Toblerone Fruit Nut Fudge Recipes

TOBLERONE FUDGE

Steps:

• Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly.
• Boil 5 minutes, continuing to stir constantly, and remove from heat.
• Add chocolate and stir until completely melted. Pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles.
• Cut into 25 squares. Store in tightly covered container in the fridge.

TOBLERONE FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
• Put the first lot of 250g of chopped toblerone, and the chopped chocolate into a heavy based pan, along with all of the condensed milk - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Or melt the two chocolates together in the microwave/double boiler, and then add in the Condensed Milk and mix well till smooth.
• Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it!
• Once cooled, pour into the tin and smooth over the mixture. Sprinkle on the second lot of 150g of Toblerone Chopped (even all the little tiny bits) and press into the top of the fudge and store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
• Once set - remove from the tin and cut into the squares - I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft- ENJOY!

FRUIT AND NUT WHITE CHOCOLATE FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
• Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

TOBLERONE FRUIT & NUT FUDGE

Steps:

• 1. Add sugar, butter, & milk to saucepan and bring to boil over low-med heat. Stir often
• 2. Once mixture starts to boil stir constanly for 5mins. Then removed from heat and add toblerone fruit & nut bar peices all at once, stir untill it has all melted in saucepan.
• 3. Take rectangle oven pan line with waxed paper with extra hanging over to use as handles.Then pour mixture in oven pan. Refrigerate 3 hours. Remove with wax paper by handles, flip over onto plate and peal papper off and then cute into squares. If you are not serving right away make sure to put a cover fudge keep refrigerated.

CHUNKY FRUIT 'N' NUT FUDGE

Steps:

• In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.