Russian Fudge - Gluten Free

This is the perfect Christmas treat, wrapped up in cellophane with green and red ribbons, how perfect to receive! This is what i am planning to do with this fudge, some truffles. YUM

Ingredients

3 1/2 cups Chelsea White Sugar
125g butter
3 Tbsp Chelsea Golden Syrup
1/2 cup milk
1/2 tsp salt
200g sweetened condensed milk (half a standard tin)
2 tsp vanilla essence

Method

Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved about 10-15 mins. Bring to a gentle boil and cook for about 5-10 minutes, until it reaches the soft ball stage (120°C).

Remove from the heat and add the vanilla. Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20cm cake pan. Score the top and break into pieces when cold.

I decided to add green sprinkles to the top to make it more Christmasy, would have added red too but sadly didn't have any left. So serve with strawberries or red flowers if you want to make it look more like Chirstmas!

Chocolate Truffles - Gluten free (can also be made dairy free)

I have decided to start my Christmas baking early this year. My first decision was to try making one of my favourite chocolate treats, TRUFFLES! These are always hard to make in the summer heat because they don't roll as easily and can be effected by the moisture. I have used Chelsea Winters recipes which is gluten free and can also be made dairy free! ENJOY 

Ingredients

Gluten-free truffles
250g Whittaker’s 50% Cocoa Block
250ml cream (not light cream)
50g butter
1 cup shredded/desiccated coconut
3/4 cup ground almonds

OR

Gluten and dairy-free truffles
250g Whittaker’s 50% Cocoa Block
250ml coconut cream
1 cup shredded/desiccated coconut
3/4 cup ground almonds (optional)

A splash of Kaluah or your chosen liquor  

Coatings
3/4 cup pistachio nuts, processed or finely chopped
1 cup coconut blitzed with 1/4 cup icing sugar
1/4 cup cocoa
1 packet Fresh As freeze-dried raspberry or plum powder

Method:

With a big sharp knife, chop the chocolate up into very small pieces (big lumps won’t melt properly). Place it in a heatproof bowl. Plop the butter too in if you’re using it.

Heat the cream (or coconut cream for dairy-free) in a saucepan over a medium heat. Keep an eye on it and when it’s just started simmering, pour it in over the chocolate pieces. Leave to sit for a few minutes, then lightly whisk until all the chocolate is melted and well combined, scraping the sides clean with a spatula.

Stir through the almond, coconut and Kaluah, and leave in the fridge for a few hours until it’s firmed up enough to roll.

Use a spoon to dig out little bits of mixture and roll into smooth balls. This works best with dry hands – you might need to wash and dry them a few times (and don’t use your best teatowel). Yes, it will get messy. Place the balls on a tray lined with baking paper and pop in the fridge for 10 minutes to firm up again

Tip the the coatings in smallish bowls. Before coating each truffle, roll it again in your hand so the outside goes nice and sticky. Swirl it around in a bowl of coating and replace gently on the tray (use your hands for the pistachios or coconut if you need to). Repeat until all the mixture is gone.

Keep them in the fridge and then plate them up when you’re ready to serve them. (You might want to re-swirl the raspberry & cocoa ones if they go patchy.)