Chocolate Almond Fudge

Holidays, Christmas, New Year, Easter, Diwali or Eid, all these festivals are a time for togetherness, family time, easting , feasting, sharing, giving and gifting. My favorite gifts to gift are edible gifts. They have a charm of their own as there is so much love put into making the gifts. This Chocolate Almond Fudge is one of my favorite edible gifts.

What is Fudge?

Fudge is a type of candy that is generally made with milk, cream, condensed milk, sugar.

What are the types of Fudge could you make?

You can make milk chocolate, dark chocolate or white chocolate.

What Flavours can you add?

You can add nuts, seeds, salted caramel, peanut butter and dried fruits.

How long does the Fudge last?

You can store the fudge in the fridge for up to 2 weeks.It makes a great edible gifting idea.

There are many edible gifts you can make such as Coconut Delight Snowballs, Hazlenut chocolate Bites and Chocolate Easter Coins .These gifts will be so well received by your family and friends.

Chocolate Almond FudgeChocolate almond fudge smooth, creamy and so chocolateyhttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ule1Ds23M9DseYuvwxub3ZnKhFzXumUBdtYps6D-D_XVOKwXgSwkVfda1xeZSNcEd2404UJc0Y83NxrnIXEP8gzYFZuVcDLNB3zDFlROdhxi-xtJGbQoAeAcNy1EQmFf3vV34GVsIFMD/s1280/Almond+Fudge.png

Yield: 36 pieces

Author: Nayna Kanabar

Chocolate Almond Fudge

Chocolate Almond Fudge is a delectable sweet treat that is made with very few ingredients. The fudge is smooth, creamy and so chocolatey that one bite will not be enough.

Prep time: 6 MinCook time: 10 MinInactive time: 6 HourTotal time: 6 H & 16 M

Ingredients

• 200g Condensed Milk
• 200g Milk Chocolate 
• 100g Dark Chocolate Chips
• Pinch of Salt 
• 1 Tsp Vanilla Essence 
• 50g Almonds

Instructions

1. Roast the almonds in a dry frying pan for 2-3 minutes.
2. Cool almonds and chop roughly.
3. Roughly chop the milk chocolate into shards
4. In a heavy base saucepan add the condensed milk and heat it on medium heat.
5. Add the vanilla essence and mix.
6. To the hot condensed milk add the milk chocolate and the dark chocolate.
7. Stir the chocolate in the condensed milk until it starts to melt.
8. Once chocolate is semi melted, remove the pan from the heat and keep stirring the chocolate until it melts fully.
9. Line a baking tray with greaseproof paper and pour the fudge into it. 
10. Smooth the fudge and sprinkle with the toasted  almonds.
11. Place the fudge in the fridge for for 4-6 hours to set.
12. After 6 hours cut the fudge into bite size pieces.

Calories

71.36

Fat (grams)

3.73

Sat. Fat (grams)

1.90

Carbs (grams)

8.33

Fiber (grams)

0.53

Net carbs

7.79

Sugar (grams)

7.30

Protein (grams)

1.29

Sodium (milligrams)

22.71

Cholesterol (grams)

3.39

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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You can see the video of how to make this Chocolate Almond Fudge  above.

Did you know you can make fudge in a crockpot? Check out this Mars Bar Crockpot/slow cooker fudge. I also love this really Easy no bake Easter Fudge

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White Chocolate and Coconut Bark

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White Chocolate and Coconut Bark

by Nayna Kanabar December-17-2017

A lovely coconutty white chocolate bark that simply melts in the mouth.

Ingredients:

• 600 g White chocolate
• 40 g Desicated coconut (coarse)
• 20 g Colourful edible sprinkles
• 1/2 teaspoon or 6 drops Coconut essence
• 100 g Milk chocolate

Method:

1. Set up a double boiler, and put a glass bowl over it.2. Break the white chocolate into small pieces and add to the glass bowl. Allow it to melt fully.3. Add the coconut essence and the desiccated coconut and mix through gently as not to create air bubbles.4. Line a baking tray with grease proof paper and pour the melted chocolate on it, smoothing it with a palette knife.,5. Melt the milk chocolate in another bowl and fill a piping bag with it. Pipe straight lines over the white chocolate on the tray and using a cocktail stick create a feather design by dragging the cocktail stick through the white chocolate.6. Sprinkle the edible sprinkles and place the tray in the fridge to set. 7. Once the chocolate is set cut it into small pieces and fill gift bags with it. Tie with a pretty ribbon and its ready for gifting.

Details

Prep time: 5 mins Cook time: 10 mins Chill time: 2 hours Total time: 2 hour 15 mins Yield: 1 tray

These make lovely edible gifts and look beautiful when filled in cellophane bag and tied with a ribbon bow. This is the perfect activity to get your youngsters involved in.

Chocolate Pistachio Bark

I love making edible presents and one of my favourite treats that I make every Christmas is chocolate bark. The beauty of this bark is that you can flavour it with any combination of ingredients to make it unique for the person's taste for whom you are gifting it to. Some of my favourite chocolate bark ingredients are nuts, berries, popping candies, crushed  nut brittle, dried fruits and spices such as peppercorn, chilli flakes and also sea salt.

This Chocolate and pistachio bark with flaked almonds is a lovely Christmas bark which makes a perfect gift for a nut lover.

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Chocolate Pistachio Bark

by Nayna Kanabar December-20-2016

A combination of dark and white chocolate topped with flaked pistachios and rose scented flaked almonds.



Ingredients:

• 240 g Dark Belgium Chocolate broken in to small pieces.
• 200 g Milk Chocolate broken into small pieces..
• 30 g flaked pistachio nuts 
• 30 g flaked almonds
• 1/2 teaspoon red food colouring
• 1/2 teaspoon water
• 4 drops rose essence

Method:

1. Place the flaked almonds in a zip lock bag, add the red food colouring and rose essence and 1/2 teaspoon water. Shake the bag until all the flaked almonds are coated in the red colouring. Transfer the almonds on to a tray that is lined with kitchen paper and leave the almonds to dry completely. 2. In a double boiler add the dark chocolate and melt it .3. Line a baking tray with grease proof paper and pour a thin layer of the dark chocolate on it.4. Using a clean bowl melt the white chocolate on the double boiler. Once the white chocolate has melted fill up a piping bag with the melted white chocolate and swirl it on the dark chocolate in a random pattern.5. Garnish the chocolate bark with the flaked pistachio nuts and the rose flavoured red almonds.6. Leave the bark to set in the fridge for 30 minutes after which using a pizza wheel score the bark into squares. Return the bark back to the fridge to chill fully for another 3 hours.7.  After three hours, remove the bark from the fridge and peel it away from the grease proof paper. Break it into pieces on the score lines. Transfer to gift box.

Details

Prep time: 15 mins Total time: 15 mins plus 3.5 hours chilling time Yield: 40 pieces

White Lemon chocolate with pistachio nuts

Fragrant white lemon chocolate with crunchy pistachio nuts.

Ingredients:

200 g swiss white vanilla  chocolate
3 drops of lemon essence
1 teaspoon lemon zest
1 tablespoon roasted pistachio nuts finely chopped

Method:

1.Break the chocolate into small pieces.
2.Place the chocolate in a glass bowl over a double boiler .
3.Melt the chocolate once its all melted, add the lemon essence, chopped pistachio nuts and lemon zest and mix it together.
4.Pour the melted chocolate into silicon shaped moulds and tap the moulds to disperse any air bubbles.
5.Place the silicon moulds filled with chocolate in the fridge to set.
6.Demould the chocolate and place in  gift box .

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Coconut delight snowballs

Delicious coconut and mint treats perfect for christmas presents.

Ingredients:

White balls

100g coconut flour
5 tablespoons  sweetened  condensed milk
60g mixed tutti frutti fruit (papaya, mango, pineapple and cherries)

For covering balls

30g coconut flour
1 tablespoon sweetened condensed milk

Chocolate balls

100g coconut flour
6 mint crisp chocolates crushed
2-3 drops green  food colouring
5 tablespoons condensed milk

For covering balls

100g milk chocolate
50g mint chocolate aero crushed
1 tablespoon coconut flour

Method:

White balls

1.Mix together the coconut flour, condensed milk and tutti frutti and form a dough.
2.Roll walnut sized balls from the mixture  and chill for 10 minutes.
3. After 10 minutes dip the balls individually  in condensed milk and roll them in the coconut flour. Chill the balls for half an hour.

Chocolate Balls

4. Mix together the coconut flour, condensed milk, green food colouring and crushed mint chocolate crisp and form a dough.
5. Roll walnut sized balls from the mixture  and chill for 10 minutes.
6.Melt the milk chocolate in a double boiler, when it has melted stir in the crushed chocolate aero and  stir until it has melted.
7. Dip the individual chilled mint  balls into the melted chocolate and then roll them in coconut flour.
8.Chill for half and hour.

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Hazelnut chocolate bites

Nutty toasted hazelnuts smothered in milk chocolate and topped with creamy white chocolate.

Ingredients:

240 g Milk chocolate
200 g White chocolate
100 g hazelnuts

Method:

1. In a dry pan add the hazelnuts and toast them for 3-4 minutes,Keep moving them as not to burn them.
2. Once toasted transfer the hazelnuts  to a tea towel and rub them to remove the skin.Discard the skins.
3. Coarsely chop the hazelnuts and keep them aside
4.Break the milk chocolate into small pieces and reserve a quarter of the pieces .
5. Place the chocolate in a bowl over a double boiler and melt the chocolate.Check the temperature with a thermometer, when it reaches 112 degrees F /45 degrees C remove the bowl from the double boiler.
6. Add the remaining chocolate pieces and keep stirring the chocolate until the temperature reaches 88 degrees F /30 degrees C. Chocolate is now ready to use.While you are preparing the white chocolate keep the milk chocolate on the double boiler at a steady temperature of 112 degrees F /45 degrees C
7. Repeat process for the white chocolate in same way.
8. To the milk chocolate add the chopped hazelnuts and mix well.
9. Place silicon chocolate moulds on baking tray.
10.Half fill the moulds with white chocolate and then top the moulds with the hazelnut milk chocolate.
11. Tap the moulds slightly to release any air bubbles.
12. Leave the chocolate to reach room temperature after which place the moulds in the fridge.
13.After 2 hours remove moulds from fridge and de mould the chocolates.

NB-I added only hazelnut chocolate to some moulds, White chocolate only to other moulds and a mix of white chocolate and hazelnut chocolate  to some moulds so that there was a variation of chocolates.

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Three Dimensional Easter Egg and Bunny

These simple 3 D Easter Egg and bunnies are simple and easy to make.

Ingredients:

8 oz / 220 grams Milk chocolate
Edible coloured sugar and Flowers to decorate.

Method:

1.Break the chocolate into small pieces and place it into a  microwave safe bowl.
2. Melt the milk chocolate once it has melted gently pour it into the silicon mould which has been placed on a baking tray
3. Sprinkle coloured sugar and flower decorations of  choice on the egg shapes and place the tray in the fridge to set.

4.After 2 hours gently peel off silicon mould and slide the two egg shapes together to form a 3 D egg.(Do this very gently otherwise the chocolate will break.If you are having difficulty to slide the pieces together shave a tiny bit of the chocolate off in the slits using a sharp knife to make the slit wider.)
5. Slide the bunny shapes together and add a small white chocolate eye.

This inspiration for this post came from Selena blog- garnish food, Selena is a wonderful fruit and vegetable carving artist, she has some amazing creations on her blog and she has also made video of how to make these 3D Easter Eggs which you can check out here.

I purchased this Easter Egg/ Bunny silicon mould ( 1.99) from Lakeland they also do a similar heart shaped mould ( £2.49) that you can use to make lovely 3D chocolate hearts.

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Chocolate coins for Easter

These simple and delectable little chocolate coins are simple and easy to prepare and make wonderful Easter treats.

Ingredients:

8 oz / 220 grams White chocolate
8 oz / 220 grams Milk chocolate
Edible coloured sugar or sprinkles to decorate.

Method:

1.Break up each type of chocolate into small pieces and place it in two separate bowls that are  microwave safe.
2. Melt the milk chocolate first once it has melted  drop spoonfuls of it onto an acetate sheet that is placed on a baking tray.Spread the chocolate with the back of a spoon to form round circles about 5 mm thick and 2 inches in diameter.

3. Sprinkle coloured sugar or sprinkles of choice on the chocolate circles and place the tray in the fridge to set.
4. Melt the white chocolate in the microwave and follow the same method as for the milk chocolate.
5. Place it in the fridge to set.
After 2 hours gently peel off the acetate sheets and remove the chocolate coins. You can place these in a cellophane bag and tie the top with ribbon to make Easter presents.

Submitting to:
Lets Cook for Kids event by simply.food

Sweet Trees

Edible chocolate covered sweet trees.

Non edible item required:

7 cm polystyrene ball
Small flower pot or tea light holder
12 inch wooden dowling rod(diameter 1 cm)
Spare piece of dowling for dipping
Plaster of Paris
Decorative ribbon 2 metres


Ingredients

240 g milk chocolate
30 g white chocolate
Sweets (smarties, m&m's or maltersers )

Method:

1. Wrap the ribbon around the dowling rod and secure both ends with sticky tape.
2.  Make plaster of Paris as per packet instructions and once it has been mixed half fill the pot with the plaster of Paris.(Do not overfill pot as the plaster will expand and crack the pot if you overfill)

3. Immediately push the dowling that is covered with ribbon into the plaster of Paris and hold it steady and making sure its is straight in the centre of the pot. The plaster of Paris will set very quickly.
4. Leave the pot to one side for the plaster of Paris to harden completely.
5. Wipe clean the polystyrene ball and using a sharp knife, pierce a hole in the bottom of the ball about 2 cm deep.
6. Using the spare dowling gently push it into the hole.(This will used to hold as we dip the ball.)
7. In double boiler place the chocolate and melt it.

 

8.Once chocolate has melted, dip the polystyrene ball into the chocolate by holding it from the dowling.Tap the rod to shake off any extra chocolate and leave the chocolate to set on the ball. 
9. Once chocolate is set repeat this procedure again so that the chocolate covered ball is re dipped in chocolate.Leave the chocolate to set on the ball.
10. Once again dip the chocolate covered ball into the chocolate for the third  and final time.Shake off extra chocolate and leave to set fully.Once chocolate is set place the ball into the freezer for 5-10 minutes. after which take the chocolate covered ball out of the freezer.and place it on a tea towel.
11. Gently twist the chocolate covered ball off the dowling and place it on the dowling that has been set in the pot.
11. Slightly cool the melted chocolate so that it thickens a little.

12. Dip sweets of your choice in the cooled chocolate and stick them to the chocolate ball..

  

13.One the ball is totally covered in the sweets place the sweet tree in the fridge to fully set the chocolate.
14. After 30 minutes remove the sweet tree form fridge and tie a piece of ribbon on the dowling.(If desired melt some white chocolate and drizzle it over the sweet tree.

15. Fill the flower pot with remaining sweets.
Sweet tree is ready, to give as a gift ,wrap in cellophane and secure with ribbon.

White Chocolate Hazelnut Rafaello Balls ~ June 18th Secret Recipe Club

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.
My assigned blog was Lick the Spoon by Louise. This blog was amazing and I have book marked several recipes. I found that the blog has many many lovely delicious and mouthwatering sweet recipes. All the posts were so inviting I had a dilemma as to what to choose to cook.Finally I settled for the White Chocolate Hazelnut Rafaello Balls. I followed the recipe exact and they turned out perfect and simply divine.

Creamy nutty centre with a crisp wafer crunch, coated in smooth white chocolate and dipped in  tropical coconut.-Simply paradise on earth.

Ingredients:

200ml condensed milk
1 teaspoon vanilla essence
3-4 tbsp. full cream milk powder
50g butter, room temperature
100g coconut flakes
50g vanilla wafer biscuits,
24 toasted hazelnut,
150g white chocolate, melted
150g coconut extra

Method:

1.Mix butter with condensed milk, add vanilla,  milk powder, coconut flakes, and crushed vanilla wafers.
2.Mix until well combined. Roll into walnut sized balls; flatten in the palm on your hand and press a hazelnut into the centre.
3.Re-roll so that the hazelnut is well covered and positioned in the middle of the ball. Repeat until all mixture is used. Makes approx 24 balls
4.Melt the chocolate in a double boiler.
5.Put the extra coconut in a small bowl.
6.Using a fork, dip each ball into the white chocolate and coat. Let the excess chocolate drain from the all before rolling it through the coconut, then place them in petit cake liners.
7.Repeat until all the balls are coated and refrigerate until ready to serve.

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