Thursday, 27 October 2011

Trick or Twee // Chocolate & Beetroot Fudge

Sink your teeth into this sweets... Wickedly tasty but surprisingly low fat as the beetroot replaces extra chocolate and gives this such a curiously brilliant flavour and incredible purpley-brown colour... the earthy aroma when chopping and cooking your beetroot is also wonderfully Halloween-ish, like you've taken a wrong turn and ended up somewhere a bit spooky...

You Will need...

200g peeled and cubed raw betroot

450g caster sugar

30g unsalted butter

335g condensed milk

1/2 tsp salt

200g dark chocolate (70% cocoa solids essential!)

For decoration:

Melted white chocolate

1. Line the base of a deep brownie tin with baking parchment & grease it lightly

2. Place the betroot in a saucepan and cover with water, boil for about 8minutes until cooked through, drain and then purée in a blender - try and get it as lump free as possible.

3. Put all the ingredients (excluding the chocolate) in a non stick pan and heat on a low heat, stirring with a spatula to combine

4. Warm on the lowest possible heat until the sugar has dissolved - this will take around 15minutes. You should stir at roughly 2 minute intervals - take your time with this to ensure the sugar has fully dissolved and the butter has melted.

5. Add the chocolate chunks once the sugar has dissolved. Turn the heat up a fraction once the chocolate has melted and stir for the next 15minutes exactly.

6. After 15mins take the fudge off of the heat and beat by hand for 3 minutes to thicken it up.

7. Pour into the tin and decorate with the melted white chocolate.

8. Leave to set for half an hour - and it should then be ready to cut up and serve :)

Probably best not to cut up your betroot before heading to work - or you may spend your day in the office looking a bit like a mass murderer as its hard to get all that red off of your skin!

Hope you like it :)

Much love,
R&L xx

1 comment:

Carla said...

This sounds amazing, I bloody love beetroot.

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