White Chocolate Bakewell Cherry And Almond Fudge Food

WHITE CHOCOLATE BAKEWELL (CHERRY AND ALMOND) FUDGE

Steps:

• Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat.
• Stir in the almond extract and then the glace cherries.
• Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches.
• Chill in the fridge for at least 3 hours, until completely set (ideally overnight).
• Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled).
• NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

ALMOND CHERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

WHITE CHOCOLATE CHERRY FUDGE RECIPE

Steps:

• Gather the ingredients.
• Prepare an 8 x 8-inch cake pan by lining it with aluminum foil and spraying the foil with cooking spray .
• Combine the chocolate and condensed milk in a heavy saucepan over medium heat. Stir until smooth and combined, and remove from heat.
• Add the cherries, vanilla, and salt, and stir until well combined. Pour into the prepared pan and smooth the top with a spatula .
• Allow the fudge to set at room temperature (2 to 3 hours) before cutting into 1-inch squares.

WHITE CHOCOLATE AND ALMOND FUDGE

Steps:

• Line 8-inch square pan with foil, extending foil over edges of pan.
• Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
• Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
• To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.

ALMOND WHITE CHOCOLATE FUDGE

Steps:

• Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
• Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
• Add almonds, cranberries and orange peel, stir until well blended.
• Spread chocolate mixture into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift fudge from pan, using foil handles.
• Cut into 48 pieces.
• Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

CHOCOLATE CHERRY BAKEWELL CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
• Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
• Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.