Thursday, September 10, 2009

A day of complementaries

The answer to my tweet is yes; fudge can be baked. It turns out chewy and as delicious as it was before it was baked. The reason I asked was because Natalie came back from Wellington with a log of soft Russian fudge, which is my favourite type. I wanted to bake it but wasn't sure how it would react to high temperatures in the oven.

To try this out, I found a Donna Hay recipe that could use fudge as a replacement for caramel lollies on cookies. I also omitted 1/3 cup of brown sugar the recipe asked for as the fudge is certainly sweet and caramel-ly enough.

Caramel Fudge Cookies

  • 60g unsalted butter
  • 1/3 cup golden syrup
  • 1 1/2 cups self-raising flour, sifted
  • fudge pieces or caramel lollies, halved
  1. Preheat oven to 180C.
  2. Place the butter and golden syrup in a saucepan over low heat and stir until the butter is melted and dissolved.
  3. Set aside to cool.
  4. Add the flour to the butter mixture and mix until a smooth dough forms.
  5. Roll tablespoonfuls into balls and place on baking trays lined with non-stick baking paper.
  6. Press to flatten and top each with half a fudge piece or caramel lolly.
  7. Bake for 10-12 minutes or until golden.
  8. Allow to cool on the trays.
Makes approx 24

Print-friendly recipe here.

Nat's opinion was that the fudge tasted similar to the cookie base, so there wasn't an interesting contrast in flavours. That was a common theme in our baking that day... (as you'll later see)

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