I have already made rhubarb and ginger jam which I made last year. This year I have already made a variation too, clementine and lemon marmalade. I have also remade peanut brittle, recipe here.
I still have to make salted caramels dipped in chocolate, pink champagne marshmallows, spiced coconut caramels, frostbite cookies and pesto. Phew, look out for those appearing on the blog in the next week or so!
One new recipe for this year, already made, is maple and pecan fudge. I had never made fudge before so was a little worried about how it would turn out. The recipe I followed was fantastic and the resulting fudge is creamy and really deeply flavoured with maple syrup.
Maple pecan fudge (from bbc good food magazine)
150g golden caster sugar
300g maple syrup (I used the darker grade for a more intense flavour)
30g of golden syrup
150ml double cream
75ml whole milk
1 tsp vanilla paste
1/2 tsp sea salt
100g pecans, roughly chopped
Grease the sides and base of a 8 inch square pan with some sort of vegetable oil and line with baking parchment.
Combine all the ingredients except the butter and pecans in a large heavy based saucepan and cook gently over a medium heat, stirring frequently, to dissolve the sugar.
Pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook the syrup at a gentle boil until it reaches 114C/236F. The mix will have to be stirred frequently to prevent it catching on the base of the pan. This will take a while to get t the correct temperature, be patient.
Take the pan from the heat and plunge the base into cold water to prevent the syrup from cooking further. Add the butter, give the fudge a gentle stir then scoop into a large mixing bowl. Leave to cool at room temperature for 20 minutes. Do not touch it! Not even a tiny taste, you will end up with grainy fudge.
Using a wooden spoon beat the fudge for 3-4 minutes until it thickens and starts to lose its sheen. Add 3/4 of the pecans and then spoon the fudge into the prepared tin, spreading with a palette knife to create an even layer. Scatter the remaining pecans over the fudge pressing them in gently.
The recipe states these will keep for two weeks. I have wrapped each square tightly in clingfilm then put them in a thick cellophane bag. Hopefully the recipients will enjoy, I certainly enjoyed my quality control piece!