Calling this the ‘ultimate’ brownie may seem like an extravagant claim, but what I mean is that out of all the variations of the classic brownie I have made over the years, this version ticks all the boxes for me. It is super chocolatey, it has that paper thin crackle crust on top, with a…
This recipe was originally developed to go in my 2015 Christmas Edible Gift hamper. This one was a new fudge flavour for me. I figured that since Eggnog is largely cream, one of the main components of fudge, that it would work very well. It did. Using ready made eggnog is easier, but you can…
Yes, I know it’s February, but I decided to take some time off over the festive season to recharge the old batteries. While much of the northern hemisphere has been under a blanket of snow, Nottingham is under it’s usual grey clouds. Temperatures are strangely mild for the season. We had some proper wintery weather,…
Or Whiskey Fudge if you’re American. They like the unnecessary e 😉 I did a post a few days ago all about the art (and science) of making fudge. As I said there, I am still learning, but the satisfying texture and flavour of fudge makes the time – and it can be quite time…
1. Science 2. History 3. Basic Technique 4. Equipment 5. Tips 6. Troubleshooting I have been making fudge for a few years now, but I am still learning. There are many different techniques and you just have to find which one works best for you. I still have the odd ‘fail’, and rather than giving…
As usual, rather than falling foul of the commercialism of Christmas, I chose to make edible gifts for friends and family. I like to send a fudge, some chocolate bark, cake pops, some candy, a traditional European seasonal biscuit, and some iced cookies. I try to use seasonal flavours too. This is about the fourth…
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