Fudge Royale Recipes

Steps:

• Put sugar and water into a large heavy saucepan.
• Stir over a low heat until the sugar has dissolved.
• Add the butter and syrup and stil until the butter has melted.
• Add the condensed milk and stir until it comes to the boil.
• Boil very slowly, stirring all the time, until soft ball stage.
• Remove from the stove, add the vanilla and beat until it thickens.
• Pour into a greased pan and leave to cool.
• Cut into squares when cold.

Steps:

• For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.
• In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.
• Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.
• For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.
• Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.
• For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.

Steps:

• Combine sugar and cocoa in saucepan.
• Add milk.
• Stir over low heat until sugar is dissolved then bring to boil.
• Stir occasionally, cook to 236 degrees F.
• Remove from heat.
• Add butter and vanilla, but do not stir.
• Allow to cool for 15 minutes then beat until mixture thickens (but be careful not to get it too thick or you won't be able to pour it into a pan).
• Stir in nuts and quickly pour into a buttered 8" square pan.
• Cut.
• Variation- omit nuts.
• Stir in 1/2 cup peanut butter.

Steps:

• Put sugar, butter and water into a large non-stick saucepan.
• Stir gently until sugar is dissolved.
• Add milk and bring to boil.
• Simmer on very low heat until mixture thickens and browns; this could take 45 minutes.
• Stir occasionally during simmering.
• Remove from heat; cool slightly and beat well.
• Pour into a 9x9x2 inch greased tray.
• Wait until it is set and cut into squares.