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 🙂
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.
This recipe is so simple to make and always goes down well with my kids. It sounds a bit strange, but when it is cooked the cornflakes don’t taste like cornflakes! They just make a crunchy coating.
8 Chicken legs
2 eggs, beaten
3 handfuls of cornflakes (I just value range ones and they work fine)
1/2 tsp paprika
1/2 tsp mixed herbs
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried chilli flakes
Pinch of salt
Pinch of pepper
I quite often cook the chicken in advance and then add the coating and heat it because I find it adheres better to the chicken legs, but you can just use raw legs.
Put beaten eggs in one large bowl. Crush cornflakes in your hands into another large bowl. Add all spices and seasoning to the cornflakes and mix well.
Turn one chicken leg at a time in the bowl of egg and then the cornflakes. Set on a baking tray. I sometimes grease it or use foil because the tray is not fun to clean after. Cook for 20-30 mins at 180c if the chicken was pre-cooked or 40-50 minutes if it was raw.
If you’d rather it wasn’t spicy, omit the chilli flakes.
This goes well with chips, wedges, garlic potatoes and vegetables. My kids always add their own thick coating of ketchup.