This fudge is so easy it almost doesn’t qualify as a recipe. 5 ingredients. 5 steps. 5 minutes. Good as gold!
Ingredients (makes ~30 pieces)
¾ cup good quality peanut butter (smooth or crunchy will work)
225g white chocolate
225g dark chocolate
1 teaspoon vanilla extract
pinch sea salt
Line a 12 x 22cm loaf pan with baking paper.
Melt dark and white chocolate in separate bowls in the microwave.
Combine half of the peanut butter with the white chocolate and stir until smooth. Add in vanilla extract and sea salt to taste. Combine the remaining peanut butter with the dark chocolate. Allow both mixtures to cool slightly.
Drop alternate spoonfuls of white and dark chocolate mixtures into the pan and shake to level the mixture. To get the swirly marbled effect, pull a skewer through the mixture.
Refrigerate until set. Cut into squares. Enjoy!
Adapted from ‘Easy Peanut Butter Fudge’ from Cadbury Kitchen.
These chewy, fudgy chocolate brownies, created by the domestic goddess Nigella herself, are my reliable go-to goodies when asked to bring a plate for morning or afternoon teas. They are best eaten on the day made (which often means I get up early on the day to make them) and are ridiculously good warmed with a scoop of vanilla ice-cream.
Ingredients (makes 16 large brownies)
200g good-quality dark chocolate
250g salted butter
1¾ cups brown sugar
⅓ cup cocoa
1¼ cups plain flour
¼ teaspoon baking powder
Preheat oven to 160°C fan-forced. Line a 20cm x 30cm rectangular tin with baking paper.
Melt chocolate and butter in the microwave (or on the stovetop) and stir until smooth. Allow to cool slightly.
Place sugar, eggs, cocoa, flour and baking powder in a large bowl. Pour in chocolate mixture and mix until combined.
Pour into prepared tin and bake for 35-45 minutes or until set on top (but should still be gooey in the middle). Leave to cool slightly in tin.
Cut into 16 evenly sizes pieces. Enjoy!
Recipe adapted from Nigella Lawson.
NB: Can be kept in an airtight container at room temperature for up to 3 days, but in my opinion, the fresher the better.
St. Patrick’s Day is almost upon us and so I am all about the green in my baking at the moment! This fudge is super quick and easy – taking only a few minutes cooking time from start to finish. I love this fudge as it isn’t too sweet (the major issue I have with most fudge), and I’m a sucker for the mint/choc combination.
Feel free to omit the chocolate drizzle on top if you wish, and if you prefer a marbled finish you can make the 2 fudge layers at the same time, and swirl them together in the tray instead of layering them.
1 ½ cups dark chocolate melts
400ml can sweetened condensed milk
1 ½ cups white chocolate melts
Green food colouring
Approx. ½ cup dark chocolate melts (melted) to drizzle on top
Line a rectangular baking tray with baking paper (a small tray will give you fewer pieces of thick fudge, larger will give you more pieces of thinner fudge – it’s up to you!).
In a small saucepan over a low heat, melt the dark chocolate melts with half of the condensed milk, stirring occasionally.
Spread evenly into the pan and chill in the fridge.
While the chocolate layer is chilling, melt the white chocolate and remaining condensed milk on the stovetop on a low heat.
Add peppermint extract to taste (I used 1 teaspoon) and a drop or two of green food colouring.
Spread evenly over chilled chocolate layer.
Put in the fridge to set.
After approximately 10 minutes in the fridge, melt the remaining dark chocolate melts and drizzle over the fudge.
Leave in the fridge until set and then cut into small squares. Enjoy!
Note: can be stored in an airtight container in the fridge for up to a fortnight.
Adapted from ‘Choc Mint Fudge’ on Grab Your Spork.com.
This fudge reminds me of my childhood as it tastes just like the vanilla fudge I used to buy at my local community’s autumn fair. Smooth, creamy and delicious – this fudge has the power to change lives (or at least bring on diabetes…) BEWARE: Highly addictive!
Ingredients (makes approx. 40 pieces)
50ml double cream
350g caster sugar
1 tsp vanilla
Grease and line a cake tin of your choice (I used two thin loaf tins because I wanted fewer, thicker pieces to experience full creaminess). Put milk, cream, sugar and butter in a large heavy-based saucepan and heat slowly, stirring continuously.
Bring to the boil, keep stirring & cook until the mixture has reached soft ball stage (approx. 115°C – I’m lucky that my sugar thermometer has it marked). Remove from the heat and continue to stir it for a few minutes then add the vanilla. Keep stirring for a few more minutes and then pour into prepared tin/s, leaving it to cool at room temperature (NOT THE FRIDGE!)
Once cooled, cut into pieces of your desired size and say goodbye to all your troubles.
Adapted from Frugal Feeding’s ‘Traditional Vanilla Fudge’