For Christmas this year I thought I would try and create a new fudge recipe to give away as presents (in addition to my Christmas Candy Cane Cookies documented in my previous bloglet).
I have to say chocolate and mint has to be one of my favourite flavour combinations ever since I tasted my first After Eight. I remember when I was little I would creep down stairs in the morning, after my Mum and Dad had had a dinner party, and hunt out the After Eight box on the still partially laid dining room table and gobble a few of the minty chocolate treats. I always thought they were so grown up, and even now I still look on them as an adult chocolate!
There’s something about these two flavours that does it for me, whether we’re talking After Eight, Matchmakers, Elizabeth Shaw, Bendicks of Mayfair, Fry’s Chocolate Cream, Mingles … you name it. If it contains CHOCOLATE and MINT, then I’m in!
So as a move on from the Rocky Road Fudge recipe I fashioned last year, I came up with this: White and Dark Chocolate Peppermint Fudge topped with Matchmakers.
I must say, I’m quietly pleased with myself, as this was just a quick idea that seemed to work. All my family and friends who received some as a present loved it. It again uses Nigella’s original Chocolate Pistachio Fudge recipe as a base, but I’ve discarded the Pistachios and added peppermint essence, white chocolate and mint Matchmakers.
White and Dark Chocolate Peppermint Fudge topped with Matchmakers.
Makes 64 pieces.
350g good quality dark chocolate (minimum 70% cocoa solids), chopped
1 x 397g can condensed milk
150g good quality white chocolate, chopped
1 tsp Peppermint Essence
Half Box of mint Matchmakers (about 50g), broken into little pieces, about 2/3cm in length.
1. Line a 23cm square baking tin with greaseproof/non-stick baking paper.
2. Put the chopped dark chocolate, condensed milk and butter in a heavy-based saucepan on a low heat, and stir until completed melted and combined. Take off the heat.
3. Pour into the baking tin and spread out evenly. Let the fudge cool a little whilst you prepare the next layer.
5. Put the chopped white chocolate in a glass bowl, and place over a pan of recently boiled water from the kettle or over a pan of simmering water (taking care that the bowl doesn’t touch the water), stir this until completely melted. Then stir in the peppermint essence and pour or dribble the white chocolate over the dark chocolate fudge mixture. Finally sprinkle over the broken up Matchmakers. Then cover with cling film and pop in the fridge overnight to cool and set.
6. Take the fudge slab out of the fridge and remove it from the tin (You should just be able to lift the fudge out of the tin using the greaseproof paper as a handle). Place on the worktop on top of a tea towel or chopping board. Cut the fudge into small pieces. I find cutting the slab into 8 x 8 works just fine (so cut 7 lines down and 7 lines across). You end up with 64 bit sized pieces. The only thing left to do is gobble it or package it up as presents…your choice!