I haven’t made fudge for ages, so I thought it was about time. And what better way to get back into making it than with this Reese’s Peanut Butter Cup Fudge! This fudge is a mixture of peanut butter and chocolate, as I adore that combination, and the whole thing is stuffed with Mini Reese’s Peanut Butter Cups. Again, one of my most loved chocolate treats! It’s also super quick to make and you don’t have to boil it for ages, just a bit of heating up and mixing is involved so it’s really easy to prepare.
I started by putting the condensed milk, peanut butter and milk chocolate into a pan on a low heat.
I let it melt, then stirred it together. Then I took it off the heat and beat in the icing sugar.
I’d lined a 8″ square pan with baking paper, and I put half of the fudge mixture into the bottom and dotted mini peanut butter cups all over the top.
I put the rest of the fudge mixture on top and added more mini peanut butter cups, some of them cut in half, all over the top.
It went in the fridge to set, which took 3-4 hours. Using a sharp knife, I sliced it up into bite size pieces.
Wow this Reese’s Peanut Butter Cup Fudge was so tasty! It was far too easy to eat a few pieces of this yummy fudge. The texture is softer than the kind of fudge you boil, and it melts in your mouth. The peanut butter and chocolate combination make me swoon, it’s so good! It also got some rave reviews from my family and colleagues too, so this fudge was a winner all round.
Can you believe this is the first Chocolate Fudge Cake I’ve ever made? I’ve recently realised that there are quite a few ‘classic’ bakes that I haven’t made or featured on this blog and I would like to change that. I was also looking through my recipe books over the weekend and there were so many recipes that I’ve never made but I really want to try. So I’m going to make an effort to not only make more from my recipe books, but also to try some classic and well known bakes that I’ve never made before. This Chocolate Fudge Cake covers both angles as the recipe is from What to Bake & How to Bake It by Jane Hornby. I made this cake for my dad’s birthday as he is a big fan of chocolate and I knew it would go down well with the whole family.
I started by sifting plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mixing it together.
I then added light brown soft sugar and mixed it in, trying to break up any lumps.
In a pan on a low heat I melted butter then stirred milk, vegetable oil and vanilla extract into it.
I poured the wet ingredients into the dry and mixed it all together well.
I split it evenly between the two tins, I weighed the mixture for extra accuracy.
It baked on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I took them out, removed from the tin and left to cool.
To make the chocolate fudge frosting I heated condensed milk with double cream in a pan on a medium heat until it bubbled. I stirred it for about 5 minutes, then took it off the heat and added butter, dark chocolate and vanilla extract. Once they melted I stirred the mixture and left it to cool completely. It went thicker and very shiny.
I put the first sponge on a cake stand and spread frosting over it. I added the other sponge layer and covered the whole cake with the frosting. You could add extra decoration like raspberries, or white chocolate curls, but I decided to keep the Chocolate Fudge Cake simple in keeping with my classic theme.
My dad was really happy with the Chocolate Fudge Cake and it went down very well! The sponge was lovely and moist, with just the right amount of chocolate flavour to balance out the intense chocolate sweetness of the decadent frosting. This would be amazing warmed up with vanilla ice cream too. It’s coincidentally an egg free recipe too, so perfect for anyone with an egg allergy.
Here is my dad with his birthday cake looking very excited!
I managed to snap a quick picture of the cake sliced before it got eaten up!
Grease and line two 23cm sandwich tins, and pre-heat your oven to 180C(160C Fan)/350F/Gas Mark 4
Sift the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mix together
Add the light brown sugar and mix in, trying to break up any lumps
Melt the butter on a low heat then stir the milk, vegetable oil and the vanilla extract into it
Pour the wet ingredients into the dry and mix it all together well
Split the mixture evenly between the two tins, bake for 30 minutes. Take them out, remove from the tin and leave to cool
To make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles. Stir it for about 5 minutes, then take it off the heat and add the butter, the dark chocolate and the vanilla extract. Once they melt, stir the mixture and leave it to cool completely
Put the first sponge layer on a cake stand and spread frosting over it. Add the other sponge layer and cover the whole cake with the frosting
Last weekend I went to The Cake & Bake Show in association with Neff at Event City in Manchester. The show has been running in Manchester now for 3 years and it spent it’s first two years at Manchester Central. As well as moving to a different venue, it’s also extended it’s run time from 3 days to 4 days. I attended on both the Friday and Saturday, here’s what I got up to…
Christmas and pink were big themes! The carpet of the venue was a bright pink, there was bunting hung all over the place and Christmas trees everywhere. It definitely felt fun and festive. Neff also had a stand featuring their well known ‘hide and slide’ ovens as featured on The Great British Bake Off. If you’re interested in learning more about Neff ovens, you can visit the Neff shop at ao.com.
One of the first things I noticed when I walked into The Cake & Bake Show was this giant chair photo opportunity, of course I got straight in there! Now where can I get one of these for my living room…?
Next I headed straight to The Great British Bake Off theatre where I spent a lot of my time at the show. Beside the theatre was a stand selling all the Bake Off merchandise. I’ve not used any of the merchandise myself, but the pretty pastel colours and retro feel makes it look very attractive.
Sugar & Crumbs make flavoured icing sugar which is seriously yummy. I couldn’t believe how much the apple crumble flavour actually tasted like apple crumble! I don’t know how they do it. They’ve also started selling piping nozzles that make some pretty impressive flowers with buttercream.
The Big Bakes Bakery had giant versions of popular bakes on sale such as cookies, gingerbread men and jammy dodgers. I shared a jammy dodger with my friend Sophie and she also purchased one of the giant gingerbread men. I love the idea of over sized bakes!
I didn’t buy much at The Cake & Bake Show, but I had to grab this amazing bargain of 1 litre of Nielsen Massey Vanilla Extract for only £22! That was a show only deal, but you can still get it for £25 from the One Stop Cookery website.
The other thing I bought at The Cake & Bake Show was some delicious fudge from The Kilted Fudge Company. Their fudge is so flavoursome and creamy!
I watched Chetna Makan from series 5 of The Great British Bake Off make a Cardamom & Coffee Swiss Roll, which looked so pretty. She is well known for fusing Indian flavours with traditional baking. She talked about how the bakers from her series like to get together every few months and each of them bring a dish along. Chetna has a YouTube channel now where she releases a new recipe every week. She is also bringing out a book in April next year called The Cardamom Trail, but she explains that not all the recipes feature cardamom!
John Whaite made some Fig, Walnut & Gruyere Bagels which also had Marmite in the dough. He has such a fantastic stage presence and was chatting away to the crowd and making jokes the whole way through. John talked about how food is a projection of who you are, and so it can feel really personal when people don’t like your food – which I really relate to! He has a cookery school called John Whaite’s Kitchen and also a new book out soon called Perfect Plates in 5 Ingredients.
Then it was time for this year’s Great British Bake Off winner Nadiya to take the stage! She made her Peanut Salted Caramel Tart that earned her a Paul Hollywood handshake. Nadiya talked about her time on the Bake Off. She hated doing the technical challenges, her favourite creation was the chocolate peacock, and her final showstopper bake of a wedding cake was her hardest challenge. She is writing a weekly column for The Times at the moment, but would love to do a book.
One of my favourite bakers from this year’s Bake Off, Tamal Ray, hit the stage to make his Apple, Pistachio & Rose Madeira Cake. Tamal revealed that he applied for the show in series 3, he got quite far but didn’t make the final cut, and was encouraged to apply again. The final showstopper was Tamal’s favourite bake during his time on The Great British Bake Off, and since being on the show Tamal has made two more wedding cakes. He also confirmed the answer to a questions he gets asked a lot – that he gets his syringes for injecting cakes off ebay and not from the hospital where he works!
Luis Troyano was up next and he made some absolutely delicious looking Spanish Empanadas filled with beef, chorizo and vegetables. He also added paprika to the dough and cooked them in the deep fryer. Luis has a book called Bake It Great which features recipes with a Spanish influence. He recommended shopping in Indian supermarkets for spices and exotic flavours as they are much more reasonably priced. He also said that he thinks if you can bake a great Bakewell Tart, you can bake anything, as the tart combines a great range of baking skills.
Sandy Docherty was so entertaining to watch, she is such a great character. She made Parmesan biscuits with a cream cheese filling. I couldn’t believe that she was only in four episodes of The Great British Bake Off, it feels like she was in the show for longer! She did her creme brulee ‘wobble’ dance and also judged some bakes from a young boy in the audience who had brought in some profiteroles filled with creme patisserie – what a talent!
I was lucky enough to meet Mat Riley before he appeared on stage to make his refined sugar free carrot cake. He sweetened the cake with dates and a fruit syrup. I was surprised to hear that Mat only got into baking two years ago when he had some time off work and started going through his wife’s recipe books and making things. He now has a YouTube channel where he makes something new every week, it’s called Mat Riley Bakes.
There were some competition cakes on display for visitors to look at. My favourite was the Jungle Book cake above – such stunning detail!
There were also cakes made by professionals on display, which were jaw droppingly amazing. There is so much time and detail that goes into these beautiful cakes.
The Ideal Home Show was also on in the same venue and it had an amazing winter wonderland area full of Christmas trees. It made me feel so happy and festive!
I had such a great time at The Cake & Bake Show, and I got to meet Lisa Faulkner too! I was a bit disappointed that the show was smaller this year. As it had moved to a bigger venue and had two successful years in Manchester already, I was expecting a bigger show. I know that the show has been taken on by a new events company, so I hope that they give it more attention next year. The Great British Bake Off stage was certainly the highlight for me, and although there were some great exhibitors, I would’ve loved to see more. It was also great that you could access the Ideal Home Show for no extra charge.
You can watch my vlogs of the day below. And don’t forget to subscribe to my YouTube channel!
NB. I received a press pass for the show, all opinions are my own.
Salted caramel is all the rage right now and although I may be a little late to the party in finally making something with these opposing flavours, this Salted Caramel Fudge was worth the wait! It’s sweet, it’s salty, it’s melt in the mouth, it’s delicious!
In a large heavy bottomed pan I put condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar. I heated it on low until all the sugar had dissolved.
Once the sugar was completely dissolved, I turned up the heat and let the mixture boil for 10 minutes. I kept stirring it during this time.
I beat the mixture until it started to set, then poured it into a prepared pan lined with greaseproof paper. Then I sprinkled sea salt over the top, I didn’t measure the amount I used, this part depends on how salty you like it! I gently pressed the salt into the fudge to make sure it stuck.
I left the Salted Caramel Fudge overnight to set and the next day I cut it up into pieces. It was very tasty and melt in the mouth! The saltyness balances out how sweet the fudge is. Fudge is great for giving as a gift and I have given it out at Christmas and for Valentine’s Day before. This Salted Caramel Fudge went to a friend for her birthday, to my Dad and stepmum, and then the leftovers were enjoyed by myself and my boyfriend. You get at least three decent sized gifts out of this batch. Perfect for Christmas!
I’m linking this recipe up with Treat Petite, hosted by Cakeyboi this month and myself on alternate months.
I’m so excited to share this Strawberry Fudge that I made my boyfriend for Valentine’s Day, as it is absolutely yummy! I have made fudge a few times now. At Christmas I made vanilla and Baileys flavours as gifts to my family and my boyfriend. Once he had devoured the Christmas fudge (most of it before Christmas Day!) he asked if I could make him some Strawberry Fudge one day. I had to create my own recipe as a lot of fudge recipes use marshmallows (especially strawberry ones for some reason), and my boyfriend is a vegetarian so he can’t eat them because they contain gelatine. This turned out to be one of the best fudges I have ever made!
I started with caster sugar, butter and evaporated milk on a low-medium heat in a large pan. I stirred gently until the sugar and butter dissolved fully.
Then I added food colouring until it turned a nice light pink colour. Followed by strawberry flavouring, I used about 8 drops.
I used Sugarflair in Baby Pink and LorAnn Strawberry flavour oil.
Then I turned up the heat! I boiled the mixture for 10 minutes and stirred constantly. It does bubble away quite a lot and the mixture rises in the pan – use a bigger pan than you think you’ll need! A silicone spatula for stirring is also a must.
Once it was done I took it off the heat and stirred in white chocolate.
Finally I beat the fudge for about 10 minutes with a wooden spoon. This means stirring it quite aggressively! It will thicken up and start to lose it’s glossy finish.
Then I poured it into a square 8×8 tin lined with baking paper.
I sprinkled freeze dried strawberry pieces on top for an extra punch of fruity flavour, it looks really pretty too! Gently, I pressed the pieces into the fudge with my whole palm to make sure it stuck and so as not to cause any dents in the fudge.
I left the Strawberry Fudge to cool overnight in the tin, then took it out and sliced it in the morning. My boyfriend loved this and started munching on it straight away! I’m really pleased with how the recipe turned out and I am going to make more fudge in the future with different flavours and colours. This recipe is completely versatile and you can add any colour or flavour you fancy!