Saintly Smooth Fudge Food

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SMOOTH & SILKY FUDGE

Steps:

• Line an 8x8-inch baking pan with parchment paper.
• Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
• Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.

SAINTLY SMOOTH FUDGE

Steps:

• Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside.
• In a food processor, puree the beans with the agave nectar and stevia until very smooth.
• Add the chocolate mixture and cocoa and puree inches.
• Add the SunButter or Nutella and process in until completely smooth.
• Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
• Chill 1 hour, uncovered, then press a layer of plastic ontop of the fudge surface and keep in the fridge.
• This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.

SMOOTH GOLDEN FUDGE

Steps:

• Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.
• Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.
• Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).
• Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.
• Dip in melted chocolate and roll in chopped nuts for an added touch.

SMOOTH PEANUT BUTTER FUDGE

Steps:

• Combine sugar and milk in pan and boil until softball stage.
• Remove from heat and set pan in a basin of cool water, stirring in remaining ingredients.
• Spread in a buttered 9x11 pan.
• cut into 60 pieces.

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.