Berry Christmas Fudge Food

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.

BERRY CHRISTMAS FUDGE

Steps:

• In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds.
• Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours.
• Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.

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.