Wednesday, 4 July 2012

Zero baking sprinkled fudge

Sprinkles make me happy
EDIT: I wrote this blog post a few weeks ago and then saw that Maison Cupcake was running a zero baking event so am republishing with the recipe listed below.


Zero-Baking-Required

So this week I decided I need to try something a little bit different and expand my baking skills to incorporate a new sweet treat. But what to bake? I have ZERO time in the day and most of the items in my baking cupboard are reserved for cakes this week...and then I spotted a can lurking at the back of my baking shelf...

Condensed milk. The key yummy ingredient in my favourite recipe, Millionaire's shortbread. I decided to have a bit of a scout around Pinterest and see where the evening took me and I low and behold I stumbled across a recipe to make 'fudge' the easy way utilising my can of milk. Huzzah!

I found this beautiful recipe to make sprinkle laden white chocolate fudge and couldn't resist (recipe repeated below). The recipe calls for one x 14ounce can of condensed milk which just so happens to be 397g or 1 x can of carnation milk and I have bags of callebaut chocolate on hand alongside my homemade vanilla extract and within minutes (with minimal effort on my part) I was looking at a 8" x 8" tin filled with brightly speckled white chocolate fudge destined for the fridge.

I decided this was far too easy a task and promptly made another batch using dark chocolate and after a few hours in the fridge my 'fudge' was ready for it's taste test.

Both batches worked a treat and definitely had the fudgey consistency I craved. They did lack the caramelly flavour that I associate with 'proper' fudge but they're a great no-bake recipe to make with the kids or as an addition to your dessert table. I think I need to try and make a batch with milk chocolate before I can give my final verdict but I will say both recipes are very rich and my kids love them so I wouldn't hesitate to make them again.

Generous slices of fudge are a must have!
This recipe is great for it's versatility as I would imagine you can colour your fudge very easily and flavour it to fit any theme. If I still worked in an office I'd definitely add this to my list of 'workmate' treats as it's just too dangerously moreish to have in the house!
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Funfetti Cake Batter Fudge (Recipe taken from http://pursuitofhippieness.com)
  • 1 14 ounce can sweetened condensed milk
  • 3.5 cups white chocolate chips
  • 3 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • Rainbow Sprinkles (the brighter the better)

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes (dependant on your microwave), or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly - the combination of these flavours is what gives you the cake batter flavour. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).
Pour into 8x8 tin (you could go to a 9x9 tin if you like you fudge slightly thinner) and then leave to set in the fridge. Cut into squares when completely cold for a nice clean cut.

4 comments:

  1. Looks amazing! I'd love to have a go at this, how much white chocolate did you use?

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  2. Hi Lizz - I used 3.5cups of Callebaut chocolate chips as recommended in the recipe. I'm not sure how many grams that is but I think you could use slightly less too and it wouldn't affect the recipe too much :)

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  3. Thanks Liana, I'm not very good with cup measurements! I'll have a go and see how it turns out.

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  4. No worries, there are always weight measurement equivalents online which are really handy. Alternatively, I got some fab cups measures at Lakeland and I love them now! http://www.joyofbaking.com/ChocolateChips.html

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