1/2 cup butter
1/2 whole milk
1 1/2 cups light brown sugar
1 1/2 teaspoons vanilla
1 cup Nutella
2 1/2 cups – 2 3/4 cups confectioner’s sugar
Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.
Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted.
Carefully pour the hot Nutella mixture over the confectioner’s sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. Pour/scoop the fudge into your greased 8×8 pan. Press the fudge into the pan, if needed. Chill for 2 hours.
*One of my personal favorites. The fudge does turn out a bit gooey in consistancy (which is how I like mine) but if you prefer it a little more hard and solid try adding a little bit more powdered sugar.
Nutella Pastry Pockets
Gateau Basque. basically, it’s a giant pastry filled with custard and black cherry jam.
Makes about 2 dozen miniature tarts.
9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs
After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.
(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked more like a fluted tart crust. Also, be careful, since the breadcrumbs are given by weight, not by fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it by stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light corn syrup) and black treacle are usually only found in British food shops. Theoretically, dark molasses could be substituted for black treacle, but the taste is different, so if you don’t have a local British food shop, try online, since treacle and golden syrup don’t need to be refrigerated and last quite awhile.)
Click through for more amazing harry potter recipes! :D
(this is for amandalala who requested Harry Potter themed pastries!)
That I haven’t done any recipes in ages. So I’m going to start doing that again tomorrow since I’m on tumblr on my phone right now.
So if anyone has a suggestion please either reply to this post or reblog with your suggestion. Whichever you prefer!
Hope to hear from all of you!
Lots of love <3
It’s settled. :]
I’ll go look for cute recipes.