It suited me to make an easy no bake slice that could be made quickly after I baked a batch of gingerbread for Sylvia's class party. It would have suited me not to turn the oven on at all after a 36 C day but there were orders to be fulfilled.
They are such nice people that they all told me how much they loved the fudge. It was quite rich and a little alcoholic but one of my colleagues was surprised later to hear it had any alcohol in it. So it is for adults, but will suit the faint of heart.
Just in case you think I am exaggerating, it is 50 years on the weekend since we lost Australian Prime Minster, Harold Holt in Cheviot Beach just up the Mornington Peninsula and his body was never found.
Fortunately the food was less scary. Generally it was pretty good with lots of salads, arancini balls and lamingtons. I did learn that when you order a vegetarian meal at a sit down dinner, it is best not to go off talking to colleagues on the other side of the room. And I managed to be on a table the came 2nd in the trivia quiz.
So you see it has been a crazy busy time and the next few days will continue to be crazy. If you want an easy last minute festive gift for adults, I highly recommend this fudge. It is pretty adaptable to different liquors or add ins. I hope to be back before Christmas with a few more festive photos. Hope your holiday preparations are going well.
More fudge on Green Gourmet Giraffe:
Black bean cacao fudge (gf, v)
Caramel fudge (gf)
Chocolate layered fudge (peppermint or caramel) (gf, v)
Hedgehog fudge with dried cherries
Nutella fudge (gf or vegan version (gf, v)
Baileys Biscuit Fudge
Adapted from taste.com.au and Olive Magazine
1/2 cup cranberries
1/3 cup slivered almonds
200g dark chocolate
1/3 cup condensed milk
4 tbsp Baileys Irish cream
1 dessertspoon of butter
Line a 15cm square tin. Break up or cut shortbread into chunks. Measure out cranberries and almonds (because you want to be prepared to mix them in before chocolate mixture thickens). Gently melt chocolate, condensed milk, Baileys and butter. Mix in shortbread, cranberries and slivered almonds. Scrape into prepared tin and use the back of a spoon to smooth down the mixture into the tin. Chill until firm - I did this overnight. Slice into small chunks - I sliced mine 6 x 6 so I had 36 pieces. Wipe knife occasionally and dry if you want your pieces to look neat when you slice them.
NOTES: I used Lindt chocolate - 100g of 78% dark chocolate and 100g of sea salt dark chocolate. This fudge is as rich as the chocolate you use. I also used margarine rather than butter. I didn't measure it very precisely, hence calling for a dessertspoon of butter. Feel free to substitute the liquor of your choice or different add-ins. I probably could have had some more add-ins but I liked having lots of fudge around them.
On the Stereo:
Dr. Demento Presents the Greatest Christmas Novelty CD of All Time - Various Artists