Funky Fudge Recipes

Steps:

• Grease the pan with margarine, using the pastry brush, or line the pan with the aluminum foil. Save for later (you will need this in step 4).
• Put the chocolate chips in the saucepan. Cook over low heat, stirring a few times with the wooden spoon, until chocolate chips are melted. Take saucepan off hot burner.
• Open the can of sweetened condensed milk, using the can opener. Add sweetened condensed milk, vanilla and salt to melted chocolate. Stir until mixed.
• Pour the chocolate mixture into the greased pan. Spread evenly with the back of the spoon. Put pan of fudge in refrigerator for about 2 hours or until fudge is firm.
• Cut the fudge into 8 rows by 4 rows, using the sharp knife. Decorate fudge with decorating icing, if you like. Cover any leftover fudge with plastic wrap or aluminum foil, and put it in the refrigerator.

Steps:

• Line two 19 x 9 x 6cm loaf tins with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the measuring tip is completely immersed in the syrup - if not, transfer the mixture to a smaller pan, but be aware the syrup will bubble up. Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft-ball stage.
• Remove the pan from the heat and leave to sit undisturbed for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. This process is important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
• Working quickly, divide the mixture into 2 heatproof bowls. In one bowl, stir in the mashed banana. In the other, stir in the clementine zest, juice and 1/4 tsp of freshly ground black pepper.
• Before it sets, quickly pour the fudge mixes into your prepared tins and smooth over the surface. Sprinkle the cooked bacon over the top of the banana fudge. Leave both to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and put in a box to give as a present. Banana fudge keeps in a sealed container for up to 1 week, clementine fudge for 2 weeks.

Steps:

• In a greased 10 x 15 inch pan, place the corn chips.
• In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
• Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.