bloom.

Put the coffee beans and the cream in a pot and bring it to the boil.  Remove it from the heat and stir in the sugar and the milk and gelatine and stir until both have dissolved.  If need be put them back on a gentle heat to achieve this. Dissolve the instant coffee in the vanilla extract and add this to the cream mixture.

Strain the mixture and carefully pour into an attractive glass.   I got mine here.

Place a piece of cling film on top of the panna cotta to prevent a skin from forming.  Allow it to cool for about an hour and then place in your refrigerator to set.

To make the brittle, toast the almonds at 180° C for about 10-15 minutes.  Prepare a baking tray, by covering it in parchment paper, then in a smallish saucepan heat the sugar without stirring (swirling is okay, but DON’T stir) until it has melted and become a beautiful golden color.  Add the almonds to the caramel and pour the mix onto the parchment paper.

Leave it to set for about 15 minutes and then break it into shards. If this is made the night before, store it in an airtight container.

Once the panna cotta has set, melt the chocolate in a bowl over a pot of simmering water and then drizzle as decoratively as you wish over the top.  Pop the panna cotta back into the fridge and just before serving add a shard of almond brittle.

Rocky Road Fudge

25 Apr

Sometimes, when it’s been raining for too long, or payday is far away, or your relationship is yo-yo-ing, or as in my case, your family is miles away and it will be forever before you get to see them again, or any other time when life is in a teeth kicking mode, you NEED something that tastes of your childhood.  Something that will take you back to the kitchen giggles of when you were first discovering a love of cooking.  For me, it’s Rocky Road Fudge.

One bite into the soft, sweet marshmallow balanced with the crunchy roasted nuts, just held together with chocolate and I’m ten again.  This is one recipe I don’t really muck about with, I do my best to keep it exactly the way I first made it.  The only concession I make to the fact that I’m no longer ten, is that I now use two thirds dark chocolate.  The really great thing about this recipe is that it requires no special ingredients or equipment and it’s both quick and easy to make.  Making it perfect for the little ones.

Take:

1 tin of condensed milk

300gm of chocolate

2 cups of mixed nuts (I like hazel, walnut and almond)

150 gm of marshmallows

1 splash of vanilla essence

Before you begin, line a rectangular dish with baking paper and grease it.  Then put the nuts on a baking tray and let them gently toast at 180°C for about 15 – 20 mins.  Keep an eye on them to prevent them from catching.

While the nuts are filling the house with the scent of . . . well . . . nuts,  chop the chocolate in to even sized chunks so that it will melt evenly.

Before you melt the chocolate mix the nuts and marshmallows into a bowl.  I must confess to a little lie at this point, there is one other thing that I’ve changed since childhood.  I now use mini marshmallows.    We used to spend an eternity snipping regular sized marshmallows into bits, but honestly why do it if you don’t have to.

Now melt the chocolate.  If you’re working with a little one, you can melt the chocolate in the microwave.  I prefer melting it in a glass bowl over water because it makes me feel like I really know what I’m doing.

Once the chocolate has melted, quickly whisk in the condensed milk and the vanilla and then scrape the chocolate mix on top of the waiting marshmallows and nuts.  Using a wooden spoon, mix them all up together.  The sound of this, the nuts mixing together, is where this dish apparently got its name.  Once the marshmallows and nuts are evenly coated, pour into the lined dish and press down with the wooden spoon.

Now it the time to practice your patience.  Pop it in the fridge and leave it for at least an hour, until it has set.   Then pull it out of the tray using the parchment paper and slice into fudge sized bites.

Now, if we’re going to be honest, these babies, while munchish and morish, are never going to win any beauty awards, but display them on a on a glass stand and let their taste win the hearts of even the chews-iest of folk.  Because, trust me, they will.

oh.four.one.

the port elizabeth blogger

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Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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