Marbled Oreo Fudge

I think it's close enough to the festive season that I can get fudge recipes going. For me, fudge feels very Christmassy.

However, you never need to go without fudge again (at any time of year!), because making this recipe is super simple and makes a fudgy, creamy, sweet slab of deliciousness.

There are two ways to melt the mixture together, and I did both in this recipe. You can melt everything together gently in a saucepan over a low heat. Or you can do the same thing with a bowl and microwave, microwaving in 30 second increments until everything is smooth and melted together. Both are easy, I did the darker chocolate one in a saucepan because there was more of it, and the white chocolate one in a bowl. This also meant that I was able to do both at once which reduced the time between making it and getting it in my mouth.

Banana Chocolate Fudge Cake

Next in my series of foods that you can make with what's on hand at home/non-perishables!

This is great because it uses no butter or eggs, and almost everything is taken from the larder/cupboard, alongside some unhappily over-ripe bananas that you’d never have eaten anyway. 

It’s fudgy and dark and sweet and it really hits the spot. I adapted it from a vegan recipe, so it can easily be made vegan with the use of vegan dark chocolate and oat or almond milk. Feel free to adjust the sugars as well, granulated, caster, white, golden, muscovado, whatever! Adaptability is key.

Chocolate Peppermint Layer Fudge

Happy Christmas Eve everyone! It’s the season to be jolly, and part of that means there’ll be a ton of leftover chocolate hanging around. Perfect for making this easy peasy fudge recipe! This makes a very smooth, chewy fudge that is a rich treat! And bonus -it’s easy to make and absolutely delicious! Went down a treat in my household.

Side note, I’m notoriously terrible at fudge, and using marshmallows to bind it all together is a genius step. If you have left  it to the last minute to plan your Christmas dessert - I can suggest this as a quick, easy and quite impressive sweet treat!

If you don’t like minty chocolate (you’re a monster) you can always leave the extract out. Or substitute 150g of the dark chocolate for a terry’s chocolate orange and make orange flavour. The possibilities are endless with this amazing base recipe.

Hazelnut Chocolate Fudge Brownies

Strap yourselves in, because this is a good one!

Brownies are consistently what I turn to when I need to bake something easy and delicious. And there are SO many different flavour combinations that I never get bored making them.

I recently saw a recipe for fudge-topped brownies and it just seemed like such a smart idea that I had to try it my way. I have a fond history with traybakes that use brownies as a base, because I think my mint-topped brownies are probably my favourite bake to eat.

The fudge portion hardens to a silky smooth layer which is just delicious. And obviously I added Nutella, chopped hazelnuts and edible glitter.

Ideally, I wanted the chocolate topping to be white chocolate to give a satisfying colour change, but I totally messed up melting it and it all kind of went to hell. Next time!

Banana Caramel Cake

It's the weekend and it's time for cake.

I love making cakes. Baking fads will come and go (cronuts, anyone?), but cakes are forever. They're comforting, they're sweet, and they can look damn impressive if you pretty them up a bit. You know what you're getting with a cake. 

I'm slowly getting into the swing of cake decorating, and buttercream rosettes are my absolute favourite thing to do these days, quick and easy and pretty! I suppose I could have gone all out and iced the sides too, but there's something I find quite nice about leaving the golden brown edges of the cake exposed, so you can just get hints of the filling within. I suppose these days you'd call it a "naked" cake, so I think my laziness is on trend.

Nutty Fudge

I'm just assuming that by now everyone is sick of healthy eating and green shakes and kale soup.

Hello, fudge.

Fudge is really tricky. And I am not very good at making fudge. I’ve done this recipe a few times now, and it works about half the time, which is a better win rate than I had before! Sometimes it goes a little soft, but a few hours in the fridge hardens it up beautifully. And the softer is it, the better the toppings stay on top initially. I wouldn’t discourage anyone from making fudge, you just have to keep at it. And really, when it doesn’t go quite right, if it’s a little soft, or too crumbly.. It’s still delicious.

This actually makes excellent gifts: delicious, home made, toppings are infinitely customisable, and keeps for 2-3 weeks if stored in Tupperware or a zip lock bag! Dream.

Tips for fudge – get to the right temperature and beat constantly. There are no shortcuts in this dojo! ... Er, I mean there are no shortcuts in fudge!

Pistachio Chocolate Fudge

Well, here is the concluding part of my pistachio chronicles. Fudge!

God, I love fudge. But I am notoriously terrible at making it. I have memories of home economics class, stirring an innocent-looking pot of fudge, and having it bubble ominously, growing bigger and bigger until it nearly spilled out of the pan and the teacher had to take it off me.

Yeah.

So, my adult foray into fudge is going to start simple. And this recipe is really, really simple. Just add most of the ingredients to a pot, melt, then add the nuts, chill, and chop. Freeze to help it keep its shape, which is useful because it tastes best cold!

Very delicious.