Quick and easy licorice allsort slice

20140119-143710.jpg

Zagrandma loves licorice allsorts, needless to say she also loves this slice. If you know any licorice fans out there then this is a slice for them.
The best thing about this slice is how quick and easy it is to make. You don’t need to use the oven which is great when it comes to summer baking. It’s a great recipe to get the kids involved with, although you may end up a few licorice allsorts short if they are anything like Zakidlets!!!
Zagorgeous Aunty Gail gave me the inspiration for this recipe, she was the one who originally told me about the idea of a licorice allsort slice. After her telling me the basic idea and rough ingredients for the slice this is what I have come up with for the one I make.

20140119-143804.jpg

You will need:
250g Scotch Finger Biscuits
40g melted butter
1 Tablespoon golden syrup
1/2 tin Condensed milk
125g licorice allsorts cubed into 1cm pieces (I cube each licorice allsort into 8 pieces)

Topping:
200g Dark chocolate broken up into pieces
50g butter

20140119-143947.jpg

Process or crush biscuits to a fine crumb. (if you don’t have a food processor pop the biscuits in a snap lock bag and roll with a rolling-pin)

20140119-144032.jpg

Add wet ingredients: Syrup, melted butter and condensed milk and process or mix until you have a very wet, sticky sand like consistency. (If you think mixture is a little dry just add a little extra melted butter until you can see it will easily press into a slice tin).

20140119-144102.jpg

Add the licorice allsorts and fold thru with a wooden spoon.

20140119-144226.jpg

Line a slice tin 18 x 28cm with baking paper and press mixture into tin.
Cover with foil and place in fridge for 20 minutes.

20140119-144307.jpg

Mean while make up your topping. Combine chocolate and butter in a bowl over simmering water (the gentler heat helps the melting chocolate not to seize up) see how here. Stir until smooth, remove from heat.
Pour mixture over slice and spread out evenly with a knife.

20140119-144354.jpg

To pretty up the slice you can peel dark chocolate over the topping like I have above.

20140119-144431.jpg

I like a generous sprinkle of chocolate peels.
Place back in fridge for at least another hour before slicing into squares.

20140119-144504.jpg

The finished product deeeeelicious!!!!
Store in an airtight container in the fridge for 1 week.

If you are not a fan of licorice allsorts just substitute something else for them instead like: cherry ripe, snickers, jersey caramels, pecan nuts, choc chips or a combination would work great too.
Whatever you do just have fun with it!!!

Don’t miss my Blog Post at the end of the week ‘Zagirlie Tea Party’ an inexpensive bit of home fun for the little people.

Until then my lovelies
Zamamabakes

Easy, Tasty Cheese Ball Recipe

Well hello again. Hope your week is going well. We have had a great week. I am still very much enjoying the fact that it’s school holidays and we are not having to stick to a strict schedule.

I promised this recipe to everyone last year when I revealed the menu for our 2013 Christmas day feast!!
This delicious little appetiser first found my attention 3 years ago when Zaunclejim featured it on his cheese platter for Christmas day. It was a fantastic hit, everyone loved it. I believe it was one of Zaunclejims gorgeous work colleagues who originally shared it with him a few years ago. We love it so much we asked Zaunclejim to bring another one for the 2013 Christmas feast just passed. I love a great recipe that finds its way to me, so thank you Zaunclejim and Zagorgeous work colleague.

I have made the Cheese Ball a few times now, most recently I made it and took it along to a baby shower I attended last weekend.

A recipe like this should be shared over and over. So here is me sharing it with you.

20140115-220006.jpg

You will need:

250g cream cheese
125g triangle of Blue vein cheese
60g butter softened
1/2 cup sliced black olives (I used a combination of olives and semi sun-dried tomatoes)
3 shallots finely chopped
Approx 150g chopped walnuts, pecans or cashews (I used walnuts)

20140115-220057.jpg

Combine all ingredients except for nuts (keep them aside) in a food processor (if you don’t have a food processor a hand mixer will do, mix cheeses and butter first until smooth, then add the vegetables).

20140115-220133.jpg

Process/mix until evenly combined. It is meant to be a textured mixture so don’t over process or mix.

20140115-220236.jpg

To make the mixture a little easier to handle I refrigerate it for about 1/2 an hour.

20140115-220319.jpg

Prepare your nuts on a piece of baking paper.

20140115-220351.jpg

Remove chilled cheese mixture from the fridge. I moistened my hands a little which made the mixture a little easier to work with.

NOTE: Depending on the size of Cheese Ball you want for your platter, this quantity has the potential to make 2 good size balls and possibly 4 smaller ones you may just need a few extra nuts for rolling.

20140115-220424.jpg

Carefully place cheese mixture in a mound on top of prepared nuts. Just work the nuts up and around the mixture, then roll it over and continue to press the nuts all over until the Cheese Ball is well coated.

20140115-220515.jpg

Once you have your Cheese Ball prepared wrap it in cling wrap and place it back in the fridge to firm up for at least 20 minutes.

The Cheese Ball will keep in the fridge for a good 5 days so if you want to prepare it ahead of time you can.

20140115-220610.jpg

I made a smaller ball for Zadada and I, as well as the larger ball to take to the baby shower pictured below.

20140115-220642.jpg

I love colour so I served the Cheese ball with some raw veggies as well as some crackers.
I had a lovely morning at the baby shower.

You really need to put this recipe on your to-make list, you won’t regret it.

Next up in the Blog Post pipeline is an easy sweet treat involving licorice allsorts.

Until then
Zamamabakes

Salted Caramel Brownie Sandwich Cookies

‘Sharing is caring!’, I love this saying especially when it involves a great recipe that someone thoughtfully brings to my attention.
Zagorgeous Aunty Gail is the beautiful soul who surprised me with a copy of this amazing Donna Hay recipe in my Christmas card. Earlier last year Zaauntygail visited our family and brought a batch of these delicious morsels along with her to share. When I Sampled my cookie all I could say was ‘Mmmmmmmm I want this recipe’. Some of you may already be familiar with Donna’s ‘Salted Caramel Brownie Sandwich Cookies’ for those of you who are not you need to become familiarised, they are devine. If you are like me and love chocolate and salted caramel you need to bake a batch of these cookies or find someone who can bake a batch for you.
I made a batch up this week and took them along to an afternoon tea I had been invited to. They got great feedback.

20140109-140527.jpg

You will need:

350g dark chocolate chopped (I used a 200g block Coles dark chocolate and used dark chocolate chips for the remaining 150g)
40g unsalted butter (I prefer standard butter I like the fuller flavour it gives)
2 eggs
2/3 cup caster sugar
1 teaspoon vanilla extract (I used 1/2 teaspoon vanilla bean paste)
1/4 cup plain flour, sifted
1/4 teaspoon baking powder, sifted

For the frosting:
3/4 cup caster sugar
1/4 cup water
1/2 cup pouring cream
150g unsalted butter, chopped (again I used standard butter)
sea salt flakes for sprinkling

20140109-140608.jpg

Preheat oven to 180C (I did 170C for fan forced).
Place 200g of the chocolate (use the block chocolate for this part) and the butter in a small saucepan over low heat and cook stirring frequently, until melted and smooth (when melting chocolate I like to do it over a pan of simmering water, it’s a much gentler heat). Set aside.

20140109-140655.jpg

Place eggs, sugar and vanilla in an electic mixer and whisk for 15 minutes or until pale and creamy.

20140109-140741.jpg

This is how my mixture looked after 15 minutes of whisking.

Stir through the flour, baking powder, chocolate mixture and remaining chocolate (this is where I used the chocolate chips) and allow to stand for 10 minutes.

20140109-140808.jpg

Chocolate mixture.

20140109-140838.jpg

Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room for spreading. Bake for 8-10 minutes or until puffed and cracked.

20140109-140904.jpg

Allow to cool completely on trays.

20140109-141300.jpg

To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 8-9 minutes or until golden (I set the timer and sat with the caramel while it was boiling away, as soon as you see it start to get that golden tinge remove it from the heat straight away so it doesn’t burn). Once caramel is away from the heat carefully add the cream and butter (I stress carefully).

20140110-215631.jpg

When I added the cream and butter I ended up with a big hard clump of toffee in the saucepan but I just followed the recipe directions of returning the saucepan to the heat and stirring until the mixture was smooth again (this process took me a good 10 minutes or more).

20140109-141326.jpg

Remove saucepan from heat again. I allowed my mixture to cool to room temperature I then placed it in fridge and left it to cool completely (for me this was overnight) as I was getting tired and it was past my bedtime. The picture above show the caramel ready for the fridge and post overnight refrigeration.

20140109-141358.jpg

Place mixture in a mixing bowl and using an electric mixer whisk the mixture until soft peaks form.
Spread half the cookies with the frosting, sprinkle with salt and sandwich with remaining cookies.
Recipe says you should get 12 (I got 11.5).

20140109-141433.jpg

Voila!!!
I will just say enjoy, enjoy, enjoy and as Zasister would say YOLO!!!!

Coming up on the Blog next week is a little bit of Zamama sewing action (scary I know, as in no way am I an experienced sewer, year 9 and 10 textiles & design is the extent of my training!). I also Plan to share a delicious savoury appetizer with you all.

Until then
Zamamabakes

Our Festive Celebrations for 2013

Well hello there!!! Welcome back lovely readers.
Happy New Year to you all!!!
I can’t believe it’s now 2014. Christmas is all done and dusted for another year. Thank goodness Christmas only occurs once a year, I love it, but physically, financially and mentally I think once a year is more than enough for everyone (I believe the next 12 months is to recover).
We had a fantastic festive break, sharing it with beautiful family and friends. I feel truly blessed to be part of such a special network of people. I did promise a post-Christmas Blog Post so rather than waffle on (like I usually do) I think I will let the pictures do more of the talking today.

20140101-230110.jpg

It was a group effort putting our Christmas day feast together. This was some of the kitchen action on Christmas Eve. Zasister, Zagrandma and Zakidlets all doing their bit. Zadada was doing plenty behind the scenes, taking these pictures, tending to the outside maintenance and keeping Zakidlets entertained.

20140101-230150.jpg

I love a pretty Christmas table. This year I used a mirror as part of my centre piece on the table (an idea I found on pinterest). I was really happy with how it all turned out.

20140101-230230.jpg

Tradition in The Zamamabakes household is to attend Mass on Christmas Eve. We managed a quick bite to eat before hand, the kids request of course, but it was lovely to just sit and have a few moments as our family of 5.

20140101-230304.jpg

We had to leave some treats out for Santa and his Reindeer. The banana and strawberries on the plate was my attempt to Christmas Brekky a little (some more pinterest inspiration).

20140101-230347.jpg

I love watching the kids discover their gifts from Santa on Christmas morning.

20140101-230429.jpg

This was our group for Christmas lunch. Zasister, Zagorgeous Aimee, Zabrother, Zadada, Zamama (me), Zapop, Zagrandma and of course Zakidlets our little cherubs Alani, Blake and Ella. Missing from the picture is Zauncle Jim, he was behind the camera for this shot.

20140101-230504.jpg

Some yummy morning appetizers! I made sure I had that glass of champagne (a Christmas gift from Zasister last year). We had a delicious Cheeseball Zauncle Jim made I intend on sharing the recipe as soon as I can.

20140101-230556.jpg

This is some of what was on offer for lunch, dinner and lunch again on boxing day!! So much food, so delicious.

20140101-230622.jpg

Zakidlets table and the rest of us.

20140101-230702.jpg

Dessert was scrumptious another great group effort.

20140101-230728.jpg

And just in case you felt like something else sweet we had Zanan’s Trifle, Zagrandma’s fruit cake and a tray of yummy homemade chocolates.

20140101-230753.jpg

It’s not Christmas without a spot of cricket, I chose to spectate and ensure the electric fence was switched off!!!

20140101-230815.jpg

How could we forget Zapuppydog!! Blake found this dog shirt at the reject shop before Christmas, wrapped it up and put it under the Christmas tree for Locky. It was a little on the tight side so it was on long enough to take a picture. I think Zapuppydog needs to lose a little weight, (his New Years resolution perhaps).

20140101-230903.jpg

Boxing day brought some motor biking action.

20140101-230934.jpg

As well as some construction action.
Lots of fun was had by all involved.

20140101-231025.jpg

For Christmas Zagrandma and Zapop, Zanan and Zapop as well as Zadada and Myself all put in to purchase a climbing fort for Zakidlets. The only thing was it came flat packed.

20140101-231100.jpg

The day after boxing day we had a working bee that went for 12 hours (I happened to be in at work for 8 of those hours). I still managed to lend a bit of a helping hand when I got home (I think) for a few brief moments at least (I fitted in the fort a little more comfortably than Zadada), they even let me loose with the drill!!!

20140101-231143.jpg

The finished product with some very happy owners!!
Thank you to Zanan, Zagrandma, Zapop and Zadada for making this happen all in a day!!!
For those interested we purchased the climbing fort from climbingframes.com.au the ceder climbing frame specialists. See details here. We are extremely happy with it so far.

20140101-231217.jpg

We also managed a beach trip during the festive break. We had a great day!!!

20140101-231250.jpg

Before we knew it a week had passed and a new year was almost upon us. We stayed at home sharing New Years Eve with some lovely friends.

20140101-231330.jpg

New Year celebrations are not complete without Dessert!! In fact no celebration is complete without dessert!! I made an easy Chocolate, cream and berry log, it’s a bit of a cheats dessert, great when you are a little time poor and is always yummy!!

I am looking forward to sharing some recipes from the festive break soon.
While the kids are on holidays things may be a little hit and miss, I will do my best.
It’s great to be back, stay tuned.

Zamamabakes

Dark Chocolate Tim Tam truffles

20131205-110924.jpg
If you like chocolate then you are in the right place.
It’s that time of year where lots of us are baking for School Christmas parties, neighbourhood get togethers, gifts for teachers, you name it there is usually always a good reason to be baking especially at Christmas!!
I have been wanting to make truffles at Christmas for the last couple of years but just never seem to have got around to it?
After seeing posts on Facebook and pins on Pinterest I decided to adapt my own version of a truffle. Zadada and I don’t mind a bit of dark chocolate as a little after dinner treat, that’s how I came up with the ‘Dark Chocolate Tim Tam Truffles’.

INGREDIENTS
250g block Philadelphia cream cheese softened a little (just take out of fridge 1 hour before using)
2 x 200g pkts Dark Chocolate Tim Tams
125g Arnott’s Choc Ripple Biscuits
300g Dark Chocolate
20131205-111736.jpg

METHOD
1 Process all biscuits in a food processor until very fine.
2 Add Philadelphia cream cheese and process until well combined. Mixture will look a little like children’s Play Dough but a little rougher in texture.
3 Roll mixture into a ball sized to your liking. Bite size worked well for me I used a heaped teaspoon as my guide. Place rolled balls onto baking paper lined trays. Pop balls into fridge for about 20 mins especially if it’s summer where you live. Once you have melted the chocolate in the next step get them out ready for dipping.

20131205-112034.jpg

20131205-112102.jpg

20131205-112138.jpg

4 Melt chocolate ( I use the good old-fashioned method for melting chocolate, see here)
5 Secure balls on a skewer or fork ready for dipping in chocolate. I found spooning the chocolate over the balls in conjunction with dipping a good way to ensure good chocolate coverage. Let excess chocolate drain as best you can and place coated ball back on baking paper lined tray.
6 Decorate truffles with whatever your heart desires. I used shredded coconut and Coles brand edible white pearls.
7 Place in refrigerator to set, then transfer to an airtight container and continue storing in the fridge until they disappear.

20131205-112216.jpg

Extra Options
As you can see from the picture below I did a little bit of experimenting.
When my mixture was at the Play Dough stage I halved mixture placing 2nd half into another bowl. I then added a Jaffa twist by Squeezing the juice of 1/4 of orange and adding 1 teaspoon of fine orange zest. You may need to knead it through a little. I added some shredded coconut on top. I also had a bit of fun with some white chocolate on the Jaffa flavoured truffles. It’s all pretty much up to your imagination.
You could experiment with all the different flavours of Tim tam biscuits and hey why just limit it to Tim Tams the biscuit aisle at the supermarket has lots of inspiration on offer.
What ever you choose to do just have fun with it and enjoy!!!!

20131205-112243.jpg

Butterscotch Blondies

20131128-210835.jpg

Zagorgeous Cheryl from Tittle + Tat brought this recipe to my attention and boy oh boy am I glad she did. Cheryl found the recipe in issue 53 of Gathered by Mollie Makes.
The recipe is by Laura Mitchell, baker, creator blogger from Kit and Nancy.
If you have a sweet tooth then this recipe is definitely for you. Cheryl’s words were ‘They are so sinful, so much sugar, but oh so good!’. Cheryl thought they would be a great idea for Christmas presents in jars and I completely agree. Last year I made my ‘oaty choc chip cookies’presenting them in the same way, they were a great hit!
Yesterday was Blondie day. I was supposed to be dusting, vacuuming and mopping but knowing I had the ingredients in the cupboard to test this treasure out was just too tempting, I couldn’t help myself, I just had to bake. The good news for me is that I did manage to get the cleaning done too, JUST!!!!
Below you’ll see my process of making these little delights. I do have to confess that in all the excitement of making them and a few distracted moments with Zatwo-year-old Alani I actually forgot to add the pecan nuts!!!! Whoops! Apparently that didn’t matter according to Zakidlets, but after sampling one myself I think the pecans would help to balance the flavours (or should I say sugars) that little bit more perfectly.

20131128-212202.jpg

20131128-212323.jpg

20131128-212346.jpg

20131128-212403.jpg

20131128-212422.jpg

Butterscotch Blondies

Ingredients:

2 ½ cups of plain flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened (I prefer to use standard butter)
1 ¼ cups of light brown sugar
½ cup dark brown sugar
1 tsp vanilla extract
2 large eggs
1 cup toffee pieces (werthers Original chewy caramels)
chopped
2 or 3 cups of white choc bits
1 cup chopped pecans

Step One:
Preheat over to 180c
Grease and line a 25cm x 35cm brownie tin with baking paper (my tin was 16.5cm x 26cm x 3cm and still worked perfectly).
Beat the softened butter, sugar and vanilla until creamy with a hand mixer

Step Two: Beat in the eggs, one at a time and gradually add in the sifter flour, baking powder and salt.

Step Three:
Add the white chocolate, chopped caramels and pecans, stirring well

Step Four:
Spoon the mixture into the brownie tin and bake in the over for 35 minutes until golden brown.

The picture below is courtesy of the Zagorgeous Cheryl from incase you forgot Tittle+Tat. Cheryl bottled her Blondies up beautifully, they would make the perfect gift for that special teacher or friendly neighbour.
I would just like to say a special Thankyou to Cheryl for taking the time to share this fantastic recipe with me.

20131128-213126.jpg

Zakidlets most certainly enjoyed their afternoon tea yesterday of Butterscotch Blondies and Milk. I asked them to be judges and score them a mark out of 10, I’m still trying to work out Alani’s score!
We had fun regardless.

20131128-221738.jpg

Carrot galette with a side of quinoa salad

When I was wading my way through my pile of recipe clippings last week this was one that caught my attention, mind you it doesn’t take much for an unattempted recipe to draw me in!
From memory the recipe was one I tore out of a free Coles supermarket food magazine (you know the one’s they giveaway at the checkout for each season), just don’t ask me which year or season!
I made sure I got the ingredients I needed during the week (well so I thought) in hope that I may just get the chance to make it for lunch sometime over the weekend. It just so happened I found a window of opportunity on Sunday and because I also made a carrot and quinoa cake resulting in leftover quinoa, I decided rather than waste it I would make a salad to go with the galette. I’m hoping to get the Carrot and Quinoa cake up on a post for tomorrow!! Anyway…..

You will need:
1 bunch Dutch Carrots
olive oil spray (I just used normal olive oil)
375g block frozen puff pastry, thawed (I used 2 sheets of ready-made puff pastry and joined them by brushing milk on first sheet then placed 2nd sheet on top).
300g ricotta cheese
1 tablespoon finely grated lemon zest
1 tablespoon finely chopped oregano (I just used dry herbs, I actually used masterfoods greek seasoning)

Preheat oven to 200c or 180c fan.Line a baking tray with non-stick baking paper. Scrub carrots and trim the leafy tops. Carefully cut each carrot in half, lengthways. Arrange in a single layer on tray and spray or drizzle lightly with oil. Roast 10-15 minutes until just tender, cool.
Prepare another baking tray lined with baking paper.
Roll out pastry to about 5mm thick (or alternatively lay 2 sheets of ready-made puff pastry on top of each other, brushing first piece of pastry with milk before adding the 2nd on top). Place prepared pastry on baking tray.
Score a line around the edge of pastry, about 2cm from edge, to create a border,and prick the area inside the line all over with a fork. Combine ricotta, zest and oregano in a bowl and season. Spread over the pastry within the line. Arrange carrots over ricotta mixture.

20131118-211509.jpg

Place into oven and cook for 20-25 minutes (err on the side of caution in my oven 15 minutes would have been better mine burned a little), until pastry is crisp and golden brown. Serve warm.

20131118-211913.jpg

As for the Quinoa Salad just use my Easy Brown Rice salad recipe here and substitute Quinoa for the rice.

20131118-212120.jpg

The result a delicious, reasonably healthy lunch. I finished my carrot gallette with a drizzle of Simply stirred Caramelised Balsamic Dressing from Tweed fruit exchange it was delicious.

20131118-212231.jpg

Nanna Loy’s Kansas Cockle Biscuits

This recipe is very near and dear to my heart and I’m sure near and dear to a lot of other family members hearts. My beautiful, late Nanna Loy shared this recipe with me quite some time ago, 18 years to be exact. I was thinking of Nanna Loy’s Kansas Cockle biscuits just the other day and I knew I had a recipe for them somewhere in my recipe cupboard that she had personally hand written for me. That thought was enough to set me into a mission of ‘Find that recipe’ and I did just that. On a piece of pretty pink paper I found the recipe she gave me all those years ago.
Nanna Loy you will forever have a special sweet place in my heart.
I look forward to sharing more of Nanna Loy’s recipes with you but today it’s her Kansas Cockles.

You will need:
125g butter
1/2 cup caster sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups self-raising flour
1/2 cup cornflour

Method:
Cream butter and sugar well. Add egg, beat well then add vanilla.
20131113-193900.jpg
Add sifted flours, stir until smooth.
Make into small balls (I used heaped teaspoons for my sizing).
Press down with a fork.

20131113-193953.jpg
Cook in a moderate oven about 15 minutes (just keep an eye on them).
When cool ice together.
20131113-194016.jpg
Traditionally you ice Kansas Cockles together with a Jam icing but this time around I decided to use a dark chocolate ganache.
I melted 200g dark chocolate with 80ml cream over a pan of simmering water, stirring every now and then until smooth. I then placed melted mixture in fridge to firm up until it is of a spreadable consistency.

20131113-194431.jpg
The result a delicious little biscuit.
I feel very fortunate to have had 2 amazing Grandmothers that shared their passion for baking and crafting with me. I will be forever grateful.

Zucchini and Walnut Cake

20131110-084405.jpg
Zagorgeous Jennifer shared this great cake recipe with me, she found it in a recipe book she purchased at her school fete called ‘sweet food’ -definitely sounds like my type of recipe book, just say the word sweet and I’m there!!!!
I love the idea of this cake having zucchini in it, makes you feel that little less guilty for eating it, well that’s what I tell myself!

Here is the list of ingredients you’ll require:
245g (2 1/2 cups) walnuts
500g zucchini (courgettes)
250ml (1 cup) canola oil
330g (1 1/2 cups) raw sugar
3 eggs
310g (2 1/2 cups) self-raising flour, sifted
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Here is your how to:
Preheat oven to 170 degrees Celsius. Grease a 22 x 12 cm loaf tin and line the base with baking paper.

Roughly chop 125g (1 1/4 cups) of the walnuts. Grate zucchini, then put the zucchini in a large bowl with oil, sugar, eggs and chopped walnuts and mix well. Stir in the flour, cinnamon and nutmeg.

Spoon the mixture into the tin and arrange the remaining walnuts on top. Bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 20 minutes before turning out onto a wire rack to cool.

Dust with icing Sugar, slice and serve.
Jennifer did suggest a nice dollop of cream on the side would compliment this cake nicely!!!

Storage: wrap in foil when cooled. The cake will keep 4-5 days.

Thankyou so much for sharing this delicious recipe Jennifer, another one added to my list of baking projects!!!

If anyone has any recipes they would like to me to share please email me at zamamabakes@gmail.com

Happy baking!!!!

Salted Caramel Fudge

My inspiration to search for this recipe came from my dear little man Blake. I had planned to make a chocolate mint slice but somehow that got put on hold and Blake’s request for caramel fudge took over. I found the recipe on a UK Nestle site. Before I give you the link to the recipe I will share with you the little tweaks I made to the recipe.
The pictures below are my own but you will find more when you click on the link to the recipe.
First tweak, I did not have Demerara sugar so I just used regular brown sugar (Coles Brand in fact).
2nd tweak our tins of condensed milk are 395g in size (which I used) not 397g as recipe calls for, I think that must be a UK thing.
3rd tweak once fudge was pressed into tin and had cooled off a little I sprinkled about 1 1/2 teaspoons of salt flakes evenly over the fudge and lightly pressed it in.

20131107-212114.jpg
I used the jug of iced water suggestion to test the fudges readiness.
When the recipe says to beat the fudge for about 10 minutes it is not exaggerating, I beat the mixture for about 12 minutes on my kitchen aid mixer on a speed of 6. I did let the mixture cool for about 5 minutes before starting to beat it.
20131107-212207.jpg
I was concerned about the fudge not setting as it was a very warm day, so I did attempt putting it in the fridge for a bit. It did dry the top surface a little but I do think it helped firm it up.
I only had it in the fridge for about 30 minutes. Next time I think I will try to avoid the fridge and just stick to the guidelines of completely letting it set in a cool dry place.
To take the next step and create this delicious little treat click here for the recipe.

20131107-212238.jpg