Tag Archives: fudge

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.

 

 

 

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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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