Today we have had a full on Easter craft day! Alongside making our Easter Bonnets I got my wonderful Usborne Little Book of Easter Activities out and chose 2 activities; one for the kids to do, one for me to do.
For me, I chose Easter Fudge.
While the recipe is in a book designed to be for children, I wouldn’t say this recipe is child-friendly as it involves using a hob. I don’t know at what age I will consider it OK for the kids to get close to a hot hob, but it is not yet!
It is, however, a very simple recipe and makes delicious fudge!
450g (1lb) icing sugar
100g (4oz) white marshmallows
2 tbsp milk
100g (4oz) unsalted butter
1/2 tsp vanilla essence
yellow food colouriing
shallow 18cm (7in) square cake tin
1. Using a paper towel, wipe some oil onto the sides and bottom of the cake tin. Line the bottom with greaseproof paper and wipe oil over this as well.
2. Sift the icing sugar into a large bowl.
3. Cut the marshmallows in half and put them in a small pan. Add the milk, butter and vanilla essence.
4. Gently heat the pan. Stir the mixture every now and then with a wooden spoon until everything has melted.
5. Pour the mixture into the icing sugar. Beat everything together until it is smooth then mix in the food colouring.
6. Put the fudge into the tin and push it into the corners. Gently agitate the tin to smooth the top of the fudge.
7. When the fudge is cool enough put it into the fridge for around three hours to go firm.
8. Once firm, loosen the edges of the fudge with a blunt knife, then turn it out onto a chopping board. Remove the paper.
9. Cut the fudge into pieces. Put the pieces in an airtight container in the fridge for a further hour to harden.
Note: If you want to make pink fudge, use pink marshmallows and add pink or red food colouring.
Eat and Enjoy 🙂