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.
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!)
Enjoy and happy Easter!
- 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
- Add condensed milk, sugar, syrup and butter to the Thermomix® bowl.
- Cook without MC at 100C speed 3 for 8 mins.
- Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC.
- Add whole chocolage eggs and mix on speed 3, reverse blades for 20 seconds.
- 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)
- Refrigerate for 3 -4 hours, cut and store in the fridge in an airtight container.
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.
- 300g Coarse Himalayan Salt
- 20- 25 small chillies, dried
- In a food processor chop the dried chillies till they are as fine as you'd like them
- (Thermomix®: PUT THE MC IN PLACE, 10 seconds/speed 5)
- Add the coarse pink salt and mix again. Don't make it too fine.
- (Thermomix®: MC still in, 10 seconds/speed 5)
- Use a funnel or similar to pour into dry containers and keep sealed.