r Easy Sweet Recipes Microwave Fudge 3 cups milk chocolate melts ¼ cup butter or margarine 1 can condensed milk 1 cup chopped walnuts (or chopped nuts) Easy Coconut Ice 2 cups sugar ½ cup milk 1 cup coconut Pink colour Put all ingredients except nuts into a large bowl. Microwave on MEDIUM until chocolate has melted (3‐5 minutes), stir once or twice during cooking time. Stir in nuts. Pour into greased baking dish (20cm x 20cm). Refrigerate and cut into squares. Makes approx 36 pieces. This fudge can also be made without using the nuts. Slowly boil sugar and milk stirring continuously for 5 minutes. Remove from heat and add coconut. Beat until thick for a few minutes. Colour half with pink colour and pour white mixture into greased tin and then pour pink mixture. Refrigerate but mark in to squares before refrigeration. Chocolate Microwave Fudge 3 cups icing sugar 5 tablespoons cocoa 3 tablespoons milk 125g butter chopped into small pieces Rum Balls 8 Weetbix crushed ½ cup coconut 1 tbsp Cadbury’s Drinking Chocolate 1 cup finely chopped mixed fruit 1 can condensed milk 2 tbsp rum (or more) Extra coconut Line a 20cm square baking dish with foil. Sift icing sugar and cocoa into a large microwave safe bowl, then add milk and butter and stir. Cook uncovered, on HIGH for 2 Mix all ingredients together. Place in fridge for at least an minutes, then beat until smooth. Pour into prepared pan hour. Then add rum. Make into balls and roll in extra and cool. Makes approx 36 pieces. coconut. Put into fridge. Traditional Chocolate Fudge 2 cups castor sugar 1 tbsp cocoa ½ cup milk 1 tbsp golden syrup 1 tbsp butter Vanilla Boil all ingredients (except vanilla) for 10 minutes. Remove from heat and add vanilla. Beat until it thickens using a wooden spoon. Pour into a well greased tray. Batches can be doubled – increase cooking time. Marshmallows 500ml castor sugar 125ml cold water 12½ ml gelatine 125ml hot water 2ml rose pink colouring (optional) Toasted coconut Place sugar and cold water in a bowl, mix at high speed with an electric beater. Dissolve gelatine in hot water, pour into sugar mixture. Beat about 15 mins until thick. Colour if desired, pour into an oiled tin and place in fridge to set. When marshmallows are set, cut into squares and coat with coconut. Toffee 2 cups white sugar ⅔ cup water 1 dessertspoon white vinegar Hundreds and Thousands Place sugar, water and vinegar in medium saucepan and cook over a low heat, stirring until sugar dissolves. Increase heat and boil without stirring for about 8 minutes until mixture is golden brown and when toffee cracks when drops placed in cold water (154 degrees on a sugar thermometer). Pour quickly into paper patty cups and sprinkle with hundreds and thousands. You can make toffees up to a week in advance and store them in airtight containers but do not freeze. Makes 12. Honeycomb 1 cup sugar 4 tbsp golden syrup 1 tsp bicarbonate of soda Stir sugar and syrup in large saucepan until dissolved. Simmer on low heat for 7 minutes. Remove from heat and quickly add the bicarbonate of soda. Quickly pour into a greased 20cm square tin. Leave to set. When cold break into pieces. r Easy Sweet Recipes Caramels 400g can sweetened condensed milk 60g dark chocolate chopped 125g butter 1 tbsp golden syrup Line a 8cm x 25cm bar tin with foil. Combine condensed milk, chocolate, butter and syrup in a medium saucepan over low heat until butter and chocolate are melted. Bring to the boil, then reduce heat and simmer, stirring constantly for 10 minutes. Pour mixture into prepared pan, refrigerate until firm. Turn out, peel away foil, cut into squares to serve. Makes approx 30 pieces. Caramels can be made a week ahead; keep covered in refrigerator. Recipe is unsuitable to freeze or microwave. Rocky Road 400g nut milk chocolate, melted 125g pink marshmallows, halved 125g white marshmallows, halved 100g glace cherries, chopped ⅓ cup desiccated coconut Line base and side of a deep 20cm square cake pan with aluminium foil. Place chocolate, marshmallows, cherries and coconut in a large bowl. Mix gently to combine. Spread mixture into prepared pan and refrigerate until set. Turn out, peel away foil and cut into squares. Makes 20. Traditional Toffee 3 cups White Sugar 1 cup Cold Water ¼ cup White Vinegar Patty cases 2 tsp Hundreds & Thousands Place sugar, water and vinegar in a large heavy based saucepan and stir over a low heat until sugar has dissolved (approx 5 mins) Without stirring, bring mixture to a rapid boil and boil for 12‐ 14mins. Test for a “hard crack” toffee by dropping a few drops of toffee mixture into cold water (or easier still, use a candy thermometer). Remove from the heat and allow to stand for 2 mins so that the bubbles subside then pour gently into 12 paper patty cases. Sprinkle with hundreds & thousands and leave in a cool dry place to set (approx 1 hour). Store in air tight container. Coconut Ice 180 gram packet Desiccated Coconut 340 grams Icing Sugar 4 rounded Tbsp Condensed Milk Few drops Cochineal Colouring In a medium bowl mix coconut and icing sugar, add condensed milk. Using your hands, mix the ingredients to a stiff consistency in the bowl. Turn out onto a clean working surface and knead until smooth (note: you made need another Tbsp of condensed milk). Divide the mixture in half and to one half add a few drops of cochineal colouring. Knead the colouring in until the mixture is evenly coloured. Press into a lined lamington tray with one colour on top of the other. Allow to set for several hours before cutting into squares. Makes approx 36 pieces. Fudge 2 cups sugar to ½ cup milk Teaspoon butter 3 dessert spoons cocoa 2 dessert spoons golden syrup Vanilla Combine all ingredients together and bring to boil and continue to boil for about 6 minutes. Take off the heat and beat until mixture begins to thicken. Pour into a buttered dish and cut into squares when it begins to set. Easy Fudge 100 grams milk chocolate 1 tin Condensed Milk 2 Tsp Instant Coffee (optional) 30 grams Butter Combine all ingredients in a saucepan on low heat. Stir constantly until it thickens. Pour into lined lamington tray and set in the refrigerator. Rocky Road 375 grams cooking chocolate 1/3 cup crushed nuts 1 packet jelly jubes, chopped 1 packet marshmallows, chopped 30 grams copha Melt chocolate and copha in the microwave for 2 minutes on high. Add remaining ingredients. Mix well. Turn out into a lined r Easy Sweet Recipes lamington tin and press mixture in. Refrigerate and cut into squares when cool. Meringue 6 Egg whites 1 cup Caster Sugar 1 tsp vanilla extract Preheat oven to 150 degrees C Separate the egg yolks from the whites Place egg whites into a clean bowl and beat until frothy Add sugar and vanilla a spoon full at a time while continuing to mix Beat mixture until it looks shiny and stands up in stiff peaks. Spoon / pipe onto baking paper into small dobs Cook in preheated oven for about 1 ½ hours Allow to cool. (If you are feeling creative, you can colour them green (prior to cooking), cut a little mouth and give then eyes to make little frogs) Marshmellow (no boiling) 2 cups caster sugar ½ cup cold water 1 Tbsp gelatine ½ cup boiling water Add cold water to sugar Dissolve gelatine in boiling water and add sugar and water Beat with electric beaters until thick Set in lined shallow tin Cut into squares and dust/roll in a mixture icing sugar and corn flour or coconut. (Note: colouring can be added at the end of step 2) Creamy Caramels 110 grams butter 225grams brown sugar 1 tin Sweetened Condensed Milk 2 Tbsp golden syrup Melt butter with sugar. Add golden syrup and condensed milk Stir over low heat until mixture leaves the sides of the saucepan and can be gathered into one mass in the centre of the pan (approx 15‐20 minutes) Pour into well greased tin Mark into squares when cooling. Easy Microwave Fudge 1 x 400 gram tin of Sweetened Condensed Milk 100 grams Butter cubed 250 grams (1 ¼ cups, firmly packed) Brown Sugar 1 Tbsp Golden Syrup 100 grams good quality dark chocolate, finely chopped Grease and line a 20cm square pan Place the condensed milk, butter, brown sugar and golden syrup in a 3 litre (12 cup) heat resistant glass bowl. Cook, uncovered for 10 minutes, stirring every 2 minutes on 70% microwave power. When bubbles appear, add the chocolate and stir until smooth and well combined. Pour immediately into prepared pan and place in fridge for one hour or until firm. Cut into even portions using a sharp knife. ALWAYS USE A HEAVY‐BASED PAN WHEN MAKING SWEETS AND ENSURE ALL OF THE SUGAR IS DISSOLVED BEFORE CONTINUING THE NEXT STEP IN ANY RECIPE.
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