White Chocolate and Baileys Fudge

So clearly I have white chocolate on the mind, and I couldn’t wait another week to add this treasure. I actually decided to make this as a Christmas present a few years ago. As I had a few people on the list, I quadrupled the ingredients. Clearly this was back in the day when I didn’t use a baking brain. Fudge can be tricky as it needs precision with ingredients, quantity, timing and temperature. Luckily, with this combination, even if it doesn’t work out – you can still use it as a fudge sauce for ice-cream. It’s so good and no one needs to be the wiser that ice-cream sauce wasn’t the intention. But, if you get this recipe right, you will never want ice-cream sauce again.

This fudge has been given so many compliments, even people who claim not to like fudge, or white chocolate, or Baileys for that matter. Who doesn’t like any of those three things? Beyond me, and maybe I’m hanging out with the wrong people…but hey, at least they liked this stuff. Be warned – it is addictive. You will want more…so be selective of who really needs a present when you make this. Because I bet you will end up wanting to be the only one on your list. Although if you do share it, you will bask in the glow of people’s love as they will go crazy for this fudge!

White Chocolate and Baileys Fudge

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Ingredients:

  • 500g whipping cream (can use double cream)
  • 450g golden granulated sugar (can use white sugar)
  • 100g white chocolate
  • 100 ml Baileys

Method:

  1. Line a 22xm x 22cm tin, leaving an overhang (or you can use ice-cube trays as a different trick).
  2. Bring the sugar, cream and Baileys to a simmer in a large pan (use a heavy-based saucepan so it doesn’t burn on the bottom and a large one as the mixture will bubble up a lot), stirring slowly.
  3. Ensure the sugar is dissolved (it will stop feeling grainy on the base of the pan).
  4. Turn the heat up to a rolling boil. If the heat is turned up too high, it may crystallize, so keep it at medium-high and keep stirring to avoid it burning.
  5. Adjust the heat until the mixture bubbles without getting too near the top of the pan.
  6. Keep bubbling, boiling slowly for around 30 minutes, stirring occasionally.
  7. It should start to change to a thicker consistency.
  8. Test a small amount of mixture by dropping it into a glass of cold water. It needs to form a soft ball that you can pick up on the end of a teaspoon.
  9. At this stage, the bubbles will have gone from being large and unruly to smaller and more even.
  10. Take off the heat ans stir vigorously for a few minutes before letting it cool for a few minutes then stir in the chopped up chocolate until well combined and melted.
  11. Pour the mixture into the tin (it will start to set once chocolate is mixed in so do this quickly).
  12. Leave to set for a couple of hours (don’t put it in the fridge to set as it will absorb the moisture).
  13. The fudge will set more quickly in the winter as the weather is cooler, so there is no exact timing with how long it will take to harden up. Try not to be too impatient though, it does take a little while.
  14. If it’s a little lumpy on the top, use a pallet knife and hot water to even it out while it’s still cooling. Or melt white chocolate and drizzle over or swirl in for a marbled effect.
  15. Although unlikely you will need to store it as it will be eaten quickly (!), you can store it in an airtight container for 1-2 weeks at room temperature, or up to a month in the fridge.

(I haven’t tried this yet, but might swap out for dark chocolate and Cointreau…)

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White Chocolate and Raspberry Muffins

As you grow up, you realise your palate changes. Tastes that used to repulse you actually aren’t that bad anymore. Or flavours that were just “ok” become some of your favourite. This has been the case for me and olives, red wine…and white and dark chocolate. Dark chocolate I find the easiest to bake with as the slightly edgier, bitter tastes often balance out the sweetness in a recipe. White chocolate is a lot harder to manage as it can burn so easily and get ruined. But if you get it right, or the right recipe, white chocolate is a dream.

Funnily enough, I’ve had the same reaction to fruit – strawberries were always my go to. Not that I don’t like them anymore but raspberries and blueberries have upped their game for me over the years. So mixing white chocolate and raspberries – a brilliant, more grown up approach. And I wasn’t sorry.

Muffins are amazing little treats – not a cupcake, so more healthy. Well, that’s what I tell myself. But they are easy to make and light and yummy. So these guys are a great combination…enjoy!

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White Chocolate and Raspberry Muffins

Ingredients:

  • 300g plain flour
  • 1 tablespoon baking powder
  • 100g caster sugar
  • 100g unsalted butter, melted
  • 2 large eggs
  • 200ml semi-skimmed milk
  • 200g raspberries, fresh
  • 200g white chocolate chips

Method:

  1. Line a muffin tin with 12 muffin paper cases and preheat oven to 200C.
  2. Sieve the flour and baking powder into a bowl and add the sugar.
  3. Whisk together the eggs and milk.
  4. Add the egg mix and melted butter into the bowl with flour.
  5. Don’t over mix, but stir so relatively combined.
  6. Stir in 3/4 raspberries and all the white chocolate chips.
  7. Fill the muffin cases 3/4 of the way.
  8. Cut the remaining raspberries in half (so they form a heart-shape sometimes) and dot onto the top of the muffins.
  9. Bake for 15 – 20 minutes, or until golden. 
  10. Let them cool on a wire rack.

White Chocolate Vanilla Cupcakes

I love the simplicity of cupcakes and how they can also become these intricate and complex little pieces of art if you want and have the time. Decorating is the best part of baking, in my opinion. But no matter how pretty a cake or cupcake looks, if it doesn’t taste good, well, I don’t see the point…So having a simple but delicious recipe for cupcakes is a must! And this is just the ticket…

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White Chocolate Vanilla Cupcakes

Ingredients:

  • 125 grams softened margarine*
  • 125g caster sugar
  • 125g self-raising flour
  • 2 medium eggs – lightly beaten
  • ½ teaspoon vanilla essence
  • 2-3 tablespoons of milk

* Don’t use low fat spreads as they don’t have enough fat content to bake well. Always use margarine for cupcakes as it makes a flatter cupcake (easier to frost and decorate). Also don’t cream sugar and margarine for cupcakes as this also helps to make flatter cupcakes.

Method:

  • Take eggs and margarine out of the fridge beforehand so they are at room temperature.
  • Pre-heat oven to 180C.
  • Place all ingredients (except for the milk) into a bowl and blend on high until smooth.
  • Add a little milk to make a smooth dropping consistency.
  • Either place mixture into a piping bag and place nozzle at the base of the cupcake case and squeeze once so it fills halfway; or use two spoons and again only fill the cupcake case halfway.
  • Place in the oven for 12 minutes.
  • Then turn the cupcake tray around and bake for another 8 – 12 minutes depending on the size of the cupcakes and your oven (turning the cake trays half way through the cooking time helps to even out the effects of hot spots in your oven).
  • Take out the oven and let cool completely before frosting. Even little cupcakes retain their inner heat for a while so wait for at least 4 hours, or overnight would be even better.

Ingredients for white chocolate frosting:

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar, sifted

Method for white chocolate frosting:

  • Melt the chocolate in a glass bowl over a pan of gently boiling water, or by placing it in a microwave safe bowl and heating it on High for 1½ minutes giving it a good stir at the halfway point. white chocolate has a lower heating temperature than milk or plain chocolate so it scorches very easily. Leave it to cool.
  • In the meantime, beat together the butter and icing sugar in a large bowl until creamy and light.
  • Fold in the chocolate and mix until smooth.
  • This icing can be kept for up to two weeks if covered and chilled in the fridge, but if you’re chilling it, you need to bring it back to room temperature before icing the cakes.

Decorating ideas:

  • As soon as you take out the cupcakes from the oven, cut an “x” into the top of each cupcake and press a small chocolate truffle/ Rolo / any chocolate into the middle. These will then melt into the cupcake. Leave to cool before decorating.
  • Grate white chocolate into little curls, sprinkle onto cupcakes then sift a light dusting of icing sugar.
  • Crush Oreos, Flakes or Maltesers and sprinkle onto cupcakes.
  • Roughly chop up Rolos and throw onto the cupcakes – gives a nice little caramel flavour.

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I have made this recipe many times and people always go crazy for the frosting. I love to get creative with the decorating so these guys become real winners on both looks and taste.

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You can see the chocolate truffles stuffed in here (these were a combination of vanilla and chocolate cupcakes)…

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