Tag Archives: fudge

Chocolate fudge cake

Our Mothers’ Day tea on Sunday turned into lunch at short notice, and I was tasked with bringing dessert! I’m one of those people who prefer to bake something homemade than buy, but I’m not ashamed to resort to a Woolies alternative if pressed! And believe me, it does not take much to foil my well-intentioned baking plans, being four months pregnant and with an active one year old running around. So I had to come up with a good, easy, recipe quickly. Thankfully I had spotted a delicious-looking recipe on one of my favourite foodie blogs, The Gorgeous Gourmet, a few days previously, so this was a great excuse to try it!

I made the Chocolate fudge cake with caramel icing, go check out the recipe and bookmark it, you’ll thank me later :)  The only adaptations I made were to use Decaf plunger coffee (for the kids’ and my sake), and I added halved strawberries in addition to the chopped Rolo, who can argue with strawberries and chocolate?

I will spare you the drama I went through in baking this cake, too much to mention! None of it relating to the recipe at least! I will say that when using spring form cake tins you should make sure they are airtight, or line with baking paper for good measure, and nothing will change the flavour of even slightly rancid butter, so always make sure you have enough fresh butter and check the butter before you start, especially for the icing… :) Yip, I had to make the icing twice…

Here’s the end result:

Chocolate fudge cake with caramel icing

The cake was moist and gooey around the outside, pure bliss. The caramel icing, however, was not a hit. It was very sugary-sweet and not caramel-y at all – perhaps it was something I did, I’m not sure… Thankfully Candice has promised to have a look at the recipe to make it more caramel-y for me, if so, this will be my go-to cake for a very long time.

If you would like to try out other icings you could do a chocolate ganache or sandwich the layers with white chocolate mousse and dust the top with cocoa powder/icing sugar. Let me know if you find a winning combination!

Old fashioned fudge

Old-fashioned fudge

Nico & I have been meaning to make fudge for ages, so when we decided to make edible gifts this year fudge was definitely on the menu. We found a recipe in the December issue of the Food & Home Entertaining magazine, incorporating glace ginger. Not sure about what the ginger would be like we decided to leave it out, but if you want to try it out just add 80 g finely chopped glace ginger with the vanilla essence and a sliver of ginger on top of each square to decorate.

Lessons learnt:
This recipe seriously bombed out for us, in a good way! Whilst stirring the mixture it started forming small darker bits giving the impression that it was overcooking. We immediately removed the fudge mixture from the stove, stirred in the vanilla essence and poured it into the buttered pan. When it had set what we had was a soft butter toffee and no fudge. Delicious none-the-less!

When we reheated the toffee to use as a sauce over our Christmas ice cream it started going fudgey… So one can make 2 different sweets from this yummy recipe. If yours does turn into toffee you can dip squares into melted chocolate to contain the toffee (it tends to lose its shape when out of the fridge, not runny but not firm either).

Luv Toffee

Recipe source:
Food & Home Entertaining, December 2009

Ingredients:
15 ml (1 tbsp) golden syrup
190 ml (3/4 cup) milk
500 g (2 1/2 cups) sugar
125 g butter
1 x 397 g tin condensed milk
5 ml (1 tsp) vanilla extract

Method:
Melt the syrup, milk, sugar and butter in a saucepan over medium heat, stirring until the sugar dissolves.
Add the condensed milk and stir continuously with a wooden spoon until pale golden brown, about 25 minutes
Remove from the heat, add the vanilla and beat for 15 seconds
Pour into a buttered pan and allow to cool and set
Cut into squares and wrap.