5 Ingredient Brown Sugar, Cinnamon and Cardamom Fudge (Two Ways)


Just a quick and easy recipe for the end of a crazy week and the start of another! The few ingredients in this make the end result that much more satisfactory, we all have those recipes in our repertoire 🙂


You can make these into truffle-sized fudge bites and top them with an almond, or you can simply skip all the dilly-dallying and make straight fudge. Both are delicious.


Recipe follows!

5 Ingredient Brown Sugar, Cinnamon and Cardamom Fudge
400g (1 tin-ish) sweetened condensed milk
2 cups roughly of brown sugar
50-ish grams butter
2 tsp cinnamon
1/4 tsp cardamom
Few almonds (if you choose)

Line a 20 by 15cm baking tin with baking paper.

Heat together the condensed milk, sugar and butter until dissolved. Turn up the heat slightly and while stirring, cook for 20 minutes, until the colour has darkened.

Take off the heat, cool a few minutes and pour into a bowl. Cool for 5 more minutes then beat either by hand or with a mixer until the fudge is thick. Not too thick to spread though, you should still be able to pour it!

At this stage, if you want to marble the fudge, tip half into the pan and add the spices to the rest, mixing until just combined, then pouring on top and swirling a bit. If not, just mix in the spices to the whole thing!

Chill for 30 mins at least, and devour. Keep in an airtight container in the fridge!

If you want to make truffles, keep the fudge out of the fridge and cool until cold enough to handle. Then roll scoops of it into balls and top with an almond.



Christmas Cake Bon Bons {AKA how to use up leftover Christmas Cake!}

A huge credit to Christmas cake: It lasts a lifetime. Almost. Which means very often one is left with a lifetime’s supply of Christmas cake after Christmas 🙂


Dark (or any chocolate) is here to help you, with the aid of some white chocolate or royal icing. Truffles! That you can give away if you feel like it!
 apologise for the inferior quality photos; they were about to be devoured 🙂

Christmas Cake Bon Bons
Leftover Christmas Cake, in any quantity
Chocolate (about 75g grams per cup of cake)
Also, some white chocolate, dried cranberries or red and green gummy lollies etc

Melt your chocolate. Crumble in the Christmas cake, adding a bit at a time, and mix until well combined. If the mixture is not very thick and is quite glossy from the chocolate still, add a bit more cake.

Roll into tablespoon-sized balls and chill until firm.

Melt the white chocolate if using, and dollop a little bit on top of each bon bon (or use the royal icing instead if this is your preferred option). Cut up the dried fruit/lollies/whatever you are using and arrange on top. Leave to set.


Lasts well in the fridge for even over a week.



Easy Chocolate Raisin Truffles

Just a quick recipe before I go to bed 🙂
These made a great Christmas present and dessert a few years back, and are super simple as they have no chocolate in it’s pure form in them, so you don’t have to make a special trip to the supermarket if it is not a staple for baking purposes in your household. Just five ingredients (and one is just used to coat the truffles!) and there you have it!

Easy Chocolate Raisin Truffles
2 cups icing sugar

4 Tbsp cocoa

125g butter

1 cup raisins

Desiccated coconut


Cream the butter until light and fluffy. Sift together the icing sugar and cocoa, and mix slowly into the butter. Mix in the raisins. Roll into teaspoon sized balls and then coat  in coconut. Chill until firm. Store in an airtight container in the fridge.

Makes about 30

Bam, just like that! And they’re delicious too.