Snickers Truffles

This excellent weather we are having today. By excellent I mean stormy and wild. The best kind of weather. None of this mellow sunny rubbish. I like my weather to have guts.



Funnily enough I made this fudge/truffle thing yesterday when it was boiling hot (well hot for Dunedin anyway) and beautiful sunshine. Today is a far better fudge consuming day.



I found this recipe for peanut butter fudge in the latest Donna Hay Magazine issue. It is a great issue, I can't wait to make more from it. It isn't a true fudge recipe really, it doesn't involve boiling up sugar or anything like that. It resembles the truffles I had to make for the pretzel peanut butter brownie I made a month or so ago. So I think I will call this a truffle slice rather than a fudge.



I made one small change in the recipe though.

The original didn't call for snickers bars.

Snickers bars make everything better.

Don't you agree? Ok they do unless you are allergic to peanuts.

Then they kind of ruin the party.




But anyway, I dotted 10 halved mini snickers bars along the bottom of the tray I used to set the fudge. The fridge makes them quite brittle and they kind of fell out of their fudge settings when you cut them into cubes. So I propose that next time to spread a thin layer of fudge down first then dot the half snickers bars then cover it with the rest of the truffle/fudge mix. This should hopefully contain the snickers bars a little better and prevent them from falling off.

This recipe is pretty difficult to screw up. Just make sure you sieve the icing sugar or else it will be lumpy. I used my stand mixer to mix it all together but a handheld beater or even a spoon and an enthusiastic arm would do the trick.



So. Lets do this.

Snickers Truffle Slice
adapted from Donna Hay Magazine issue 68 (April/May 2013)

150g butter, chopped
1/3 cup cream
390g smooth peanut butter
1 teaspoon vanilla extract
400g icing sugar, sifted
10 funsize snickers bars
chocolate chips for fun

Line a small slice tin (I used a small lasagne dish haha) with baking paper.

In a small saucepan, melt together the butter, peanut butter, cream and vanilla, stirring until smooth. In a large mixing bowl, sift your icing sugar.

Once the peanut butter mixture has become all nice and smooth pour it into the icing sugar and mix until evenly combined and smooth.




Cut all the snickers bars in half.



Spread about a third of the fudge mixture onto the bottom of the tin. Dot the snickers bar halves in a grid formation (4 x 5). Spoon over the rest of the mixture and smooth flat. Using a second sheet of baking paper, place it over the top and smooth the fudge really flat with your hands or a flat bottombed object.




Sprinkle with the chocolate chips and gently press them in.

Leave to set in the fridge for a couple of hours before slicing into squares.

Enjoy!



Russian Fudge

Hello!



I hate sugar.

Yes I am writing this after I have just made a chocolate biscuit slice and a tray of russian fudge. 

I never want to see it again.

Ever.


When I find myself bored and alone during the holidays I have a habit of sending sweet treats to a few lucky individuals. This year my lucky recipient is Jamal. Jamal and I have an excellent relationship. I like baking and he likes to eat baking. Perfect. 



So I found myself making the one thing I know takes the impact of the NZ post system; Russian fudge. 

Now most people make fudge on a stove with a candy thermometer and all that other fuss. Making candy that way does not usually end very well with me. However many years ago my mother came to acquire a brilliant microwave russian fudge recipe from her friend Sue. So in our family cookbooks this fudge recipe is known as Sue's Russian fudge. 



Why is this fudge called Russian fudge?

I have no idea.



Anyway it is a really simple recipe however you do need a very VERY large microwave safe bowl. If your bowl is not sufficiently large then the molten fudge (which is hotter than hell) will spill over the edges and create a burning, messy fudge up. 

Also it is important to use castor sugar in this recipe. Normal white sugar granules will not dissolve in the time in the microwave and you will end up with grainy fudge.

Sometimes you can overcook the fudge. If you do there is no saving it unfortunately, the Maillard reaction has gone too far. All you can do is chop it up into tiny pieces once it has set and throw it on top of your next bowl of ice cream. The consequences of failure could be worse.

As all microwaves are different, if this recipe fails you the first time that you do this then I encourage you to try again. Make note of what went wrong (if it became overcooked and grainy then reduce the time in the microwave by a few minutes) and do something to correct it. Our old microwave required 5 x 3minute cooking lots. Our new microwave (after an unfortunate overcooking incident) we found only needs 4 x 3 minute cooking lots. So if you have a new microwave, err on the side of caution and only do four blasts. If you have an old crappy thing (like our old 20 year old microwave) then try out five. 

Also, do not try and lick the spatula straight away. You will get burnt. Big time. It will hurt. A lot. And the roof of your mouth will blister. Then those blisters will pop and leave you with a ragged and raw top palate. Don't do it. 

One of the steps is to leave it to cool for five minutes before beating. I think that is too long, I waited for five and my fudge didn't pour smoothly. Try only waiting for three minutes. It also originally said to beat for five minutes. I think this is too long as well. Beat for one and see how you go. 

Have I scared you off yet?

No? Good. Lets do this! :)




Sue's Russian Fudge
Makes a small slice tin's worth

3 cups castor sugar
1/2 cup condensed milk
1/2 cup cream
1 tablespoon golden syrup
100g chopped butter
1 teaspoon vanilla essence

Place all the ingredients into a very large microwave safe bowl (like a good large Mason and Cash bowl). Microwave at 100% power for 3 minutes. Remove from the microwave and give it a good stir making sure the edges are well scraped down. Stirring helps to dissolve the sugar.

Return to the microwave for another three minutes then stir. Repeat this a total of four (so a total cooking time of 12 minutes) or five (total cooking time of 15 minutes) depending on the power of your microwave. Make sure you stir really well between each blast.

After taking the bowl out for the last time, give it a quick stir then leave to sit for 3 minutes. Then beat the fudge with electric beaters for one minute. Stop as soon as the fudge appears to be hardening into small peaks. 

Pour the fudge into a small slice tin lined with baking paper. Leave to cool on the bench before placing in the fridge to fully set. Once almost set, slice into pieces. Return to the fridge until fully set. 



Unstirred after three minutes

Stirred after three minutes

Unstirred after six minutes

Stirred after six minutes

Unstirred after nine minutes

Stirred after nine minutes

Colour after nine minutes (nearly there!)

Unstirred after twelve minutes

Stirred after twelve minutes

The fudge will keep bubbling even though is has been taken
out of the microwave. In the next three minutes of cooling the colour
will significantly darken. 

oop! Don't forget to line this!

See how it is starting to become grainy at the edges? You
want to stop beating now. 




Enjoy!

Fudge travels really well and so makes a great edible gift to give people.





Sophie :)