Basic Chocolate Fudge
Ingredients:
300gms sugar
157mls evaporated milk
60mls butter
200gms marshmallow cream
¼ tsp salt
230gms milk chocolate chips
470gms semi-sweet chocolate chips
1 tsp pure vanilla extract
Method:
Combine the sugar, evaporated milk, butter, marshmallow cream & salt in a medium saucepan & bring to a boil. Cook for 5 minutes, stirring regularly.
Remove the pan from the heat & stir in the two different chocolates. Stir until the chocolates have melted & are well combined.

Add the vanilla extract & stir. Pour the fudge into a 9-inch square pan (either buttered well, lined with parchment paper or coated with a non-stick surface), smooth it out until smooth & let it cool. When ready to enjoy, cut into squares & serve. Store in an airtight container in the fridge.
Marshmallow Cream

Ingredients
1 egg white at room temperature
¾ cup light corn syrup
¼ tsp salt
¾ cup sifted icing sugar
2 ¼ teaspoons vanilla extract
Method
Beat egg white, corn syrup, & salt in a large bowl with an electric mixer on high speed until mixture is thick & doubled in volume, about 5 minutes. Reduce mixer speed to low & beat in confectioners’ sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.
Dark Chocolate Orange Fudge
Ingredients:
300gms sugar
157mls evaporated milk
60mls butter
200gms marshmallow cream
¼ tsp salt
230gms milk chocolate chips
470gms semi-sweet chocolate chips
1 tsp pure vanilla extract
2 tsp orange zest coarsely chopped
Method:
Combine the sugar, evaporated milk, butter, marshmallow cream & salt in a medium saucepan & bring to a boil. Reduce the heat to medium & cook for 5 minutes, stirring regularly.
Remove the pan from the heat & stir in the two different chocolates. Stir until the chocolates have melted & are well combined.

Add the vanilla & orange extracts & zest & stir.
Pour the fudge into a 9-inch square pan (either buttered well, lined with parchment paper or coated with a non-stick surface), spread it out until smooth & let it cool. When ready to enjoy, cut into squares & serve. Store in an airtight container in the fridge.
Nougat
Ingredients
420gms caster sugar
100ms liquid glucose
125gms liquid honey
2 egg whites
150gms almond flakes
125gms whole hazelnuts
40gms salted pistachios
100gms glacé cherries
icing sugar for dusting
Method
Put 400g of caster sugar in a clean, straight-sided pan with the glucose. Add enough water to just cover & place a sugar thermometer inside the pan. Melt the sugar over a moderate heat.

When the temperature reaches 135°C add the honey & continue cooking to bring the mixture up to 145°C
While the sugar & honey are coming to temperature, whisk the egg whites with 20gms of caster sugar using a stand mixer. When the whites start to form stiff peaks & the sugar is at 145°C, remove the thermometer.
Turn the speed of the food mixer down by half. Slowly & steadily pour the hot sugar & glucose down the side of the mixing bowl with the mixer still running
When all the sugar has been added turn up the speed & beat for 5 minutes, or until the whites have cooled enough so the mix is thick, glossy & lukewarm to the touch
Fold the almonds, hazelnuts, pistachios & glacé cherries into the meringue. Cut out two 30cm square sheets of silicon or greaseproof paper
Lay one piece of paper on a tray; spread the nougat mixture evenly onto the sheet of paper. Place the second sheet on top & press down with your hands to level off
Use a rolling pin to get an even finish. It should be around 2cm thick. Cool until firm
Remove the silicon paper from the nougat & use a sharp cook’s knife to cut into 3–5cm long batons. Dust with a little icing sugar & serve on a plate
Walnut Praline Paste
Ingredients
3 cups raw walnuts
1 ½ cups sugar
2 tbsp water
1 tsp vegetable oil, optional
Method
Preheat oven to 190ºC.
Place walnuts on a sheet pan & bake for 15-20 minutes or until hazelnuts becomes aromatic.
Remove from oven & place on a clean kitchen towel to cool. Set aside
Place sugar & water in a pan over medium-low heat. Do not stir. When sugar starts turning an amber colour & turns into

Caramel, add the walnuts to coat.
Place mixture on a silicon or parchment lined sheet pan & spread in a single layer, cool until caramel firms, approximately 2-3 hours
Break into small pieces & blend to a smooth paste in a food processor. Add vegetable oil if necessary but the natural oil of the walnuts should be sufficient. Place in a mason jar & refrigerate until required.