Raspberry and White Chocolate Fudge

My favourite brand of chocolate would have to be Whittaker’s, especially the delightful and fairly newly created White Raspberry chocolate block.

This delicious new flavour was an initiative of Samuel Marsden Collegiate School here in Wellington. As part of the Young Enterprise Scheme, a group girls put their thinking caps together and came up with this pink block in support of Breast Cancer.

Their pitch was so successful, the chocolate-maker adopted their idea and included a raspberry white chocolate in their line.

For each block of the chocolate sold, 20 cents will go to the Breast Cancer
Foundation. What a great reason to go out and get some and make this fudge in time for Christmas! I really think the raspberries beautifully complement the scrummy white chocolate. Enjoy!

Raspberry and White Chocolate Fudge
Makes 40 pieces

  • 2 x 400g cans sweetened condensed milk
  • 2 cups firmly packed soft brown sugar
  • 250 g butter
  • 100 ml liquid glucose syrup (try your local pharmacy)
  • 3 tbsp golden syrup
  • 2 x 250 grams Whittaker’s White Raspberry chocolate, chopped
  • 1 teaspoon vanilla

Spray and line a slice tin or container with non stick baking paper.

Place all ingredients, except the white chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.

Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116 degrees on a sugar thermometer.

Stir often to prevent catching on the bottom. Remove from heat and stand until the bubbles subside. Stir in the white chocolate and vanilla until melted and smooth.

Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours ) then refrigerate until firm.Sprinkle over some leftover white chocolate once cooled. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if it really does last that long.

Lemon Biscuit Slice

Right now, I should be packing for my trip, but I felt like sharing this recipe with you instead.

I know I’ve blogged a lot about slices on After Taste in the past so I really don’t need to go into just how much I appreciate a good piece of old-fashioned slice.

But while slices are simple in theory, countless cafes and bakeries just can’t seem to nail it. The base is often terribly crumbly, or dry and the all-important icing-to-base ratio is often out. So your best bet for a tasty wee morsel is generally one you just make, yourself, at home.

From memory this uncooked lemon biscuit slice is a total crowd pleaser. It is quite moist, with a coconutty base and a soft, sweet lemon icing. It is really simple to make and requires absolutely no baking!

Tell me, what is your favourite slice recipe?

Lemon Biscuit Slice
Makes 24 pieces

Base:

  • 250 grams wine biscuits
  • 1 cup desiccated coconut
  • Finely grated zest of 1-2 lemons
  • 120 grams butter
  • 1/2 cup sweetened condensed milk

Lemon icing:

  • 2 cups icing sugar, sifted
  • 40g butter, melted
  • Juice of 1 lemon

Grease and line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. Place biscuits in a food processor and process to form fine crumbs.

Transfer the mixture to a bowl, then combine with coconut and lemon rind. Place butter in a small saucepan over medium heat to melt. Stir in condensed milk. Pour melted mixture over the dry ingredients. Stir to combine well.

Press biscuit mixture into prepared tin. Refrigerate for one hour or until firm. When set, ice with lemon icing. To make lemon icing, place the icing sugar in a bowl. Add melted butter and lemon juice and beat until smooth.

New Zealand Lolly Log Cake

Lolly cake or lolly log (as some might know it) in New Zealand is a national institution. It is such a kiwi favourite.

It is found absolutely everywhere here and I would go as far as saying it even makes the  list of my favourite sweet treats. This is the type of food item you’d probably expect to see in every New Zealand bakery, corner dairy, or even your local service station, nationwide. I almost think it is unique to New Zealand as  I have yet to find any reference to its existence that can’t be traced back to a New Zealander’s blog.

It is an uncooked recipe and uses two main ingredients: biscuits and lollies – what could be better?! The mixture is usually pressed into a log shape and rolled in coconut, and then refrigerated until set and sliced up. Sadly I can’t credit anything more than the back of a packet of Pascall Fruit Puff’s for this delightful recipe. Enjoy!

New Zealand Lolly Log Cake
Makes 15 slices

  • 1 packet malt biscuits, crumbs
  • 1 packet fruit puffs or eskimos
  • 100 grams butter
  • 1/2 can condensed milk
  • Coconut

Warm the butter and the condensed milk in the microwave.  Add the biscuit crumbs and either a packet of eskimos or fruit puffs (cut into pieces).  Stir mixture well.  Form the mixture into a log shape or into small balls.  Roll in Coconut.  Put into the fridge for approximately 4 hours.  Once set, cut the log into slices and serve.

Original Caramel Slice

Nothing beats a good caramel slice! Or so I’m told… As I’ve mentioned in a previous post, there are many establishments in Wellington that really excel in this area. Astoria, Sweet’s Mother’s Kitchen…to name a few.

I’ve blogged a few times before with a couple of variations to the caramel slice:

Caramel Crunchy Slice & Baked Caramel and Chocolate Slice.

Both delicious in their own right but by no means, the original caramel slice. A short but oh so very sweet post to mark the end of January! Enjoy.

Caramel Slice

  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 1 cup desiccated coconut
  • 1/2 cup brown sugar
  • 100g butter

For the filling:

  • 30g butter
  • 2 Tbsp golden syrup
  • 400g can sweetened condensed milk

For the icing:

  • 2 cups icing sugar
  • 3 Tbsp cocoa
  • 30g butter

Preheat oven to 180°C. Put aluminium foil in a shallow dish. To make base: Sift flours into a bowl, add coconut. Combine brown sugar and butterin a pan until sugar has dissolved. Add mixture to the flours and stir. Press into tin with back of spoon, bake for 10 mins or until brown.

Combine butter, golden syrup and condensed milk in a saucepan. Stir for 10 mins until mixture boils and browns (watch it doesn’t burn on bottom). Pour over base and bake for 20 minutes. Although the original recipe didn’t say so, once the caramel is out of the oven place it in the fridge for 10-20 minutes. This will make the caramel solidify a little and makes icing it a little easier.

For the icing, combine the icing sugar, cocoa and melted butter in a bowl, stir until well combined. Spread over caramel filling.This slice is ridiculously more-ish so freeze it and take one piece out at a time or take it sttttrrrrraight outta the house! So good!

Russian Fudge

I have always had a soft spot for Russian fudge. There is something about this smooth caramel-coloured toffee bagged in cellophane and tied with string that conjures up memories of market days, school galas or the local A&P show. You have probably worked out by now, I am very nostalgic.

It seems, in New Zealand at least, people can’t really get enough of this sweet and usually people have their secret ‘best-ever’ recipe hidden away. I have never made Russian fudge until now because as I mentioned in a previous post about fudge..quite frankly, I lack the patience. I now believe my childhood fudge failures were usually caused by not boiling the mixture for long enough so it didn’t to set. It is safe to say, I wasn’t the chief-fudge-maker in our household..

An old flatmate of mine used to love the stuff and seemed to think the Edmond’s Russian Fudge was better than the rest. It did taste pretty good to me too, but doesn’t everything when you don’t have to make it?!

Yes, fudge is delicious to indulge upon (occasionally!) but it also makes for a great gift. People really enjoy something homemade now and then and especially from one’s kitchen.

This recipe comes from Chelsea and is rich, creamy and deliciously indulgent. It seriously melts in your mouth. On discovering the perfect recipe for Russian fudge, I came across this! Has anyone had the chance to try it? Looks pretty remarkable to me!

Russian Fudge

  • 3 1/2 cups of sugar
  • 125 grams of butter
  • 3 Tbsp golden syrup
  • 1/2 cup milk
  • 1/2 tsp salt
  • 200 gram can sweetened condensed milk (half a standard tin)
  • 2 tsp vanilla essence

Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for about 15-20 minutes, until it reaches the soft ball stage (120°C).

Remove from the heat and add the vanilla. Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20 cm cake pan. Score the top and break into pieces when cold.

I have entered this recipe in to the first Sweet New Zealand for 2012! This month is hosted by Arfi.

Caramel Crunchy Slice

This square is delicious and very quick and easy to make. Like my other post, this is not your typical caramel slice. It is uncooked (so easy!) and does not use biscuits in the base, but a combination of cornflakes and coconut. Mmmm, salivating already.

I recently worked out that this recipe came from one of those collaborative community cookbooks where well-known people nominate their favourite recipe. This one came from the mayor of Palmerston North, at the time it was published.

Caramel Crunchy Square

For the base:

  • 250 grams of Kremelta
  • 3 tablespoons of cocoa
  • 1 cup of coconut
  • 3 cups of cornflakes
  • 1 cup of icing sugar
  • Vanilla

For the caramel:

  • ½ a cup of brown sugar
  • ½ a can of condensed milk
  • 2 tablespoons of butter
  • 2 tablespoons of golden syrup

Mix all the dry ingredients together and mix well, add the melted Kremelta. Mix until well combined. Grease and line a square baking tin and press half the mixture into the bottom. Press down with a glass until very compact. Put the tin into the fridge to set.

Meanwhile melt together all ingredients to make the caramel. Cook and stir gently for 4-5 minutes. Pour over the set mixture and then cover with other half of the base mixture. Chill slice and cut into squares when set.

Baked Caramel and Chocolate Slice

Caramel slice would have to be the most popular slice, right? I too enjoy a good old-fashioned slice from time to time. Lemon slice usually but recently my flatmate has introduced (confirmed?) to me the deliciousness of a good caramel slice. I have been told a few cafes around Wellington excel in their creation. One café being Astoria (which I occasionally frequent) and the other being Sweet Mother’s Kitchen, known more for their curly fries!

I hadn’t really thought too much about slice until I was a part of a bake club in August for Wellington on a Plate. The baking challenge for week numero tres was ‘old-fashioned slice’. I thought too long and too hard about what was and wasn’t considered old-fashioned. I ended up making a variation of a lemon slice from Kitchen Wench which was fairly fiddly to make but man, did it look great and the flavour, perfect….

Since then I have found myself eying up slice recipes galore, and am now pretty apt at recognising that old-fashioned slice!  I managed to find a really nice variation to the traditional caramel slice from the Foodlovers site run by New Zealand foodie, Helen Jackson. With a rich crumbly base and delicious gooey caramel that actually holds its shape, this is the perfect caramel slice. I generally enjoy slice in smaller sizes so managed to squeeze a mighty 49 pieces out of this one.

Tell me, what is your favourite old-fashioned slice recipe? Do you have a special baking recipe that has been in the family for years? Enjoy your sugar fix with this one!

Baking Caramel and Chocolate Slice

For the base
  • 175 grams of butter
  • 1/2 a cup of sugar
  • 1 teaspoon of vanilla
  • 1 1/2 cups of flour
  • 1 teaspoon baking powder
  • 2 tablespoons of cocoa
For the topping
  • 100g of butter
  • 1/4 cup of golden syrup
  • 1 cup of sweetened condensed milk
Be sure to preheat your oven to 180° before you start. I decided to double the base mixture about half way through when I discovered the mixture didn’t quite spread across my 25 cm slice pan. Beat the butter and sugar until pale and creamy. Add vanilla and combined flour, baking powder and cocoa and mix well. Press 2/3 of the mixture into a slice pan and allow to chill. Melt together the butter and golden syrup, stir through the sweetened condensed milk and set aside to cool. Pour cooled topping over the base and then crumble remaining base over the top. Bake for 25 minutes until caramel is golden. Cool and cut into squares or fingers.
On a side note, the Wellington on a Plate bake club competition was great fun to be part of. Other baking challenges included biscuits, savoury muffins and cake (some of which have been blogged on). The final category for the big bake off was won by a lady called Jinesse with her steamed ginger cupcake with lemon frosting, topped with cute little gingerbread men. I will attempt to make these one day, they sound delicious!

As I was writing this post I stumbled across a post about Sweet New Zealand and have decided to enter this recipe!
This is a monthly blogging event which was created by Alessandra Zecchini and is currently hosted by Couscous & Consciousness. This is a great opportunity to share recipes and discover what other people are making and baking in their kitchens!