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Recipe File: Sweets and Lollies
apricot balls
Ingredients:
Rind from 1/2 an orange
1/2 cup caster sugar
250 g dried apricots, finely diced
1/4 cup orange juice
1-3/4 cups fine desiccated coconut.
Method:
Finely chop orange rind with the sugar in a food processor. Add apricots and process in bursts until everything is finely chopped. Add orange juice and process again. Add a cup of the coconut, process, then add more until mixture sticks together nicely. With wet hands shape into balls and roll in remaining coconut. Refrigerate until firm. This recipe freezes well.
Rind from 1/2 an orange
1/2 cup caster sugar
250 g dried apricots, finely diced
1/4 cup orange juice
1-3/4 cups fine desiccated coconut.
Method:
Finely chop orange rind with the sugar in a food processor. Add apricots and process in bursts until everything is finely chopped. Add orange juice and process again. Add a cup of the coconut, process, then add more until mixture sticks together nicely. With wet hands shape into balls and roll in remaining coconut. Refrigerate until firm. This recipe freezes well.
apricot nougat
Ingredients:
250g dried apricots, soaked overnight
125g almonds
2c sugar
2tbsp gelatine
Method:
Soak the apricots overnight and drain well. Add the sugar and the gelatine and the crushed almonds. Stir over heat until the gelatine is dissolved, bring to the boil and boil 10 to 15 minutes. Pour into a greased tray, leave till set, cut and roll in sugar.
Contributed by Cath Armstrong
250g dried apricots, soaked overnight
125g almonds
2c sugar
2tbsp gelatine
Method:
Soak the apricots overnight and drain well. Add the sugar and the gelatine and the crushed almonds. Stir over heat until the gelatine is dissolved, bring to the boil and boil 10 to 15 minutes. Pour into a greased tray, leave till set, cut and roll in sugar.
Contributed by Cath Armstrong
apricot truffles
Ingredients:
3/4 cup condensed milk
2 1/2 cups desiccated coconut
2 cups dried apricots
1 cup coconut, extra
Method:
Mix condensed milk, apricots and coconut. Roll into balls. Roll in extra coconut. Store covered in fridge.
Contributed by Carol, Melton, 20th December 2007
3/4 cup condensed milk
2 1/2 cups desiccated coconut
2 cups dried apricots
1 cup coconut, extra
Method:
Mix condensed milk, apricots and coconut. Roll into balls. Roll in extra coconut. Store covered in fridge.
Contributed by Carol, Melton, 20th December 2007
caramel popcorn
Ingredients:
20 cups pop corn
2 cups light brown sugar
1 cup butter or margarine
1/2 cup condensed milk
1 tsp bicarb soda
1 tsp vanilla extract
Method:
Spread the popcorn in a thin layer in shallow, greased baking pans. Preheat oven to 120 degrees Celsius. Combine the brown sugar, condensed milk and butter in a medium saucepan. Stir to combine. Bring to a boil over a medium heat. Boil for five minutes, stirring continuously. Remove from the heat and stir in the bicarb soda and vanilla essence, beating well. The mixture should be light and foamy. Immediately pour over the popcorn. Stir with a fork to mix. Don't worry too much if not the popcorn isn't completely covered with the caramel. Place into preheated oven and bake for one hour, stirring completely every fifteen minutes. Remove from oven and empty onto sheets of baking paper. Break the caramel corn into bite size pieces. Allow to cool completely before storing in an airtight container.
Variation: Bliss Bombs - add 2 cups unsalted peanuts to the popcorn before covering with the caramel mixture.
From Newsletter 44:09
20 cups pop corn
2 cups light brown sugar
1 cup butter or margarine
1/2 cup condensed milk
1 tsp bicarb soda
1 tsp vanilla extract
Method:
Spread the popcorn in a thin layer in shallow, greased baking pans. Preheat oven to 120 degrees Celsius. Combine the brown sugar, condensed milk and butter in a medium saucepan. Stir to combine. Bring to a boil over a medium heat. Boil for five minutes, stirring continuously. Remove from the heat and stir in the bicarb soda and vanilla essence, beating well. The mixture should be light and foamy. Immediately pour over the popcorn. Stir with a fork to mix. Don't worry too much if not the popcorn isn't completely covered with the caramel. Place into preheated oven and bake for one hour, stirring completely every fifteen minutes. Remove from oven and empty onto sheets of baking paper. Break the caramel corn into bite size pieces. Allow to cool completely before storing in an airtight container.
Variation: Bliss Bombs - add 2 cups unsalted peanuts to the popcorn before covering with the caramel mixture.
From Newsletter 44:09
caramel popcorn balls
Ingredients:
2 tbsp oil
1/2 C popping corn
3/4 C sugar
80g butter
2 tbsp honey
2 tbsp pouring cream
Method:
Heat the oil in a large pan over medium heat. Add popping corn and cover. Cook until popping stops. Pour into a large bowl and set aside. Combine sugar, butter, honey and cream in small heavy based pan. Stir over medium heat, without boiling, until the sugar has completely dissolved. Brush sugar crystals from sides of pan with a wet pastry brush. Bring the mix to the boil, boil for 5 minutes without stirring. Pour the sugar syrup over popcorn. Using 2 metal spoons, combine thoroughly with the popcorn. When mix has cooled enough to handle, form popcorn into small balls with oiled hands. Place on wire rack to set. Makes 50 balls. Store in an airtight container in a cool, dark place for up to a week.
Contributed by Liz Wylie, 31st December 2009
2 tbsp oil
1/2 C popping corn
3/4 C sugar
80g butter
2 tbsp honey
2 tbsp pouring cream
Method:
Heat the oil in a large pan over medium heat. Add popping corn and cover. Cook until popping stops. Pour into a large bowl and set aside. Combine sugar, butter, honey and cream in small heavy based pan. Stir over medium heat, without boiling, until the sugar has completely dissolved. Brush sugar crystals from sides of pan with a wet pastry brush. Bring the mix to the boil, boil for 5 minutes without stirring. Pour the sugar syrup over popcorn. Using 2 metal spoons, combine thoroughly with the popcorn. When mix has cooled enough to handle, form popcorn into small balls with oiled hands. Place on wire rack to set. Makes 50 balls. Store in an airtight container in a cool, dark place for up to a week.
Contributed by Liz Wylie, 31st December 2009
cheat's reese's fudge
Ingredients:
Peanut Butter Layer
1 cup butter , melted
500g icing sugar
1-1/2 cups creamy peanut butter
1-1/2 cups digestive biscuit crumbs
Topping
375g milk chocolate chips
1-1/2 cups creamy peanut butter
Method:
In a large bowl mix together all of the ingredients for the peanut butter layer. Use a large fork to blend well. Press into baking paper lined slice tin. Chill for 1 hour.
Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm.
Store in fridge.
Peanut Butter Layer
1 cup butter , melted
500g icing sugar
1-1/2 cups creamy peanut butter
1-1/2 cups digestive biscuit crumbs
Topping
375g milk chocolate chips
1-1/2 cups creamy peanut butter
Method:
In a large bowl mix together all of the ingredients for the peanut butter layer. Use a large fork to blend well. Press into baking paper lined slice tin. Chill for 1 hour.
Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm.
Store in fridge.
cherry marshmallow log
Ingredients:
1 tin condensed milk
1`pkt choc ripple biscuits
2pkts marshmallows
2 pkts glace cherries
¾ cup coconut
¾ cup chopped walnuts
Method:
Crush biscuits into fine crumbs. Mix with coconut, cherries and walnuts. Add condensed milk to make a thick dough. Divide mixture in half. Roll each half into a log about the size of a 50 cent piece. Roll log in extra coconut. Wrap in foil and refrigerate until set. Slice into pieces to serve.
Contributed by Cath Armstrong
1 tin condensed milk
1`pkt choc ripple biscuits
2pkts marshmallows
2 pkts glace cherries
¾ cup coconut
¾ cup chopped walnuts
Method:
Crush biscuits into fine crumbs. Mix with coconut, cherries and walnuts. Add condensed milk to make a thick dough. Divide mixture in half. Roll each half into a log about the size of a 50 cent piece. Roll log in extra coconut. Wrap in foil and refrigerate until set. Slice into pieces to serve.
Contributed by Cath Armstrong
chocolate fudge
Ingredients:
350g block of dark compounded cooking chocolate
225 ml condensed milk
30g butter
Essence (Peppermint or Orange)
Method:
Line a 15cm x 25cm tray with aluminium foil. Place all the ingredients (except for the essence) into a microwave safe dish. Microwave on high for 1 minute. Stir and then re-microwave for a further 1 minute. Mix in some essence. Pour into lined tray. Allow to chill.
350g block of dark compounded cooking chocolate
225 ml condensed milk
30g butter
Essence (Peppermint or Orange)
Method:
Line a 15cm x 25cm tray with aluminium foil. Place all the ingredients (except for the essence) into a microwave safe dish. Microwave on high for 1 minute. Stir and then re-microwave for a further 1 minute. Mix in some essence. Pour into lined tray. Allow to chill.
chocolate macadamia bites
These little nibblies are so good, it's hard to stop at one.
Ingredients:
200g finely chopped macadamia nuts, toasted lightly
1 cup sweetened condensed milk
1 1/2 tsp almond essence
200g desiccated coconut
375g chocolate bits, melted
Method:
Put the macadamia nuts, sweetened condensed milk, almond essence and coconut in a large bowl and mix well to combine. Form teaspoonfuls of mixture into bite-sized balls and place on lined biscuit sheets or baking trays. Put trays in refrigerator to firm up for about 1 hour, or leave at room temperature to firm, which will take about 4 or 5 hours.
When balls have completely set, dip them into the melted chocolate and place them back on the tray to dry at room temperature.
Note: Melt the chocolate easily by placing the choc bits in a heat-resistant bowl, then placing the bowl over a pan of water that has been brought to a boil and removed from stovetop. Stir until chocolate melts, then remove bowl from hot water and continue stirring until mixture cools slightly; now it's ready to dip.
Contributed by Cath Armstrong
Ingredients:
200g finely chopped macadamia nuts, toasted lightly
1 cup sweetened condensed milk
1 1/2 tsp almond essence
200g desiccated coconut
375g chocolate bits, melted
Method:
Put the macadamia nuts, sweetened condensed milk, almond essence and coconut in a large bowl and mix well to combine. Form teaspoonfuls of mixture into bite-sized balls and place on lined biscuit sheets or baking trays. Put trays in refrigerator to firm up for about 1 hour, or leave at room temperature to firm, which will take about 4 or 5 hours.
When balls have completely set, dip them into the melted chocolate and place them back on the tray to dry at room temperature.
Note: Melt the chocolate easily by placing the choc bits in a heat-resistant bowl, then placing the bowl over a pan of water that has been brought to a boil and removed from stovetop. Stir until chocolate melts, then remove bowl from hot water and continue stirring until mixture cools slightly; now it's ready to dip.
Contributed by Cath Armstrong
chocolate peanut butter fudge
Ingredients:
4 cups sugar
200g marshmallows
1 can evaporated milk
1 cup smooth peanut butter
1 tablespoon butter or margarine
1 cup semisweet chocolate chips
Method:
Line Swiss roll pan with foil, extending foil over edges of pan. Butter foil lightly; set aside. In large, heavy saucepan mix together sugar, marshmallows, evaporated milk, peanut butter and butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat; immediately add chocolate chips, stirring until smooth. Pour into prepared pan; cool until firm. Use foil to lift fudge out of pan; peel off foil. Cut into about 8 dozen squares. Store tightly in cool, dry place.
4 cups sugar
200g marshmallows
1 can evaporated milk
1 cup smooth peanut butter
1 tablespoon butter or margarine
1 cup semisweet chocolate chips
Method:
Line Swiss roll pan with foil, extending foil over edges of pan. Butter foil lightly; set aside. In large, heavy saucepan mix together sugar, marshmallows, evaporated milk, peanut butter and butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat; immediately add chocolate chips, stirring until smooth. Pour into prepared pan; cool until firm. Use foil to lift fudge out of pan; peel off foil. Cut into about 8 dozen squares. Store tightly in cool, dry place.
chocolate raspberry ornaments
Ingredients:
1 cup milk chocolate chips
250g package cream cheese, softened
15 vanilla wafers with creme, crushed
1/3 cup seedless raspberry jam
Finely chopped toasted almonds
Toasted coconut
Method:
Melt chocolate chips until completely melted and smooth. Allow to cool a little. Place cream cheese in a large mixing bowl. Pour melted chocolate over cream cheese and raspberry jam and beat together until very smooth. Fold in vanilla wafer crumbs, being sure to cover all the crumbs with the chocolate mixture. Refrigerate 3 to 4 hours or until the chocolate mixture is firm. Once firm, shape teaspoonfuls of the chocolate mixture into balls. Roll half the chocolate balls in the toasted almonds and the other half in the toasted coconut. Store in the refrigerator to keep them from becoming too soft.
Contributed by Cath Armstrong
1 cup milk chocolate chips
250g package cream cheese, softened
15 vanilla wafers with creme, crushed
1/3 cup seedless raspberry jam
Finely chopped toasted almonds
Toasted coconut
Method:
Melt chocolate chips until completely melted and smooth. Allow to cool a little. Place cream cheese in a large mixing bowl. Pour melted chocolate over cream cheese and raspberry jam and beat together until very smooth. Fold in vanilla wafer crumbs, being sure to cover all the crumbs with the chocolate mixture. Refrigerate 3 to 4 hours or until the chocolate mixture is firm. Once firm, shape teaspoonfuls of the chocolate mixture into balls. Roll half the chocolate balls in the toasted almonds and the other half in the toasted coconut. Store in the refrigerator to keep them from becoming too soft.
Contributed by Cath Armstrong
christmas truffles
Ingredients:
1 heaped dessert spoon cocoa
180g Copha, melted
1 egg, beaten
250g pure icing sugar
½ cup coconut
1 teaspoon vanilla essence
2 tablespoons rum essence
2 pkts chocolate slivers
Method:
Mix together dry ingredients. Melt Copha, add vanilla essence. Add to dry ingredients and mix. Add beaten egg and mix well. Roll teaspoonfuls into balls and roll in chocolate slivers. Set in fridge for at least 1 hour before serving.
Contributed by Cath Armstrong
1 heaped dessert spoon cocoa
180g Copha, melted
1 egg, beaten
250g pure icing sugar
½ cup coconut
1 teaspoon vanilla essence
2 tablespoons rum essence
2 pkts chocolate slivers
Method:
Mix together dry ingredients. Melt Copha, add vanilla essence. Add to dry ingredients and mix. Add beaten egg and mix well. Roll teaspoonfuls into balls and roll in chocolate slivers. Set in fridge for at least 1 hour before serving.
Contributed by Cath Armstrong
coconut christmas truffles
Ingredients:
4 cups coconut
380g tin condensed milk
100g red glace cherries, finely chopped
Zest of 1 lemon
Method:
Pre-heat oven to 180 degrees Celsius. Place coconut, condensed milk and zest in a bowl and mix well. Add cherries and stir until the pink of the cherries runs through the mixture. Roll teaspoons of mixture into balls and place on baking paper lined baking trays approximately 3cm apart. Bake 12-15 minutes, swapping trays half way through, or until balls are lightly browned. Remove and cool on cake rack.
4 cups coconut
380g tin condensed milk
100g red glace cherries, finely chopped
Zest of 1 lemon
Method:
Pre-heat oven to 180 degrees Celsius. Place coconut, condensed milk and zest in a bowl and mix well. Add cherries and stir until the pink of the cherries runs through the mixture. Roll teaspoons of mixture into balls and place on baking paper lined baking trays approximately 3cm apart. Bake 12-15 minutes, swapping trays half way through, or until balls are lightly browned. Remove and cool on cake rack.
cream cheese mints
Ingredients:
250g cream cheese; room temperature
1 tsp peppermint extract
6 cups icing sugar
Green and/or red food coloring
Method:
Line a large baking sheet with parchment paper and set aside. Using a stand mixer or a hand mixer, start to mix the cream cheese. Add in the peppermint extract. Slowly add the powdered sugar until thick. The mixture should be stiff enough to hold a peak. If you plan to make a few different colours of mints, divide the cream cheese into two separate bowls before adding the food colouring. Green mints need about 3 drops of green food colouring, and pink mints need about 1 drop of red food colouring. Add the food colouring to the cream cheese mixture and mix until the desired colour is reached. Put the cream cheese mixture into a piping bag fitted with a medium star tip and make about nickel sized amounts on the parchment lined sheet pans.
To make this style shape, hold the frosting tip ½-inch above the baking sheet, squeeze the bag until about a nickel size is on the pan, and then pull up quickly. Place sheet pan in the freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator, and enjoy!
250g cream cheese; room temperature
1 tsp peppermint extract
6 cups icing sugar
Green and/or red food coloring
Method:
Line a large baking sheet with parchment paper and set aside. Using a stand mixer or a hand mixer, start to mix the cream cheese. Add in the peppermint extract. Slowly add the powdered sugar until thick. The mixture should be stiff enough to hold a peak. If you plan to make a few different colours of mints, divide the cream cheese into two separate bowls before adding the food colouring. Green mints need about 3 drops of green food colouring, and pink mints need about 1 drop of red food colouring. Add the food colouring to the cream cheese mixture and mix until the desired colour is reached. Put the cream cheese mixture into a piping bag fitted with a medium star tip and make about nickel sized amounts on the parchment lined sheet pans.
To make this style shape, hold the frosting tip ½-inch above the baking sheet, squeeze the bag until about a nickel size is on the pan, and then pull up quickly. Place sheet pan in the freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator, and enjoy!
Easter Bunny Fudge
This is a fun Easter treat that looks so pretty on a plate. Make it as a gift, to have to nibble on over Easter or take it to a celebration to share.
Ingredients:
200g block white chocolate (I use Coles Belgian or Aldi)
1 tin condensed milk (or MOO it!)
200g pkt mini pink & white marshmallows
1 pkt Cadbury (or other brand) mini crackle eggs
Method:
Line a 20cm square cake tin with foil or baking paper. If you use baking paper you might need to clip the sides to keep them in place.
Melt the white chocolate and condensed milk together.
While they are melting, break up the crackle eggs. Aim for small pieces about the size of the mini marshmallows.
When the chocolate and condensed milk are melted and mixed together very quickly stir in the marshmallows and crackle eggs. You'll need to be quick, you don't want them to melt.
Quickly spread into the prepared cake tin. Smooth the top and place in fridge for at least two hours to set.
Cut into small squares to serve.
Ingredients:
200g block white chocolate (I use Coles Belgian or Aldi)
1 tin condensed milk (or MOO it!)
200g pkt mini pink & white marshmallows
1 pkt Cadbury (or other brand) mini crackle eggs
Method:
Line a 20cm square cake tin with foil or baking paper. If you use baking paper you might need to clip the sides to keep them in place.
Melt the white chocolate and condensed milk together.
While they are melting, break up the crackle eggs. Aim for small pieces about the size of the mini marshmallows.
When the chocolate and condensed milk are melted and mixed together very quickly stir in the marshmallows and crackle eggs. You'll need to be quick, you don't want them to melt.
Quickly spread into the prepared cake tin. Smooth the top and place in fridge for at least two hours to set.
Cut into small squares to serve.
easy chocolate fudge
Ingredients:
250g plain biscuits
125g sugar
125g butter
1/2 cup mixed fruit
1 egg
2 tbsp cocoa
Method:
Crush biscuits to a fine crumb. Beat egg. Place sugar, butter, egg and fruit into a small saucepan and slowly bring to a boil. Stir in biscuit crumbs and cocoa. Remove from heat and allow to cool. Press into the base of a greased 20cm x 10cm loaf tin when cool. Press down to flatten the top. Set in refrigerator. Cut into small squares to serve.
250g plain biscuits
125g sugar
125g butter
1/2 cup mixed fruit
1 egg
2 tbsp cocoa
Method:
Crush biscuits to a fine crumb. Beat egg. Place sugar, butter, egg and fruit into a small saucepan and slowly bring to a boil. Stir in biscuit crumbs and cocoa. Remove from heat and allow to cool. Press into the base of a greased 20cm x 10cm loaf tin when cool. Press down to flatten the top. Set in refrigerator. Cut into small squares to serve.
easy marshmallow
Ingredients:
1 tablespoon gelatine
1 cup caster sugar
1 teaspoon vanilla extract
Red food colouring - optional
Method:
Using a fork, combine gelatine and 1/4 cup cold water in a microwave-safe jug. Microwave, uncovered, on HIGH (100%) for 30 seconds. Stir with fork until mixture is clear. Set aside to cool for 5 minutes.
Using an electric mixer, beat sugar and 1/3 cup water on high speed for 5 minutes or until mixture thickens and turns white. While beating on high speed, pour cooled gelatine mixture into sugar mixture in a thin, steady stream. Beat for 10 minutes or until very thick. Add vanilla and enough colouring to produce a pale pink colour. Continue beating on high speed for 1 minute or until well combined. Pour into a well buttered lamington tray that has been dusted with icing sugar. Use a wet spatula to even out the top. Cover with clingwrap and put in fridge to set.
Contributed by Karen, Wendouree, 4th August 2006
1 tablespoon gelatine
1 cup caster sugar
1 teaspoon vanilla extract
Red food colouring - optional
Method:
Using a fork, combine gelatine and 1/4 cup cold water in a microwave-safe jug. Microwave, uncovered, on HIGH (100%) for 30 seconds. Stir with fork until mixture is clear. Set aside to cool for 5 minutes.
Using an electric mixer, beat sugar and 1/3 cup water on high speed for 5 minutes or until mixture thickens and turns white. While beating on high speed, pour cooled gelatine mixture into sugar mixture in a thin, steady stream. Beat for 10 minutes or until very thick. Add vanilla and enough colouring to produce a pale pink colour. Continue beating on high speed for 1 minute or until well combined. Pour into a well buttered lamington tray that has been dusted with icing sugar. Use a wet spatula to even out the top. Cover with clingwrap and put in fridge to set.
Contributed by Karen, Wendouree, 4th August 2006
easy popcorn balls
I made these Popcorn Balls a couple of weeks ago - a cheap and easy treat. Pop 1/4 cup of popping corn in a saucepan. Melt 125g butter, add 2 tablespoons honey and 3/4 cup castor sugar. Bring to the boil, stirring till sugar is dissolved, then simmer uncovered about 7 minutes (or until syrup is 120C on a candy thermometer). Mix in well with the popped corn and spread out onto a greased oven tray. Once the "toffee" has cooled slightly, with wet hands, make balls out of the caramel corn, place in muffin pans, and bake in a slow oven, for 5 minutes. This sets the balls, just like honey crackles. Delicious!
Contributed by Marnie Saunders, 31st December 2009
Contributed by Marnie Saunders, 31st December 2009
easy rocky road
Ingredients:
1 x 250 gm packet snakes
2 x 200 gm blocks milk chocolate, melted
1 x 100gm packet mallow bakes (mini marshmallows)
1 cup roasted unsalted peanuts, toasted
1 cup desiccated coconut
Method:
Grease an 8 cm x 26 cm bar cake pan; line base and two long opposite sides with baking paper, extending paper 5 cm above edges of pan. Using scissors, snip snakes into 2-cm lengths. Combine snakes with remaining ingredients in a large bowl; mix well. Spoon mixture into prepared pan, pressing mixture firmly with back of spoon. Cover refrigerate several hours or until set. To serve, stand for 10 minutes at room temperature before cutting into slices. I have also put some mixture into patty pans and once set turned them out and placed them upside down on a plate put some ice cream on the top for children who would not eat plum pudding at Christmas time.
Contributed by Cheryl, Sunbury, 14th September 2009
1 x 250 gm packet snakes
2 x 200 gm blocks milk chocolate, melted
1 x 100gm packet mallow bakes (mini marshmallows)
1 cup roasted unsalted peanuts, toasted
1 cup desiccated coconut
Method:
Grease an 8 cm x 26 cm bar cake pan; line base and two long opposite sides with baking paper, extending paper 5 cm above edges of pan. Using scissors, snip snakes into 2-cm lengths. Combine snakes with remaining ingredients in a large bowl; mix well. Spoon mixture into prepared pan, pressing mixture firmly with back of spoon. Cover refrigerate several hours or until set. To serve, stand for 10 minutes at room temperature before cutting into slices. I have also put some mixture into patty pans and once set turned them out and placed them upside down on a plate put some ice cream on the top for children who would not eat plum pudding at Christmas time.
Contributed by Cheryl, Sunbury, 14th September 2009
fast chocolate fudge
Ingredients:
125g dark compound cooking chocolate, chopped
2 tablespoon icing sugar
225g sweetened condensed milk
125g copha, chopped
1 tablespoon cocoa
1 teaspoon vanilla essence
Method:
Line the base of an 18cm square cake tin with greaseproof paper or foil. Oil lightly. Melt together chocolate and copha over a low heat, stirring until smooth. Quickly stir in remaining ingredients until blended. (Mix will begin to firm immediately). Pour at once into prepared tin, smooth the surface. Chill until firm, cut into squares to serve.
125g dark compound cooking chocolate, chopped
2 tablespoon icing sugar
225g sweetened condensed milk
125g copha, chopped
1 tablespoon cocoa
1 teaspoon vanilla essence
Method:
Line the base of an 18cm square cake tin with greaseproof paper or foil. Oil lightly. Melt together chocolate and copha over a low heat, stirring until smooth. Quickly stir in remaining ingredients until blended. (Mix will begin to firm immediately). Pour at once into prepared tin, smooth the surface. Chill until firm, cut into squares to serve.
favourite popcorn balls
I have been using this recipe successfully for over 20 years. In fact my children now use this recipe for their children's parties and treats.
Ingredients:
100g popcorn
100g marshmallows
1/4 cup light brown sugar
75g unsalted butter (approx 2tbsp)
Method:
Prepare marshmallow mixture by melting the butter in a saucepan over low heat. Add marshmallows and sugar. Stir until melted and combined. Place popcorn in a large bowl and gently pour the marshmallow mixture over the top. Mix together well. Shape the mixture into balls with damp hands and set aside on baking paper to dry and set into firm balls of deliciousness.
Contributed by Michelle Johns, 31st December 2009
Ingredients:
100g popcorn
100g marshmallows
1/4 cup light brown sugar
75g unsalted butter (approx 2tbsp)
Method:
Prepare marshmallow mixture by melting the butter in a saucepan over low heat. Add marshmallows and sugar. Stir until melted and combined. Place popcorn in a large bowl and gently pour the marshmallow mixture over the top. Mix together well. Shape the mixture into balls with damp hands and set aside on baking paper to dry and set into firm balls of deliciousness.
Contributed by Michelle Johns, 31st December 2009
gobble it's
Ingredients:
180ml honey
55g margarine
10ml cold water
330g icing sugar
50g marshmallows
220g plain popcorn, popped
Vegetable oil
Method:
Put margarine, honey, water, sugar and marshmallows in a pan and stir over medium heat til it boils. Put popcorn in a large bowl and pour over it the honey mixture, covering it evenly. Cool slightly. Grease your hands with the vegetable oil and shape the mixture into golf ball sized balls before it cools. Wrap in cling wrap and store at room temperature. Makes 10-20 balls.
Contributed by Natasha Swan, 5th January 2010
180ml honey
55g margarine
10ml cold water
330g icing sugar
50g marshmallows
220g plain popcorn, popped
Vegetable oil
Method:
Put margarine, honey, water, sugar and marshmallows in a pan and stir over medium heat til it boils. Put popcorn in a large bowl and pour over it the honey mixture, covering it evenly. Cool slightly. Grease your hands with the vegetable oil and shape the mixture into golf ball sized balls before it cools. Wrap in cling wrap and store at room temperature. Makes 10-20 balls.
Contributed by Natasha Swan, 5th January 2010
homemade ferrero rocher style chocolates
Ingredients:
375 g melting chocolate
1 tbsp copha
1 jar hazelnut spread
Hazelnuts
Crushed nuts
1 cup Rice Bubbles
Mini paper or foil chocolate cups
Method:
Melt chocolate with copha over low heat. Add Rice Bubbles and mix gently. Put a little of the mixture in the bottom of each chocolate cup. Place half a teaspoon of hazelnut spread on top. Drop a whole hazelnut on top of spread. Cover with melted chocolate mixture to top of cup. Sprinkle with crushed nuts before freezing for at least an hour.
Contributed by Angie, East Ringwood
375 g melting chocolate
1 tbsp copha
1 jar hazelnut spread
Hazelnuts
Crushed nuts
1 cup Rice Bubbles
Mini paper or foil chocolate cups
Method:
Melt chocolate with copha over low heat. Add Rice Bubbles and mix gently. Put a little of the mixture in the bottom of each chocolate cup. Place half a teaspoon of hazelnut spread on top. Drop a whole hazelnut on top of spread. Cover with melted chocolate mixture to top of cup. Sprinkle with crushed nuts before freezing for at least an hour.
Contributed by Angie, East Ringwood
homemade peanut butter cups
These are a MOO version of Hershey's Peanut Butter Cups, and are very close to the real thing for a fraction of the price. Jazz them up by using crunchy peanut butter.
Ingredients:
Shells:
1/2 cup chocolate chips (semisweet, milk, white or a mix)
Filling:
1 cup smooth peanut butter
1/2 cup unsalted butter
1 teaspoon vanilla
500g icing sugar
2 tablespoons milk (use whole milk for best results)
You will also need: 1 small cup shaped chocolate mold or small foil chocolate cases.
Method:
Melt the chocolate. Spoon the chocolate into the bottom of each chocolate mold cup or foil case . Using your fingers, press the chocolate up the sides and along the bottoms of the cups. Chill in the refrigerator until firm.
Meanwhile, make the peanut butter filling: Cream peanut butter and butter in a large bowl. Add vanilla. Add icing sugar and milk and beat until creamy. (You want it to look like a peanut butter icing). Pipe peanut butter cream into chocolate shells. Top with more chocolate, and chill in the fridge until firm.
Ingredients:
Shells:
1/2 cup chocolate chips (semisweet, milk, white or a mix)
Filling:
1 cup smooth peanut butter
1/2 cup unsalted butter
1 teaspoon vanilla
500g icing sugar
2 tablespoons milk (use whole milk for best results)
You will also need: 1 small cup shaped chocolate mold or small foil chocolate cases.
Method:
Melt the chocolate. Spoon the chocolate into the bottom of each chocolate mold cup or foil case . Using your fingers, press the chocolate up the sides and along the bottoms of the cups. Chill in the refrigerator until firm.
Meanwhile, make the peanut butter filling: Cream peanut butter and butter in a large bowl. Add vanilla. Add icing sugar and milk and beat until creamy. (You want it to look like a peanut butter icing). Pipe peanut butter cream into chocolate shells. Top with more chocolate, and chill in the fridge until firm.
homemade raffaello truffles
Ingredients:
1/2 cup toasted almonds, roughly chopped
1/4 cup sweetened condensed milk
250g white chocolate
1tsp coconut essence
60g rice bubbles, lightly crushed
500g white chocolate, extra
1 cup desiccated coconut
Method:
Melt the white chocolate with the sweetened condensed milk over simmering water or in the microwave. Add chopped almonds and stir until well combined. Freeze until the mixture has stiffened slightly to be rolled into balls. Mold 1 slightly heaped teaspoon of chocolate almond mixture into a ball then roll in the crushed rice bubbles. Freeze again until the balls are firm. Melt the extra white chocolate and coat each ball, draining off excess chocolate, then roll in desiccated coconut. Set in fridge, about 20 minutes.
Contributed by Cath
1/2 cup toasted almonds, roughly chopped
1/4 cup sweetened condensed milk
250g white chocolate
1tsp coconut essence
60g rice bubbles, lightly crushed
500g white chocolate, extra
1 cup desiccated coconut
Method:
Melt the white chocolate with the sweetened condensed milk over simmering water or in the microwave. Add chopped almonds and stir until well combined. Freeze until the mixture has stiffened slightly to be rolled into balls. Mold 1 slightly heaped teaspoon of chocolate almond mixture into a ball then roll in the crushed rice bubbles. Freeze again until the balls are firm. Melt the extra white chocolate and coat each ball, draining off excess chocolate, then roll in desiccated coconut. Set in fridge, about 20 minutes.
Contributed by Cath
honeycomb
Ingredients:
2/3 cup sugar
4 tbsp golden syrup
1 tbsp water
2 tsp bicarb soda,sifted
Method:
Lightly grease lamington tin (important to do this first). Put the sugar, golden syrup and water into a large saucepan and place over low heat Stir until sugar is dissolved and bring to the boil. Boil for approx 6-7 minutes (do not overcook). Remove from heat and quickly add the bicarb soda. Stir quickly and pour into prepared tin. Do not move whilst setting. Mark pieces whilst still warm. When cool remove from tin and break into pieces.
Contributed by Wendy, Ashwood, 9th October 2009
2/3 cup sugar
4 tbsp golden syrup
1 tbsp water
2 tsp bicarb soda,sifted
Method:
Lightly grease lamington tin (important to do this first). Put the sugar, golden syrup and water into a large saucepan and place over low heat Stir until sugar is dissolved and bring to the boil. Boil for approx 6-7 minutes (do not overcook). Remove from heat and quickly add the bicarb soda. Stir quickly and pour into prepared tin. Do not move whilst setting. Mark pieces whilst still warm. When cool remove from tin and break into pieces.
Contributed by Wendy, Ashwood, 9th October 2009
jewel fudge
Ingredients:
2 375g packets white chocolate melts
1 can sweetened condensed milk
1 tsp vanilla
1 1/2 cups jelly jubes, chopped
Method:
Line a 20cm square pan with foil. In a sauce pan, melt chocolate, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and chopped jubes. Spread into the pan, cover with Gladwrap and chill. Use the foil to lift the fudge from the pan and cut into 2cm squares.
Contributed by Narelle, Mooroolbark, 5th January 2010
2 375g packets white chocolate melts
1 can sweetened condensed milk
1 tsp vanilla
1 1/2 cups jelly jubes, chopped
Method:
Line a 20cm square pan with foil. In a sauce pan, melt chocolate, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and chopped jubes. Spread into the pan, cover with Gladwrap and chill. Use the foil to lift the fudge from the pan and cut into 2cm squares.
Contributed by Narelle, Mooroolbark, 5th January 2010
jigglers
These are great, and kids just love them. They are very easy to make and extremely cheap.
You will need:
5 cups water
1 cup lemon juice
1 cup sugar
1 tbsp gelatine
food colouring
Heat the water, add the lemon juice, sugar and gelatine and stir until dissolved. Add food colouring of your choice. Pour into moulds and set in fridge.
Now, a great mould for Easter are egg cups. You will have neat, half-egg shaped jigglers when they are set. Or you can use ice cube trays. Or set them in icy-pole moulds and give the kids a frozen jiggler!
You will need:
5 cups water
1 cup lemon juice
1 cup sugar
1 tbsp gelatine
food colouring
Heat the water, add the lemon juice, sugar and gelatine and stir until dissolved. Add food colouring of your choice. Pour into moulds and set in fridge.
Now, a great mould for Easter are egg cups. You will have neat, half-egg shaped jigglers when they are set. Or you can use ice cube trays. Or set them in icy-pole moulds and give the kids a frozen jiggler!
leprechaun bait
This is a fun twist on trail mix, perfect for St. Patrick's Day (or any other day you feel like a sweet treat).
Ingredients:
7 cups chocolate Chex cereal
1 cup Fruit Loops
1 cup crushed pretzels
1 bag mini M&Ms
300g white chocolate melts
¾ cup mini marshmallows
Method:
In a large bowl combine cereals, pretzels and M&Ms.
In a heat-safe bowl, melt the chocolate chips in the microwave for 30 seconds on 50% power. Stir and repeat until the chips are completely melted.
Pour the melted white chocolate over the cereal mixture.
Stir carefully to combine, as to not crush the cereals.
Stir until the mixture is completely coated with the white chocolate. Sprinkle with the ¾ cup of the marshmallows.
Pour mixture onto baking paper to dry and spread it out.
Allow to set until white chocolate has hardened (about 45 minutes) and then break up into pieces.
Store in an air-tight container.
Ingredients:
7 cups chocolate Chex cereal
1 cup Fruit Loops
1 cup crushed pretzels
1 bag mini M&Ms
300g white chocolate melts
¾ cup mini marshmallows
Method:
In a large bowl combine cereals, pretzels and M&Ms.
In a heat-safe bowl, melt the chocolate chips in the microwave for 30 seconds on 50% power. Stir and repeat until the chips are completely melted.
Pour the melted white chocolate over the cereal mixture.
Stir carefully to combine, as to not crush the cereals.
Stir until the mixture is completely coated with the white chocolate. Sprinkle with the ¾ cup of the marshmallows.
Pour mixture onto baking paper to dry and spread it out.
Allow to set until white chocolate has hardened (about 45 minutes) and then break up into pieces.
Store in an air-tight container.
microwave fudge
Ingredients:
1 cup sugar
1 cup cream
1 cup milk
2 teaspoons Vanilla Essence
Method:
Place the first 3 ingredients in a 2 litre heat-proof glass bowl. Microwave on high for 5 minutes, stir, 5 minutes, stir, 5 minutes, stir, 2-3 minutes, stir, 1 minute, stir , 1 minute, stir, 1 minute, stir. Mix for 3 minutes. Add vanilla essence. Stir for a further 3 minutes. Pour into a lined and greased loaf tin. This mixture gets really hot and great care needs to be taken when stirring.
1 cup sugar
1 cup cream
1 cup milk
2 teaspoons Vanilla Essence
Method:
Place the first 3 ingredients in a 2 litre heat-proof glass bowl. Microwave on high for 5 minutes, stir, 5 minutes, stir, 5 minutes, stir, 2-3 minutes, stir, 1 minute, stir , 1 minute, stir, 1 minute, stir. Mix for 3 minutes. Add vanilla essence. Stir for a further 3 minutes. Pour into a lined and greased loaf tin. This mixture gets really hot and great care needs to be taken when stirring.
mini rocky road chocolates
Ingredients:
375g dark chocolate
1 cup mixed fruit
1 pkt marshmallows
1 pkt raspberries (lollies)
½ cup mixed nuts (almonds, peanuts, hazelnuts, walnuts)
Method:
Roughly chop marshmallows, nuts and raspberries. Add mixed fruit and stir thoroughly. Melt chocolate over low heat. Add to other ingredients and stir to mix through. Drop teaspoonfuls onto a tray lined with baking paper. Refrigerate until set. Wrap in cellophane bags and tie with Christmas ribbon. Add a gift tag.
From the Secret Santa Gift Ideas Tip Sheet
375g dark chocolate
1 cup mixed fruit
1 pkt marshmallows
1 pkt raspberries (lollies)
½ cup mixed nuts (almonds, peanuts, hazelnuts, walnuts)
Method:
Roughly chop marshmallows, nuts and raspberries. Add mixed fruit and stir thoroughly. Melt chocolate over low heat. Add to other ingredients and stir to mix through. Drop teaspoonfuls onto a tray lined with baking paper. Refrigerate until set. Wrap in cellophane bags and tie with Christmas ribbon. Add a gift tag.
From the Secret Santa Gift Ideas Tip Sheet
miniature white christmas cups
Ingredients:
250g copha
1c rice bubbles
1c full cream milk powder
1c coconut
1c icing sugar
60g red glace cherries
60g green glace cherries
90g glace ginger
100g white chocolate
Method:
Melt chopped copha in a suacepan over lowe hear. Combine in a large bowl the rice bubbles, pwdered milk, coconut, sifted icing sugar and chopped cherries and ginger. Pour over the melted copha and stir until thoroughly combined. Spoon the mixture into mini patty cups and refridgerate until set. Melt the chocolate and drizzle decoratively over the top of each cup.
Makes about 50.
Contributed by Cath Armstrong
250g copha
1c rice bubbles
1c full cream milk powder
1c coconut
1c icing sugar
60g red glace cherries
60g green glace cherries
90g glace ginger
100g white chocolate
Method:
Melt chopped copha in a suacepan over lowe hear. Combine in a large bowl the rice bubbles, pwdered milk, coconut, sifted icing sugar and chopped cherries and ginger. Pour over the melted copha and stir until thoroughly combined. Spoon the mixture into mini patty cups and refridgerate until set. Melt the chocolate and drizzle decoratively over the top of each cup.
Makes about 50.
Contributed by Cath Armstrong
non-syrup popcorn balls
Ingredients:
75g (2 tbsp) unsalted butter
100g marshmallows
1/4 cup light brown sugar
100g popcorn
Method:
Melt butter over low heat, add marshmallows and sugar. Stir until combined. Place the popcorn in a large bowl and pour marshmallow mixture over the top, mix together. Use dampened hands to shape mixture into balls. Set aside on baking paper to dry & set. Once firm, wrap in cellophane and decorate.
Contributed by Leah Cockerell, 1st January 2010
75g (2 tbsp) unsalted butter
100g marshmallows
1/4 cup light brown sugar
100g popcorn
Method:
Melt butter over low heat, add marshmallows and sugar. Stir until combined. Place the popcorn in a large bowl and pour marshmallow mixture over the top, mix together. Use dampened hands to shape mixture into balls. Set aside on baking paper to dry & set. Once firm, wrap in cellophane and decorate.
Contributed by Leah Cockerell, 1st January 2010
nutty caramel popcorn bombs
Ingredients:
1/2 cup chopped nuts of your choice (peanuts, hazelnuts, almonds, cashews etc)
125g butter or margarine
3/4 cup sugar
2 tbsp honey syrup
3/4 cup popping corn
Method:
Pop corn using pop corn machine, microwave or saucepan and pour into a heatproof bowl to cool. Lightly grease a Swiss roll tray. Combine butter, sugar and honey in a small saucepan. Stir over a low heat until butter has melted and sugar is dissolved. Increase heat and bring to a boil, stirring constantly. Boil for five minutes without stirring. Remove from heat and add nuts. Pour over pop corn. Use two metal spoons (the caramel is very hot) to toss pop corn through the caramel, mixing well. Pour pop corn onto greased Swiss roll tray and let cool. Break into small pieces to serve. Store in an airtight container for up to five days.
1/2 cup chopped nuts of your choice (peanuts, hazelnuts, almonds, cashews etc)
125g butter or margarine
3/4 cup sugar
2 tbsp honey syrup
3/4 cup popping corn
Method:
Pop corn using pop corn machine, microwave or saucepan and pour into a heatproof bowl to cool. Lightly grease a Swiss roll tray. Combine butter, sugar and honey in a small saucepan. Stir over a low heat until butter has melted and sugar is dissolved. Increase heat and bring to a boil, stirring constantly. Boil for five minutes without stirring. Remove from heat and add nuts. Pour over pop corn. Use two metal spoons (the caramel is very hot) to toss pop corn through the caramel, mixing well. Pour pop corn onto greased Swiss roll tray and let cool. Break into small pieces to serve. Store in an airtight container for up to five days.
peanut brittle
Ingredients:
250g butter
2c sugar
1c chopped peanuts
Method:
Melt the butter in a large saucepan, then add the sugar. Boil without stirring until almost at the stage when a little dropped into cold water will snap between the fingers. Add the chopped peanuts and boil until the snap stage is reached. Pour into a buttered dish. When cool, mark into squares with a sharp knife and when cold break up.
Contributed by Cath Armstrong
250g butter
2c sugar
1c chopped peanuts
Method:
Melt the butter in a large saucepan, then add the sugar. Boil without stirring until almost at the stage when a little dropped into cold water will snap between the fingers. Add the chopped peanuts and boil until the snap stage is reached. Pour into a buttered dish. When cool, mark into squares with a sharp knife and when cold break up.
Contributed by Cath Armstrong
peanut butter popcorn balls
Ingredients:
5 cups popped popcorn
1 cup roasted peanuts
1/2 cup brown sugar
1/2 cup honey
1/2 cup chunky peanut butter
1/2 teaspoon vanilla
Method:
Place popcorn and peanuts in a large bowl; set aside.
In a large heavy saucepan over medium heat bring brown sugar and honey to a rolling boil, stirring occasionally. Remove from heat, stir in peanut butter, and vanilla. Quickly pour over popcorn mixture and mix well. When cool enough to handle, quickly shape into 10 5cm balls. Let stand at room temperature until firm, then wrap in plastic wrap.
5 cups popped popcorn
1 cup roasted peanuts
1/2 cup brown sugar
1/2 cup honey
1/2 cup chunky peanut butter
1/2 teaspoon vanilla
Method:
Place popcorn and peanuts in a large bowl; set aside.
In a large heavy saucepan over medium heat bring brown sugar and honey to a rolling boil, stirring occasionally. Remove from heat, stir in peanut butter, and vanilla. Quickly pour over popcorn mixture and mix well. When cool enough to handle, quickly shape into 10 5cm balls. Let stand at room temperature until firm, then wrap in plastic wrap.
pink caramel popcorn balls
Ingredients:
20g low fat margarine
1/4 cup light brown sugar
60g marshmallows
few drops pink food colouring
3 cups air-popped popcorn.
Method:
Melt the margarine in a saucepan over medium heat. Add the sugar and marshmallows, and stir until melted and well combined. Add the food colouring. Serve. From an old Weight Watchers recipe book - so a fairly healthy version.
Contributed by Iris Carden, 2nd January 2010
20g low fat margarine
1/4 cup light brown sugar
60g marshmallows
few drops pink food colouring
3 cups air-popped popcorn.
Method:
Melt the margarine in a saucepan over medium heat. Add the sugar and marshmallows, and stir until melted and well combined. Add the food colouring. Serve. From an old Weight Watchers recipe book - so a fairly healthy version.
Contributed by Iris Carden, 2nd January 2010
popcorn balls 1
This recipe is very tasty!
Ingredients:
20g canola spread
¼ cup brown sugar
15 (60g) marshmallows
Few drops of pink natural food colouring
3 cups air popped popcorn
Method:
Melt the spread, sugar and marshmallows in a saucepan. Add the food colouring. Stir in the popcorn until well coated. With damp hands, roll caramel popcorn into balls. Eat!!
Contributed by Sonia Donaldson, 2nd January 2010
Ingredients:
20g canola spread
¼ cup brown sugar
15 (60g) marshmallows
Few drops of pink natural food colouring
3 cups air popped popcorn
Method:
Melt the spread, sugar and marshmallows in a saucepan. Add the food colouring. Stir in the popcorn until well coated. With damp hands, roll caramel popcorn into balls. Eat!!
Contributed by Sonia Donaldson, 2nd January 2010
popcorn balls 2
Ingredients:
6 tbsp butter
3 cups mini marshmallows
3 tbsp jelly crystals (any flavour)
9 cups unsalted popped popcorn
butter for hands
Method:
Melt butter add marshmallows. Stir until blended. Blend in jelly crystals. Put popcorn into a large bowl with room to stir. Pour gelatine mixture over popcorn and stir. Butter hands and roll popcorn mixture into balls. Makes about 8-10 large balls or 20 small balls. One cup of peanuts and three-quarters of a cup of choc bits or milk choc candies can be added before rolling into balls.
Contributed by Hannah Bassett, 1st January 2010
6 tbsp butter
3 cups mini marshmallows
3 tbsp jelly crystals (any flavour)
9 cups unsalted popped popcorn
butter for hands
Method:
Melt butter add marshmallows. Stir until blended. Blend in jelly crystals. Put popcorn into a large bowl with room to stir. Pour gelatine mixture over popcorn and stir. Butter hands and roll popcorn mixture into balls. Makes about 8-10 large balls or 20 small balls. One cup of peanuts and three-quarters of a cup of choc bits or milk choc candies can be added before rolling into balls.
Contributed by Hannah Bassett, 1st January 2010
popcorn balls 3
Ingredients:
3 quarts popped corn
1 cup honey
1 cup sugar
2/3 cup water
2 tablespoons butter
1/4 teaspoon salt
Method:
Discard all imperfect kernels and put the popped corn into a large pan. Cook sugar, honey and water to the medium-crack stage (138°C/280°F). Add salt. Pour over the corn, stirring with a spoon so that all kernels will be evenly coated. Shape the corn into balls, lay on waxed paper, and wrap in waxed paper.
Contributed by Eva Lopez, 31st December 2009
3 quarts popped corn
1 cup honey
1 cup sugar
2/3 cup water
2 tablespoons butter
1/4 teaspoon salt
Method:
Discard all imperfect kernels and put the popped corn into a large pan. Cook sugar, honey and water to the medium-crack stage (138°C/280°F). Add salt. Pour over the corn, stirring with a spoon so that all kernels will be evenly coated. Shape the corn into balls, lay on waxed paper, and wrap in waxed paper.
Contributed by Eva Lopez, 31st December 2009
popcorn balls 4
Ingredients:
3 quarts popcorn, popped
1 cup sugar
1 cup honey
Pinch of salt
Method:
Pop the corn and measure correct amount into a large bowl. Cook honey, sugar, and salt in a saucepan over medium heat until syrup reaches 118°C/245°F on candy thermometer or until a few drops tested in cold water form a firm ball which does not flatten when removed from the water. Pour over popcorn in a very thin, steady stream. Fork the syrup through the popcorn thoroughly while you pour. When mixture is cool enough to handle, butter your hands and shape it into balls, pressing it together firmly.
Contributed by Eva Lopez, 31st December 2009
3 quarts popcorn, popped
1 cup sugar
1 cup honey
Pinch of salt
Method:
Pop the corn and measure correct amount into a large bowl. Cook honey, sugar, and salt in a saucepan over medium heat until syrup reaches 118°C/245°F on candy thermometer or until a few drops tested in cold water form a firm ball which does not flatten when removed from the water. Pour over popcorn in a very thin, steady stream. Fork the syrup through the popcorn thoroughly while you pour. When mixture is cool enough to handle, butter your hands and shape it into balls, pressing it together firmly.
Contributed by Eva Lopez, 31st December 2009
popcorn balls without corn syrup
All you do is melt 28 caramels and 2 tablespoons of water over a double boiler then combine with two quarts salted popcorn. This is the American recipe I received from a friend who lives in the states.
Contributed by Karen Carroll, 4th January 2010
Contributed by Karen Carroll, 4th January 2010
quick popcorn balls
Pop a large bag of plain microwave popcorn. Remove any un-popped kernels (you don't want to break a tooth!). Melt 2 tablespoons of butter in a large saucepan and add a packet of coloured marshmallows on med-low heat. Stir until melted. Pour over popcorn and stir to evenly coat. Butter your hands and form orange sized balls then lay on baking paper to cool. We prefer pink marshmallows. Enjoy!
Contributed by Gayle De Oliveira, 31st December 2009
Contributed by Gayle De Oliveira, 31st December 2009
rhonda's rocky road
Ingredients:
250g dairy milk chocolate
¾ cup nuts, roughly chopped (almonds, hazelnuts, peanuts, macadamias)
1 cup marshmallows, cut in quaraters
1 cup turkish delight, roughly chopped
Method:
Break chocolate into pieces and melt in microwave on medium high stirring every 20 seconds. Allow to cool slightly before adding remaining ingredients. Mix until well combined. Line a small rectangular dish with baking paper, pour the mixture into it, neaten edges and refrigerate until set. Cut into desired serving pieces.
Contributed by Rhonda Blackburn, 23rd December 2011
250g dairy milk chocolate
¾ cup nuts, roughly chopped (almonds, hazelnuts, peanuts, macadamias)
1 cup marshmallows, cut in quaraters
1 cup turkish delight, roughly chopped
Method:
Break chocolate into pieces and melt in microwave on medium high stirring every 20 seconds. Allow to cool slightly before adding remaining ingredients. Mix until well combined. Line a small rectangular dish with baking paper, pour the mixture into it, neaten edges and refrigerate until set. Cut into desired serving pieces.
Contributed by Rhonda Blackburn, 23rd December 2011
rum balls
Ingredients:
1 stale bar cake
½ tin condensed milk
2 tablespoon cocoa
1 cup coconut
11/2 tablespoon rum
Method:
Crumble cake, add other ingredients. Form into small balls and roll in extra coconut. Store in refrigerator.
1 stale bar cake
½ tin condensed milk
2 tablespoon cocoa
1 cup coconut
11/2 tablespoon rum
Method:
Crumble cake, add other ingredients. Form into small balls and roll in extra coconut. Store in refrigerator.
russian caramels
Ingredients:
125g butter
250g sugar
1 tin condensed milk
vanilla essence
Method:
Melt the butter first, then add the sugar and condensed milk. Stir constantly until the mixture boils. Still stirring, allow to boil for 15 minutes then add 1 or two teaspoons vanilla and remove from heat. By this time the mixture should be the colour of light caramel. Test for setting in cold water. Pour into a buttered pan and when cold cut into small squares with a sharp knife.
Contributed by Cath Armstrong
125g butter
250g sugar
1 tin condensed milk
vanilla essence
Method:
Melt the butter first, then add the sugar and condensed milk. Stir constantly until the mixture boils. Still stirring, allow to boil for 15 minutes then add 1 or two teaspoons vanilla and remove from heat. By this time the mixture should be the colour of light caramel. Test for setting in cold water. Pour into a buttered pan and when cold cut into small squares with a sharp knife.
Contributed by Cath Armstrong
scrumptious marshmallow fudge
Ingredients:
3 cups chocolate chips
2 cups mini marshmallows (MOO is fine)
1 can sweetened condensed milk (or MOO equivalent)
2 tbsp butter
1 tsp vanilla extract
Pinch of salt
Method:
Line a 20cm square pan with baking paper.
Place chocolate chips and condensed milk into a saucepan, add a pinch of salt and heat carefully until the chocolate chips are melted. Remove from heat and stir in the butter, marshmallows and vanilla extract. Pour evenly into the square pan and chill for at least 2 hours or overnight. Once firm, transfer the fudge onto a cutting board, peel off the baking paper and cut into evenly sized squares.
3 cups chocolate chips
2 cups mini marshmallows (MOO is fine)
1 can sweetened condensed milk (or MOO equivalent)
2 tbsp butter
1 tsp vanilla extract
Pinch of salt
Method:
Line a 20cm square pan with baking paper.
Place chocolate chips and condensed milk into a saucepan, add a pinch of salt and heat carefully until the chocolate chips are melted. Remove from heat and stir in the butter, marshmallows and vanilla extract. Pour evenly into the square pan and chill for at least 2 hours or overnight. Once firm, transfer the fudge onto a cutting board, peel off the baking paper and cut into evenly sized squares.
snowdrops
Ingredients:
3 cups desiccated coconut
1 tin condensed milk
Method:
Mix coconut and condensed milk together in a bowl. Drop teaspoonfuls onto a well greased or baking paper lined oven tray. Bake in a moderate over approximately 10 – 15 minutes. Remove from oven and cool on a cake rack. Watch them carefully after ten minutes as the coconut will brown very quickly. You want them to be barely golden in colour.
Contributed by Cath Armstrong
3 cups desiccated coconut
1 tin condensed milk
Method:
Mix coconut and condensed milk together in a bowl. Drop teaspoonfuls onto a well greased or baking paper lined oven tray. Bake in a moderate over approximately 10 – 15 minutes. Remove from oven and cool on a cake rack. Watch them carefully after ten minutes as the coconut will brown very quickly. You want them to be barely golden in colour.
Contributed by Cath Armstrong
Soft Maple Salted Caramels
Ingredients:
1tsp vanilla extract
180ml cream
50g butter
1tsp sea salt
250g caster sugar
75g golden syrup
75g maple syrup
Method:
Line a 15cm square cake tin with baking paper.
Put the vanilla extract, cream, half the butter and a pinch of salt in a medium saucepan and bring to the boil, then take it straight off the heat and put aside.
Put the sugar and syrups in another saucepan over a low heat, to melt the sugar – don’t stir, but keep shaking the saucepan to keep the sugar distributed. When the sugar has dissolved, heat it to 155C on a sugar thermometer (this is known as hard crack stage: when syrup is dropped into cold water, it separates into hard brittle threads that cannot be bent without breaking).
Remove from the heat; add the vanilla cream mixture. Heat to 126C (this is hard ball stage: when dripped from a spoon, the syrup forms thick threads that after being dropped in cold water can be moulded into a ball that will hold its shape).
Add the remaining butter, stir, then pour into the tin.
Leave it to get slightly firm and sticky, then sprinkle over the remaining salt. Leave it to cool. When you want to cut it into squares, use a hot-bladed knife.
Will keep for two weeks in an air-tight container (they don't need to be refrigerated).
1tsp vanilla extract
180ml cream
50g butter
1tsp sea salt
250g caster sugar
75g golden syrup
75g maple syrup
Method:
Line a 15cm square cake tin with baking paper.
Put the vanilla extract, cream, half the butter and a pinch of salt in a medium saucepan and bring to the boil, then take it straight off the heat and put aside.
Put the sugar and syrups in another saucepan over a low heat, to melt the sugar – don’t stir, but keep shaking the saucepan to keep the sugar distributed. When the sugar has dissolved, heat it to 155C on a sugar thermometer (this is known as hard crack stage: when syrup is dropped into cold water, it separates into hard brittle threads that cannot be bent without breaking).
Remove from the heat; add the vanilla cream mixture. Heat to 126C (this is hard ball stage: when dripped from a spoon, the syrup forms thick threads that after being dropped in cold water can be moulded into a ball that will hold its shape).
Add the remaining butter, stir, then pour into the tin.
Leave it to get slightly firm and sticky, then sprinkle over the remaining salt. Leave it to cool. When you want to cut it into squares, use a hot-bladed knife.
Will keep for two weeks in an air-tight container (they don't need to be refrigerated).
sour gummy worms
Ingredients:
1 85g box of jelly crystals
3 tsp gelatine or agar agar
1 tsp citric acid
1/2 cup water
Method:
Mix all ingredients in a small sauce pan until it resembles play dough. Cook over a low heat until everything has melted. Once completely melted pour into a well greased 20cm square cake tin and freeze for 5 minutes. When very firm tip pan upside down to remove. Cut into "worms" with a pizza cutter or very sharp kitchen scissors. You can then roll them in sugar or leave as is. They won't last long!
Notes:
*We like green worms, but any colour will do. Use whatever jelly crystals you have in the cupboard.
*We also like them very sour. You may not. Adjust the amount of citric acid to suit your personal taste.
*If you don't use jelly crystals but make your own jellies with a fruit juice base, increase the amount of agar agar (or gelatine) and use fruit juice in place of the water.
Contributed by Cath Armstrong
1 85g box of jelly crystals
3 tsp gelatine or agar agar
1 tsp citric acid
1/2 cup water
Method:
Mix all ingredients in a small sauce pan until it resembles play dough. Cook over a low heat until everything has melted. Once completely melted pour into a well greased 20cm square cake tin and freeze for 5 minutes. When very firm tip pan upside down to remove. Cut into "worms" with a pizza cutter or very sharp kitchen scissors. You can then roll them in sugar or leave as is. They won't last long!
Notes:
*We like green worms, but any colour will do. Use whatever jelly crystals you have in the cupboard.
*We also like them very sour. You may not. Adjust the amount of citric acid to suit your personal taste.
*If you don't use jelly crystals but make your own jellies with a fruit juice base, increase the amount of agar agar (or gelatine) and use fruit juice in place of the water.
Contributed by Cath Armstrong
terrific truffles
Ingredients:
1 pkt marshmallows
1 pkt Smarties or M & Ms
1 pkt choc melts
small patty pans
Method:
Melt chocolate. Cover base of patty pans with chocolate. Place marshmallow on top. Put more melted chocolate on top of marshmallow and decorate with smarties. Place melted chocolate into icing bag for easier control.
1 pkt marshmallows
1 pkt Smarties or M & Ms
1 pkt choc melts
small patty pans
Method:
Melt chocolate. Cover base of patty pans with chocolate. Place marshmallow on top. Put more melted chocolate on top of marshmallow and decorate with smarties. Place melted chocolate into icing bag for easier control.
toffee
Ingredients:
500g sugar
1 cup water
1 dessertspoon vinegar
Method:
Put the sugar, water and vinegar in a saucepan and bring slowly to the boil over a low heat, stirring constantly and scraping sugar grains down from the sides of the saucepan.
Once boiling stop stirring and allow to boil rapidly until the mixutre tuns a pale amber colour. Put a little into a cup of cold water to test. When the test is brittle, remove pot from heat and carefully pour into a buttered tin OR place double paper patty pans into a patty cake tin and carefully pour mixture into patty pans. Sprinkle top with hundreds and thousands if you like.
Contributed by Tanya, Coldstream
500g sugar
1 cup water
1 dessertspoon vinegar
Method:
Put the sugar, water and vinegar in a saucepan and bring slowly to the boil over a low heat, stirring constantly and scraping sugar grains down from the sides of the saucepan.
Once boiling stop stirring and allow to boil rapidly until the mixutre tuns a pale amber colour. Put a little into a cup of cold water to test. When the test is brittle, remove pot from heat and carefully pour into a buttered tin OR place double paper patty pans into a patty cake tin and carefully pour mixture into patty pans. Sprinkle top with hundreds and thousands if you like.
Contributed by Tanya, Coldstream
toffee popcorn crunch
Ingredients:
½ cup firmly packed brown sugar
60g butter or margarine
1 ½ tablespoons honey
¼ teaspoon bicarbonate of soda
¼ teaspoon vanilla essence
7 cups plain popcorn (1/3 cup un-popped, cooked)
½ cup crushed nuts
Method:
Preheat oven to 160°c. Line a large baking tray with baking paper. Place sugar, butter and honey in a small saucepan. Cook, stirring constantly over medium heat until mixture boils. Reduce heat and simmer for 3 minutes. Remove from heat and stir through soda and vanilla. Place popcorn, nuts and toffee in a large bowl; mix to combine. Spread mixture onto prepared tray and bake for 3 minutes. Remove from oven, stir, then bake for further 2 minutes. Remove from oven, stir, and allow to cool. Break into chunks and enjoy!
Preparation Time: 10 min Cooking Time: 15 min Serves: Makes about 8 cups
Contributed by Natalie Munn, 1st January 2010
½ cup firmly packed brown sugar
60g butter or margarine
1 ½ tablespoons honey
¼ teaspoon bicarbonate of soda
¼ teaspoon vanilla essence
7 cups plain popcorn (1/3 cup un-popped, cooked)
½ cup crushed nuts
Method:
Preheat oven to 160°c. Line a large baking tray with baking paper. Place sugar, butter and honey in a small saucepan. Cook, stirring constantly over medium heat until mixture boils. Reduce heat and simmer for 3 minutes. Remove from heat and stir through soda and vanilla. Place popcorn, nuts and toffee in a large bowl; mix to combine. Spread mixture onto prepared tray and bake for 3 minutes. Remove from oven, stir, then bake for further 2 minutes. Remove from oven, stir, and allow to cool. Break into chunks and enjoy!
Preparation Time: 10 min Cooking Time: 15 min Serves: Makes about 8 cups
Contributed by Natalie Munn, 1st January 2010
truffles
Ingredients:
1 pkt. crushed Marie biscuits
2 dessertspoons cocoa
½ cup coconut
chopped walnuts
1 tin condensed milk
extra coconut
Method:
Place crushed biscuits, condensed milk, cocoa, coconut and walnuts in a bowl- mix well. Shape into balls and roll in extra coconut. Set and store in fridge in an airtight box.
1 pkt. crushed Marie biscuits
2 dessertspoons cocoa
½ cup coconut
chopped walnuts
1 tin condensed milk
extra coconut
Method:
Place crushed biscuits, condensed milk, cocoa, coconut and walnuts in a bowl- mix well. Shape into balls and roll in extra coconut. Set and store in fridge in an airtight box.
two minute fudge
This microwave fudge makes a slice tray full for around $6
Ingredients:
1 bag of milk chocolate chips
1 can sweetened condensed milk
1 1/2 cup chopped nuts (macadamia, hazelnuts, almonds, peanuts or a combination)
1 1/2 tsp. vanilla extract
Method:
Put the chocolate chips and sweetened condensed milk in microwave safe bowl. Microwave on high in 30 second bursts until the chocolate has melted. Remove from the microwave. Stir in the nuts and vanilla extract. Mix well. Pour into a foil lined and buttered slice tray. Chill for 2 hours before cutting into small squares.
Ingredients:
1 bag of milk chocolate chips
1 can sweetened condensed milk
1 1/2 cup chopped nuts (macadamia, hazelnuts, almonds, peanuts or a combination)
1 1/2 tsp. vanilla extract
Method:
Put the chocolate chips and sweetened condensed milk in microwave safe bowl. Microwave on high in 30 second bursts until the chocolate has melted. Remove from the microwave. Stir in the nuts and vanilla extract. Mix well. Pour into a foil lined and buttered slice tray. Chill for 2 hours before cutting into small squares.
white chocolate crackle
Ingredients:
250g block white chocolate
1 1/2 cups Ricies breakfast cereal
1 cup white mini marshmallows
1/2 cup salted peanuts
2/3 cup peanut butter
Method:
Melt chocolate. Stir in peanut butter. Stir in remaining ingredients. Spoon into mini foil patty pans and set in fridge. Store in an airtight container.
Contributed by Cath Armstrong
250g block white chocolate
1 1/2 cups Ricies breakfast cereal
1 cup white mini marshmallows
1/2 cup salted peanuts
2/3 cup peanut butter
Method:
Melt chocolate. Stir in peanut butter. Stir in remaining ingredients. Spoon into mini foil patty pans and set in fridge. Store in an airtight container.
Contributed by Cath Armstrong
white chocolate fudge
Ingredients:
400g white chocolate
250g butter
3 cups icing sugar
1/3 cup pure cream
1 tsp vanilla extract
Hundred and thousands to decorate
Method:
Place chopped chocolate, butter, icing sugar and cream into a saucepan. Stir over gentle heat until chocolate and butter have melted and mixture is smooth. Simmer for 1 minute. Transfer to a bowl and beat with electric beater for 3 minutes. Add vanilla and mix. Pour into a foil lined 20 cm square cake tin. Sprinkle with hundreds and thousands and refrigerate until firm. Cut into pieces and store in airtight container.
400g white chocolate
250g butter
3 cups icing sugar
1/3 cup pure cream
1 tsp vanilla extract
Hundred and thousands to decorate
Method:
Place chopped chocolate, butter, icing sugar and cream into a saucepan. Stir over gentle heat until chocolate and butter have melted and mixture is smooth. Simmer for 1 minute. Transfer to a bowl and beat with electric beater for 3 minutes. Add vanilla and mix. Pour into a foil lined 20 cm square cake tin. Sprinkle with hundreds and thousands and refrigerate until firm. Cut into pieces and store in airtight container.
white christmas cups
Ingredients:
2 cups rice bubbles
2 cups full cream powdered milk
1 cup desiccated coconut
1cup icing sugar
180g melted Copha
120g chopped glace cherries (use the mixed packet for colour)
200g block white chocolate, melted
Method:
Mix all the ingredients, except the white chocolate, together in a large bowl. Take teaspoonfuls and drop into mini foil chocolate cases. Set in fridge at least 30 minutes. Drizzle white chocolate over the top of each cup and put back into fridge to set.
From the Christmas Treats to Eat Tip Sheet
2 cups rice bubbles
2 cups full cream powdered milk
1 cup desiccated coconut
1cup icing sugar
180g melted Copha
120g chopped glace cherries (use the mixed packet for colour)
200g block white chocolate, melted
Method:
Mix all the ingredients, except the white chocolate, together in a large bowl. Take teaspoonfuls and drop into mini foil chocolate cases. Set in fridge at least 30 minutes. Drizzle white chocolate over the top of each cup and put back into fridge to set.
From the Christmas Treats to Eat Tip Sheet