Merry Berry Fudge Recipes

CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners. Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended. Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula. Bake for 40-45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much. Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.

BLUEBERRIES AND CREAM FUDGE

Steps:

• Add the blueberries, cornstarch, sugar and lemon juice to a small sauce pan. Heat over medium.
• Bring to a simmer, while stirring and gently smashing the blueberries, until you have a thick, blueberry sauce, about 5 minutes.
• Push sauce through a a fine mesh strainer over a small bowl, and push all the puree through.
• Set aside till you need it.
• Put white chocolate chips, sweetened condensed milk, and butter in a large microwave safe bowl.
• Microwave for 2 minutes, stir everything together as much as you can.
• Microwave in additional 20 second increments (up to 1 minute) until you can stir the mixture totally smooth.
• Scoop about 1/3 of the fudge mixture into a 9x9 pan, lined with parchment paper.
• Spoon about 1/3 of the berry sauce over the top.
• Swirl the berry sauce and the fudge together with a knife.
• Repeat with another third of the fudge, then the blueberry sauce, then swirl again.
• Spread the rest of the white chocolate fudge over the top, and spoon the remaining blueberry sauce on top of it. Swirl it again to make a pretty swirl of berry sauce and fudge.
• Place fudge in the fridge to harden for at least 2 hours, or until totally set.
• Slice fudge into small pieces and serve.
• Store any extra fudge in an airtight container for up to 1 week.

ULTIMATE FUDGE RECIPE

Steps:

• Watch our quick video to see how to make our Ultimate Fudge!
• Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. If you want to add other ingredients and flavours - add them before you start beating the fudge. After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.
• Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

MERRY BERRY FUDGE

Steps:

• Line 8 by 8 baking pan with foil. spray foil with non-stick cooking spray. Melt chocolate chips in a glass bowl in the microwave, stirring at 15 second intervals til melted. Stir in the chopped candybar and marshmellows until coated. Lightly stir in the frosting to create a marbling effect. Spread into foil pan and chillabout 1 hour til set. The foil will sift right out. Flip over on cutting board and remove foil. Slice and enjoy!

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

MERRY MALLOW FUDGIES

Steps:

• Preheat oven to 400°F
• Spray pans lightly or use parchment paper.
• Combine all dry ingredients.
• In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
• Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
• Remove marshmallows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmallow to wait. Move dough over and around marshmallow, enclosing the frozen marshmallow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.