Brisbane’s summer has finally arrived. Hot, humid and cooking in the kitchen is not appealing to me at all. But I did work hard last week, when the weather was cooler, to make lovely little gift boxes full of sweet delights to give away to teachers. I posted the Cranberry, Almond and White Chocolate Shortbread Bites earlier this month. Today is Jo’s Fabulous Fudge and over the next couple of days I will post recipes for the Panforte and the Salted Caramels.
This cooking was not all done at once. Each day when I had a bit of time I would focus on one recipe and then store it. Then at the last minute it was just a matter of slicing things up and popping them all in gift boxes. You could easily just choose one treat to gift and buy smaller gift boxes.
Our school fete is on every May and the one stall I always shop at is the Sweets Stall for my fudge fix. I am not a fudge expert as I don’t know what makes good fudge. But I do like crumbly caramel fudge. There is a recipe in a cookbook I have for Russian Fudge and it is perfection to me. This was the first fudge recipe I made as I’m not a fudge maker. Jo’s Fabulous Fudge is the second fudge recipe I have made. It is smooth, creamy and certainly not crumbly. It is absolutely perfect but my preference would be crumbly and I’m probably alone in thinking that. It presents perfectly and tastes wonderful. I’m sure everyone who eats it will be smiling.
White chocolate, milk chocolate or dark chocolate can be used in this fudge. I dug into my huge bag of Callebaut dark chocolate but if I was suppose to be eating this fudge I would love white chocolate. I’m super partial to macadamia nuts and would have loved to have sprinkled the lined tin with some roasted macadamias before pouring over the fudge. Next time.
You can add chunks of anything that takes your fancy like nuts, lollies, dried fruit, crystallised ginger, shredded coconut. If you wanted a splash of alcohol just add it in place of the vanilla. Hmmm … white chocolate, cointreau and almond fudge anyone!
The leftover fudge was used in the Mocha Fudge Chunk Ice Cream and it was devine. Chewy and chunky.
Gift boxes full of edible delights is a great last minute present. I bought boxes from Spotlight but you could probably get something suitable from a newsagent. Pick up some tissue paper too and then tie around some ribbon and top with your Christmas card.
jo’s fabulous fudge
(from Jo Seagar’s website)
2 x 400g cans sweetened condensed milk
2 cups firmly packed soft brown sugar
100ml liquid glucose syrup
3 tablespoons golden syrup
400g white, milk or dark chocolate, chopped
1 teaspoon vanilla
Spray and line a 20cm x 30cm lamington tin.
In a large, heavy based saucepan mix together all the ingredients over a low heat. When the butter has melted and the sugar dissolved allow the fudge to come to a gentle boil. Let is slowly bubble away until it becomes thick and deepens in colour stirring from time to time. Pop a sugar thermometer into the pan and when it reaches 116 degrees then take the pan off the heat. When the bubbles settle pour the fudge into the prepared tin and smooth the surface.
Cool the fudge to room temperature before placing in the fridge until completely firm. Cut into small squares and store in an airtight container in the fridge for up to 6 weeks.