Chocolate layered fudge and Christmas in Melbourne

So today is 40 C and I foolishly decided to photograph the fudge I made yesterday.  Despite coming out of the fridge, it was still melting as I handled it.  However, the hot weather was my excuse to make the fudge.  I had bought some bags of choc chips in the Christmas spirit and then lost my mojo for making presents with it.  Instead I turned it into fudge because, as we all know, fudge from the fridge tastes much better than chocolate from the fridge.

The other two reasons I wanted to make fudge were that it is quick and easy (and my throat was so sore yesterday but a bit better today) and I didn't need to turn on the oven to make it.  The hardest part about making it was trying not to eat the mixture.  (Well making neat layers was a bit challenging.) It was a fun activity to share with Sylvia.

We went to her kinder Christmas party last night but we got there late, we forgot to take the Christmas cards and it was hot, noisy and crowded.  It was a relief to leave.  (I did love the little tealight holders Sylvia had made us as presents and the kids singing Deck the Sheds with Bits of Wattle.)  Then on to another Christmas party at our local neighbourhood house.  This was far more relaxed.  We sat outside singing carols under the gaze of the majestic gum trees in the neighbouring park.  Much more my sort of celebration.

Yes Christmas in Australia is different to a European Christmas.  Last year we were in Edinburgh just prior to Christmas enjoying festive lights on dark nights, winter woollens, festooned pubs and cosy dinners.  It is not just the warm long nights that are different here.  It is the lack of decorations.  They are minimal in most places.

The shops in Melbourne have very little in the way of Christmas in their windows.  Some token modern stars or an apologetically stylised picture of a tree is often the way.  In one department store I found a nice Christmas tree but it had unwrapped gifts beneath with loud price tags on them.  A little bit of humour is always welcome.  I had a good laugh at the ocker nature of the above Christmas advertisement I found in one window.

To be fair the Melbourne City Council has a nice Christmas village in the City Square.  We went there earlier in the week after a wander through St Paul's Cathedral.  The City Square has a queue to see Santa but we didn't bother.  Much better was the little interactive activity where the kids had a piece of paper with empty reindeer stalls and had to stamp the paper at the right coloured reindeer.  For their efforts they were rewarded with a little certificate and a tattoo.  Good simple fun.

Above is the Christmas tree in the City Square.  I quite liked it.  It managed to be modern without being too devoid of fun and colour.  I prefer a traditional Christmas tree like the one below, which is in the Babushka Shop  in the Royal Arcade.

I think the Royal Arcade (off Bourke Street Mall) is probably my favourite place to go to see Christmas decorations in the city.  It is such a beautiful historic arcade and had Christmas decorations to match the vintage.  Quite a few of the shops are quite Christmassy.  You can buy beautiful decorations in the Babushka Shop, lovely gifts in Westminster and snowman chocolates at Koko Black.  Then marvel at the dolls house complete with Christmas tree in the window of Jasper Junior.

I loved this macaron Christmas tree at the The Little Royal in the Royal Aracade.

I am sending this foodie Christmas tree photo to Jacqueline for the Festive Photos edition of No Croutons Required (NCR).  NCR is a vegetarian soup and salad blog even but each year in December Jacqueline calls for festive photos and there are always lots of lovely photos to admire. 

I also really liked this little window display in the Royal Arcade.  If you are after visiting other Christmas displays in Melbourne, my mum tells me there are some really lovely decorations in banks on Collins Street between Elizabeth Street and Queen Street.  All I could find online was a picture of a tree at 333 Collins Street (which I don't think is a bank).  And there is also the Gingerbread Village and the Myer Christmas Windows.

So whether you want to have a little holiday treat in your fridge or some gifts to give out, these layers of chocolate fudge will be perfect.  They are particularly suited to the warm Australian Christmas as long as they don't spend too long out of the fridge under the tree.  But they would be welcome in any weather.  I warn you though, it is very hard to stop at one.

I am sending these layered chocolate to Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food.

The fudge also makes a nice wee bite so I am sending them to Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme for December is Happy Holidays.

Finally I am sending them for a Kids Christmas theme to Family Foodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers and Mash.

Previously on Green Gourmet Giraffe:
One year ago: Edinburgh Larder and the National Museum
Two years ago: Buttermilk bread
Three years ago: Hotel Lincoln: genial gastropub
Four years ago: The Witchery - Scottish Fine Dining
Five years ago: Tree, Tarts and Punch
Six years ago: Nutroast for dinosaurs

Chocolate layered fudge
Peppermint layer from Taste of Home, Caramel layer adapted.

400g tin of condensed milk
250g dark choc chips

Peppermint layer:
250g white choc chips
3 tsp peppermint essence
few drops green food dye

OR

Caramel layer:
250g caramel bits

Put about 3/4 of condensed milk and all dark choc chips in a small microwave-proof mixing bowl.  Heat until just melted.  It only took 1 minute in my microwave (not a very powerful one).  Mix well until glossy.  It should be fairly thick.

Line a 15cm square baking tin with baking paper.  Spread half the chocolate mixture in it.  Place in freezer while you prepare next layer.  Set remaining chocolate mixture aside.

Mix and melt remaining condensed milk with either white choc chips or caramel bits (depending on if you want a peppermint or caramel middle layer).  This only took about 45 seconds for me.  Mix well and if making peppermint layer, mix in peppermint essence and food dye.

Remove chocolate mixture from freezer and spread middle layer on it.  The bottom layer should have firmed up and the middle layer should be fairly thick and resist stirring.  Return to freezer to firm up for 5 to 10 minutes.  Now remove again and spread remaining chocolate mixture on top.  (I didn't have to warm up my chocolate mixture but it was quite thick to spread.)

Firm up in the fridge for 4 to 6 hours and then cut into small squares.  I found with the peppermint squares I had to clean the knife after each cut or it left brown marks on the green layer.  Keep in the fridge.

On the Stereo:
White Christmas: Bing Crosby