Organza Bag And Chocolate Fudge
The organza bags can go on a side plate, be strewn about the table or used for an edible gift such as the Chocolate Fudge.
1. To make the bag, turn down the top and bottom of the piece of organza, fold in half and sew up each side.
2. The top of the bag can then be tied around with a gold ribbon or cord.
This fudge makes a lovely gift, especially presented in an attractive box or bag. I used a hand-held electric whisk to make it as there is quite a lot of mixing involved.
Makes 80 pieces.
and chilling time: 30 minutes + cooling
(4oz) butter, softened
1. Place the butter in a large bowl and beat in the vanilla extract and condensed milk.
2. Place the chocolate squares in a bowl and set it over a pan of barely simmering water. Leave it to melt, remove it from the heat and stir.
3. Allow the chocolate to cool and then beat it in, gradually, to the butter mixture a little at a time. When it has all been incorporated you should end up with a soft dough like mixture.
4. LIne a 20 x 30 cm (8 x 12 inch) shallow baking tin with baking parchment paper. Press the fudge into the tin, ensuring that the surface is even. Using the tip of a sharp knife, mark the fudge into about 80 pieces and then place it in the fridge for at least 4 hours to set.
5. When the fudge has set, use the edges of the paper to lift it from the tin on to a large chopping board and cut it into the marked pieces. Place into the chosen gift boxes, but keep some for your family to enjoy!!
Freezing not recommended.
Recipe and craft instructions courtesy of Women's Institute Complete Christmas, Food And Crafts For A Perfect Christmas by Sian Cook, Margaret Williams and Anne Griffiths. Published by Simon and Schuster Ltd. Available from all good book stores.