No Cook Chocolate Cream Fudge

[Pumpkin Becki]

Recipe from 'Country Kitchen' magazine.

110g plain chocolate
50g butter
3-4 tablespoons double cream
1 tsp vanilla extract
450g icing sugar

Melt the chocolate and butter in a heat proof bowl either in a bain marie or in a microwave. Stir well and add the cream and vanilla. Sift the icing sugar into a big mixing bowl and gradually beat in the chocolate mixture. If it seems too stiff, add a little more cream. Press the mixture into a buttered tin and chill until firm.

Yummy!!

[shirlthegirl43]

Thanks PB, will give it a try

[21again]

Recipe from 'Country Kitchen' magazine.

110g plain chocolate
50g butter
3-4 tablespoons double cream
1 tsp vanilla extract
450g icing sugar

Melt the chocolate and butter in a heat proof bowl either in a bain marie or in a microwave. Stir well and add the cream and vanilla. Sift the icing sugar into a big mixing bowl and gradually beat in the chocolate mixture. If it seems to stiff, add a little more cream. Press the mixture into a buttered tin and chill until firm.

Yummy!!

Why oh why did I have to look at this thread, I am trying to stay off sweet things.

It is not going to work , I am going to have to try this.

Ta.

[binley100]

you little temptress you PB.......

[ohbeary]

oh dear!, diet shot!, must try this out

[SueA]

21again I'm going to blame you for bringing this topic back up to the top of the board & Becki for posting the recipe in the first place if all my teeth fall out from eating too much choc. fudge!

[janeyo]

have printed it out, just for observational purposes you understand

[Pumpkin Becki]

I've been thinking about this one a bit more...

Although its really hardwork beating in the icing sugar by hand (I ended up looking like a snowman!), its probably worth persisting before adding more cream, or give it an initial mix and leave it to sit for a while covered with a damp teatowel, so the moisture gets into the sugar. Otherwise the temptation is to add more cream early on, to make it easier to beat, but this gives quite a soft finished result. It does firm up once its chilled, but it might help when its back to room temperature.

Good luck x

[21again]

I've been thinking about this one a bit more...

Although its really hardwork beating in the icing sugar by hand (I ended up looking like a snowman!), its probably worth persisting before adding more cream, or give it an initial mix and leave it to sit for a while covered with a damp teatowel, so the moisture gets into the sugar. Otherwise the temptation is to add more cream early on, to make it easier to beat, but this gives quite a soft finished result. It does firm up once its chilled, but it might help when its back to room temperature.

Good luck x

Couldn't you use an electric mixer?

I bought a cheap one from Argos and it is brilliant. They are a bit more expensive than when I bought mine earlier in the year but still only £4.18.



Buy Argos Value Range White Power Hand Mixer. at Argos.co.uk - Your Online Shop for .

[Pumpkin Becki]

Erm....no....the motor would probably explode, or the beaters would snap off!! It really is that tough to work, but keep at it and it will come together for you.

[Sanjo]

Would putting the ingredients into something like a roasting bag and then combining them by hand work do you think? Cos it can be manipulated in different directions then. I am finding it difficult at the moment holding a spoon or basin if a thing requires much mixing. Got an NHS SUNDAY orthopaedic appt but not until Sept!! so have to find other ways to work things.

[Pumpkin Becki]

Maybe Sanjo, the heat from your hand may even speed up the process - it'll be messy, but definitely worth a try.

[Sanjo]

I should have been more clear Pumpkin. I meant put the ingredients in the bag, tie the top and me to push and squish them together from the outside so my handypandies don't get mucky!!

[Pumpkin Becki]

Now that's cunning!! I like it

[ChrisB]

You could save yours hands all that hard work and make armpit fudge.