Tasty Treats (Winter Edition) - Biscuit Coffee Chocolate Fudge & Turkish Delight

Winter time is a time for Tasty Treats and warm fuzzy feelings.  I am born in this time and it's the most wonderful time of the year.  As the seasons are changing - longer nights for crackling fires and delicious hot chocolate - days become chillier and extremely short.  The kitchen becomes a big engine producing all sorts of sweets from heaven.  The smell of baked goods is greeted by smiles stretching from ear to ear and warm hearts all around. 

Golden Ticket

Once in a while we decide to go all Willy Wonka, and make candy wonderland. When it comes to sweet treats, I am usually very selective.  I love anything chocolate, coffee and soft (gooey, jelly squishy type soft), and don't always have the time to visit these places so that I can indulge in my sweet fantasies. Some of my favorite places include the Lindt chocolate stores (I feel like Charlie in the chocolate factory when he receives a Golden Ticket), Sweets from heaven and obviously Truth Coffee Roasting - I have a very slightly large obsession with coffee.

Travels

I am all for healthy eating and looking after your body, but indulging sometimes is not a bad thing. We have been lucky enough to be gifted a lovely box of chocolate all the way from Brussels (Thanks Steve).  My dream is to one day visit Belgium and have authentic Belgium chocolate, sitting in a cute little cafe - sipping on a cappuccino. At the moment we are not allowed to travel (#pandemic), and we have to recreate our own treats.

Works of Art

Among the many productions to leave our kitchen and fly into the world, I have decided to share two of our favorite winter treats: Biscuit Chocolate Coffee Fudge (literally a mouth full), and the soft gooey and oh so squishy Turkish Delight.  For the fudge, we combined two of my favorite ingredients: Coffee and Chocolate, making a dark, rich soft treat.  For the Turkish Delight I have to call on Hawke to create this, turning ingredients into works of art, multiple colors flowing into each other.

Both of these treats are easy to make, quick and not too hard on the budget.  Perfect to make with the little ones, maybe sparking an interest in the kitchen.

Biscuit Coffee Chocolate Fudge 
Prep time: 25 minutes
Servings:  20 - 25 pieces
Difficulty: 2 out 5

Ingredients:

• 500g Icing sugar
• 1 packet Marie Biscuits
• 70ml Cocoa Powder
• 45-60g instant Coffee (I used the gold version of freeze dried coffee - this adds a little more richness to the fudge)
• 1 large Egg
• 225-250g Butter

Method:

• In a large pot, melt the butter (not on a high heat) or use a glass bowl for the microwave.
• Sift all the dry ingredients together (I used a mortar and pestle to grind the coffee into a powder -  freeze dried coffee is very flaky). Except the Biscuits!
• Once butter is melted, mix the dry ingredients with the melted butter - note that this will look grainy and crumbly.
• Beat the egg and pour it into the batter, mix it quickly.
• Crush the biscuits, not too fine -  you want pieces of biscuit to be visible.
• Line a square container with wax paper and pour the mixture into the container.
• Place the container in the fridge for at least one hour to set properly - the longer you leave it in, the better.
• Once the fudge has set, cut into square pieces and place in an airtight container in the freezer overnight.
• Enjoy with coffee!

Rosewater Turkish Delight

Prep time: 10 minutes

Cook:        2 hours
Servings:  60 - 64 pieces
Difficulty: 4 out 5

Ingredients:

• 800g Sugar
• 120g Cornflour (cornstarch)
• 1 tbsp Lemon Juice
• 1 tbsp Rosewater
• 1 tsp Cream of Tartar 
• Food coloring of choice (we used pink and blue)
• 160g Icing sugar (for dusting)
• 30g Cornflour (for dusting)

Method:

• Place 375ml water in a pan, add the lemon juice and sugar. Bring to boil (stir constantly).
• Bring the mixture to boil, stir until the temperature reaches 115'C (240'F) - use a candy thermometer. 
• Once the above mentioned temperature is reached, turn the heat off.
• Set it aside (this will form a sugar syrup).
• Using a separate pot / pan, add 500ml water.
• Sift the 120g cornflour and cream of tartar together, then add to the 500ml water (whisk very well to remove any lumps).
• Whilst still whisking this mixture, bring it to boil.
• Once it becomes a gluey paste constancy, remove it from the heat.
• Slowly add small amounts of the sugar syrup, little bit at a time (whisking in between each amount added).
• Once all the syrup has been added, bring the mixture to boil - once it starts to boil, turn the heat down and allow to slowly simmer for an hour.
• Stir frequently.
• The mixture should become an amber like color, add the rosewater and a few drops of food coloring (divide the mixture into equal part for different coloring).
• Take a baking tin (square or rectangle), oil lightly then line with baking paper - also lightly oil the baking paper.
• Pour the different mixtures into separate tins.
• Leave to cool down completely (we left them 24 hours).
• Once cooled down , dust the Turkish Delight with icing sugar, then turn it out on surface dusted with icing sugar.
• Using a lightly oiled knife, cut it into square pieces.
• Sift the 160g icing sugar and 30g cornflour together into a large bowl
• Add the blocks of Turkish Delight (essentially dusting / covering each piece).
• Serve with tea, or any other hot / cold beverage. 

Recipe courtesy from Hawke.

Enjoy!

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