Sussex Exclusive Magazine Issue 6 2023

FOOD
FOOD
SWEET TREATS
Romkugler
Quick Choco-Mocha Fudge
Ingredients
397 g tin condensed milk
400 g dark chocolate
150 g roughly chopped walnuts
25 g salted butter
3 tsp espresso coffee powder
TIP. If you find the mixture seizes and
becomes thick and grainy, add a tablespoon
of milk and beat gently; you should find the
chocolate will become glossy and smooth
once again.
Method:
Pour the condensed milk into a large ceramic bowl
(which will fit above a pan of simmering water)
and sprinkle over the espresso powder. Leave for a
few minutes allowing the coffee to dissolve while
you line a 20 cm square baking tin with baking
parchment.
Fill the pan a quarter full of water and bring to a
simmer. Break the chocolate into the condensed
milk, tip in the butter and set the bowl over the pan
on a gentle heat, stirring regularly until the mixture
melts becomes smooth.
Remove from the heat, stir in the walnuts and pour
into the prepared tin, easing it towards the edges.
Set in the fridge to chill and set for two hours before
slicing and serving. The fudge will keep for a good
two weeks in the fridge (although ours has never
made it past the 48 hour mark so far!).
These delicious little Danish treats
are perfect to make with children,
as they can take over the task of
rolling the balls while you enjoy
a cup of tea and supervise from
a comfy chair. I love them made with spiced
rum, but if you prefer to make them without
alcohol either vanilla or rum essence will both
work nicely (add a couple of tablespoons of
orange juice to make up the amount of liquid).
A kitchen mixer or food processor will make
life much easier as well, although they can be
made (fairly laboriously) by just mashing up
everything with a fork.
Ingredients (makes 30-40)
500 g left over cake or Danish pastry (cheap
supermarket madeira makes an excellent alternative)
100 g marzipan
3 tbsp raspberry jam
3 tbsp cocoa powder, plus extra for dusting
150 g chocolate vermicelli
Method:
Grate the marzipan (this is made more effortless if you
put it in the fridge for half an hour first).
Place the marzipan, cake, jam and cocoa powder
either into a food processor or a stand mixer with the
beater attachment.
Mix/whizz until the mixture becomes a smooth paste;
to start with, you will think “oh, that’s never going to
work,” then all of a sudden the ingredients will change
from a crumby mess to a glorious chocolate squidge.
Now is the ideal moment to scoop out a sample and
invite family members to air their opinion regarding
the blend of flavours, and add more cocoa or
marzipan accordingly.
Once everyone is happy, pop the mix in the fridge for
half an hour to let it firm up a little.
Form into balls (about 15g or the size of a small
walnut) then roll them in vermicelli or sieved cocoa
for a darker, more adult palate.
Place in petit-four cases and serve. The romkugler will
last about a week in an airtight tin, but can be made
ahead of time and stored in the freezer for a month if
you have used fresh cake/pastry.
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