Britishfudge Recipes

EASY CHOCOLATE FUDGE

Easy Chocolate Fudge image

Creamy chocolate fudge that you can make in just a few minutes is about to be your new holiday favorite!

Provided by Mary Younkin

Categories Dessert

Time 4h5m

Number Of Ingredients 5

Ingredients

2 cups dark chocolate chips
14 ounces sweetened condensed milk
¼ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans (plus about 2 tablespoons for topping)

Steps:

Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.
Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 35 mg, Sugar 9 g, ServingSize 1 serving

CLASSIC FUDGE

Classic fudge image

Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends

Provided by Katy Gilhooly

Time 50m

Yield Cuts into 30 squares

Number Of Ingredients 5

Ingredients

125g salted butter, plus extra for the tin
397g can condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

Steps:

Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein

GREAT BRITISH FOOL

Great British Fool image

Provided by Angel Adoree

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 cup fruit compote
For the compote
1 pound seasonal fruit (such as blackberries, raspberries, gooseberries, or rhubarb), trimmed
2 1/2 tablespoons granulated sugar
couple of splashes of elderflower or ginger syrup (optional)

Steps:

1 To make the compote, preheat the oven to 350°F.
2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.

BRITISH "FUDGE"

British

Make and share this British "fudge" recipe from Food.com.

Provided by KelBel

Categories Candy

Time 23m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces digestive biscuits or 8 ounces whole wheat biscuits, crushed
1 (14 ounce) can sweetened condensed milk
1 cup butter
3/4 cup sugar
2 tablespoons corn syrup
1 cup chocolate chips, melted

Steps:

Melt butter in saucepan.
Add sugar, syrup and condensed milk.
Bring to a boil and simmer for 8 minutes.
Beat until thick, about 1 minute.
Add crushed biscuits.
Spread in 8x8 square pan and cool for 10 minutes.
Cover with melted chocolate.

Nutrition Facts : Calories 312.2, Fat 17.6, SaturatedFat 10.7, Cholesterol 38.9, Sodium 210.1, Carbohydrate 38.1, Fiber 0.6, Sugar 29.2, Protein 3.4

GREAT BRITISH FRY UP

Great British Fry Up image

This is the version I make most weekends, especially if there are guests or I've over-indulged with drinks the night before. You can leave out anything you don't have and can include other ingredients such as, black pudding, baked beans (the Heinz UK version) or even scrambled eggs.

Provided by Cate83

Categories Breakfast and Brunch Eggs

Time 25m

Yield 1

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
1 link pork sausage
1 frozen hash brown patty
2 thick slices bacon
1 tomato, cut in half
4 mushrooms, sliced
1 egg
1 slice white bread
1 teaspoon butter, or as needed

Steps:

Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.
When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.

Nutrition Facts : Calories 942.8 calories, Carbohydrate 28.7 g, Cholesterol 242.9 mg, Fat 82.5 g, Fiber 3.4 g, Protein 25.5 g, SaturatedFat 18.7 g, Sodium 968.8 mg, Sugar 5.9 g

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