Seaside Fudge For Christmas

Fi Bird | Posted 22.12.2016 | UK Lifestyle
Fi Bird

I pop some well washed carrageen into a pan, cover it with water and simmer the pan over a low heat for about 20 minutes until a rich gel is released. I then sieve the gloop into a pot, cover, and refrigerate the resulting gel for up to ten days. I use it to thicken, add sheen to sauces, in marshmallows or as a setting agent in panna cottas and mousses.

Feel Good Fudge

Steph Matthews | Posted 08.11.2016 | UK Lifestyle
Steph Matthews

Don't be put off by the very first ingredient, as therein lies all the magic. The humble chickpea is the star ingredient taking this fudge to the next level and you don't even know it's in there. I promise. It becomes blended with coconut oil and chocolate to form a melt in your mouth healthier fudge.

Harry Eastwood's Parsnip Fudge

Lisa Feinson | Posted 30.01.2012 | UK Lifestyle
Lisa Feinson

As it is now officially December, I feel that a recipe involving one of the best winter ingredients is called for, so here it is. Parsnip Fudge.

Paul Vale

The Fringe Festival: Fudging Your Lines...

HuffingtonPost.com | Paul Vale | Posted 17.10.2011 | UK Entertainment

One of the more unusual venues at this year's Fringe is The Fudge Kitchen, a shop along Edinburgh's famous Royal Mile close to the house of 16th-centu...