Salted Vanilla Fudge

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The introduction of condensed coconut milk is a game changer. This fudge tastes delicious but not of coconut.

For about 24 squares you need

  • 397g tin of condensed coconut milk
  • 150ml soya milk
  • 115g vegan butter
  • 450g light soft brown sugar
  • 1 tsp vanilla bean paste
  • 1-2 tsp salt flakes (to taste)
  1. Place everything apart from the salt and vanilla in a heavy based pan and heat slowly and gently. Stirring all the time to prevent it from catching you want to bring it to the soft ball stage, about 118 degrees. This will take about 45 mins. Don’t rush it!
  2. Once it has reached temperature remove the pan from the heat and add 1 tsp salt and the vanilla. Beat the fudge until it’s cooled and thickened.
  3. Scrape into a lined tin and sprinkle over the remaining salt. Leave to cool then cut into squares.

Peppermint Creams (v)

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The usual way to make peppermint creams is to use a raw egg white. This recipe replaces that with 1 tablespoon of glycerine. They are tricky little buggers to roll out so I recommend using two sheets of baking paper to stop them from sticking. Only roll a small section at a time and cut a few at a time to help with them keeping their shape. Once they have been left to air dry for a few hours you can dip in chocolate for a more luxurious finish if you want. It is Christmas after all and these taste just like After Eights 🙂

For about 30 trees you need

  • 200g sifted icing sugar
  • 1 tbsp glycerine
  • 1 tsp peppermint extract
  • 1-2 tbsp water
  • A LITTLE green dye. Don’t use as much as I did!!!
  • 75g melted dark chocolate (optional)
  1. Place all the ingredients apart from the water in a bowl. Add enough water to make a firm but pliable dough.
  2. Roll out between sheets of baking paper and cut into shapes.
  3. Leave to dry on parchment paper and dip in chocolate if you wish.

Boozy Chocolate Christmas Pudding Truffles (v)

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Another quick and easy gift idea here. These are a little sticky to roll so don’t be afraid to just dollop them into cases if you can’t make them into round balls.

For about 30 truffles you need

  • 454g christmas pudding
  • 125g dark chocolate, melted
  • 65ml brandy
  • 40g sifted icing sugar with a little extra for dusting
  1. Crumble the pudding into a bowl and mix in the brandy. Add the melted chocolate and icing sugar and mix into a sticky dough.
  2. Leave for 5-10 mins to let the chocolate begin to set a little then with cold hands and working quickly take teaspoons of the mix and roll into balls in the palms of your hands. Place into petit four cases.
  3. Dust with icing sugar and edible glitter and leave to set. These are boozy so best not to let the kids scoff them! Father Christmas would appreciate one though I am sure!

Rose Coconut Ice (v)

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Nothing says Happy Christmas more than something homemade, so the next few posts are some simple sweet ideas that are easy to produce but will guarantee smiles from your recipient.

For about 20 squares you need

  • 250g condensed coconut milk
  • 250g sifted icing sugar
  • 1 tbsp rose water
  • 200g desiccated coconut
  1. Place everything in a bowl and mix until well combined. It will get very stiff towards the end.
  2. Press into a small (6″ x 4″) tin lined with baking paper and leave to set over night.
  3. Cut into squares and gift away or keep to yourself and scoff…

 

Salted Brown Sugar Fudge

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What is Christmas without some fudge to nibble on? I’ve attempted fudge a few times in my past, and it has always ended in abject failure – crunchy fudge or fudge flecked with burnt bits from where it’s caught is not the fudge I am looking for. However this recipe was a joy to make. Quick, easy and delicious. Perfect!

For enough fudge to make you feel sick and also give as presents you need:

  • 1 x 397 tin condensed milk
  • 80g salted butter
  • 150g light brown muscavado sugar
  • 1 tsp vanilla bean paste
  • 1 tsp salt flakes

Begin by placing the milk, sugar and butter in a heavy based pan. Gently melt the butter and sugar into the milk. Once it has melted, slowly bring to the boil stirring constantly. Don’t be tempted to rush this phase.

After about 5 mins of constant stirring you’ll feel the texture of the fudge change. At this point drop a small amount into a glass of cold water to check it’s at the soft ball stage. You want it to form a ball and be nice and soft. If this happens, remove from the heat. If not keep heating until it does.

Add the vanilla and salt, then beat vigorously for 2-3 mins. Again, you’ll feel the fudge change in consistency as you beat it signalling that it’s done.

Tip into a 20cm square baking dish lined with greaseproof paper and leave to set. Merry Christmas 🙂