NO-FAIL FANTASY FUDGE
This is the perfect, basic fudge recipe. Smooth and creamy, it has never failed me, and the flavor can't be beat! It's simple, straight-forward, super-fast, and easily adaptable -- there's the "fantasy" part ;) My family loves fudge at Christmas time, and I make several different kinds, but this is the only recipe I have used...
Provided by Tam D
Categories Candies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine butter, sugar, and milk in a heavy 3 qt. saucepan.
- 2. Over medium heat, stirring constantly, bring mixture to a full, rolling boil.
- 3. Continue boiling hard 5 minutes, stirring constantly.
- 4. Remove from heat. Immediately add chocolate chips, stirring until melted.
- 5. Quickly add marshmallow creme, vanilla, and nuts, if desired.
- 6. Beat together with the spoon until well blended and smooth.
- 7. Pour the fudge mixture into a 9x13" baking dish, that has been prepared with food release spray. Cool to room temperature. Cut into squares. Then refrigerate until firm.
- 8. NOTES: In case you haven't noticed, you may find your baking chips bags are now 10 oz bags, rather than 12 oz!! My favorite tool for candy making is a long handled wooden spoon, that has a corner on it. If you don't have one, I highly recommend you get one! For deeper/thicker pieces, use an 11x7" baking dish. I prefer my chocolate straight up, so I don't add nuts -- pure chocolate heaven :) If you prefer darker chocolate, substitute dark chocolate chips for the semi-sweet. (If you use very dark chocolate, you may want to increase the amount of butter a bit.) Make cappuccino fudge by adding espresso powder or instant coffee granules in the first step. Instead of, or in addition to chopped nuts, stir in whatever you like -- cranberries, raisins, mini marshmallows, mint or cinnamon flavored baking chips,etc. Stir them in at the very end, just before spreading the mixture into the baking dish. You could also garnish with things like crushed candy cane, toffee chips, chopped candy (Andes mints, peanut butter cups, etc), or simply use finely ground nut dust, or good quality (Folgers) instant coffee granules, even kosher salt. Whatever you like! *We are dairy intolerant, so I substitute Silk brand soy creamer for the evaporated milk.
FAIL SAFE SPONGE
Make and share this Fail Safe Sponge recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- beat egg white and sugar until sugar is dissolved.
- add yolks and vanilla and beat until thick.
- fold in sifted dry ingredients.
- bake at 180 degrees for 25 minutes.
Nutrition Facts : Calories 109.3, Fat 2, SaturatedFat 0.6, Cholesterol 62, Sodium 129.6, Carbohydrate 20.6, Fiber 0.7, Sugar 12.6, Protein 2.8
CUSTARD POWDER SPONGE (NO FAIL SPONGE CAKE)
Make and share this Custard Powder Sponge (No Fail Sponge Cake) recipe from Food.com.
Provided by Janet1
Categories Dessert
Time 30m
Yield 2 sponges
Number Of Ingredients 6
Steps:
- Beat whites of eggs until stiff.
- Add yolks and sugar.
- Sift all flours together & fold into mixture.
- Divide into 2 greased & lined sandwich tins
- preheat oven to 190c
- place on middle shelf
- reduce heat to 170c & cook for 20 minutes
- this is for fan forced oven.
- for oven not fan forced, preheat to 200c then reduce to 180c.
- when cooked cool on rack fill with jam and fresh cream and enjoy.
Nutrition Facts : Calories 595.5, Fat 11.2, SaturatedFat 3.4, Cholesterol 372, Sodium 460.4, Carbohydrate 110.3, Fiber 3.2, Sugar 75.5, Protein 15.6
NO-FAIL FUDGE
Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.-Jeannie De Vries, Martinton, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
FRUITY FLAG TRAYBAKE
A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
- Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
- To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
- To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.
Nutrition Facts : Calories 390 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
INCREDIBLY LIGHT AND FLUFFY FAIRY CAKES
Everyone loves to make fairy cakes. Why not? But this recipe shows you how to make them even better.
Provided by HungryRaver
Time 30m
Yield Makes 12 fairy cakes
Number Of Ingredients 0
Steps:
- First, preheat the oven to 180 degrees and line a fairy cake tin with cake cases.
- Take your softened fat and place it in a bowl. Then proceed to beat it as if you were creaming it(DO NOT ADD IN SUGAR AT THIS STAGE).
- Next, add in the sugar (make sure it has been sieved to achieve most air) and cream the two ingredients together.
- Using a separate bowl (this will have to be quite large), beat the egg. To make your cakes extra fluffy keep beating it even if you think it is done. The perfect outcome would be to end up with a "blob" of "froth" but that is not an easy feat. Then, spoon around a quarter of the egg to the beaten fat and beat it in thoroughly. To achieve best results make a well for the egg and when first starting to beat it in, mix the mixtures together like you would cement. After that, pour the mix into the rest of the egg and again, beat thoroughly. if you are adding an extract to this recipe then now is the time to do it, beating into the mix.
- Fold in the flour (after it has been sieved). if you are unsure as to how to do this then draw figures of eight around the bowl, coming up at the top and bottom.
- As with he eggs, beat the milk but this time continue unti it is a "blob" of "froth". Then, fold this into the mixture. the cake mix should be a good consistency, softly dropping off the spoon. Finally, spoon into the cake cases
- Bake for around 10 minutes or until golden brown and when inserted, a skewer comes out clean. Then leave to cool.
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- Prepare Queen Meringue & Pavlova Mix as per pack directions, adding Queen Concentrated Vanilla Extract. Pipe meringues onto baking paper and bake at 100°C fan-forced/120°C conventional for 1 hour.
- Preheat oven to 160°C fan-forced/180°C conventional. Grease & line the base and sides of 2 x 20cm round cake tins.
- In a stand mixer fitted with whisk attachment, beat eggs, caster sugar and Vanilla Essence on high speed for 15 minutes until mixture is thick and pale in colour.
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