Simple Fudge
This simple fudge recipe is delicious and less calories than their shop bought counterpart!
Losing weight doesn't have to mean that you can't have a sweet treat now and then!
For this recipe, I crushed chocolate mini eggs for the topping, but this could be swapped out for other seasonal optons (candy canes, sweet hearts, etc) or simply left out to keep calories even lower.
Servings 50
- Amount Per Serving
- Calories 86
- % Daily Value *
- Total Fat 2.7g5%
- Total Carbohydrate 14.6g5%
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Line a 20cm square baling tin with greaseproof paper, and blitz the chocloate mini eggs using a blender (ensuring they still have some "bite" to them).
Place all the ingredients (bar the mini eggs) into a large non-stick pan and melt over a low heat, continuously stirring until the sugar is completely dissolved.
This part is time-consuming and you're probably tempted to rush, but trust me it's important.
Once the sugar is dissolved, bring to the boil for 15 minutes. Again, continue stirring and scrap the bottom of the pan periodically to stop it from catching. Be careful at this point, the mixture is very hot!
When the mixture reaches 114C, remove from the heat and allow to cool for 3-5 minutes.
If you don't have a sugar thermometer, you can drip a little of the mixture into ice cold water - if it makes a soft ball that doesn't stick to your fingers then it should be done.
Once cooled, beat the mixture with a wooden spoon until it loses it's shine and thickens. This can take anywhere from 5-10 minutes (and should count as a workout!)
The longer that you beat the fudge, the crumblier it will be when cooled.
I prefer a smooth fudge, so I only beat it until it starts to come away from the sides of the pan.
Press the mixture into the prepared tin and top with the crushed mini eggs and allow to et completely before cutting to 50 equal sized pieces.
Ingredients
Directions
Line a 20cm square baling tin with greaseproof paper, and blitz the chocloate mini eggs using a blender (ensuring they still have some "bite" to them).
Place all the ingredients (bar the mini eggs) into a large non-stick pan and melt over a low heat, continuously stirring until the sugar is completely dissolved.
This part is time-consuming and you're probably tempted to rush, but trust me it's important.
Once the sugar is dissolved, bring to the boil for 15 minutes. Again, continue stirring and scrap the bottom of the pan periodically to stop it from catching. Be careful at this point, the mixture is very hot!
When the mixture reaches 114C, remove from the heat and allow to cool for 3-5 minutes.
If you don't have a sugar thermometer, you can drip a little of the mixture into ice cold water - if it makes a soft ball that doesn't stick to your fingers then it should be done.
Once cooled, beat the mixture with a wooden spoon until it loses it's shine and thickens. This can take anywhere from 5-10 minutes (and should count as a workout!)
The longer that you beat the fudge, the crumblier it will be when cooled.
I prefer a smooth fudge, so I only beat it until it starts to come away from the sides of the pan.
Press the mixture into the prepared tin and top with the crushed mini eggs and allow to et completely before cutting to 50 equal sized pieces.