This fudge recipe is made in the traditional way so there’s no fear of any crumbly bits. It’s so smooth and so delicious but does take a little time when you’re bringing it to boil but this is what gives you that smooth, professional and really beautiful finish so for special occasions, it’s definitely worth it.
The flavour is gorgeous, full of rich coffee which cuts through the sweetness perfectly! Homemade fudge is so different than more commercial versions. It’s full of flavour and doesn’t get lost in an overly sweet taste.
The recipe is perfect to give as gifts. I put 3 pieces into cellophane bags, wrapped with pretty ribbon and gave them as gifts. People raved about the flavour and even though it doesn’t sound like much, 3 pieces of this fudge is more than enough for most people!
After running a poll on what ice cream flavour to make over on the cozebakes Facebook page, the winner by quite a big margin was Mango Ice Cream.
I make this a little differently than the other ice cream recipes on here as you could chop up fresh mango and mix it in but there’s a chance you would be eating frozen pieces of mango with ice on them after the freezing process and that wouldn’t be very nice! The solution I felt was to pulp the mango in my food processer and mix this in to get the flavour throughout.
Most of my other ice cream recipes use condensed milk and they are all really good. As peaches are in season, I tried a recipe with fresh peaches and using the same method. I had no complaints, everyone loved it but I wasn’t happy. I felt the condensed milk was the primary flavour instead of the peaches so I set about trying to work around this.
I’m happy to report that the second test worked out much closer to what I wanted to achieve 🙂