Holiday Baking Part 1: Fudge Four Ways

I've spent the last two days getting my holiday baking together and I'm exhausted.
For this post I am going to share 4 different fudge recipes: two that I've used for years and two new ones I'm trying this year.

I love making fudge because it really comes together pretty easily.  You just have to allow yourself time for it to set in the fridge or freezer.

Super Chocolate Fudge

This one is probably my favourite.  It has such a rich chocolate taste - perfect for the chocolate lover in your life.  I have substituted about half of the semisweet chips for milk chocolate and it still turns out great! For the nuts I have used walnuts, almonds or a mix of both, but I'm sure any nut would be a great addition - try your favourite.

Ingredients:
3 cups semisweet chocolate chips
1 can sweetened condensed milk
2 tsp vanilla
1/2 cup chopped nuts

Directions:

1. Melt chocolate with milk, stirring occasionally.  (For a quicker approach you can microwave for about 3 minutes or until it is melted.  Stir about every 30 seconds.)

2. Remove from heat; stir in vanilla and nuts.

3. Spread evenly in a parchment-paper lined 8" square pan.  Chill for 4 hours in the fridge or until firm.

4. Remove from pan and cut into small squares.

Makes about 64 1" squares.

Brown Sugar Fudge

The popular brown sugar fudge!

This is another great fudge, but a bit on the sweet side so cut them into small squares! This fudge turned out to be the most popular amongst my family.  It was gone so quickly!

Ingredients:
1 can condensed sweetened milk
2 cups well-packed brown sugar
1 cup (227 g) butter

Directions:

1. Place ingredients in a large microwave safe bowl and give it a quick stir.

2. Microwave on HIGH for 10 minutes, stirring every 2 minutes.  Let cool slightly.

3. Beat with electric mixer on low for 5 minutes.

4. Spread mixture into a parchment-paper lined 8" square pan.  Chill to set and cut into squares.

Makes about 64 1" squares.

Chocolate Peanut Butter Fudge

This is a new recipe I tried this year from the Bewitchin' Kitchen.  I really enjoyed this fudge.  The combo of peanut butter and chocolate is so yummy!

Ingredients:
2 cups peanut butter chips
1 cup semisweet chocolate chips
1 can condensed sweetened milk
1/2 cup Skor Toffee Bits

Directions:

1. In a microwave-safe bowl combine the peanut butter chips, chocolate chips and condensed milk.  Give it a quick stir.

2. Microwave for about 3 minutes until the chocolate has melted.  Stir the mixture every 30 seconds.

3. Pour the fudge into a 8" square pan lined with parchment paper.

4. Top with Skor bits and gently press down.

5. Freeze for a few hours until it has hardened.

I've decided to only share these three recipes as the fourth fudge recipe didn't seem to turn out so well for me.  It was a white chocolate & toffee fudge that just didn't seem to set properly.  It is currently sitting in my freezer because if I take it out it will probably thaw into a goo.  Some family suggested using it in a cookie recipe, which I might try.  Until then, I will stick with these three fudge recipes as my go to's!

LEFT: Super Chocolate Fudge
RIGHT: Chocolate Peanut Butter Fudge

Sticky Toffee Pudding

Two years ago my husband and I went to the UK for a vacation and we discovered sticky toffee pudding in York. And what a discovery it was! It now ranks pretty high on my list of all-time favourite desserts.  When I returned home I went on a search for a recipe to make my own sticky toffee pudding whenever my heart desired.  And in case you didn't know, it is not a pudding.  We learned ourselves in England that pudding is just their word for a dessert.  I found this recipe in a book called Favorite Foods by Jill Dupleix. I've made this dessert on a few occasions and always get good reviews.  I'm making it tonight for a Mommies Night Out that I'm hosting at my house.  And I'll tell you that this recipe tastes exactly like the one I had in England.

The dessert we discovered in York!

Ingredients - Cake:
180g (about 1 to 1-1/4 cups) dates, pitted and chopped
1 tsp baking soda
1 cup boiling water
1/4 cup butter
2/3 cup soft brown sugar
2 eggs
1-2/3 cup flour
2 tsp baking powder
1/4 tsp salt

Ingredients - Toffee Sauce:
2/3 cup brown sugar
250ml (1 cup) whipping cream
1/2 tsp vanilla extract
1 tbsp butter

Heat oven to 350F.  Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and let it sit. Sift together flour, baking powder and salt in a small bowl and set aside.

Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.  Gently fold in the sifted flour mixture, stir in the date mixture and then pour into a lightly greased (8") square pan.  Bake for 30-40 minutes, until an inserted toothpick comes out clean.

Combine sugar, cream, vanilla and butter in a sauce pan, bring to the boil over medium-high heat, stirring.  Lower heat and simmer for 5 minutes, stirring.  (I often find that if I simmer it longer, the sauce comes out even thicker.) Set aside until ready to serve, then reheat when needed. Cut the cake into squares and pour the sauce over, serving warm.

Here is how I normally serve this pudding: Pour a spoonful of the sauce on a plate, cut a good size piece of cake and place on top.  Then put another 1-2 spoonfuls of the sauce on top of the cake.  Pop it into the microwave for 45 seconds - 1 minute (depends on the size) and serve.  Traditionally you would add a spoonful of double cream (I find it in a small jar at the Superstore) over top, but you could also use vanilla ice cream, fresh cream, etc.

This recipe says it feeds four - but those must be HUGE servings.  I find that you could serve 8-10 people with very generous portions and everyone is happy.

The mommies loved it and there was just enough left over for my husband and I to enjoy a piece for breakfast the next morning with a nice latte!

Of course in my rush to make the dessert while my daughter was sleeping, I forgot to take pictures of the process, but here is a pic of my creation at our breakfast this morning!