Harry Potter Moment – Butterbeer fudge

It’s that time of year, Halloween is almost here!

I have been playing around with a few new recipes and came across this posting on facebook for Butterbeer fudge that caught my eye and I decided to give it a go.

Of course I had to put the “Andy’s Kandy” twist on it, but then again, that’s just me in a nutshell 🙂

I found the recipe to be fool proof and easy to follow:

Butterscotch Layer

  • 1 can of condensed milk
  • 2 tbsp of butter
  • 3 cups of butterscotch chips

Place all 3 ingredients in a casserole on medium heat and stir until nicely blended and butterscotch chips are totally melted. Mixture should be nice and smooth. Poor into a lined  8×8″ pan with aluminum foil and spray with cooking spray. Set aside.

Vanilla swirl

  • 1/3 cup of condensed milk
  • 1/2 tsp vanilla
  • 1 cup of chocolate chips

Place all 3 ingredients in a casserole on medium heat and stir until nicely blended. Then dot all over with a large spoon and use a knife to swirl it around.

You can finish it off by topping it with 1 cup of mini marshmallows, I added a dusting of cinnamon on top of the marshmallows and then blasted them with my cooking torch to give them a nice roasted look and flavor!

Place in fridge for a minimum of 4 hours, slice into desired size and enjoy!

Baklava…..need I say more

Just completed an order of Baklava for a customer and decided that I should make another batch just to satisfy the families sweet tooth.

Depending on who you speak to, Baklava seems to come from various countries, the greeks say its greek, the Turkish people say its Turkish, the Lebense say its theirs, all I can say is that its totally divine and who ever invented was a sweet genius 🙂

Here is the recipe I use to make it and to date it has never failed me:

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. I actually like lining my pan with parchment paper.
Chop nuts and toss with cinnamon and set aside.

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Unroll phyllo dough. Place two sheets of dough in pan, butter thoroughly.

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Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.

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Top with two sheets of dough, butter, add nuts, and repeat this over and over. The top layer should be about 6 – 8 sheets deep.

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Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

Bake for about 50 minutes until baklava is golden and crisp.

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Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.  Do not cover as it gets soggy if it is wrapped up ❤

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