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Thermomix® Creme Egg Fudge

I love our Thermomix® fudge recipe and it’s something we make often in varying ways. We make a jelly bean fudge and a glace cherry one and even a TimTam fudge and a bunch of others too, so I decided today to try it with Creme Eggs and well, it’s crazy sweet, but it’s delicious and the kids love our Creme Egg Fudge.Thermomix® Creme Egg Fudge

The nice thing about this fudge is that with the creme eggs melting into the fudge it flavours the fudge so you’re not having fudge with creme eggs, you’re actually having creme egg flavoured fudge. It’s yummo!

If you can’t get mini eggs for the decoration, put two eggs in the fridge (you want the yolk to be more solid). Put the thermomix on speed 5 then drop the egg through the open lid. (Quickly cover it again so it doesn’t fly all around the kitchen and hit you in the face!) Chop for 5 seconds or so as you want large chunks, not fine chocolate dust!)

Thermomix® Creme Egg Fudge

Enjoy and happy Easter!

 

Thermomix® Cadbury Creme Egg Fudge
 
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Serves: 50 pieces
Ingredients
  • 1 can condensed milk
  • 250g white sugar
  • 25g golden syrup
  • 125g butter
  • 200g cadbury's eggs (5 eggs) + 2 eggs or 89g bag of mini eggs for decoration
Instructions
  1. Instructions
  2. Add condensed milk, sugar, syrup and butter to the Thermomix® bowl.
  3. Cook without MC at 100C speed 3 for 8 mins.
  4. Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC.
  5. Add whole chocolage eggs and mix on speed 3, reverse blades for 20 seconds.
  6. Working quickly, pour the mixture into a brownie tray. Wait two to three minutes for the mixture to cool down a little (otherwise the mini chocolate eggs will just melt into it) then split the mini eggs in halves and press them into the fudge. (Alternatively smash two large eggs roughly and then push the parts into the fudge)
  7. Refrigerate for 3 -4 hours, cut and store in the fridge in an airtight container.

 

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DIY Chilli Salt Edible Gifting

Over the summer our local supermarket was selling off a bunch of live chilli plants, and even though I really don’t like chilli – except in hot chocolate – I love the splashes of red against the deep green leaves and I love the brightness it introduces to my kitchen. The plant itself is one of those that gives more the more you take from it, so we’ve had a healthy harvest of chillies over the last few months, and I’ve been giving them away to anyone who’d have them. I did decide to keep a few though, because I wanted to give one of my chilli-loving friends a little gift of chilli salt.

We use Himalayan pink salt which I tend to bulk buy as it lasts forever, and we use salt for some non-food purposes that make good gifting ideas too, and I can crush it as we need it. I also wasn’t sure how dry the chilli gets itself just by lying on the windowsill, so I popped them in the dehydrator for a few hours till the chillies were properly dry. (They crackle when you snap them.)

I also put the chillies into the Thermomix® (food processor) first so they can be chopped up before I add the salt because I didn’t want the crystals to be broken down too fine.

Just one note here – when you’re blending this up in your food processor, make sure to cover any airholes (in a safe manner). If the air fills up with chilli salt, it’s not a whole lot of fun on your nose or throat or eyes!

I’ve decorated empty herb and spice and other jar lids with washi tape to make it prettier and as these will go into a festive food hamper, I’ve done them in Christmassy colours.

 

DIY Chilli Salt
 
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Serves: 350g
Ingredients
  • 300g Coarse Himalayan Salt
  • 20- 25 small chillies, dried
Instructions
  1. In a food processor chop the dried chillies till they are as fine as you'd like them
  2. (Thermomix®: PUT THE MC IN PLACE, 10 seconds/speed 5)
  3. Add the coarse pink salt and mix again. Don't make it too fine.
  4. (Thermomix®: MC still in, 10 seconds/speed 5)
  5. Use a funnel or similar to pour into dry containers and keep sealed.

 

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Home-Made Lavender Sugar Recipe

lavender sugar

Lavender Sugar is one of those things I’ve always looked at and loved the idea of, but never really known what to do with. I’ve always liked crystallised lavender – it’s both pretty and tasty – but aside from medicinal or household use, I’ve never really known how to actually use lavender in food. Partly due to its strong flavour and partly due to its very floral flavour, it’s something you have to use with care, but should definitely use!lavender sugar Making lavender sugar couldn’t really be simpler – the two ingredients are in the name, after all. If you don’t have a food processor you can just mix the two and stir, but I like making the sugar just a little finer, so it’s not so crunchy. Be careful though – I don’t like making it icing sugar either! Just a finely granulated sugar is perfect.

Leave the lavender for a week or so, allowing the flavours to infuse thoroughly into the sugar.  You can make Lavender Sugar ahead as a hostess gift, Christmas gifts, wedding favours and other gifting opportunities, and even include a recipe card or two with the jar. It’s a cheap and beautiful gift to make!lavender sugar

Make the Lavender Sugar two weeks before you’re going to gift it, and make sure to leave instructions to use withing 9 -12 months, so aside from drying out, I can’t image the lavender would go bad!

Recipe for Lavender Sugar

Lavender Sugar Recipe
 
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Recipe type: Dessert, Sweet, Condiment
Cuisine: Foraged
Serves: 1kg
Ingredients
  • 2 tsp lavender flowers
  • 1kg white sugar
Instructions
  1. Use a fork or your hands to remove the flowers from the stalk
  2. Add them to the food processor
  3. Add the sugar and blend together - depending on your food processor, adjust your speed to make sure you don't end up with icing sugar.
  4. In the Thermomix®, hit the Turbo button 2 - 3 times quickly.
  5. Decant the sugar into jars, and seal tightly.

PIN FOR LATER: 

lavender sugar