Old style Preparations for Christmas 2010!!

Wee_Jo

freyasmum wrote: »

Right:

500g golden granulated sugar
500ml whipping cream
50ml Baileys (there was a free mini bottle on the freebies board a while back, this was the exact right size - you might like to try there before you rush out for a bottle )
150g white chocolate (cheapest available)

1. Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.
2. Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
3. At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.

I think the portion you can see cut cost a total of 70p.


I cut mine in different sized triangles, dripped with white chocolate and covered in milk chocolate stars. Wrapped in a little cellophane, with some ribbon and you're good to go :j

Thank you for this, FreyasMum! It looks fab and such a good pressie! Just one more question, I haven't made fudge before - does it need to be refrigerated?

PS A bottle of Baileys wouldn't go to waste in our house over the Christmas holidays :rotfl:

narabanekeater wrote: »

I would be most please if any of my friends have me a HM gift this year. So in a hope so start the trend off can I have the choc truffles recipe?

Oh yes! I would like it too please!

Wee_Pilsbury

bambam0074 wrote: »

I know its still a while until Xmas, but have started to think what I can make for Xmas presents for friends and family..

Numerous ideas have come to mind such as..

Home made wine
Home made chocolate truffles
Home made pate
Home made preserves
Home made pickled veg
Home made flavoured oil
Home made Xmas fruit cake

All home made as you can tell :rotfl:

Anybody else any ideas? The other half took off with fits of laughter as he thought it was a pants idea, and likened me to his mother. Apparently a guy of 35 shouldnt be thinking this way, and I should join the WI with his mom !

I say go for it! I usually make tablet (a Scottish delicacy quite like fudge that has one million calories in every bite :eek:) and double chocolate fudge for gifts and believe me, I have very eager recipients!

This year in addition I am making up hampers and one of them will be a 1970s theme hamper with everything in it, things common in the seventies but that wes till get today. That's for my old mother and I just know she will be delighted with it. Home made presents take thought and planning and you would be surprised how many folk would really appreciate that. I know I would.:D

freyasmum

Wee_Jo wrote: »

Thank you for this, FreyasMum! It looks fab and such a good pressie! Just one more question, I haven't made fudge before - does it need to be refrigerated?

PS A bottle of Baileys wouldn't go to waste in our house over the Christmas holidays :rotfl:

You're very welcome, I hope you enjoy it!

I put mine in an airtight container in a coolish place and it didn't do it any harm. But like I said, I don't have any experience of keeping it for more than a week - every night my mum would go to bed with a chunk and I'd get up in the morning wondering where it'd gone

Just in case :rotfl::D:p

Wee_Pilsbury wrote: »

I say go for it! I usually make tablet (a Scottish delicacy quite like fudge that has one million calories in every bite :eek:) and double chocolate fudge for gifts and believe me, I have very eager recipients!

This year in addition I am making up hampers and one of them will be a 1970s theme hamper with everything in it, things common in the seventies but that wes till get today. That's for my old mother and I just know she will be delighted with it. Home made presents take thought and planning and you would be surprised how many folk would really appreciate that. I know I would.:D

Ohhh tablet :drool: It's scrumptious, but just like chewing pure sugar

That's when you know halloween/bonfire night are here - every year my dad makes up a huge batch :j

Can I have the recipe for the double chocolate fudge, please?

Wee_Jo

freyasmum wrote: »

You're very welcome, I hope you enjoy it!

I put mine in an airtight container in a coolish place and it didn't do it any harm. But like I said, I don't have any experience of keeping it for more than a week - every night my mum would go to bed with a chunk and I'd get up in the morning wondering where it'd gone

Thank you! I have a feeling it won't last long here either!!

Wee_Pilsbury

freyasmum wrote: »

You're very welcome, I hope you enjoy it!

I put mine in an airtight container in a coolish place and it didn't do it any harm. But like I said, I don't have any experience of keeping it for more than a week - every night my mum would go to bed with a chunk and I'd get up in the morning wondering where it'd gone

Just in case :rotfl::D:p




Ohhh tablet :drool: It's scrumptious, but just like chewing pure sugar

That's when you know halloween/bonfire night are here - every year my dad makes up a huge batch :j

Can I have the recipe for the double chocolate fudge, please?

One recipe coming up (from memory as I've made it so often:eek:)

This is totally chocolate heaven and really easy to make. You need the following: -

600 grams white chocolate - chopped
A 400ml tin of condensed milk
A tablespoon of vanilla essence
One and a half teaspoons of lemon juice
Pinch of salt
175 grams plain chocolate - chopped
Another 50 grams plain chocolate to decorate
40 grams of unsalted butter

Oh, and you can add in a few handfuls of chopped, roasted hazelnuts if the notion takes you.

You need to line a baking tray with foil. Tray should measure about 8 inches square.

1. On a low heat, melt the white chocolate and the condensed milk. You will need to stir this frequently.
2. Once melted, take it off the heat and beat in the vanilla essence, lemon juice and the salt.
3. Dip finger in mixture and taste it - this is optional but so worth it! You can add the nuts now if you fancy.
4. Spread half of the mixture evenly in the tin and put it in the fridge for about 15 minutes.
5. When the first half is chilling, melt the 175 grams of plain chocolate along with the butter. Do this slowly on a low heat.
6. When the first bit is chilled enough, pour on the melted plain chocolate/butter mixture and spread quickly to form another layer. Put the tin back in the fridge to chill for another 15 minutes.
7. Reheat the white chocolate mixture and when the 2nd layer has chilled properly, pour on the remainder of the mixture and spread evenly. This now goes in the fridge for at least 3 hours but I leave it overnight usually.

When you eventually remove the fudge from the tin and peel off the foil, all that's left is to slice it and drizzle the other melted chocolate over it. I usually slice it in strips first, then into wee squares and then into triangles. I drizzle the chocolate after cutting as it's easier. aAfter that it's best to stick it back in the fridge for about an hour - if you can resist that long .

You can use as expensive or cheap a chocolate as you like - always tastes yumm!

:T

Wee_Jo

Wee_Pilsbury wrote: »

One recipe coming up (from memory as I've made it so often:eek:)

This is totally chocolate heaven and really easy to make. You need the following: -

600 grams white chocolate - chopped
A 400ml tin of condensed milk
A tablespoon of vanilla essence
One and a half teaspoons of lemon juice
Pinch of salt
175 grams plain chocolate - chopped
Another 50 grams plain chocolate to decorate
40 grams of unsalted butter

Oh, and you can add in a few handfuls of chopped, roasted hazelnuts if the notion takes you.

You need to line a baking tray with foil. Tray should measure about 8 inches square.

1. On a low heat, melt the white chocolate and the condensed milk. You will need to stir this frequently.
2. Once melted, take it off the heat and beat in the vanilla essence, lemon juice and the salt.
3. Dip finger in mixture and taste it - this is optional but so worth it! You can add the nuts now if you fancy.
4. Spread half of the mixture evenly in the tin and put it in the fridge for about 15 minutes.
5. When the first half is chilling, melt the 175 grams of plain chocolate along with the butter. Do this slowly on a low heat.
6. When the first bit is chilled enough, pour on the melted plain chocolate/butter mixture and spread quickly to form another layer. Put the tin back in the fridge to chill for another 15 minutes.
7. Reheat the white chocolate mixture and when the 2nd layer has chilled properly, pour on the remainder of the mixture and spread evenly. This now goes in the fridge for at least 3 hours but I leave it overnight usually.

When you eventually remove the fudge from the tin and peel off the foil, all that's left is to slice it and drizzle the other melted chocolate over it. I usually slice it in strips first, then into wee squares and then into triangles. I drizzle the chocolate after cutting as it's easier. aAfter that it's best to stick it back in the fridge for about an hour - if you can resist that long .

You can use as expensive or cheap a chocolate as you like - always tastes yumm!

:T

Thanks Wee Pilsbury! It looks yum!! :T

freyasmum

Wee_Pilsbury wrote: »

3. Dip finger in mixture and taste it - this is optional but so worth it!

:rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl: That's my style


Thanks very much - guess what I'll be doing at the weekend

cmazza

yes, thanks for the fudge recipes. Will definitely be giving them both a go.

purpleheather2810

Great thread! Thanks everyone! I will definitely try the muffin mix in a kilner jar thing, that looks fab. And all this talk of fudge is making me feel very hungry...!

thevicster

Will definitely have a go at some of those yummy fudge recipes this yeAR!

Just remembered this;

http://www.bbcgoodfood.com/recipes/2921/mulled-wine-kit

Think I may make a few of these this year! Might work with homemade wine?

I've also seen a gift (can't find pic at the mo) where you put the bits and pieces needed for mulled wine inside the prongs (?) of a whisk and tie it up with cellophane and ribbon, that might be quite a cute and cheap hm (ish) gift?