Category Archives: Sweets and Biscuits

Vanilla Fudge

Christmas, Sweets and Biscuits

This recipe is huge and makes about 77 squares, so I usually just do a half batch.

Intro

You need to use your own instinct as to how long to cook the fudge. It can range from 10-20 minutes. Just make sure you have a bowl of cold water nearby. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it’s ready. Or you can use a sugar thermometer, which will indicate ‘soft-ball stage’.

Ingredients

  • 250g soft butter
  • 1x 397g tin of condensed milk
  • 175ml milk
  • 2tbsp golden syrup
  • 800g golden caster sugar
  • 2tsp vanilla extract

Method

  • Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin.
  • Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.
  • Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro). How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!
  • When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.
  • Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter – this is quite steamy and strenuous.
  • Pour and push into the prepared tin. Smooth the top as well as you can.
  • Put in the fridge to cool, but don’t keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.

Chewy Chocolate Chip Cookies

Sweets and Biscuits

Makes: 25-30 cookies

Ingredients

  • 150g salted butter
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200g chocolate chips or regular chocolate chopped into chunks (white/milk/dark)

HELPFUL TIP: If you don’t have any eggs, or you want to make a half batch and can’t measure half an egg, use this helpful guide: http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs

Method

  • Preheat oven to 190C/170C fan/Gas 5
  • Combine the butter and both sugars in a bowl and mix until creamy
  • Mix in the vanilla extract and egg
  • Mix in the flour, bicarbonate of soda and salt
  • Add the chocolate and stir well
  • Using a spoon, roll the mixture into walnut sized pieces and place on a baking tray, making sure they are at least a few centimetres apart (using a regular 30cm baking tray, I would place no more than 6 on each tray).
  • Bake for 8-10 minutes until the edges are starting to brown but still squidgy in the middle.
  • They will come out the oven a lot squidgier than you expect but will settle once they start to cool.
  • When they have cooled for 3-5mins, transfer them to a cooling rack (or a plate if you want to eat them warm!)

Flapjacks

Sweets and Biscuits

Makes: 12-16 small squares

Ingredients

  • 150g salted butter
  • 75g light soft brown sugar or golden caster sugar
  • 3tbsp golden syrup
  • 250g porridge oats

Method

  • Preheat your oven to 180C (160C fan/Gas Mark 4)
  • Line a shallow 20cm square tin with parchment or greaseproof paper.
  • Put the butter, sugar and Golden Syrup into a medium pan and gently heat until melted.
  • Take off the heat and stir in the oats.
  • Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
  • Bake for 20-25 minutes, or until golden around the edges.
  • Remove from the oven and cool completely before turning out onto a board and cutting with a sharp knife.