This weekend, my rock n' roll friend celebrated her birthday in a pub situated (to me anyway) in the middle of nowhere, and it was a fantastic night - what with a skittle alley, giant connect four, friendly people and of course, dancing! If you want to check this dinky pub out, it is called The Red Lion situated in Islip, Oxford.
I was having one of these "I keep losing time to do things" day, and needed to rustle up a quick birthday present. Luckily for me, I was looking up gift ideas last night and remembered a favourite easy fudge recipe which can be found on the Waitrose website in their handy recipe archive. Below is my adaptation of their fruit and nut version. I decided on a gift-packaged batch of homemade fudge with a homemade birthday card containing the recipe. As the fudge is really rich, I cut the slab into small cubes and wrapped them in tissue paper, tied with a bow and placed into a box made from arty paper - which I then promptly threw into my handbag as was late and had to find said friend's obscure habitat! Typical... Anyway, this recipe makes lots, and I had to freeze the remaining condensed milk. I hope it will be OK! I feel the outcome of it will probably warrant another post. In the mean time though I leave you with a quick and easy fudge recipe which does not require the faff of a sweet thermometer!
- 200g Good dark chocolate
- About 200g Sweetened condensed Milk
- 100g Icing Sugar, sifted
- 50g Hazelnuts, finely chopped
- 1Tbsp Frangelico/Hazelnut liqueur (Optional)
- Line a 21x21cm tin or similar with baking parchment.
- Heat up about 1cm water and place a heat-proof bowl over the pan, making sure the base does not touch the water. Melt the chocolate pieces and condensed milk together gently and stir until all melted.
- In the mean time, if hazelnuts are whole, either crush or chop with a knife or pulse blitz in a processor, but make sure you do not over-process!
- Remove the melted chocolate mixture from the heat and stir in the liqueur if using then add the nuts and icing sugar and mix until well combined.
- Spread the mixture into the lined tin, level out and dust with sugar and cocoa then chill in the fridge for at least 2 hours preferably until firm.
- Cut into cubes, re-dust with sugar to avoid sticking and enjoy!