I have had so many fudge setting disasters it feels laughable I have a fudge recipe to share that actually worked out 🙂 But this is so quick and tastes pretty good 🙂 It is quite soft and should be kept in the fridge, or add more chocolate if you want it to be more solid in the centre.
1 can of condensed milk
1 1/2 cups milk chocolate chips
1/2 cup dark chocolate chips
2 Candy Canes
Grease a baking tray and line with baking parchment. I used quite a small, deep tin. If you’re using a larger one, you might want to double the quantities.
Empty the tin of condensed milk and all the chocolate chips into a microwaveable bowl. Heat for one minute. Stir well and heat for another 20 seconds until melted. Heat in 10-20 second increments if it needs extra time, so it doesn’t burn.
Whip the mixture with a metal spoon. Apparently using a metallic one helps it solidify.. I have no idea why.
Put candy canes in a ziplock bag and bash with a rolling pin. You can keep the pieces chunky or beat into tiny shards. I chose to leave the pieces a bit larger. If I had been in a bad mood, I probably would have opted for the latter.
Pour fudge mixture into tin and sprinkle candle canes on top. Allow to set on counter and when cooled keep in fridge. Cut into squares and serve. Give as presents to other people, or to yourself 🙂
This recipe is really cheap and a good way to use up leftover bananas. It is also a good baking activity for child involvement without compromising adult sanity 🙂 I won’t eat bananas once they have the first sign of a freckle, so I might have gone overboard with the number of bananas in the recipe. They were a hit with my kids; they kept trying to sneak their hands into the tub when I wasn’t looking (even though they’d already had three each.)
3 Bananas (I used 4 but mine taste more like banana than muffin now.)
1/4 cup of milk
1/2 cup of oil
1 tsp vanilla extract
1 3/4 cups of flour
1 heaped tsp of baking powder
1/2 cup of sugar
A handful of white chocolate chips/chunks of white chocolate
Mash bananas in a large bowl with a potato masher. Add all wet ingredients and combine with a wooden spoon. Add dry ingredients, mix well, add chocolate and spoon into greased muffin tins/bun cases. Warning: this recipe made 26 mini muffins. That’s a lot of mini muffins, unless you’re me and always have room for snacks. You can improvise with the chocolate. I had no white chocolate so used part of an Easter egg I withheld from my kids and forgot about. They looked a bit annoyed and showed some vague signs of recognition, but they forgave me when I let them lick the bowl. Enjoy 🙂
My kids asked me to make banana bread this week. I’m convinced they only offer to help so they can lick the bowl and wreck the kitchen with my permission. I decided to sneak some chocolate into the recipe to spare my sanity during the flour explosion clear-up afterwards. My kids keep asking for a second slice of this, so I guess it must be alright.
4 bananas (this might sound excessive but they make it extra-moist)
1/2 cup of sugar
1/4 cup milk
1/2 cup veg oil
1tsp vanilla extract
1 3/4 Cups flour
1tsp bicarbonate of soda/baking soda
Handful of milk chocolate chunks (or in my case, halved chocolate buttons)
Preheat oven to 160 c
Mash bananas with a potato masher.
Whisk in the oil, milk, vanilla, eggs and sugar. I find whisking by hand works best. Don’t be too thorough – leave some banana chunks if you like.
Mix in flour and baking soda. Add chocolate at the end and stir in so it is dispersed evenly. Put mixture in a greased loaf tin.
Bake for about 40 mins in the middle of the oven. Add a layer of foil halfway through cooking so the outside doesn’t become over-crisp.