So when I say that summer is a time for change at my work, I’m talking about myself as well. Yes, I am leaving my job, and the lovely ladies there, to take a chance on a new job (still with children though!) Today is my last day, and a a kind of goodbye to the ladies I have been bringing in their favourite baked goods (and something new) all week.
On Monday I brought in my choc chip oat cookies (one of the most popular biscuits I’ve ever taken in), recipe here:
This also contains my scone recipe, which I am planning to take in today, along with my shortbread hearts (with vegan sprinkles) as requested by the ladies, recipe here
The only new thing I made this week was fudge, as this was something I always fancied trying and when I was browsing at the weekend I typed in “vegan fudge” and found this
and decided to have a go.
This is not in any way a healthy recipe (you probably didn’t think it was).
Just look at the amount of sugar.
And yes, I did get icing sugar everywhere (and I was wearing black!)
I used 6 heaped teaspoons of sunflower spread, which I think is where I went a little wrong. I kept mixing until it was all combined (doesn’t it look fudgy!)
Then kept stirring until it was smooth. Look how chocolatey!
Then I poured the mix into my 8x8 square tin, and put it in the fridge overnight to set.
Or so I thought.
Unfortunately, the mix never set, possibly because I used too much spread. After attempting to freeze it (still didn’t work), I admitted defeat.
Then I used it to make chocolate fudge tarts, using my mince pie pastry recipe.
These proved very popular, some people admitted to go back for more. These are crazy sweet and not really intended to be in a tart, but it seems to work.
I would maybe make these again, but I am going to attempt actual fudge that sets and can be cut into squares again.
Goodbye lovely ladies. Now who will eat my baking?