I feel a bit of fraud putting a number against this bake as its more of a make than a bake. It was also very experimental but who doesn’t love a bit bit of fudge or truffles?! (Yes, I made them both simultaneously and still have chocolate left!)
I’m attempting to find recipes that can be made for Christmas presents, that are wheat free, not perishable and that are postable to Australia. Oh and I also accidentally purchased probably a years supply of white chocolate that needs to be used up quick… Not asking for much am I?
Hence my dalliance with truffles and fudge. As it was an experiment no one was expecting much apart from me. I think I need to learn not to expect everything to turn out perfect as if by magic when I mostly rely upon guess work (despite being guided wonderfully by Margeurite Patton’s Everyday Cooking Bible).
I started with White Chocolate Fudge. The recipe actually asked for dark chocolate but I’m sure it won’t matter that I replace it with white chocolate and vanilla essence. I will let the pictures do the talking…
Then on to Fudge Making. It bears quite a lot of resemblance to truffle making, but without eggs…
I was aiming for the elusive ‘soft ball stage’ to let me know it was ready. I think I may have missed it as despite over a week in the fridge the damn thing just wouldn’t set!
In an attempt not to waste this delicious fudgey paste I thought I would bake an experimental cake and shove some in the middle! Like an alternative Victoria Sponge, chocolate and almond with vanilla fudge filling.
It worked a treat and was like a sweeter version of buttercream, (if a slightly crunchy with all that sparkly sugar!) I still have half left. I wonder what else I can make with it?