Page 16 - Fresh Magazine – A Christmas of Good Food Karma

R ecipe ov erl eaf
DARK CHOCOLATE AND PECAN FUDGE
MAKES ABOUT 20 PIECES
1 x 375g tin of condensed milk
2 tablespoons glucose syrup 200g light brown demerara sugar 100g butter, softened
200g dark chocolate, broken into pieces 100g pecans or walnuts, roughly chopped
1Grease a 20cm x 35cm tray and line it with non-stick baking paper, allowing the paper to slightly overhang 2the edges.
Pour the condensed milk and glucose syrup into a
heavy-based saucepan and add the brown sugar and butter. Cook over a very low heat, stirring continuously, until 3the mixture has thickened and is a lovely caramel colour.
Remove from the heat, then stir in the chocolate pieces
and pecans. Pour the mixture into the prepared tray and allow to cool slightly before placing in the fridge to set 4for a minimum of 4 hours.
Remove the fudge from the baking tray and cut into
approximately 20 squares. Store for up to two weeks in an airtight container in the fridge between layers of greaseproof paper.
THIS MAKES THE PERFECT CHRISTMAS GIFT FOR FRIENDS OR FAMILY WITH
A SWEET TOOTH.
A HOT CHOCOLATE GIFT FOR SANTA
& HIS HELPERS
MAKES 6 SETS
300g dark or milk chocolate, grated
50g nibbed hazelnuts
50g candied orange peel
6 tablespoons mini marshmallows, optional
6 tablespoons hot chocolate cocoa powder or dark cocoa powder
1To make the chocolate sticks, place about 200g of the chocolate in a heatproof bowl set over a saucepan of simmering water on a low heat. Place a sugar thermometer in the chocolate. As it starts to melt, stir it with a rubber spatula to encourage even melting. Do not let the 2temperature of the chocolate exceed 55°C to 58°C.
When all the chocolate has melted, remove the bowl from the
heat (but keep the saucepan on the heat) and wipe the bottom of the bowl to remove condensation. You want to avoid any chance of getting water in the chocolate or it could seize up into a chunky mess.
low heat. Be ready, as it will reform quickly.
5Heat the chocolate back to 31°C to 33°C. Be sure to stir and check
carefully so you don’t overheat one part while waiting for another section to heat up. Do not let the chocolate get over 33°C or it will
be out of temper and you’ll have to start over. Your chocolate is now
6ready to be used.
Form the melted chocolate into six to eight discs on non-stick baking paper and add a wooden skewer. Decorate with hazelnut
nibs or candied orange peel. Leave to cool and harden.
Prepare your gift set with one chocolate stick, 1 tablespoon of
8mini marshmallows and 1 tablespoon of cocoa powder.
made gifts
3
4
Stir in the remaining 100g of chocolate. It will start cooling and
thickening as you add more unmelted chocolate.
When the temperature of the chocolate has dropped to 28°C or
29°C, place the bowl back over the pot of simmering water on a
7
You’ll need to include the following instructions for Santa: Warm
150ml of milk per mug until just boiling. Remove from the heat and stir in the cocoa powder. Sweeten to your taste. Pour into a warmed mug and top with a tablespoon of whipped cream and the marshmallows. Add the chocolate stick and serve.
14 | FRESH WINTER 2015
T he perfect hot chocol ate g ift set