Easy food makes
If you’re looking for something special to gift at Easter, we have the home-made inspiration to treat all taste buds
Toasted pecan fudge
Sea salt and toasted nuts really elevate this classic vanilla fudge.
MAKES 36 SQUARES
PREP 35min, plus cooling and setting
COOK about 30min
• 115g unsalted butter, plus extra to grease
• 100g pecans
• 397g tin condensed milk
• 150ml whole milk
• 425g light brown soft sugar
• 1tsp vanilla bean paste
• 1/2tsp flaked sea salt
• 150g dark chocolate (70% cocoa solids), chopped YOU WILL ALSO NEED
• A sugar thermometer
1 Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Spread the pecans out on a separate baking tray and toast in the oven for 8min, or until golden and fragrant. Set aside to cool.
2 Mix the condensed milk, whole milk, sugar, butter and vanilla in a large pan over medium heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little and bubble, stirring constantly, until the mixture reaches 113-115˚C on a sugar thermometer – about 15min.
3 Take the pan off the heat; cool for 5min. Meanwhile, roughly chop the pecans.
4 Add the salt to the pan and beat using a handheld electric whisk on medium speed for 5-6min, or until the mixture has thickened and is starting to come away from the sides of the pan. Alternatively, beat with a wooden spoon for 8-10min.
5 Stir in the chopped pecans. Scrape the mixture into the lined tin, spreading to level. Leave to cool completely at room temperature, or in the fridge.
6 Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, transfer fudge to a board and trim edges to neaten. Cut into 36 squares, each roughly 3 x 3cm.
7 Line a baking sheet with baking parchment. Dip each square into the melted chocolate to ½ coat. Leave to set on the lined sheet at room temperature, or chill if needed. Serve.
TO STORE Keep in the fridge in an airtight container (baking parchment between layers) for up to 3 weeks.
PER SQUARE: CALS 152; FAT 7G;
SAT FAT 3G; CARBS 21G
Candied nuts with fennel & salt
Slightly sweet, slightly salty and with a lovely hint of anise from the crushed fennel seeds, these candied nuts are completely addictive.
MAKES ABOUT 300G
PREP 10min, plus cooling
COOK about 25min
• 1tsp fennel seeds
• 1 medium egg white
• 2tbsp dark brown soft sugar
• ¾tsp flaked sea salt
• 300g mixed nuts
1 Preheat oven to 170°C (150°C fan) mark 3 and line a large baking tray with baking parchment. Using a pestle and mortar, roughly grind the fennel seeds.
2 In a medium bowl, whisk the e
