Super Quick American Fudge

This fudge has a smooth and creamy texture (almost ganache like) and takes about 3 minutes to prepare. I have made these in a chocolate and orange flavour combination but you could choose any combination you like best. Pop them in cellophane bags and and tie them up with  colourful ribbon to give them as gifts/ party favours. You could also add some edible gold leaf on top to make them look extra special.

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Make around 22 squares

3 mins prep 1 hr in the fridge

Ingredients:

  • 199g condensed milk
  • 170g Orange favoured chocolate
  • Zest of one orange

 Method:

  1. Butter a square pan and line with parchment paper (you can also use foil if you don’t have any parchment paper)  for easy removal of set fudge. Set aside.
  2. In a microwave safe 2 quart bowl, heat chocolate  and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
  3.  Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
  4. Store in an airtight container.

Recipe adapted  from http://chocolatechocolateandmore.com/3-minute-fudge/

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Chocolate Party Cake

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Recipe taken from James Martin on the BBC Good Food website.

Ingredients:

  • 200g plain chocolate, broken into chunks (use one with a low cocoa content – we used Waitrose plain Belgian chocolate)
  • 200g butter
  • 200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten
  • 200g self-raising flour
  • 5 tbsp cocoa powder
  • hundreds and thousands, to decorate

For the icing

  • 100g plain chocolate
  • 170g can condensed milk
  • 100g butter

Method:

  1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
  2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
  3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.