So you’re down to the wire and need something quick, easy, and Christmas-y to share with colleagues, gift to neighbours, or top up your party spread? Here comes your lifesaver: Cheats Christmas Fudge.
I must confess the only thing Christmas-y about this fudge is the crushed candy canes on top. That’s kind of a blessing though- it means you can whip this up at anytime of the year by swapping out the topping for another of your choice. Nuts are the first thing that come to my mind but I’m sure you have plenty of suggestions. Crushing the candy canes is a job undertaken very enthusiastically by toddlers in my experience. Stick a handful of candy canes in a plastic bag, seal it, hand a rolling pin to any child who needs to release some pent up up energy, remove all breakable objects from the vicinity, and let them at it. Tea towels are a good idea to protect your bench top.
If you exclude the candy canes this recipe only has two ingredients. That’s correct. Two.
1 can sweetened condensed milk (395g)
3 cups chocolate melts (I used milk chocolate but you could experiment with dark)
- Line a slice tin with aluminium foil
- Place a double boiler (or if you’re like me and don’t have one, a bowl over a saucepan will suffice) on the stove and pop the chocolate and sweetened condensed milk in the top
- Heat gently until the chocolate has melted, then stir to combine
- Quickly pour the melted mix into your lined slice tin, smooth the top, and decorate with toppings of your choice (crushed candy canes in this case) or leave plain
- Stick the whole tray into the fridge to set for a couple of hours
- Once set cut into squares and package or plate as you see fit!
You can also experiment with flavours added to the fudge mix itself. This time I added a few drops of peppermint essence but you could also try vanilla, or almond essence would be great with blanched almonds on top! Just be careful when adding to the mix as any water will make the chocolate seize.
Are you a fudge fan? What other flavour combinations can you come up with?
I truly do not intend to focus on food on this blog but meals and the kitchen play such a big part in any family home it’s hard not to! Lately I found myself craving cinnamon scrolls. I’m not a big believer in sugar and refined carbs but sometimes one just has to give in to the cravings! All things in moderation, I say!
This scroll recipe is great because by its very nature you are making a large batch of scrolls. What you don’t eat straight away you can freeze and reheat later. It’s also wonderful because you can tailor it to what’s in the pantry or what you’d like to use the scrolls for. I wanted sweet scrolls for breakfast or morning tea so that’s what I made but if you were looking for something savoury for the kids’ lunch boxes or a picnic you could swap out the sweet ingredients for savoury such as cheese, ham, herbs etc.
I saved myself some time and mess by making the leaven dough in the bread maker (man I love that thing) and the rest of the steps were perfect for my toddler assistant to get involved. We took turns rolling out the dough and sprinkling ingredients etc. She just loves helping.
- 1 1/2 cups (375ml) warm (not hot!) milk
- 3 teaspoons dried yeast
- 1 tablespoon caster sugar
- 4 cups (600g) plain flour
- 1/2 teaspoon salt
- 1 egg, lightly whisked
- 80g butter, melted/softened (approx, I didn’t measure)
- half a cup brown sugar (approx, I didn’t measure)
- ground cinnamon
- handful of sultanas
- handful of walnuts, coarsely chopped
- Combine milk, yeast and sugar in a bowl. Set aside for 5 minutes until frothy.
Combine flour and salt in the breadmaker; make a well in the centre. Pour milk mixture and egg into the well; turn it on and let the machine do its thing. (If you don’t have a breadmaker simply mix in a bowl and cover until dough has risen).
When the machine has finished the leaven dough cycle and your dough has doubled in size preheat your oven to 180°C. Line a tray with baking paper.
Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
Use a rolling pin to roll to a 30 x 40cm rectangle. Brush/spread with butter, leaving some butter for later. Sprinkle cinnamon and sugar over dough, again reserving some for later. Fold a short side of dough over two-thirds of filling. Fold remaining 1/3 over the top to enclose filling. Roll dough out to a 30 x 40cm rectangle; repeat filling and folding process. You can do this s couple of times but I only did it once.
Roll dough to a 30 x 40cm rectangle. Repeat butter, cinnamon, and sugar steps. Sprinkle with sultanas and walnuts.
Roll up dough from a long side to enclose filling. Cut log crossways into portions. Arrange, cut-side up, on tray. Cover with a clean tea towel and set aside for 15 minutes to rise.
Bake for 30 minutes or until golden and cooked through. Set aside for 30 minutes then turn onto a wire rack. (Your house will smell so good!)
If you like you can drizzle with a simple icing but they really don’t need it. Only ice those you are going to serve immediately if you choose to do so.
I couldn’t help but eat a couple as soon as they came out of the oven. In fact we could have eaten a lot more if I hadn’t forced myself to freeze half as soon as they cooled down. Each morning this week my husband popped a couple into the oven whilst I was in the shower and it was so good to come downstairs to a hot cinnamon scroll and cup of tea for breakfast! They do have a tendency to dry out when you’re reheating them so feel free to brush with a little milk before sticking them in the oven to ensure they remain nice and soft. I love a recipe that I can make in advance and still feel like I’m having a homemade treat!
- cheese and vegemite
- ham and cheese
- pizza- tomato paste, herbs, garlic, cheese, ham etc
- herb and garlic
- apple and cinnamon
- salami, sun-dried tomato, spanish onion
- chocolate and hazelnut
- apricot and pistachio
Do you make homemade scrolls? Have any other flavour combinations to offer?
*Please note: I have edited this post and adjusted the cooking temperature and time after further experimentation*