Things I have been cooking lately #142: Fudge three ways

Every year I like to make some homemade edible gifts for friends and family. I think it adds a real personal touch. In past years I have made cookies and biscuits but this year I wanted to do something a little bit different and make fudge. I do want to put a disclaimer in here though… this is not traditional, fancy fudge that requires candy thermometers and frantic stirring… this is cheat fudge, the type that will make your granny turn in her grave. However it went down an absolute storm when I did trial run for my colleagues and people were wowed… even when I told them I made it in the microwave. Give it a go, you won’t be disappointed.

White chocolate strawberry fudge
Adapted from The Stir

500g white chocolate
1 400g tin condensed milk
60g butter
6g freeze dried strawberries (available in the baking aisle at Sainsbury’s)
A few drops of red food colouring

Line a 20cm x 20cm cake tin (or similar – whatever you normally make brownies in) with greaseproof paper.

Place the chocolate, condensed milk and butter in a large microwave safe bowl. Microwave on high for 5 minutes, stirring well after each minute. It should be thick and glossy. Add the freeze-dried strawberries and stir well.

Pour into the prepared tin. Scatter a few drops of red food colouring around the top of the fudge mixture and then use a spatula or knife to swirl around.

Place in the freezer to set (about an hour). Remove from the tin and cut into squares.

Makes 64 squares

Dark chocolate mint fudge
Adapted from The Stir

300g mint flavoured dark chocolate (I used Lindt Mint Intense)
200g milk chocolate
1 400g tin condensed milk
60g butter
100g mint flavoured Matchmakers, roughly chopped (optional)

Line a 20cm x 20cm cake tin (or similar – whatever you normally make brownies in) with greaseproof paper.

Place the chocolate, condensed milk and butter in a large microwave safe bowl. Microwave on high for 5 minutes, stirring well after each minute. It should be thick and glossy. Add the Matchmakers if using and stir well.

Pour into the prepared tin.

Place in the freezer to set (about an hour). Remove from the tin and cut into squares.

Makes 64 squares

Cookie butter fudge
Adapted from Jane’s Patisserie

300g white chocolate
300g Lotus Biscoff Spread (available in UK supermarkets where the peanut butter/Nutella, etc is. I used the crunchy one)
25g butter
1 400g tin condensed milk
100g icing sugar, sifted

Line a 20cm x 20cm cake tin (or similar – whatever you normally make brownies in) with greaseproof paper.

Place the chocolate, Biscoff spread, condensed milk and butter in a large microwave safe bowl. Microwave on high for 5 minutes, stirring well after each minute. It should be thick and glossy. Add the icing sugar and stir well.

Place in the freezer to set (about an hour). Remove from the tin and cut into squares.

Makes 64 squares

All boxed up and ready to be given away