Category Archives: sweets

12 Days of Christmas, Day 11: [Recipe] Cracker Toffee

This cracker toffee, or Christmas Crack, is another great recipe courtesy of my friend Carly.

Cracker toffee is so addictive. Salted crackers, butter, sugar, and chocolate. It appeals to both your sweet and salty taste buds. It takes no time to make and you usually have everything you need to make it kicking around the house.

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12 Days of Christmas, Day 10: [Recipe] No-Bake Cookie Butter Bars

Speculoos, or cookie butter, is exactly what is sounds like – a spreadable cookie. You can use it any way you’d use hazelnut spread or peanut butter.

I found a great way to use cookie butter in these bars covered with chocolate ganache. They are quick and easy to make and always a bit hit.

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12 Days of Christmas, Day 8: [Recipe] Social Tea Squares

Where have these squares been all my life?!?

Thank goodness these have come along. I am so very happy we’ve found each other!

These social tea squares are one of those squares people will be asking for the recipe for, believe me.

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12 Days of Christmas, Day 7: Chocolate Confetti Squares

Classic recipe ahead!

These chocolate confetti squares always remind me of the holidays, sweet trays, and church bake sales. They’re a real favourite of mine. With the coloured mini marshmallows they are just to pretty!

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12 Days of Christmas, Day 4: Whipped Fudge

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Fudge, fudge, fudge. I LOVE fudge. Tiny bites of sugary perfection. An instant sugar rush.

This recipe for whipped fudge is what I think of when I think of a classic fudge. It has a deep, caramel flavour. the extra time it takes to make it is worth it.

I hope it makes it onto a dainty sweet plate near you this holiday season.

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[Recipe] Whipped Fudge

Adapted from: https://realfood.tesco.com/recipes/classic-british-fudge.html

1 can full-fat evaporated milk
500g sugar
150g butter
2 tsp vanilla extract

Lightly butter an 8 inch square pan.
Put the evaporated milk, sugar and butter into a medium pot.

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Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.

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Bring to a boil and boil stirring for 20 minutes. The mixture should become thicker, and a glossy brown colour.

If you have a candy thermometer, allow the mixture to reach ‘Soft Ball’ stage (115°C). If you don’t have a thermometer, cook until the mixture is golden brown and thickened and then drop a little into a glass of cold water. You should be able to pick the cooled drop up and roll it between thumb and forefinger.

If the mixture is still too liquid, cook for another five minutes and try again.

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Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Take the mixture off the heat and allow it to cool for five minutes.

Transfer the mixture to a large mixing bowl.

Using an electric mixer, beat the mixture until it starts to thicken, loses its gloss and changes texture from smooth to slightly gritty.

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Add vanilla.

Pour into the prepared pan and allow to set.

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[Recipe] Whipped Fudge
Yields 36
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
98 calories
15 g
12 g
4 g
1 g
3 g
29 g
11 g
15 g
0 g
1 g
Nutrition Facts
Serving Size
29g
Yields
36
Amount Per Serving
Calories 98
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 12mg
4%
Sodium 11mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
0%
Sugars 15g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
3%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can full-fat evaporated milk
  2. 500g sugar
  3. 150g butter
  4. 2 tsp vanilla extract
Instructions
  1. Lightly butter an 8 inch square pan.
  2. Put the evaporated milk, sugar and butter into a medium pot. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
  3. Bring to a boil and boil stirring for 20 minutes. The mixture should become thicker, and a glossy brown colour. If you have a candy thermometer, allow the mixture to reach ‘Soft Ball' stage (115°C). If you don't have a thermometer, cook until the mixture is golden brown and thickened and then drop a little into a glass of cold water. You should be able to pick the cooled drop up and roll it between thumb and forefinger. If the mixture is still too liquid, cook for another five minutes and try again.
  4. Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Then take off the heat and allow the fudge to cool for five minutes.
  5. Transfer the mixture to a large mixing bowl.
  6. Using an electric mixer, beat the mixture until it starts to thicken, loses its gloss and changes texture from smooth to slightly gritty.
  7. Add vanilla.
  8. Pour into the prepared pan and allow to set.
beta
calories
98
fat
4g
protein
1g
carbs
15g
more
Adapted from Tesco's Classic British Fudge
The Frilly Apron http://www.thefrillyapron.com/