SECOND YEAR ACCOUNTING AND BUSINESS STUDENT, REBECCA, SHARES HER FESTIVE FUDGE RECIPES…
When thinking about Christmas inspired recipes, I came to the realisation that just about anything indulgent and comforting, to me, counts as a Christmas food! Aside from the classic roast dinners and mince pies, at this time of year anything warming or laden with chocolate has me feeling festive. Here I have two fudge recipes, the first adapted from the side of carnation condensed milk tin, you can literally buy all these ingredients in the Co-op on campus, making it super easy. The second recipe is slightly healthier, I found this recipe somewhere online last year and have adapted it using cacao powder rather than cocoa to be even more chocolatey, I make it far too often and I always switch up my toppings.
Simple Carnation Fudge
1 can of condensed milk (I always use carnation which is just less than 400g)
450g Demerara sugar
- Place all the ingredients into a large pan, preferably non-stick, this makes it so much easier (especially washing up afterward)
- Melt over a low heat, until all the sugar dissolves. Bring to the boil and then simmer for 10-15 minutes, stirring continuously. (warning: the fudge will be very hot)
- Drop a small amount of the mixture into a jug of very cold water, a soft ball of fudge should form if the mixture is ready. If not allow to simmer for a couple more minutes and test again.
- Remove the pan from the heat, and vigorously beat the mixture for around 10 minutes, until the fudge becomes thick and starts to set. (this is a great arm workout, and will burn so many calories you can eat another piece!)
- Place into a lined tinned, and set in the fridge until firm. At this point you can add toppings of your choice, such as: crushed nuts, a layer of melted chocolate, a drizzle of peanut butter or sea salt.
Healthy Chocolate Fudge
1 cup pitted dates
½ cup tahini (sesame seed paste)
½ ground almonds
¼ cocoa/cacao powder
a couple of tbsp. water
pinch of salt
[if you don’t have a cup measurement, use any standard mug, ensuring the ratios of all ingredients remain the same, you may need to add more/less water].
- In a food processor, combine the dates and tahini, until it forms a paste
- Add the almond flour and cacao until completely combined
- Add water 1 tablespoon at a time, until it forms a ball, and does not stick to you hands
- Place into a lined tinned, and set in the freezer until firm. At this point you can add toppings of your choice, such as: crushed nuts, a layer of melted chocolate, a drizzle of peanut butter or sea salt.