Bourbon Biscuit Fudge

Bourbon cream biscuits are a traditional British biscuit and make a yummy addition mixed into chocolate fudge. 

I have so many favourite biscuits and my sweet tooth is definitely a downfall of mine. Once I’ve opened a pack of biscuits, I find it extremely hard to stop eating them – I’m sure you have the same problem too?

I made and shared this Vanilla Clotted Cream Fudge last November and haven’t made any more fudge since then. As that was a vanilla fudge, I thought I would go for something completely different and carry on the chocolate theme with my last two consecutive recipes all involving chocolate.

So here it is, my third chocolate recipe in a row. Say hello to this gloriously chocolatey Bourbon Biscuit Fudge.

I think this might be the easiest and quickest recipe I’ve posted on my blog to date. This magical chocolate fudge recipe simply requires a tin of condensed milk, (dark and milk) chocolate bars and a pack of bourbon biscuits – it’s hard to believe how little ingredients produce something so scrumptious.

Bourbons were a childhood favourite biscuit of mine along with custard creams and Jammy Dodgers, so I was very excited to taste this new fudge creation.

As yummy as this chocolate fudge is left plain, I couldn’t resist adding some chopped bourbon cream biscuits into the fudge and pressed a few on top of the fudge before allowing it to set. While I chose to add bourbon biscuits to my fudge, you can absolutely add any other biscuits, chocolate or sweets you like.

The fudge is deliciously creamy and smooth and you’ll find yourself in exactly the same situation I was when I made this, I couldn’t stop at just one square of this fudge. I wish I had more willpower when it comes to sweet treats! However, because this fudge is so incredibly sweet, one or two squares will be more than enough to satisfy your sugar cravings.

I could definitely see myself having a shop dedicated to selling all my fudge creations. I have lots of (probably too many) fudge recipe ideas based on this recipe up my sleeve, so keep an eye throughout the upcoming year for more!

(Makes 36 pieces)

Ingredients:

397g can sweetened condensed milk

400g chocolate – I used a mix of 200g of dark chocolate and 200g milk chocolate, broken into pieces

200g pack bourbon cream biscuits, chopped

Method:

  1. Line a 20cm / 8-inch square baking tin with parchment paper, making sure you leave enough paper up the sides to ensure you can release the fudge easily once it’s set.
  2. Place the condensed milk and chocolate in a medium sized saucepan. Heat gently, stirring constantly until the chocolate has completely melted. Take off the heat and fold in 3/4 of the chopped biscuits.
  3. Spread the fudge into the baking tin. Decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Cover the fudge and leave it to set in the fridge for at least 3-4 hours or overnight for the best results.
  5. Slice the fudge into approx. 36 squares – it might make more depending on how big or small you decide to cut your fudge. Fudge will keep in an airtight container at room temperature for up to 3 days.

Recipe Notes:

  • Use the best quality chocolate you can afford.
  • Make sure to heat the fudge mixture really gently, heating it too quickly will overheat the chocolate and it might seize.
  • This recipe makes roughly 36 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

Enjoy!

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Chocolate Traybake

Easy and simple chocolate traybake is a great cake for parties and all kinds of celebrations. Moist chocolate sponge cake is topped with a dark chocolate ganache icing and can be decorated with your favourite chocolate and sprinkles. 

Last month I shared my Ultimate Chocolate Cupcakes and I’m back this time with a super easy and delicious chocolate traybake.

I just love chocolate cake and will always find one way or another to fulfil my chocolate fix!

This is an amazing cake recipe you want to have in your back pocket ready for celebrations. It’s the kind of cake that’ll go down a storm at birthday parties and a get-together with family and friends.

I guarantee you that this traybake will disappear instantly upon slicing!

I have lots of chocolate cakes and cupcakes on my blog already, but there’s certainly room for more. I baked and shared this Chocolate Fudge Cake all the way back in 2015 and that cake is completely different to this traybake as it’s super dense and fudge-like. Whereas this traybake has a light and airy texture.

It’s up to you on how you decorate your traybake and because it’s nearly Easter I chose to decorate mine with mini eggs, colourful sugar-coated chocolates and mini milk and white chocolate chips. It’s colourful and fun and this cake really does taste as impressive as it looks!

I’m excited to bake this traybake again as there is so many ways to decorate it and it can be adapted for any occasion!

(Serves 15-20)

Ingredients:

Chocolate Cake: 

75g cocoa powder

3/4 teaspoon bicarbonate of soda

200ml boiling water

4 large free-range eggs, at room temperature

370g light brown sugar

180ml vegetable oil

200g self-raising flour, sifted

Chocolate Ganache: 

150g dark chocolate, broken into pieces – approx. 50% cocoa solids

2 tablespoons golden syrup

2 tablespoons double cream

Method:

  1. To make the cake: In a small bowl whisk together the cocoa powder, bicarbonate of soda and boiling water. Mix until combined and then set aside to cool for 20 minutes.
  2. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 23cm x 30cm baking tin that’s at least 4cm deep with baking parchment.
  3. In a large mixing bowl, whisk together eggs, sugar and oil until thoroughly combined. Add the chocolate mixture to this and whisk again until incorporated. Finally, add flour and whisk until mixed fully.
  4. Pour the cake batter into the cake tin. Bake for 30-40 minutes (my cake took 30 minutes exactly) or until a cake tester when inserted into the centre of the cake comes out clean. Once the cake is baked, leave it to cool in the cake tin completely.
  5. To make the ganache: Place the dark chocolate, golden syrup and double cream in a heatproof bowl set over a pan of gently simmering water. Continue to stir until you have a glossy ganache.
  6. Spread the ganache on top of the cake – it will be a thin layer and as the cake is very rich this amount is just right. Decorate the cake with chocolate and or sprinkles. Leave the cake to set at room temperature for a couple of hours before slicing into squares. The traybake will keep in an airtight container at room temperature for up to 3 days.

Recipe from Annie Bell’s Baking Bible

More incredible chocolate recipes to bake next!

Chocolate Fudge Brownies

Triple Chocolate Cookies

Chocolate Hazelnut Cake (Torta alla Gianduia)

Enjoy!

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Vanilla Clotted Cream Fudge

Cornish clotted cream fudge that tastes like fudge from a sweet shop. This fudge has a divine caramelised flavour and an irresistibly creamy texture. 

I wanted to share this fudge recipe in time for the start of the festive season. I make fudge mostly over Christmastime and this clotted cream fudge is a recipe I’m repeatedly asked to make every Christmas.

It’s a delicious and thoughtful gift for family and friends – who wouldn’t love to receive an edible gift as a Christmas present?

This fudge recipe I’m sharing with you today is inspired by my love of Cornish fudge. Cornwall is an idyllic area in the South West of the UK, if you’ve ever visited Cornwall then you’ll know just how amazing the scenery is and how equally special the food is too. If you have sweet tooth then you’ll enjoy all that Cornwall has to offer in terms of cream teas, ice cream and endless fudge flavours to choose from!

It’s been far too long since I last shared a fudge recipe and I knew I had to do something about that. I made this chocolate fudge a while back and since then I’ve had suggestions to share a vanilla version.

You won’t need to use a sugar thermometer to make this fudge, just stir all the ingredients together in a saucepan, bring it up to the boil, then continue to boil the mixture for another 3-5 minutes. Stir it every now and then to make sure the mixture doesn’t burn on the bottom of the pan and pick up too much colour. Once the fudge has turned a light golden colour, this is now your cue to remove the pan from the heat. After the pan is off the heat, you’ll now need to beat the fudge mixture until it becomes matte and is thick (this can take anything from 5-10 minutes to achieve the correct consistency).

I’m not going to lie as this last step does need a fair bit of elbow grease, but it will be worth all the hard work, trust me on that!

I made this fudge again last week ready for Christmas gifts, I like to get organised with my Christmas preparation as I’m usually working up to and during the festive season. This fudge will last in an airtight container in the fridge for up to 2 weeks and it can also be frozen for up to 3 months, I have now got a batch of fudge in the freezer, well maybe half a batch!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

100g golden syrup

1 x 227g tub of clotted cream

1/2 teaspoon vanilla extract

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
    Place all the ingredients in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  2. Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  3. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Spread the fudge into the tin you prepared and lined earlier and then leave it for 30 minutes at room temperature.
  4. Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
  5. The fudge will keep in an airtight container in the fridge for 2 weeks or you can freeze it for up to 3 months if you want to prepare this fudge ahead of time.

Recipe Notes:

  • Be careful as the fudge mixture can bubble quite ferociously and easily cause a painful burn if it comes in contact with skin.
  • I package my fudge pieces in clear gift bags which you can get from many online retailers and then tie a festive ribbon around the top or you could also use a small gift box lined with tissue paper to present your fudge.

Recipe from Rodda’s

Enjoy!

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Chocolate Marshmallow Mateys Crispy Treats

Crispy cereal treats made using Chocolate Flavour Marshmallow Mateys. This is sponsored content. 

Chocolate crispy treats have been one of my favourite recipes to make since I was little and had first stepped into the kitchen. My mum would always allow my sister and I to make crispy treats as they’re easy and fun to make. These chocolaty treats are great to make with kids because the ingredients don’t cost too much and don’t require any need to switch on an oven. The latter of which is always convenient in summertime when it’s too hot and all you want to prepare is no-bake recipes.

I recently received a few Malt-O-Meal cereals to taste test and create a recipe with. Included were Marshmallow Mateys, Chocolate Marshmallow Mateys and Waffle Crisp. I’ve tasted all three cereals I was sent and they were all really wonderful in their own way. The Marshmallow Mateys and Chocolate Marshmallow Mateys consist of cereal puffs and have rainbow coloured marshmallows added. The Waffle Crisp cereal tasted exactly like crunchy mini waffles soaked in maple syrup.

Chocolate Flavour Marshmallow Mateys 

When considering different recipes and ideas, I decided that I wanted the cereal to be the star of the show. Using the chocolate cereal to make crispy treats sprung straight to my mind. This is a great recipe to do with the kids before heading back to school and is a good idea for picnics or lunch boxes.

This recipe is so simple, so here goes:

Once you have the cereal in a large mixing bowl, melt the chocolate over a bain-marie (double boiler) or in the microwave in 20-second intervals. Be careful and make sure you keep a watchful eye on the chocolate until it has melted. I don’t tend to add any butter, golden syrup or marshmallows to my crispy treat mixture as I don’t really think you need to add them. I prefer my crispy treats to be crunchy and chocolaty and taste purely of chocolate. I’ve never had any problem with them being too hard by not adding any of the additional ingredients I mentioned above.

Once the chocolate is melted, add that to the cereal and stir until all the cereal is fully coated. Evenly distribute the chocolaty cereal mixture into 12 paper cupcake cases/liners – I picked pretty polka dot cases, anything patterned looks really nice when you’re presenting these crispy treats. You’ll find using the cupcake cases/liners makes removing the cakes far more easier too.

Before the chocolate sets, finish by decorating each cake with as many Marshmallow Mateys as you like. Set them in the fridge and then devour them!

(Makes 12)

Ingredients:

200g dark or milk chocolate (or a combination of both)

150g Chocolate Flavour Marshmallow Mateys cereal, separated from the marshmallows

Marshmallow Mateys, for decoration

Method:

  1. Line a 12-hole cupcake/muffin tin with 12 paper cases/liners. Break the chocolate into pieces and melt gently over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) or melt in the microwave in 20-second intervals, stirring until the chocolate is melted and smooth.
  2. Mix the melted chocolate with the cereal until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and decorate with the marshmallows. Chill in the fridge for an hour until set. Crispy treats will store in an airtight container in the fridge for up to 3 days, however they’re best eaten fresh.

Recipe adapted from Easter Chocolate Nest Cakes

Enjoy!

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Easy Chocolate Fudge

Homemade chocolate fudge made without a sugar thermometer or a double boiler in sight! It’s rich, silky smooth and a decadent treat perfect for the holidays and Christmas presents!

easy-chocolate-fudge

The Christmas baking starts now and we all know that Christmas = fudge season. Fudge or any kind of homemade chocolate confectionery is definitely something I would love to receive during the festive season as a present. This fudge would make a brilliant gift wrapped up in cellophane bags and tied with cute ribbon, but it would also be fantastic to make and serve on a platter at parties. Guests can help themselves or even take a few pieces home and share if they want to!

I’ve been working on this fudge recipe for sometime trying to get it perfected ready to share with you. The first time I made this fudge it was divine, however the following time I made it, I used half dark chocolate and half milk chocolate and the flavour was spot on. I also changed the originial recipe by adding some icing sugar to the mix, as the previous time I had made it the texture was silky smooth, but wouldn’t cut into perfect, neat pieces like I wanted it to.

chocolate-fudge

This isn’t actually how traditional fudge is made as you won’t need any specialist equipment like a sugar thermometer and you don’t need to test for soft or hard ball stage. Not all food needs to be overly complicated to prepare and this recipe proves how easy fudge can be to make. In a large non-stick saucepan, gently heat chopped chocolate, a can of sweetened condensed milk and a little bit of butter until it’s melted and smooth, then stir through sifted icing sugar.

The hardest part, as with most no-bake recipes is the time waiting for the end result to be revealed. This fudge needs at least a few hours in the fridge to set – it will still be a little squidgy, so I would definitely recommend leaving it overnight to ensure it’s really nicely set and will cut easily, but of course, that’s only if you can resist trying a piece beforehand!

(Makes 36 pieces)

Ingredients:

400g (14 ounces) dark or milk chocolate, broken or chopped into small pieces – you can use a mix of the two

397g (14 ounce) can sweetened condensed milk

25g (2 tablespoons) butter

100g (2/3 cup) icing/confectioners’ sugar

Method:

  1. Line a 20cm / 8-inch square tin with parchment paper or cling film. Set aside.
  2. Place the chocolate, condensed milk and butter in a large non-stick saucepan. Melt the ingredients gently on a low heat – take your time with this otherwise the chocolate will burn and go grainy. Stir occasionally until the mixture is smooth and all the chocolate is melted completely.
  3. Take off the heat and sift in the icing sugar and mix until thoroughly combined. The fudge will start to get really thick at this point and will begin setting.
  4. Evenly spread the fudge mixture out into the lined tin. Smooth over the top with the back of a spoon or a spatula. Leave fudge in the fridge for at 3-4 hours until set or overnight for the best results.
  5. Once the fudge is set, remove it from the tin. Using a large sharp knife, carefully cut the fudge into 36 pieces or more if you want you make smaller pieces of fudge. Fudge will keep stored in an airtight container in the fridge for up to 3 weeks. It’s a great recipe to make ahead of time ready for Christmas or any other special occasion! See the recipe notes below for tips on freezing.

Recipe Notes:

  • Use real chocolate not chocolate chips. Chocolate chips have stabilisers added so they hold their shape and don’t melt completely, therefore if you use chocolate chips your fudge will not be as smooth as it should be.
  • For this fudge you can use dark/milk chocolate or a mix of both. I used chocolate flavoured with orange oil, however you can use any flavoured chocolate you’d like.
  • Be patient. Melt the chocolate, condensed milk and butter in a large saucepan over a low heat. If it’s too hot, you may risk splitting the mixture and the chocolate will go grainy. Unfortunately once you’ve overcooked chocolate there’s is no way of getting it back.
  • I tend to use unsalted butter is most of my baking, however as this fudge is quite sweet, I would recommend using salted butter instead of unsalted butter.
  • This fudge can be frozen for up to 3 months. Just make sure you wrap it up well and store in an airtight container. Don’t forget to pop a label on it so you know how long it has been in the freezer for! When you’re ready to thaw it, take the fudge out of the freezer and leave it to defrost in the fridge overnight.

Enjoy!

jess

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How To Make Perfect Popcorn

How to make perfect homemade popcorn on the stove top. 

popcorn

Love popcorn? I’ve never met anyone who doesn’t get excited by popcorn. For me there really is nothing better than a cosy night in watching a movie or catching up on my favourite box set with a big bowl of popcorn in my hand!

This popcorn recipe is inspired by a trip to Disneyland Paris with my sister. If you’ve ever been to Disneyland you will know how much confectionery and food there is on offer. There are popcorn stalls literally everywhere and as you walk around each corner you are met with the most amazing smell of fresh popcorn. Words cannot describe the tantalising aroma!

When we visited back in February, as you can imagine it was absolutely freezing. I remember always wanting to buy some hot, fresh popcorn to warm up with, but as much as I love popcorn I didn’t want to pay the extortionate price. I’ve been planning to make my own popcorn since that trip and now I know how easy it is to make, I’m never going back to buying ready popped or microwave popcorn again!

popcorn-kernels

This popcorn recipe brought back some good memories for my mum. Whenever they had to go home after a day at the family beach hut my mum and her brother were allowed one treat each from the kiosk at the pier, the choice of two treats was either candy floss or popcorn. My mum’s brother would pick candy floss, but mum would always pick popcorn. My mum told me this popcorn reminded her of her favourite seaside treat when she was little.

For the rest of the taste testers, this popcorn reminded us of cinema-style sweet popcorn. It’s pretty amazing, so much so I would’ve devoured the entire bowl alone. I didn’t really want to share it, but next time I will definitely be doubling the recipe to make more! 🙂

homemade-popcorn

Now I have this easy popcorn recipe I know this will be a fantastic, inexpensive treat to make on a Friday evening or during the weekend. Ditch the microwave popcorn for this homemade version, you won’t be disappointed.

Ingredients:

3 tablespoons vegetable oil

75g (1/3 cup) popcorn kernels

45g (3 tablespoons) caster or granulated sugar

Salt, to taste

Method:

  1. Set a large stock pot over a medium to medium-high heat (you’ll need to use a large pot for this recipe). Add the oil to the pot along with 3 kernels of the popcorn. Cover with a lid and wait until the 3 kernels of popcorn have popped. At this point the oil will be at the correct temperature and this will be your cue to add the remaining kernels to the pot.
  2. While you wait for those first 3 kernels to pop, mix together the remaining kernels with the sugar in a small bowl. Once the first 3 kernels have popped add this mixture to the pot. Using a wooden spoon or spatula, immediately stir scraping the sugar from the bottom of the pan so it doesn’t burn. Cover the pot.
  3. Use tea towels/dish cloths or the pot holders to shake the pot every 10-15 seconds. Start shaking the pot as soon as you have added the kernels to the pan, don’t wait until they start popping. This ensures that the oil and sugar is evenly distributed over the kernels.
  4. Continue shaking the pot until the kernels have stopped popping. Remove the lid and season sparingly with salt.
  5. Serve the popcorn warm or at room temperature. This is best eaten on the day you’ve made it.

Recipe inspired by Tracey’s Culinary Adventures

kettle-corn

popcorn-recipe

What’s your favourite popcorn flavour?

Enjoy!

jess

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Chocolate Malt Cupcakes

Make your Monday a little sweeter with these homemade chocolate malt cupcakes. A delicious combination of chocolate malt cupcakes topped with a vanilla, white chocolate and malt flavoured buttercream. These will be perfect for your next baking project! 

I love sharing all my new cupcake creations on the blog, so this time I turned to another of my absolute favourite chocolate sweets.

Are you familiar with Maltesers? They’re malt balls covered with a thin layer of milk chocolate. They’re crunchy, sweet and I could definitely eat an entire sharing bag all to myself!

For these cupcakes you have a choice of a few different cupcakes to bake: you can bake a classic chocolate cupcake or bake a chocolate or vanilla cupcake with malt powder added. Sometimes I like to use my favourite chocolate cupcake recipe. It’s made with dark chocolate and cocoa powder for rich chocolate flavour, however on this occasion I decided on baking chocolate cupcakes with malt powder added to the cupcake batter as well as the buttercream. The buttercream of which is my recipe and the chocolate malt cupcake recipe I found on this amazing website.

These cupcakes are fantastic as they are, but topping them with a generous helping of my homemade buttercream takes this cupcake recipe to the next level. This recipe is almost identical to my favourite vanilla buttercream, however with this buttercream I’ve added malt powder and white chocolate. The best thing is the buttercream tastes exactly like the centre of a Malteser. I have to admit after I finished the first cupcake I was reaching for another straight away!

Running this blog has certainly given me a serious sweet tooth!

If you are a Malteser lover just like me then you’ll love this cupcake flavour combo. Bake the cupcakes for parties, a girls evening in or even for afternoon tea. They’ll be an instant hit! The cupcakes got a resounding thumbs up from the taste testers, particularly one who had just come home from a long day at work and devoured two of these cupcakes in one sitting!

(Makes 12)

Ingredients:

Chocolate Malt Cupcakes:

50g cocoa powder

175g plain flour

1/2 teaspoon salt (add just a pinch if using salted butter)

1/2 teaspoon bicarbonate of soda

225g caster sugar

175g butter, softened

2 large free-range eggs, at room temperature

1 teaspoon vanilla extract

175ml milk

4 tablespoons malt powder (such as Horlicks or Ovaltine)

Vanilla White Chocolate Malt Buttercream:

225g butter, softened

250g icing sugar, sifted

1 teaspoon vanilla extract

40g malt powder, sifted

125g white chocolate, melted and cooled slightly – you can use dark or milk instead of white chocolate

4 tablespoons double cream or milk, plus extra if needed

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160°C fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 paper cases and set aside. In the bowl of stand mixer fitted with the paddle attachment, sift the cocoa powder, flour, salt, bicarbonate of soda and sugar into the bowl. Mix together until combined. Now add the butter and mix until the butter is completely incorporated and no lumps of butter remain.
  2. In a jug or medium-sized bowl, whisk together the eggs, vanilla, milk and malt powder until thoroughly combined. Add the wet ingredients to the dry ingredients in a slow and steady stream. Mix until combined, then stop of the mixer and scrape down the bottom and sides of the bowl and continue to mix for a further 20 seconds or so. At this point the batter might appear a little lumpy, however any lumps will disperse as the cupcakes bake. Evenly distribute the batter between the cupcake cases, bake the cupcakes for 20-25 minutes or until a cake tester when inserted into the centre comes out clean without any uncooked batter attached. Allow the cupcakes to cool on a wire rack completely.
  3. To make the buttercream: Cream the softened butter for a 2-3 minutes until pale in colour. Now add the icing sugar and vanilla and continue to mix for 5 minutes (stop the mixer halfway through and scrape down the bottom and sides of the bowl). Now add the malt powder and the cooled white chocolate and mix until combined. Finally, add the cream beat for another minute. Fit a piping bag with your favourite nozzle and fill with the buttercream. Decorate the cupcakes as desired. They’ll last in an airtight container at room temperature for 3 days. 

Recipe Notes:

  • Adjust the icing sugar depending on how sweet you like your buttercream. I find 250g is sweet enough given that we’re also adding white chocolate to the buttercream.
  • I prefer using double/heavy cream and not milk in my buttercream as it results in a creamier and lighter texture. You may need to add more cream/milk until you reach your desired piping consistency.
  • Decorate the cupcakes with whole and chopped Maltesers (Whoppers are the US equivalent). I used a sharp knife to cut the Maltesers up into smaller pieces, just be careful doing this. Make sure you decorate with the chocolate sweets just before serving otherwise they tend to go stale and lose their crunchy texture.

Enjoy!

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