confectionary

Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift

Traditional Vanilla Fudge

300 ml double cream/ heavy cream ((½pt))

ml milk ((3½floz))

butter

300 g caster sugar ((10½oz))

150 g light muscovado sugar ((5 ounces))

tsp vanilla extract

Lightly grease and fully line a 20cm (8in) square cake tin.

Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.

Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C ( 241°F) (soft ball stage).

Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C ( 230°F). This will only take a couple of minutes.

Add the vanilla and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.

Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.

Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.

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Step by step recipe how to make traditional Vanilla Fudge

This is a basic fudge recipe made from pantry ingredients. You can add flavours like orange or peppermint and even add fruit and nuts.

Easy chocolate fudge recipe

395 g sweetened condensed milk

milk chocolate (roughly chopped)

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An amazingly easy slice that will make the taste buds dance!

Rocky Road Recipe

milk chocolate melted

coconut

110 g Turkish delight chopped

peanuts chopped

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Moreish chocolate fudge - you'll be lucky if it lasts longer than a day!

Dave's Fantastic Fudge Recipe

500 g CADBURY Baking Dark Chocolate

400 ml condensed milk

vanilla essence

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A perfect sweet treat to accompany your morning cup of tea or coffee. Trust me, these delicious truffles won't last very long at all!

Easy Chocolate and Condensed Milk Truffles Recipe

250 g Arnott's Marie biscuits

cocoa

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Easy Chocolate and Condensed Milk Truffles Recipe

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Make this Scottish tablet as a sweet treat for family and friends – it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.

Scottish tablet

unsalted butter

caster sugar

sweetened condensed milk

Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.

Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.

Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.

To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Peppermint Creams

Milk

peppermint essence

3-5 Drops Green Food Colouring

Icing Sugar (Powdered)

Good Quality Chocolate (I used Cadbury Old Gold Dark)

Optional White Chocolate

Prepare a tray or two with baking paper...

Prepare a tray or two with baking paper (I spray lightly with cooking spray so paper sticks to tray)

In a large saucepan place butter, 3 TBSP...

In a large saucepan place butter, 3 TBSP milk, essence and colouring in a pan and heat slowly until butter is melted. DO NOT BOIL

Remove from the heat and cool slightly

Add Icing sugar and mix well to form...

Add Icing sugar and mix well to form a soft ball - if not coming together easily then add an extra tablespoon of milk to make pliable dough or more if necessary - mix with hands too to see if ball forms.

Taste at this stage to see if it...

Taste at this stage to see if it has enough essence flavour and add a few drops more if need be.

Turn mixture on to a bench sprinkled with...

Turn mixture on to a bench sprinkled with icing sugar and knead into a ball.

Roll out to 1cm thickness.

I used an icing tip to cut my...

I used an icing tip to cut my circles as it is the perfect size, but you can use a small cookie cutter or lid, anything that will give you desired shape that is hanging around in the back of your drawer!

Cut into rounds and set aside on a...

Cut into rounds and set aside on a tray covered in baking paper.

Melt the chocolate in a double boiler or...

Melt the chocolate in a double boiler or the microwave. If you do it in the microwave heat for 30 seconds then stir, then melt for a further 10 seconds at a time stirring in between until it is just completely melted.

I did a few different methods of decorating,...

I did a few different methods of decorating, see below for more instructions on each style.

Cool these in the fridge - I keep...

Cool these in the fridge - I keep mine in the fridge until it is time to serve as it is summer here but in cooler months these should be ok out of the fridge for a time.

Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like

White chocolate truffles

white chocolate

double cream

rose water

pistachios

Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.

Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.

To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you’re in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

Give these truffles for a Christmas or birthday present. With white and dark chocolate plus a marsala and espresso centre, they taste just like a slice of tiramisu

Tiramisu truffles

dark chocolate

marsala

espresso powder

Gently heat the double cream and butter until just steaming. Put the dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in the marsala, then mix the espresso powder with 1 tbsp boiling water and add this as well. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins.

Heat the white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.

It may be summer in the Southern Hemisphere at Christmas, but you can bring all the charm and nostalgia of a white Christmas to your table with these delightful meringue Christmas trees.

Meringue Christmas tree recipe

tsp salt

tsp cream of tartar

(220 grams) caster sugar

dark chocolate, melted

canes

Rum Balls Recipe

250 g Arnott's Milk Arrowroot biscuits crushed

395 g NESTLE Sweetened Condensed Milk

tbs rum *to taste

coconut *to decorate *extra

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These are so moreish, and the family love them so much we don't have Christmas cake anymore; we just make these.

Christmas Cake Balls Recipe

dark fruit cake

chocolate

g butter

tbs rum

orange zested *optional

silver cachous

These treats have a crunchy sugared exterior that gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to the fetching dark hue while adding a rich, smoky, earthy sort of flavor.

Boo-Berry Bats

Cups Frozen Wild Blueberries, Thawed

Cup Unsweetened Applesauce

Cup Black Cocoa Powder

Cups Granulated Sugar

Lime

Teaspoon Ground Cinnamon

(3-Ounce) Packages Liquid Pectin

Cup Granulated Sugar, to Coat

Place both the blueberries and applesauce in your...

Place both the blueberries and applesauce in your blender or food processor, and thoroughly puree.  Pause to scrape down the sides of the bowl every now and then, until the mixture is completely smooth. Add in the cocoa powder and blend briefly to combine.

Transfer the puree into a medium pot with...

Transfer the puree into a medium pot with high sides, along with sugar, lime juice, and cinnamon.  Though it may seem like a lot of sugar, don’t forget that this is candy we’re talking about, and the pectin requires a certain amount of sugar to set properly.  Whatever you do, do not attempt to reduce the amount or swap it for a different sweetener!

Stir well and bring the mixture to a...

Stir well and bring the mixture to a boil over medium heat. While that comes up to temperature, line a 9 × 9–inch square baking pan and lightly grease it in preparation for the finished candy.

Once boiling, add in the pectin, mix thoroughly...

Once boiling, add in the pectin, mix thoroughly to incorporate, and stir while the mixture boils for a full 10 minutes.  Continue scraping the bottom and sides of the pot with your spatula to make sure that nothing is sticking and burning.  Remove from the heat and pour the liquid candy into your prepared pan.  Allow that to come to room temperature before moving the pan into the fridge.  Let chill until set, at least 2–3 hours, before cutting into bat shapes using a small cookie cutter.

Toss the bats in granulated sugar and store...

Toss the bats in granulated sugar and store in an airtight container. Kept away from moisture and in a cool place, the bats should last for 1 – 2 weeks, if they aren’t devoured before then.

Delicious mini doughnuts made using an electric mini doughnut maker.

Mini Doughnuts recipe

flour

tsp baking powder

milk

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Top 14 confectionary recipes from across the web

The most viewed confectionary recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional Vanilla Fudge

Easy chocolate fudge recipe

Rocky Road Recipe

Dave's Fantastic Fudge Recipe

Easy Chocolate and Condensed Milk T...

Scottish tablet

Peppermint Creams

White chocolate truffles

Tiramisu truffles

Meringue Christmas tree recipe

Rum Balls Recipe

Christmas Cake Balls Recipe

Boo-Berry Bats

Mini Doughnuts recipe

Top 14 confectionary recipes from across the web

The most viewed confectionary recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Vanilla Fudge

Easy chocolate fudge recipe

Rocky Road Recipe

Dave's Fantastic Fudge Recipe

Easy Chocolate and Condensed Milk T...

Scottish tablet

Peppermint Creams

White chocolate truffles

Tiramisu truffles

Meringue Christmas tree recipe

Rum Balls Recipe

Christmas Cake Balls Recipe

Boo-Berry Bats

Mini Doughnuts recipe

The most viewed confectionary recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine