Easter Fudge Recipes
EASTER FUDGE
Indulge in a classic homemade fudge, given a twist for Easter. Creamy and packed full of mini chocolate eggs, it's a perfect sweet treat during the spring
Provided by Adam Bush
Categories Treat
Time 40m
Yield Makes 20 squares
Number Of Ingredients 5
Steps:
- Line a 20cm square brownie tin with baking parchment. Tip all the ingredients, except the mini chocolate eggs, into a saucepan set over a low heat. Stir gently until all of the sugar has melted. Turn up the heat and simmer for 10-15 mins, scraping the bottom of the pan regularly until the mixture reaches 115C on a sugar thermometer. If you don't have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water - if it's ready, it will form a soft ball that can be easily flattened.
- Remove the fudge mixture from the heat and leave to cool for 5 mins. Use a wooden spoon to beat the mixture for another 5 mins.
- Roughly chop 100g of the mini chocolate eggs and tip these into the fudge mixture, then stir until evenly combined. Tip the fudge mixture into the prepared tin, smoothing the surface and pushing it into the corners using a rubber spatula. Scatter over the remaining mini chocolate eggs, then leave at room temperature until completely firm and set. Turn out onto a chopping board and cut into 20 squares before serving.
Nutrition Facts : Calories 250 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
FUDGE FROSTING
Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
- Beat in vanilla and enough powdered sugar for spreading consistency.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g
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