Christmas Baking – Caramel Fudge

I always have been (and probably always will be) a sucker for anything with caramel in it…. who isn’t though?  This is the first year I’ve had to think about Christmas gifts for teachers (daycare and swimming), and what better way to say thank you to someone than give them a gift that you have made!

This is a really easy recipe, with just a few ingredients.  You also get a good arm work out from all the stirring that’s needed, which is a good way to feel less guilty when you try a piece!  This is another recipe from Nestle’s Australia’s Favourite Baking book, so naturally they suggest using all Nestle ingredients.

Caramel Fudge

125g butter – cubed

2 tablespoons of golden syrup

1 tin of condensed milk

1 cup brown sugar

3/4 cup of white chocolate melts

* In a medium sized saucepan over a low heat, add the butter, golden syrup, condensed milk and brown sugar.

* Mix continuously for approx 10 minutes until the mixture thickens slightly and colour has changed to a golden brown.

* Add white chocolate melts and mix together.

* Pour into 7 x 25cm loaf tin, fully lined with baking paper and pop into the fridge for a couple of hours, or until set.

* Slice into small pieces – it’s quite rich so you don’t need a huge slice.

Dark Chocolate Cookies with White Choc Chips

YUM! That’s really the only introduction these cookies need.  They are super rich and indulgent with the inclusion of dark brown sugar and cacao powder.  Yes, they may be similar to the Triple Chocolate Cookies I have made in the past – but let’s be honest, you can never have too many chocolate chip cookie recipes, and I’m happy to keep baking them until I find the perfect recipe!  Do you have an amazing choc chip cookie recipe you would like to share?

Yum!

Yum!

125g softened butter

1/2 cup dark brown sugar

1/3 cup caster sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups self raising flour

1/2 cup cacao powder

3/4 cup white chocolate chips

* Beat butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined.

* Sift flour and cacao over butter/sugar mixture, add chocolate chips and stir until combined

* Cover two trays with baking paper, and place tablespoon sized balls of mixture onto trays, leaving approx 3cm between cookies.  Press down the top of each cookie with the back of a spoon and bake for 15 minutes.

* Allow cookies to cool on trays for 5 minutes before transferring to rack.

Linking up with The Multitasking Mummy for Mummy Mondays

Friday Afternoon Chocolate Goodness – choc chip banana blondies

Yesterday I had a wonderful couple of hours to myself at the hairdresser- well Aiden was with me but he slept the whole time.  Since the past week has been crazier than normal, with broken bones/visitors/cranky toddler and a last minute trip to pack for, I took with me the September issue of Delicious magazine to enjoy in peace.  About a third of the way through I came across this recipe and knew I had all the ingredients to give it a go when I got home.

September 2013 issue of Delicious Magazine

September 2013 issue of Delicious Magazine

It was fairly quick to put together, and I baked mine for around 40 minutes.  They came out of the oven just as I was about to leave for dinner out with the girls, so I was able to skip buying a caramel sundae on the way home and tried a piece of blondie instead.  The verdict is – they are GREAT!  I tried a middle piece that was gorgeously (not sure if that’s a real word, but it’s an accurate description) soft and fudgey.  The combination of white/dark chocolate, banana and walnuts is sensational.  Given I’d had a relatively high calorie dinner, I skipped the extra drizzle of white chocolate and just sprinkled it with icing sugar.

 

Happy Friday everyone – try these this weekend!

 

100g unsalted butter chopped

250g white chocolate chopped

250g castor sugar

1 egg lightly beaten

2 bananas, mashed

1 teaspoon vanilla extract

1 1/3 cups plain flour

1/4 teaspoon baking powder

3/4 cup walnuts chopped

1/2 cup dark chocolate chips

Icing sugar to serve

 

  • Preheat oven to 180 degrees & grease and line the base and sides of a 20cm square cake pan with baking paper
  • Place the butter and 200g white chocolate in a heatproof bowl which is on top of saucepan of gently simmering water (don’t let bowl touch the water) and stir until melted
  • Remove from heat
  • Transfer chocolate mixture to a large bowl and stir in sugar, egg, banana and vanilla
  • Sift over flour and baking powder, stir to combine, the fold in the nuts and dark chocolate chips
  • Pour batter into the pan and bake for 35 minutes or until golden, cool completely in pan
  • Melt remaining 50g of white chocolate, cut blondies into squares, dust with icing sugar and drizzle with melted chocolate to serve

choc chip banana blondies1