Happy Something Different Saturday!
I know I promised my fudge over Christmas but since the hotel we were staying in had intermittent WiFi I wasn't able to write the post. Therefore I have saved this for my first different Saturday of the year. I have had fantastic feedback on the fudge this year as I made it into a truffle centres for some handmade chocolates. As you can see form the picture these were placed in this years hampers, along with other goodies I have and may share later, in a cup and saucer.
I also made a large box for my mum (using the same method as the cracker box, post HERE) and filled my mini crackers with them to give to friends and neighbours (ask Wendy and Val for their opinion of these)
350g Dark chocolate (I use a special Postre chocolate at 55% coco solids)
30g of unsalted butter
1 can Condensed Milk
Good glug of Baileys or other spirit
Melt all the ingredients in a heavy bottomed pan on a low heat and mix until smooth. Once all combined pour into a baking tray and place in the freezer to set.
You can cut this into pieces once frozen and either serve as is or coat in chocolate as your own version of truffles.
To make the truffles I cut the set fudge into squares (whilst still frozen) and rolled the pieces into balls. These became the centres which I then coated in white, milk and dark chocolate. Other pieces were coated in cocoa powder and some were rolled in ground almonds.