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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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Jellybean Fudge

Jellybean Fudge

Sometimes a reader will get in touch with a question about a recipe that didn’t work for them, and it always makes me really nervous, so much so that I have to make the recipe as soon as I can to just check it again, to make sure I didn’t leave anything out. Jellybean Fudge

That happened this week, making the White Chocolate and Glace Cherry Fudge, so it was the perfect excuse for me, having not made it since Christmas. I didn’t have any glacé cherries, however, so I grabbed what seemed like a suitable replacement: jellybeans. I was so pleased with how it worked out, I couldn’t help but share it.

Jellybean FudgeThis is a soft and delicious fudge, and the addition of the flavoured jellybeans makes for chewy flavour bursts. And it’s really pretty! I think this is a great Easter fudge, or if you stick to reds and pinks you could do it for Valentines day too.

Jellybean Fudge
 
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Serves: 50 pieces
Ingredients
  • 1 can condensed milk
  • 250g white sugar
  • 25g golden syrup
  • 125g butter
  • 200g white chocolate
  • 100g jelly beans
Instructions
  1. Add condensed milk, sugar, syrup and butter to the Thermomix® bowl.
  2. Cook without MC at 100C speed 3 for 8 mins.
  3. Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC. While it's boiling, prepare the pan, break the chocolate into pieces and get the jellybeans ready.
  4. Add chocolate and mix on speed 4, reverse blades for 20 seconds, then quickly add the jelly beans and mix reverse blades 10 seconds speed 3.
  5. Working quickly, pour the mixture into a brownie tray
  6. Refrigerate for 3 -4 hours, cut and store in airtight container.

 

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Casdon Annabel Karmel Baking Range And No-Cook Coconut Ice Recipe

My children have always been fond of spending time in the kitchen with me, so when we were offered a review of the Casdon Annabel Karmel Baking Range, I said yes – we have a  ton of play kitchen stuff, but real kitchen goodies made for kids? Well, what’s not to love?

My brother has been visiting from Australia this week, and he mentioned wanting coconut ice, so I pulled up an old recipe from the Disney Cakes and Sweets series that’s fantastic to makes with kids, since it doesn’t require any boiling or cooking.

Disney Cakes and Sweets is a really fantastic magazine to subscribe to, and along with fantastic quality bakeware and silicone moulds there are step by step instructions and recipes for every Disney character you could imagine. It’s something else. You can find out more about what’s available in the Disney Cakes & Sweets Magazine subscription by clicking hereCasdon Annabel Karmel Baking Range

Most of our equipment came from the Casdon Annabel Karmel Baking Range and while it’s supposed to be for pastries and cakes, it worked really well for coconut ice.

We used the mixing bowl and mixing spoons to mix our ingredients together, and then we used the cupcake tray and silicone mini cupcake cases to add a layer of white and then a layer of pink coconut ice.
Casdon Annabel Karmel Baking Range

The kit is really great for little hands, strong and well made. It doesn’t feel at all flimsy or weak – in fact the opposite – it’s really well made and conveniently designed, down to the silicone ‘handles’ on the tray to make it better to hold out of the oven (that we didn’t use this time).

Casdon Annabel Karmel Baking Range

I am really impressed with the quality of this set – honestly I’ve had ‘real’ pans and silicone that haven’t been as good.

The ‘My Perfect Pastry Set’ contains 10 cookie cutters, a round baking tin, six measuring spoons, a silicone spatula, a measuring jug, a mixing bowl with an anti-slip base, a silicone handle whisk, a rolling pin, a mini tart pan and 10 recipes from Annabel Karmel – we’ll try those next!

No cook Coconut Ice

Casdon Annabel Karmel Baking Range And No-Cook Coconut Ice
 
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Serves: 1 kg
Ingredients
  • 397g can condensed milk
  • 300g (11oz) icing sugar
  • 300g (11oz) desiccated coconut (we used organic)
  • ½ tsp vanilla extract
  • food colouring of choice
Instructions
Instructions
  1. Set out silicone cupcake cases or a baking tray, ready for use.
  2. I use an awesome brownie pan for most things, and the cupcake cases work well too.
  3. Pour condensed milk into a large mixing bowl and sift in the icing sugar. - I opened the tin of condensed milk and poured it out into the bowl to avoid the sharp edges.
  4. Add the coconut and vanilla essence or extract and mix together until well combined.
  5. Spoon half the mix into your baking tray and flatten out pressing down tightly. Add a few drops of food colouring, and mix well to combine. This is such a messy, fun job, the kids love it.
  6. If you're having two coloured layers, add the required colour to the other bowl.
  7. Mix well and add to pan, flattening till all the first layer is covered, and it's all flattened.
  8. Place pan in the fridge for six hours or overnight to set.
  9. Once set, turn out and cut the coconut ice into squares.
  10. If you use the brownie pan, cut it while still in the pan. This will make huge slices though, so use a knife to cut again.
For the Thermomix®:
  1. Make your icing sugar first, if you're making your own.
  2. Add all but the colouring and mix on speed 2 for 30 seconds.
  3. Split the mixture into two, put one layer in the pan and flatten it with a spoon or with your hand, then add the food colouring to the other one.
  4. Layer the next into the pan and leave to set in the fridge for at least 6 hours.
  5. Cut the set coconut ice into squares and enjoy.