The confectionery world is a magical place all year round, but especially so at this time of year when Christmas starts peeping over the horizon. Here’s the news from us, to you.
The USA celebrates National Hot Fudge Day
Head for Nashville, Tennessee for a free hot fudge cake. Shoney’s, a popular outlet, is making the offer to help the nation celebrate National FREE Hot Fudge Cake Day on Thursday 6th December, delighting loyal fans and new customers alike.
Their hot fudge cake has been a well loved treat since 1947, and Shoney’s serves more than two million of the cakes every year. As their CEO David Davoudpour said, “With all due respect to baseball, hot dogs and apple pie, nothing is more American than Shoney’s Hot Fudge Cake and there is no better value than free.”
Shoney’s is an all-American restaurant brand known for freshly-prepared, high quality food at great prices and friendly service. Their fudge cake has recently played a key role in the brand’s resurgence, putting it back in its rightful place as an American icon. If you’re over there, grab a free cake while you can!
The recipe for New Zealand’s yummiest Oreo fudge… revealed
As reported in New Zealand’s Otago Daily Times recently, the Arrowtown Bakery has given up its amazing Oreo fudge recipe via their website’s ‘Ask a Chef’ page. If you’ve ever tried Oreo fudge and wondered how to make it, here you go.
- Grab 125g butter and the same amount of sugar
- Take one beaten egg and 200g of crushed 1 egg, beaten
200g crushed wine biscuits, an Italian speciality you can buy on Amazon
- Some white chocolate and dark chocolate
- 160g crushed Oreo biscuits
- Melt your butter and sugar slowly in a pan then let it cool
- Add the beaten egg and mix it up
- Ad the wine biscuit crumbs and mix again
- Put your mixture in a tray lined with greaseproof paper
- Put it in the fridge until it’s set
- Smother your fudge with molten white chocolate, sprinkle it with Oreo crumbs, then pour melted dark chocolate over the top
- When it’s cool, cut it into squares
Persian ‘Sohan’ cardamon-scented butter fudge – From the book, Suqar
As reported by IN Daily, there’s a brand new Middle Eastern cook book on the shelves. It’s called Suqar, and it’s been written by the Iranian chef Greg Malouf and his writing partner Lucy Malouf.
The book is stuffed with gorgeous recipes for Middle Eastern-inspired sweets, everything from puddings, pastries and ice creams to biccies, cakes, sweets and drinks. And their Persian Butter Fudge is epic, including a piquant blend of ground cardamom seeds and saffron, a confection that hails from the magical Iranian city of Qom.
Here’s how you make Persian Butter Fudge. If you fancy buying someone special the book, here’s a link to it on Amazon.
- Take 15 saffron threads, 2 tablespoons of boiling water and 500g of caster sugar
- Grab 100g of golden syrup and 60ml water
- Dice 300g of unsalted butter
- Put aside 2 teaspoons of ground cardamom and 50g of pistachio slices
- Prepare a large baking tray with baking paper
- Carefully toast the saffron threads in a dry frying pan over medium heat for about 30 seconds until they’re crisp and dry
- Cool and crush them to make a powder, then mix it with the boiling water and let it stand for 60 minutes
- Combine the sugar, golden syrup and water and melt them together over a low heat
- When the sugar has dissolved, turn up the heat and cook for 10–15 minutes until it goes golden
- Add the butter, cardamom and saffron and cook the blend for a few minutes until it gets to 118C, 245F
- Pour the mix onto your baking tray and smooth it flat
- Add the pistachio as a garnish
- Cool and serve
Christmas fudge gifts for the ones you love
We sell the West Country’s most delicious grown-up fudge via our popular online fudge shop, not too sweet and incredibly rich. If you’d like to treat your loved ones this year, we’ll be delighted to pop some beautifully packed, luscious Devon fudge into the post for you.