Candy Corn Fudge

I recently bought some American confectionery from American Sweets Online. As well as just munching them straight from the packet (let's try and not to think about the calories), I thought I would try and take the opportunity to include them in some of my baking.

When I was thinking of sweet treats to take into the office for Halloween, I looked at what was left from my last internet order. There was half a bag of Candy Corn, and this became my theme. I made some Candy Corn Cupcakes for husband's office, and decided to actually include some of the candy in my creation - Candy Corn Fudge.

Unlike the cupcakes, this fudge would actually contain some Candy Corn.

I started off with a simple white chocolate fudge, which I added a splash of Bailey's Irish Cream to ... just because it was made to go into fudge. Trust me.

Ingredients:

• 500g granulated sugar
• 500ml whipping cream
• 150g white chocolate (finely chopped)
• 50ml Baileys (optional)

 Method: 

1. Start off by lining a deep baking tray (approx 9"x9") with cling film.
2. Put the sugar, cream and Bailey's (if you are using it) into a preserving pan over a moderate heat
3. Stir continously until the sugar has melted, then turn the heat up.
4. Continue stirring to prevent the mixture burning, and heat until the mixture reaches 'soft ball' stage. The mixture will bubble and rise but once the bubbles start to subside, and become tighter, then check for soft ball stage by dropping a small amount into some iced water. If the mixture can be pressed into a soft ball, it is ready. Alternatively, if you have a sugar thermometer, heat to 235°f / 115°c. 
5. Turn off the heat, and stir in the chocolate. Once the chocolate is melted and well incorporated, pour quickly into the waiting tray. 
6. Spread out, if necessary, with a metal spoon. 

At this point, I added a couple of handfuls of the Candy Corn and pressed this into the fudge before it set. I left it on the counter to cool, then placed in the fridge overnight. Next morning, cut and serve.

The fudge is very sweet, and only a piece or two is required.

The recipe is quite easy to customise. You could replace the white chocolate with milk, or dark chocolate, and you could add any liqueur, or top with other sweets.

Candy Corn Cupcakes

The nights are drawing in, and the clocks went back this weekend. Goodbye summer, and hello winter! I love this time of year. I love the changing colours in the garden, as the trees change through their autumn reds, golds and oranges. At this time of year, and before my thoughts turn towards Christmas, we usually celebrate Halloween and Bonfire or Guy Fawkes night.

In the past couple of years, I have had a Halloween/Bonfire party but not this year as I will actually be away in London for Guy Fawkes night (off to see the marvelous Michael Sheen in Hamlet at the Young Vic). So that my favourite autumn festivities don't go by totally unrecognised, I decided to make a few sweet treats for my husband and I to take to our respective offices.

The guys in my husband's office are big fans of cake, so I decided to make some Candy Corn Cupcakes. I love Candy Corn, but as I don't live in the US, I have to resort to ordering some from websites that import American confectionery. This recipe doesn't actually contain any Candy Corn, but the look of the little fairy cakes is inspired by them. The classic colours of Candy Corn is yellow, orange, and white and this is reflected in the colours of the sponge and buttercream frosting.


Ingredients:

• 100g caster sugar
• 100g unsalted butter
• 100g SR flour
• 2 eggs
• ½ tsp of baking powder
• 1 tsp vanilla extract
• Yellow food colouring
• Red food colouring

 I started off heating the oven to Gas mark 4 / 350°F / 176°C

1. Cream together the sugar and butter until light, white and fluffy.
2. Beat the eggs with the vanilla essence. 
3. Add the egg mixture a little at a time and mix well. Throw in a handful of the flour to prevent splitting.
4. Once all the egg is well combined, add in the remaining flour along with the baking powder
5. Split the mixture into two bowls.
6. Use some yellow colouring to turn one bowl into a bright yellow.
7. In the other bowl, add equal amounts of yellow and red until you have a bright orange. 
8. Put 12 paper cases into your muffin pan, and divide the yellow mixture between the cases
9. Try and use a teaspoon to carefully spread the mixture evenly across the bottom of the cases
10. Now do the same with the orange mixture, gently flattening out with a teaspoon
11. Place in the oven and cook for approx 12 minutes. 
12. Check that they are cooked by piercing with a skewer that should come out clean
13. Leave to fully cool before icing.

For the frosting, beat 100g of butter until soft. Gently mix in 300g of sieved icing sugar. Add a tablespoon of milk, and a teaspoon of vanilla extract. Beat the frosting until it is white, and fluffy.

Pipe the frosting over the cakes, and this forms the final white layer to create your Candy Corn effect.

Decorate with some Halloween themed sweets. I used some mallow pumpkins.

Difficulty	Easy
Serves	12
Calories per portion	298 kcal

Sweet Onion and Lentil Stew

The other day, my husband and I were watching Nigel Slater's Simple Cooking. On the 'Sugar and Spice' episode, one particular recipe caught my eye. Not usually a big fan of lentils, I was surprised to find myself drooling over this one. I am not sure which particular ingredient that had me salivating the most - the pancetta, and the caramelised onions (I adore onions) - but it was decided that we would have to have this for supper soon.

It was pretty tasty, and the cinnamon and nutmeg didn't overpower anything. The dollop of creme fraiche was a brilliant idea and gave the whole thing a lovely creamy taste. I think it would be the ideal dish to serve to friends stood around a bonfire on Guy Fawkes night. It is filling, and satisfying - perfect winter food.



Nigel Slater's Sweet Onion and Lentil Stew

Ingredients:

• a good handful, chopped unsmoked bacon or pancetta
• 4 medium sized onions (I only used 3 and found this to be more than enough)
• 3 small carrots
• ½ tsp mild paprika
• ½ tsp ground cinnamon
• ½ nutmeg, for grating
• 300g/10oz Puy lentils
• 500ml/1pint stock
• a handful parsley
• knob of butter
• 100g/4oz crème fraîche

Method:

1. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes.
   
2. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.
   
3. While that is slowly cooking, slice the remaining two onions (I only used 1 here) and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.
   
4. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.

Difficulty	Easy
Serves	4
Calories per portion	480 kcal