ALMOND JOY CANDY
HOMEMADE MOUNDS-ALMOND JOY CANDY
INGREDIENTS:
7 fluid ounces sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/4 cups confectioners' sugar
14 ounces sweetened flaked coconut
1/2 cup whole almonds, toasted
16 ounces milk chocolate or coating chocolate
DIRECTIONS:
Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
Combine condensed milk, vanilla extract, and salt in a bowl.
Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
Add coconut and stir until combined.
Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
Using a sharp chef's knife, cut the candy into small rectangles.
Line a baking sheet with parchment or wax paper.
Melt and temper the chocolate, or simply melt the coating chocolate.
Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
Refrigerate candy for 30 minutes or until the chocolate has set.
Storage: Store in an airtight container in a cool, dry place for up to 1 week.
INGREDIENTS:
7 fluid ounces sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/4 cups confectioners' sugar
14 ounces sweetened flaked coconut
1/2 cup whole almonds, toasted
16 ounces milk chocolate or coating chocolate
DIRECTIONS:
Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
Combine condensed milk, vanilla extract, and salt in a bowl.
Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
Add coconut and stir until combined.
Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
Using a sharp chef's knife, cut the candy into small rectangles.
Line a baking sheet with parchment or wax paper.
Melt and temper the chocolate, or simply melt the coating chocolate.
Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
Refrigerate candy for 30 minutes or until the chocolate has set.
Storage: Store in an airtight container in a cool, dry place for up to 1 week.
ALMOND CARAMEL CLUSTERS
Makes 36 caramels
1 cup toasted slivered almonds
36 Kraft caramels
315 gr semi-sweet chocolate
1/4 cup whipping cream
1. Spray mini-muffin tins with cooking spray.
2. Divide almonds between the muffin tins (about a tsp each).
3. Using a pair of sharp, clean scissors, snip each caramel square into four little squares (for easier melting).
Place 4 little squares (1 caramel) in each muffin tin on top of the almonds.
4. Bake at 350°F (180°C) for 8 minutes until the caramel starts to melt.
5. Place in fridge to cool for several minutes. Remove caramels from muffin tins.
You might have to use the edge of a knife to help pop them out.
6. In a double boiler over simmering water, melt chocolate. Whisk in the cream.
7. Dip each caramel into chocolate until coated. Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in
airtight containter.
Bron: Janet is hugry recipe
Plasing: Henriette Wessels
1 cup toasted slivered almonds
36 Kraft caramels
315 gr semi-sweet chocolate
1/4 cup whipping cream
1. Spray mini-muffin tins with cooking spray.
2. Divide almonds between the muffin tins (about a tsp each).
3. Using a pair of sharp, clean scissors, snip each caramel square into four little squares (for easier melting).
Place 4 little squares (1 caramel) in each muffin tin on top of the almonds.
4. Bake at 350°F (180°C) for 8 minutes until the caramel starts to melt.
5. Place in fridge to cool for several minutes. Remove caramels from muffin tins.
You might have to use the edge of a knife to help pop them out.
6. In a double boiler over simmering water, melt chocolate. Whisk in the cream.
7. Dip each caramel into chocolate until coated. Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in
airtight containter.
Bron: Janet is hugry recipe
Plasing: Henriette Wessels
ALMOND CHOCOLATE SLICES
Ingredients
125 ml self-raising flour
90 ml cocoa powder
5 ml salt
375 ml dark brown sugar
500 ml very finely ground almonds (aka almond meal)
1 large egg
65 ml melted butter
5 ml almond essence (you can use vanilla if like)
few spoons of cold water
125 apricot jam or honey
125 ml finely chopped pistachio nuts
Method
Sift the self-raising flour, cocoa and salt into a bowl. Stir in the sugar and almonds.
In another bowl, whisk the egg well then add the butter and essence and mix until blended.
Add the egg mixture to the dry ingredients, stirring until incorporated. Add just enough water to create a firm dough that will keep its shape – a few spoonsful should be sufficient.
Using floured hands, shape the dough into a ‘log’ about 6-cm in diameter. Transfer it to a baking sheet that has been lined with baking paper which has been sprayed with non-stick spray. Or, push the mixture into a greased ring-mould or Bundt pan.
Bake the log in the oven preheated to 170º C for 30 minutes or until a toothpick inserted in the centre comes out clean. If you’re using the pan, bake for a further 5 - 10 minutes or until it passes the toothpick test.
When it has cooled down a little, brush the top with the jam or honey. Sprinkle with the pistachio nuts, cut into thick slices to serve.
Yields about 18 slices
BRON: I love Cooking.
125 ml self-raising flour
90 ml cocoa powder
5 ml salt
375 ml dark brown sugar
500 ml very finely ground almonds (aka almond meal)
1 large egg
65 ml melted butter
5 ml almond essence (you can use vanilla if like)
few spoons of cold water
125 apricot jam or honey
125 ml finely chopped pistachio nuts
Method
Sift the self-raising flour, cocoa and salt into a bowl. Stir in the sugar and almonds.
In another bowl, whisk the egg well then add the butter and essence and mix until blended.
Add the egg mixture to the dry ingredients, stirring until incorporated. Add just enough water to create a firm dough that will keep its shape – a few spoonsful should be sufficient.
Using floured hands, shape the dough into a ‘log’ about 6-cm in diameter. Transfer it to a baking sheet that has been lined with baking paper which has been sprayed with non-stick spray. Or, push the mixture into a greased ring-mould or Bundt pan.
Bake the log in the oven preheated to 170º C for 30 minutes or until a toothpick inserted in the centre comes out clean. If you’re using the pan, bake for a further 5 - 10 minutes or until it passes the toothpick test.
When it has cooled down a little, brush the top with the jam or honey. Sprinkle with the pistachio nuts, cut into thick slices to serve.
Yields about 18 slices
BRON: I love Cooking.
APPLE CANDY
Ingredients:
1 cup chopped (red or golden) Delicious apples
Cold water
5 tablespoons reserved apple liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1/8 teaspoon rose culinary essence or 1 tablespoon rose water*
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar
Preparation:
Butter an 8-inch square pan.
In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.
Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.
In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.
Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.
Store, covered, in the refrigerator.
Makes 64 candy squares.
1 cup chopped (red or golden) Delicious apples
Cold water
5 tablespoons reserved apple liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1/8 teaspoon rose culinary essence or 1 tablespoon rose water*
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar
Preparation:
Butter an 8-inch square pan.
In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.
Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.
In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.
Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.
Store, covered, in the refrigerator.
Makes 64 candy squares.
APRICOT SQUARES
Ingredients:
½ cup margarine
1 ½ cup Huletts Brown Sunsweet sugar
1 ¼ cup flour (plus 3 tbsp.)
2 eggs
1 cup chopped, dried apricots
¾ cup flaked coconut
½ cup chopped pecans
½ tsp. vanilla
½ t. lemon juice
¼ t. salt
Method:
Mix margarine, ½ cup brown sugar and flour (1 ¼ cup).
Press into ungreased 13 x 9 " pan.
Bake in preheated 350 F oven for 10 minutes.
Blend remaining 1 cup sugar, eggs, apricots, coconut, pecans, vanilla, lemon juice, salt and 3 tbsp. flour and pour overtop of crust.
Bake an additional 8 minutes until top is done.
Cool and cut into squares.
Source: Huletts Sugar
½ cup margarine
1 ½ cup Huletts Brown Sunsweet sugar
1 ¼ cup flour (plus 3 tbsp.)
2 eggs
1 cup chopped, dried apricots
¾ cup flaked coconut
½ cup chopped pecans
½ tsp. vanilla
½ t. lemon juice
¼ t. salt
Method:
Mix margarine, ½ cup brown sugar and flour (1 ¼ cup).
Press into ungreased 13 x 9 " pan.
Bake in preheated 350 F oven for 10 minutes.
Blend remaining 1 cup sugar, eggs, apricots, coconut, pecans, vanilla, lemon juice, salt and 3 tbsp. flour and pour overtop of crust.
Bake an additional 8 minutes until top is done.
Cool and cut into squares.
Source: Huletts Sugar
BALSAMIC CARAMALISED TOASTED PECANS
Serves: 6
Prep Time: 5 minutes
Grilling Time: 11 - 15 minutes
Special Equipment: 12-inch cast-iron skillet
INGREDIENTS:
3/4 Cup Granulated Sugar (white or brown)
1/4 Cup Balsamic Vinegar
1 lb Raw Pecan Halves
1/2 Kosher Salt (I use sea-salt from the grinder)
DIRECTIONS:
1. Prepare the grill for direct cooking over medium heat (180 - 230 deg celcius)
2. In a cast-iron skillet - mix the sugar with the vinegar until the sugar is evenly moistened. Place the skillet on the grill over direct medium heat, close the lid * cook until the sugar has dissolved and the mixture comes to a strong simmer (5 - 7 minutes) stirring occasionally.
3. Add the pecans, stir to cast them ecenly, and continue cooking over direct medium heat, with the lid closed, until the liquid has reduced to a thick glaze that coats the nuts and almost no liquid remains on the bottom of the skillet (6 - 8 minutes).
4. Sprinkle the salt over the pecans and stir to coat evenly. Carefully transfer the nuts to a cooling rack, spreading them into one layer.
5. Let cool for 10 minutes, then break apart the clusters into individual nuts. Let cool completely & serve.
Can be stored in an airtight container for up to 3 days.
Source: Weber's Time to Grill by Jamie Perviance
Plasing: Manette Fick / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 5 minutes
Grilling Time: 11 - 15 minutes
Special Equipment: 12-inch cast-iron skillet
INGREDIENTS:
3/4 Cup Granulated Sugar (white or brown)
1/4 Cup Balsamic Vinegar
1 lb Raw Pecan Halves
1/2 Kosher Salt (I use sea-salt from the grinder)
DIRECTIONS:
1. Prepare the grill for direct cooking over medium heat (180 - 230 deg celcius)
2. In a cast-iron skillet - mix the sugar with the vinegar until the sugar is evenly moistened. Place the skillet on the grill over direct medium heat, close the lid * cook until the sugar has dissolved and the mixture comes to a strong simmer (5 - 7 minutes) stirring occasionally.
3. Add the pecans, stir to cast them ecenly, and continue cooking over direct medium heat, with the lid closed, until the liquid has reduced to a thick glaze that coats the nuts and almost no liquid remains on the bottom of the skillet (6 - 8 minutes).
4. Sprinkle the salt over the pecans and stir to coat evenly. Carefully transfer the nuts to a cooling rack, spreading them into one layer.
5. Let cool for 10 minutes, then break apart the clusters into individual nuts. Let cool completely & serve.
Can be stored in an airtight container for up to 3 days.
Source: Weber's Time to Grill by Jamie Perviance
Plasing: Manette Fick / WATERTAND RESEPTE VIR OUD EN JONK
BAR ONE / MARS BAR SLICES
BAR ONE / MARS BAR SLICES
3 x 65 g mars bars - chopped
90 g butter
3 cups rice bubbles
200 g milk chocolate
30 g butter - extra
METHOD:
Grease a slice tray.
Combine mars bars and butter in a saucepan.
Stir constantly over low heat without boiling until the mixture is smooth.
Stir in rice bubbles and spread mixture evenly into greased tray.
Melt the extra butter and chocolate over hot water and stir constantly until smooth.
Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.
Bron: Onbekend
Plasing: TIana Botes
Foto: G.cerere Berti / WATERTAND RESEPTE VIR OUD EN JONK
BAR ONE / MARS BAR SLICES
3 x 65 g mars bars - chopped
90 g butter
3 cups rice bubbles
200 g milk chocolate
30 g butter - extra
METHOD:
Grease a slice tray.
Combine mars bars and butter in a saucepan.
Stir constantly over low heat without boiling until the mixture is smooth.
Stir in rice bubbles and spread mixture evenly into greased tray.
Melt the extra butter and chocolate over hot water and stir constantly until smooth.
Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.
Bron: Onbekend
Plasing: TIana Botes
Foto: G.cerere Berti / WATERTAND RESEPTE VIR OUD EN JONK
BERRIES
IT'S THE BERRIES
Fill an ice tray with berries, add melted chocolate, refrigerator until chocolate hardens.
Break apart pieces. You can use chocolate bark, or any type of chocolate melted.
Source: Unknown
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Fill an ice tray with berries, add melted chocolate, refrigerator until chocolate hardens.
Break apart pieces. You can use chocolate bark, or any type of chocolate melted.
Source: Unknown
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BEST NO BAKE BARS
BEST NO BAKE BARS
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
DIRECTIONS:
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted.
Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge. If they last that long!
Bron: Exercise can kill you
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEST NO BAKE BARS
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
DIRECTIONS:
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted.
Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge. If they last that long!
Bron: Exercise can kill you
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRANDY SNAPS WITH MARULA CREAM
BRANDY SNAPS WITH MARULA CREAM
60 g Butter or Margarine
50 g Brown Sugar
30 ml Golden Syrup
60 g Flour
3 ml Robertsons Ground Ginger
3 ml Lemon Rind
45 ml Brandy
Pinch Robertsons Atlantic Sea Salt
250 ml Cream
30 ml Amarula Liqueur
2.5 ml Robertsons Mixed Spice
15 ml Icing Sugar
INSTRUCTIONS:
Melt the butter, sugar and syrup over moderate heat, stirring till the sugar has dissolved. Allow to cool. Add the flour, ginger, salt, lemon rind and brandy. Beat till smooth.
Drop teaspoons of the batter on a well-greased baking tray. They spread a lot, so do not try to bake too many at once.
Bake for 7 - 8 minutes at 180 degrees till golden brown. Roll each brandy snap around the handle of a wooden spoon. Work quickly as they harden within a few moments. Leave to cool. Store in an airtight container till ready to use.
Whip cream, stir in the liqueur, mixed spice and sugar. Fill brandy Snaps with sweetened whipped cream.
Bron: Robertsons Herbs & Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
60 g Butter or Margarine
50 g Brown Sugar
30 ml Golden Syrup
60 g Flour
3 ml Robertsons Ground Ginger
3 ml Lemon Rind
45 ml Brandy
Pinch Robertsons Atlantic Sea Salt
250 ml Cream
30 ml Amarula Liqueur
2.5 ml Robertsons Mixed Spice
15 ml Icing Sugar
INSTRUCTIONS:
Melt the butter, sugar and syrup over moderate heat, stirring till the sugar has dissolved. Allow to cool. Add the flour, ginger, salt, lemon rind and brandy. Beat till smooth.
Drop teaspoons of the batter on a well-greased baking tray. They spread a lot, so do not try to bake too many at once.
Bake for 7 - 8 minutes at 180 degrees till golden brown. Roll each brandy snap around the handle of a wooden spoon. Work quickly as they harden within a few moments. Leave to cool. Store in an airtight container till ready to use.
Whip cream, stir in the liqueur, mixed spice and sugar. Fill brandy Snaps with sweetened whipped cream.
Bron: Robertsons Herbs & Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRANDY BALLS
250g digestive biscuits, well crushed
400g can sweetened condensed milk
1 cup craisins
1 cup desiccated coconut
3 tbsp brandy
3 tbsp cocoa powder, well sifted
Extra desiccated coconut, to decorate
1. Place all ingredients, except extra coconut, in a bowl and stir to combine. Cover the bowl and chill for 30 minutes.
2. Roll mixture into tablespoonful sized balls. Spread extra coconut on a tray and roll balls in coconut to coat.
3. Store brandy balls in an airtight container in the fridge.
BRON: Womens weekly
Brandy or Rum Balls
This is an excellent dessert to bring for the Holidays. You can use either Brandy or Rum. These do need some time to set up so it is best to make them the night before. If you don't care for walnuts, the balls can be rolled in confectioners' sugar or cocoa powder."
Original Recipe Yield 5 dozen
Ingredients
1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
BRON:NANCERINI
400g can sweetened condensed milk
1 cup craisins
1 cup desiccated coconut
3 tbsp brandy
3 tbsp cocoa powder, well sifted
Extra desiccated coconut, to decorate
1. Place all ingredients, except extra coconut, in a bowl and stir to combine. Cover the bowl and chill for 30 minutes.
2. Roll mixture into tablespoonful sized balls. Spread extra coconut on a tray and roll balls in coconut to coat.
3. Store brandy balls in an airtight container in the fridge.
BRON: Womens weekly
Brandy or Rum Balls
This is an excellent dessert to bring for the Holidays. You can use either Brandy or Rum. These do need some time to set up so it is best to make them the night before. If you don't care for walnuts, the balls can be rolled in confectioners' sugar or cocoa powder."
Original Recipe Yield 5 dozen
Ingredients
1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
BRON:NANCERINI
BUNNY POPS
Ingredients
• Vegetable cooking spray
• 10 cups Rice Krispies® or any crisped-rice cereal
• 2 10 ounce /315 g packagesmarshmallows
• 6 tablespoons butter
• 1 pound /500 g semisweet chocolate, melted
• 1 1/4 pounds /625 g white chocolate, melted
• Red food coloring
• 30 popsicle sticks
Directions
1. Lightly coat a 15-by-10-inch rimmed baking sheet with cooking spray.
2. Place cereal in a large bowl coated with cooking spray; set aside. Melt butter in a medium saucepan over medium heat and add marshmallows. Stir until smooth. Pour over cereal and stir to combine. Spread out in prepared pan and press firmly to flatten. Let stand until cool, about 1 hour. Trim edges and cut into 30 3-by-1-1/4-inch bars. Push a popsicle stick through one narrow end of each bar.
3. Using an offset spatula, spread a thin layer of white chocolate over tops of 15 bars. Repeat, using semisweet chocolate for remaining 15 bars. Transfer to a baking sheet and refrigerate until set, about 20 minutes. Place a wire rack over another baking sheet. Dip the white bars in white chocolate and the semisweet bars in semisweet chocolate; place on rack, allowing excess chocolate to drip off bars. Refrigerate until firm, about 20 minutes. Makes 30 pops.
To paint faces on bars::
4. Add 1 or 2 drops of food coloring into remaining white chocolate and stir to combine. Using the tip of a wooden skewer or a paintbrush, dip in pink chocolate, then paint ears and nose on bars. Use semisweet chocolate and white chocolate to make eyes. Refrigerate until firm, about 30 minutes. (Can be made ahead. Store in an airtight container, in a single layer, in the refrigerator up to 2 days. Serve cold or at room temperature.)
• Vegetable cooking spray
• 10 cups Rice Krispies® or any crisped-rice cereal
• 2 10 ounce /315 g packagesmarshmallows
• 6 tablespoons butter
• 1 pound /500 g semisweet chocolate, melted
• 1 1/4 pounds /625 g white chocolate, melted
• Red food coloring
• 30 popsicle sticks
Directions
1. Lightly coat a 15-by-10-inch rimmed baking sheet with cooking spray.
2. Place cereal in a large bowl coated with cooking spray; set aside. Melt butter in a medium saucepan over medium heat and add marshmallows. Stir until smooth. Pour over cereal and stir to combine. Spread out in prepared pan and press firmly to flatten. Let stand until cool, about 1 hour. Trim edges and cut into 30 3-by-1-1/4-inch bars. Push a popsicle stick through one narrow end of each bar.
3. Using an offset spatula, spread a thin layer of white chocolate over tops of 15 bars. Repeat, using semisweet chocolate for remaining 15 bars. Transfer to a baking sheet and refrigerate until set, about 20 minutes. Place a wire rack over another baking sheet. Dip the white bars in white chocolate and the semisweet bars in semisweet chocolate; place on rack, allowing excess chocolate to drip off bars. Refrigerate until firm, about 20 minutes. Makes 30 pops.
To paint faces on bars::
4. Add 1 or 2 drops of food coloring into remaining white chocolate and stir to combine. Using the tip of a wooden skewer or a paintbrush, dip in pink chocolate, then paint ears and nose on bars. Use semisweet chocolate and white chocolate to make eyes. Refrigerate until firm, about 30 minutes. (Can be made ahead. Store in an airtight container, in a single layer, in the refrigerator up to 2 days. Serve cold or at room temperature.)
BUTTER BRAZIL NUTS
BUTTER BRAZIL NUTS
Ingredients
500ml (2 cups) Huletts White Sugar
125ml (½ cup) water
30ml (2 Tablespoons) Huletts Golden Syrup
185ml (¾ cup) Huletts White Sugar
125g unsalted butter
15ml (1 Tablespoon) white vinegar
500ml (2 cups) whole Brazil nuts
METHOD:
1. Line two biscuit trays with baking paper.
2. Combine sugar, water, syrup, butter and vinegar in a medium, heavy-based pan. Stir over medium heat, without boiling until butter has melted and sugar has dissolved. Brush sugar crystals from the sides of the pan with a wet pastry brush. Bring to the boil, reduce heat slightly, then boil without stirring for about 20 minutes (or until a teaspoon of the mixture dropped into cold water reaches soft crack stage - 138ºC). Remove from heat immediately.
3. Using a wooden spoon, dip each whole nut into the butterscotch mixture. Place onto prepared trays to set, Store between sheets of greaseproof paper in an airtight container at room temperature for up to 7 days.
Makes about 24.
NOTE:
Other varieties of nuts can be used instead of Brazil nuts.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
BUTTER BRAZIL NUTS
Ingredients
500ml (2 cups) Huletts White Sugar
125ml (½ cup) water
30ml (2 Tablespoons) Huletts Golden Syrup
185ml (¾ cup) Huletts White Sugar
125g unsalted butter
15ml (1 Tablespoon) white vinegar
500ml (2 cups) whole Brazil nuts
METHOD:
1. Line two biscuit trays with baking paper.
2. Combine sugar, water, syrup, butter and vinegar in a medium, heavy-based pan. Stir over medium heat, without boiling until butter has melted and sugar has dissolved. Brush sugar crystals from the sides of the pan with a wet pastry brush. Bring to the boil, reduce heat slightly, then boil without stirring for about 20 minutes (or until a teaspoon of the mixture dropped into cold water reaches soft crack stage - 138ºC). Remove from heat immediately.
3. Using a wooden spoon, dip each whole nut into the butterscotch mixture. Place onto prepared trays to set, Store between sheets of greaseproof paper in an airtight container at room temperature for up to 7 days.
Makes about 24.
NOTE:
Other varieties of nuts can be used instead of Brazil nuts.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
BUTTER-FINGER CANDY BARS
Ingredients:
1 lb candy corn
1 (16 oz) jar creamy peanut butter
1 (16 oz) package chocolate candy coating
Directions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until completely melted, stirring after each interval. Stir in peanut butter. Spread mixture in a 9x9" pan lined with wax paper. Let cool completely (put in the fridge if you want it to set up more quickly). Cut into bite-size squares or bars.
Melt chocolate as directed on package. Dip peanut butter bars in melted chocolate candy coating. Lay on waxed paper to set.
1 lb candy corn
1 (16 oz) jar creamy peanut butter
1 (16 oz) package chocolate candy coating
Directions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until completely melted, stirring after each interval. Stir in peanut butter. Spread mixture in a 9x9" pan lined with wax paper. Let cool completely (put in the fridge if you want it to set up more quickly). Cut into bite-size squares or bars.
Melt chocolate as directed on package. Dip peanut butter bars in melted chocolate candy coating. Lay on waxed paper to set.
CARAMEL POPCORN
CARAMEL POPCORN
INGREDIENTS:
20ml butter or brick margarine
375ml Huletts SunSweet Brown Sugar
90ml cold water
6 cups popped popcorn
METHOD:
1. Melt the butter and add the sugar and water.
2. Stir over moderate heat until dissolved, then bring to the boil. Cover with a lid, cook for about 3 minutes, or until the steam has washed the sugar crystals down from the sides of the pot.
3. Boil until soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
4. Remove from heat and pour over popcorn, stirring gently to coat completely.
5. When cool enough to handle, mould into balls or lollipops, and insert a small stick, if desired.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL POPCORN
INGREDIENTS:
20ml butter or brick margarine
375ml Huletts SunSweet Brown Sugar
90ml cold water
6 cups popped popcorn
METHOD:
1. Melt the butter and add the sugar and water.
2. Stir over moderate heat until dissolved, then bring to the boil. Cover with a lid, cook for about 3 minutes, or until the steam has washed the sugar crystals down from the sides of the pot.
3. Boil until soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
4. Remove from heat and pour over popcorn, stirring gently to coat completely.
5. When cool enough to handle, mould into balls or lollipops, and insert a small stick, if desired.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CARAMELS
AUNT EMILY'S SOFT CARAMELS
Caramel recipe for buttery soft caramels that have been enjoyed for generations.
6 dozen caramels
Ingredients
2 cups sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 teaspoon vanilla
Directions
Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes).
Continue cooking, until candy thermometer reaches 244°F. or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.
Caramel recipe for buttery soft caramels that have been enjoyed for generations.
6 dozen caramels
Ingredients
2 cups sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 teaspoon vanilla
Directions
Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes).
Continue cooking, until candy thermometer reaches 244°F. or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.
CARAMELS
SIX MINUTES CARAMELS
INGREDIENTS:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
DIRECTIONS:
Combine all ingredients.
Cook 6 minutes, stirring every two minutes.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in an air tight container.
CARAMELS
Prep Time: 0 mins
Total Time: 6 mins
Yield: 12-24 Caramels
INGREDIENTS:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
DIRECTIONS:
Combine all ingredients.
Cook 6 minutes, stirring every two minutes.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in air tight container.
Source: Unknown
Posted: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
DIRECTIONS:
Combine all ingredients.
Cook 6 minutes, stirring every two minutes.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in an air tight container.
CARAMELS
Prep Time: 0 mins
Total Time: 6 mins
Yield: 12-24 Caramels
INGREDIENTS:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
DIRECTIONS:
Combine all ingredients.
Cook 6 minutes, stirring every two minutes.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in air tight container.
Source: Unknown
Posted: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL COBBERS
CHEWY CARAMEL COBBERS
INGREDIENTS:
Canola cooking oil spray
1 1/2 cups thickened cream
2 cups caster sugar
1/3 cup glucose syrup
1/4 cup golden syrup
50g butter, chopped
1 teaspoon vanilla extract
50g dark chocolate, melted
METHOD:
1. Step 1
Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oil.
2. Step 2
Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium.
Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C).
Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set.
Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.
3. Step 3
Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan.
Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray.
4. Step 4
Spoon chocolate into a snap-lock bag. Snip off 1 corner. Drizzle chocolate over caramels. Set aside for 15 minutes or until chocolate sets. Serve.
Bron: taste.com.au
Plasing; Tiana Botes
INGREDIENTS:
Canola cooking oil spray
1 1/2 cups thickened cream
2 cups caster sugar
1/3 cup glucose syrup
1/4 cup golden syrup
50g butter, chopped
1 teaspoon vanilla extract
50g dark chocolate, melted
METHOD:
1. Step 1
Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oil.
2. Step 2
Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium.
Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C).
Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set.
Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.
3. Step 3
Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan.
Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray.
4. Step 4
Spoon chocolate into a snap-lock bag. Snip off 1 corner. Drizzle chocolate over caramels. Set aside for 15 minutes or until chocolate sets. Serve.
Bron: taste.com.au
Plasing; Tiana Botes
COFFEE TRUFFLES
Ingredients
200g good-quality dark chocolate, chopped
1/3 cup thickened cream
2 teaspoons instant coffee powder
1/4 cup chocolate sprinkles
Method Related Recipes
Step 1
Follow step 1 of Basic truffle recipe (see related recipe), replacing vanilla with coffee powder.
Step 2
Follow steps 2 and 3 of Basic truffle recipe (see related recipe), replacing cocoa with sprinkles.
BRON: source: taste
200g good-quality dark chocolate, chopped
1/3 cup thickened cream
2 teaspoons instant coffee powder
1/4 cup chocolate sprinkles
Method Related Recipes
Step 1
Follow step 1 of Basic truffle recipe (see related recipe), replacing vanilla with coffee powder.
Step 2
Follow steps 2 and 3 of Basic truffle recipe (see related recipe), replacing cocoa with sprinkles.
BRON: source: taste
CHEESECAKE FILLED CHOCOLATE EASTER EGGS
150g (about 5oz) cream cheese, softened
30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the 'yolk': 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter
(passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste) alternatively you can substitute with any fruit curd you prefer.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.
Using a small serrated knife, carefully remove the tops of the chocolate eggs.
(A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip!
But personally I like having the jagged edges.)
Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder
(Don't use an egg carton like me. I shouldn't have used it but I was desperate at the time, I bought the egg cups the day after!).
Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells.
Chill eggs for at least 30 minutes to allow it to set.
Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool.
(If your apricot jam is chunky you should strain the sauce at this point) Place in the fridge and chill until it thickens slightly.
Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.
Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
Remove eggs from the fridge about 10 minutes before serving.
Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.
Oorspronklike plasing deur : Petra Pretorius
Bron: Raspberry Cupcakes
Foto : Joey Kruger
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the 'yolk': 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter
(passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste) alternatively you can substitute with any fruit curd you prefer.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.
Using a small serrated knife, carefully remove the tops of the chocolate eggs.
(A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip!
But personally I like having the jagged edges.)
Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder
(Don't use an egg carton like me. I shouldn't have used it but I was desperate at the time, I bought the egg cups the day after!).
Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells.
Chill eggs for at least 30 minutes to allow it to set.
Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool.
(If your apricot jam is chunky you should strain the sauce at this point) Place in the fridge and chill until it thickens slightly.
Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.
Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
Remove eggs from the fridge about 10 minutes before serving.
Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.
Oorspronklike plasing deur : Petra Pretorius
Bron: Raspberry Cupcakes
Foto : Joey Kruger
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHEESECAKE FILLED CHOCOLATE EATER EGG CUPS
150g (about 5oz) cream cheese, softened
30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the 'yolk': 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter
(passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste) alternatively you can substitute with any fruit curd you prefer.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.
Using a small serrated knife, carefully remove the tops of the chocolate eggs.
(A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip!
But personally I like having the jagged edges.)
Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder
(Don't use an egg carton like me. I shouldn't have used it but I was desperate at the time, I bought the egg cups the day after!).
Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells.
Chill eggs for at least 30 minutes to allow it to set.
Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool.
(If your apricot jam is chunky you should strain the sauce at this point) Place in the fridge and chill until it thickens slightly.
Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.
Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
Remove eggs from the fridge about 10 minutes before serving.
Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.
Oorspronklike plasing deur : Petra Pretorius
Bron: Raspberry Cupcakes
HENRIETTE WESSELS
30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the 'yolk': 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter
(passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste) alternatively you can substitute with any fruit curd you prefer.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.
Using a small serrated knife, carefully remove the tops of the chocolate eggs.
(A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip!
But personally I like having the jagged edges.)
Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder
(Don't use an egg carton like me. I shouldn't have used it but I was desperate at the time, I bought the egg cups the day after!).
Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells.
Chill eggs for at least 30 minutes to allow it to set.
Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool.
(If your apricot jam is chunky you should strain the sauce at this point) Place in the fridge and chill until it thickens slightly.
Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.
Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
Remove eggs from the fridge about 10 minutes before serving.
Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.
Oorspronklike plasing deur : Petra Pretorius
Bron: Raspberry Cupcakes
HENRIETTE WESSELS
CHOC MINT SWEETIE PIES
CHOC MINT SWEETIE PIES
(makes 8 )
125g butter, softened
¾ cup brown sugar
1 egg
1½ cups cake flour
¼ cup self-raising flour
¼ cup cocoa
200g dark chocolate, melted
2 egg whites
½ cup castor sugar
few drops peppermint essence or liqueur
1-2 Peppermint Crisp bars, finely crushed
METHOD:
For the biscuit bases, beat butter, sugar and egg until combined.
Stir in sifted flours and cocoa in 2 batches. Knead dough lightly, roll out thinly and refrigerate for 30 minutes. Cut rounds with a cookie cutter and bake at 180°C for 12 minutes.
Brush a silicone mould (with round cups) with chocolate a few times to form a chocolate shell. In a glass bowl, whisk the egg whites over gently simmering water until soft peaks form.
Gradually add the sugar until incorporated and stiff peaks form, remove from the heat and beat until cool.
Whisk in essence and Peppermint Crisp and spoon into the chocolate shells.
Top with the cooled biscuits and cover with chocolate.
Allow to set before unmoulding. Decorate with chocolate leaves and roughly crushed Peppermint Crisp, if desired.
Source: Unknown
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
CHOC MINT SWEETIE PIES
(makes 8 )
125g butter, softened
¾ cup brown sugar
1 egg
1½ cups cake flour
¼ cup self-raising flour
¼ cup cocoa
200g dark chocolate, melted
2 egg whites
½ cup castor sugar
few drops peppermint essence or liqueur
1-2 Peppermint Crisp bars, finely crushed
METHOD:
For the biscuit bases, beat butter, sugar and egg until combined.
Stir in sifted flours and cocoa in 2 batches. Knead dough lightly, roll out thinly and refrigerate for 30 minutes. Cut rounds with a cookie cutter and bake at 180°C for 12 minutes.
Brush a silicone mould (with round cups) with chocolate a few times to form a chocolate shell. In a glass bowl, whisk the egg whites over gently simmering water until soft peaks form.
Gradually add the sugar until incorporated and stiff peaks form, remove from the heat and beat until cool.
Whisk in essence and Peppermint Crisp and spoon into the chocolate shells.
Top with the cooled biscuits and cover with chocolate.
Allow to set before unmoulding. Decorate with chocolate leaves and roughly crushed Peppermint Crisp, if desired.
Source: Unknown
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE
Instead of snacking on chocolate, whip up one of these easy ideas.
What to look for
Look for chocolate that has at least 65 per cent cocoa solids (the higher the cocoa content, the more intense the flavour). It should look dark and shiny, and make a nice ‘snap' when you break it.
How to store it
Store chocolate in a cool dry place. it is common (especially in summer) for chocolate to develop lighter patterns on the surface. This is known as ‘blooming' and it occurs when the cocoa butter and cocoa solids separate. Although it may not look perfect, it's still fine to cook with.
For the best results
Chocolate is sensitive to heat and starts to burn at 45°C. To melt it, place chopped chocolate in a heatproof bowl over a pan of simmering water (don't let it come into direct contact with heat or water - even a drop of water once the chocolate has begun to melt will cause it to ‘seize' and become grainy). Once melted, you can combine it with other liquids and cook it at higher temperatures. Chocolate can be melted along with cream or butter for a smooth, rich result. A classic ganache is simply melted chocolate and cream. Chocolate isn't just great in sweet dishes. Try adding a square of dark chocolate to savoury dishes, such as mexican mole or a red wine sauce for venison, for added depth of flavour.
Bron: Taste.com
Plasing : Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
What to look for
Look for chocolate that has at least 65 per cent cocoa solids (the higher the cocoa content, the more intense the flavour). It should look dark and shiny, and make a nice ‘snap' when you break it.
How to store it
Store chocolate in a cool dry place. it is common (especially in summer) for chocolate to develop lighter patterns on the surface. This is known as ‘blooming' and it occurs when the cocoa butter and cocoa solids separate. Although it may not look perfect, it's still fine to cook with.
For the best results
Chocolate is sensitive to heat and starts to burn at 45°C. To melt it, place chopped chocolate in a heatproof bowl over a pan of simmering water (don't let it come into direct contact with heat or water - even a drop of water once the chocolate has begun to melt will cause it to ‘seize' and become grainy). Once melted, you can combine it with other liquids and cook it at higher temperatures. Chocolate can be melted along with cream or butter for a smooth, rich result. A classic ganache is simply melted chocolate and cream. Chocolate isn't just great in sweet dishes. Try adding a square of dark chocolate to savoury dishes, such as mexican mole or a red wine sauce for venison, for added depth of flavour.
Bron: Taste.com
Plasing : Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE AT HOME
HOW TO MAKE CHOCOLATE AT HOME
Chocolate is yummy, we all know that but how do you make this sweet treat from scratch? Without investing in some heavy duty and expensive equipment its not possible,however if we let someone else process the beans for us and use a few simple tricks, DIY chocolate is within your grasp!
Step 1
You will need:
3/4 cup of unsweetened cocoa powder (ground cocoa beans),
1/2 cup powdered sugar (or more if you like sweeter chocolate),
healthy balance butter spread, Copha, or if you can get it cocoa butter use that,
and you will also need some unsweetened baking chocolate.
If you like you can also add rice krispies for a crunchy chocolate.
Step 2
Add the dry ingredients.
Add the cocoa powder and sugar.If you want sweeter chocolate (this is somewhat bitter) add some more sugar.
Step 3
Add the unsweetened chocolate.
Add the unsweetened chocolate (you need about five pieces) and heat.
Step 4
Add the fat! - butter
Add whatever fat you are using but melt it before adding to the pan!
Step 5
Heat and stir.
lumpy, needs more fat!
Keep heating and constantly stirring the chocolate. If it is to lumpy, slowly add some of the fat until it looks smooth without large lumps.
Step 6
Put into desired mold and enjoy!
Place into a mold or a baking sheet and place in the freezer.when cool and hard you can eat it! If you want you can add more butter and no chocolate to make fudge
STeP for Step for homemade chocolate :---
Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder. I recommend chopping the butter in smaller pieces for easier processing. Put the contents of the bowl in a blender or a food processor and blend them into a fine paste (check the last picture), if you don't have an access to a blender or a food processor you can use a regular mixer for the job but I will warn you, it will be messy.
Put 230ml (1 cup) of water in a pot and put the paste you made in previous step in it. Heat it up until its hot, but not boiling. Put the fluid back in the bowl and add 150ml (2/3 of a cup) of milk , 30g (1/4 of a cup) of flour and 120g (1/2 of a cup) of sugar in while it hot. Put the mass in a food proccessor or mix it by hand until you get rid of the lumps.
Put the chocolate in different molds, ice cube trays, bowls to get different chocolate shapes and put in a fridge or the freezer for at least 6 hours. After it cools remove the chocolate form the mold using a knife and enjoy your homemade chocolate
Easy Homemade Chocolate
Ingredients
Milk - 150ml (2/3 of a cup)
Cocoa powder - 220g (2 cups)
Butter - 160g (3/4 of a cup)
Water - 230ml (1 cup)
Flour - 30g (1/4 of a cup)
Sugar -120g (1/2 of a cup) - if possible use powdered sugar
Set microwave to high power.
In a bowl, mix sugar and water and keep it in the oven for 4 - 5 minutes.
Check to see if it has attained a two string consistency.
That is, if we take the syrup between the tip of our fingers and stretch our fingers two strings of syrup should appear.
Add butter and keep the bowl in the oven for1 minute.
Remove from the oven, add milk powder, cocoa powder and mix well.
Pour this on greased plate or chocolate moulds to set.
If needed we can garnish it with cashew, badam, pista etc.
Chocolate is yummy, we all know that but how do you make this sweet treat from scratch? Without investing in some heavy duty and expensive equipment its not possible,however if we let someone else process the beans for us and use a few simple tricks, DIY chocolate is within your grasp!
Step 1
You will need:
3/4 cup of unsweetened cocoa powder (ground cocoa beans),
1/2 cup powdered sugar (or more if you like sweeter chocolate),
healthy balance butter spread, Copha, or if you can get it cocoa butter use that,
and you will also need some unsweetened baking chocolate.
If you like you can also add rice krispies for a crunchy chocolate.
Step 2
Add the dry ingredients.
Add the cocoa powder and sugar.If you want sweeter chocolate (this is somewhat bitter) add some more sugar.
Step 3
Add the unsweetened chocolate.
Add the unsweetened chocolate (you need about five pieces) and heat.
Step 4
Add the fat! - butter
Add whatever fat you are using but melt it before adding to the pan!
Step 5
Heat and stir.
lumpy, needs more fat!
Keep heating and constantly stirring the chocolate. If it is to lumpy, slowly add some of the fat until it looks smooth without large lumps.
Step 6
Put into desired mold and enjoy!
Place into a mold or a baking sheet and place in the freezer.when cool and hard you can eat it! If you want you can add more butter and no chocolate to make fudge
STeP for Step for homemade chocolate :---
Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder. I recommend chopping the butter in smaller pieces for easier processing. Put the contents of the bowl in a blender or a food processor and blend them into a fine paste (check the last picture), if you don't have an access to a blender or a food processor you can use a regular mixer for the job but I will warn you, it will be messy.
Put 230ml (1 cup) of water in a pot and put the paste you made in previous step in it. Heat it up until its hot, but not boiling. Put the fluid back in the bowl and add 150ml (2/3 of a cup) of milk , 30g (1/4 of a cup) of flour and 120g (1/2 of a cup) of sugar in while it hot. Put the mass in a food proccessor or mix it by hand until you get rid of the lumps.
Put the chocolate in different molds, ice cube trays, bowls to get different chocolate shapes and put in a fridge or the freezer for at least 6 hours. After it cools remove the chocolate form the mold using a knife and enjoy your homemade chocolate
Easy Homemade Chocolate
Ingredients
Milk - 150ml (2/3 of a cup)
Cocoa powder - 220g (2 cups)
Butter - 160g (3/4 of a cup)
Water - 230ml (1 cup)
Flour - 30g (1/4 of a cup)
Sugar -120g (1/2 of a cup) - if possible use powdered sugar
Set microwave to high power.
In a bowl, mix sugar and water and keep it in the oven for 4 - 5 minutes.
Check to see if it has attained a two string consistency.
That is, if we take the syrup between the tip of our fingers and stretch our fingers two strings of syrup should appear.
Add butter and keep the bowl in the oven for1 minute.
Remove from the oven, add milk powder, cocoa powder and mix well.
Pour this on greased plate or chocolate moulds to set.
If needed we can garnish it with cashew, badam, pista etc.
CHOCOLATE BITES
Makes 40 chocolate bites
Ingredients:
125 ml (½ cup) margarine
500 ml (2 cups) Huletts SunSweet
Brown Sugar
83 ml (⅓ cup) cocoa
125 ml (½ cup) milk
5 ml (1 t) Moir's Vanilla Essence
500 ml (2 cups) oats
250 ml (1 cup) Moir's Desiccated Coconut
Method:
Heat the margarine, sugar, cocoa and milk together until the margerine has melted.
Increase heat and boil for 6 minutes.
Remove from heat and add vanilla essence.
Mix oats and coconut into cocoa mixture.
Mix well and place tablespoons full on a greased baking sheet. Leave to set.
BRON: Huletts.
Ingredients:
125 ml (½ cup) margarine
500 ml (2 cups) Huletts SunSweet
Brown Sugar
83 ml (⅓ cup) cocoa
125 ml (½ cup) milk
5 ml (1 t) Moir's Vanilla Essence
500 ml (2 cups) oats
250 ml (1 cup) Moir's Desiccated Coconut
Method:
Heat the margarine, sugar, cocoa and milk together until the margerine has melted.
Increase heat and boil for 6 minutes.
Remove from heat and add vanilla essence.
Mix oats and coconut into cocoa mixture.
Mix well and place tablespoons full on a greased baking sheet. Leave to set.
BRON: Huletts.
CHOCOLATE BRANDY BALLS
Ingredients:
3 cups vanilla wafer cookies , crumbled
5 tablespoons brandy
1 (300 g) package semi-sweet chocolate chips
1 can condensed milk , sweetened
to taste nuts , finely chopped
Directions:
1 COMBINE crumbs and brandy, set aside. MELT chocolate chips in a medium microwavable bowl at medium (50%) for 2-3 min.
2 Stir to help melting.
3 Stir condensed milk into chocolate until smooth.
4 Gradually add crumb mixture, mixing well.
5 SHAPE into 1-inch balls and roll in nuts.
6 Store tightly covered at room temperature or freeze.
BRON: Food.com
3 cups vanilla wafer cookies , crumbled
5 tablespoons brandy
1 (300 g) package semi-sweet chocolate chips
1 can condensed milk , sweetened
to taste nuts , finely chopped
Directions:
1 COMBINE crumbs and brandy, set aside. MELT chocolate chips in a medium microwavable bowl at medium (50%) for 2-3 min.
2 Stir to help melting.
3 Stir condensed milk into chocolate until smooth.
4 Gradually add crumb mixture, mixing well.
5 SHAPE into 1-inch balls and roll in nuts.
6 Store tightly covered at room temperature or freeze.
BRON: Food.com
CHOCOLATE CARAMEL BARS
CHOCOLATE CARAMEL BARS
125g butter, softened
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups plain flour
1/4 cup cocoa powder
1/3 cup caramel Top ‘n’ Fill
100g dark chocolate, chopped
METHOD:
Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour and cocoa powder over butter mixture. Stir to combine. Remove 1/4 of the dough. Shape both portions of dough into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
Using large portion of dough, shape level tablespoons of mixture into 2cm x 4cm bar shapes. Place on prepared trays, leaving room for spreading. Using the end of a wooden spoon, make a 1cm x 3cm indentation in the centre of each rectangle. Fill each indent with 1 teaspoon caramel.
Preheat oven to 180°C/160°C fan-forced. Roll remaining dough between 2 sheets of baking paper until 5mm thick. Using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 15 rectangles. Place 1 rectangle on top of each caramel-filled bar. Press lightly to seal. Freeze for 15 minutes. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Dip top side of 1 bar into chocolate. Gently shake off excess. Place bar, chocolate-side up, on a wire rack set over a baking tray lined with baking paper. Set aside for 30 minutes or until set. Serve.
Bron: Super Food Ideas - July 2012 /Recipe by Claire Brookman
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CARAMEL BARS
125g butter, softened
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups plain flour
1/4 cup cocoa powder
1/3 cup caramel Top ‘n’ Fill
100g dark chocolate, chopped
METHOD:
Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour and cocoa powder over butter mixture. Stir to combine. Remove 1/4 of the dough. Shape both portions of dough into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
Using large portion of dough, shape level tablespoons of mixture into 2cm x 4cm bar shapes. Place on prepared trays, leaving room for spreading. Using the end of a wooden spoon, make a 1cm x 3cm indentation in the centre of each rectangle. Fill each indent with 1 teaspoon caramel.
Preheat oven to 180°C/160°C fan-forced. Roll remaining dough between 2 sheets of baking paper until 5mm thick. Using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 15 rectangles. Place 1 rectangle on top of each caramel-filled bar. Press lightly to seal. Freeze for 15 minutes. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Dip top side of 1 bar into chocolate. Gently shake off excess. Place bar, chocolate-side up, on a wire rack set over a baking tray lined with baking paper. Set aside for 30 minutes or until set. Serve.
Bron: Super Food Ideas - July 2012 /Recipe by Claire Brookman
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CARAMEL PEANUT BARS
Ingredients
8 ounces milk chocolate (preferably Valrhona), chopped
3/4 cup sugar
1/3cup heavy cream, at room temperature
6 ounces white chocolate (preferably Valrhona), chopped
1 teaspoon kosher salt
1 cup salted peanuts (preferably Virginia)or Cancel
Directions
Line the bottom and sides of an 8 1/2 4 1/2-inch loaf pan with parchment paper or foil and grease it lightly (preferably with Pam). Melt the milk chocolate in a small heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth. Remove the bowl from the heat. Pour half of the milk chocolate into the prepared loaf pan and spread it evenly. Freeze for 15 to 18 minutes, until cold.
Once the layer is cold, make the next layer. In a large saucepan, combine the sugar and 1/4 cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear.
Increase the heat to medium high and boil, without stirring, for 3 to 5 minutes, or until the sugar begins to turn golden brown on the edges. While gently and continually swirling the pan over the heat to even out the color, cook for 2 to 3 minutes, or until the sugar turns deep amber.
Slide the pan from the heat and slowly add the cream. Careful! It will splatter up, and the steam is hot. Stir until well blended. Add the white chocolate and salt and stir until the chocolate is melted and the mixture is smooth. Add the peanuts and stir until blended. Set aside for 5 minutes to cool slightly.
Pour the peanut mixture into the loaf pan over the milk chocolate and spread it evenly. Freeze for about 45 minutes, or until cold and firm.
Once the layer is cold, make the next layer. Reheat the remaining milk chocolate, pour it over the caramel, and spread it evenly. Refrigerate or freeze for 20 to 30 minutes, until very cold.
Using the parchment paper or foil pan liner, transfer the candy onto a work surface. Peel away the paper or foil, and place the candy on a cutting board. Using a large knife, trim off the edges and cut lengthwise into two 1 1/2-inch-wide strips. Cut each strip into 9 pieces. Store in an airtight container in the refrigerator for up to 5 days
8 ounces milk chocolate (preferably Valrhona), chopped
3/4 cup sugar
1/3cup heavy cream, at room temperature
6 ounces white chocolate (preferably Valrhona), chopped
1 teaspoon kosher salt
1 cup salted peanuts (preferably Virginia)or Cancel
Directions
Line the bottom and sides of an 8 1/2 4 1/2-inch loaf pan with parchment paper or foil and grease it lightly (preferably with Pam). Melt the milk chocolate in a small heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth. Remove the bowl from the heat. Pour half of the milk chocolate into the prepared loaf pan and spread it evenly. Freeze for 15 to 18 minutes, until cold.
Once the layer is cold, make the next layer. In a large saucepan, combine the sugar and 1/4 cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear.
Increase the heat to medium high and boil, without stirring, for 3 to 5 minutes, or until the sugar begins to turn golden brown on the edges. While gently and continually swirling the pan over the heat to even out the color, cook for 2 to 3 minutes, or until the sugar turns deep amber.
Slide the pan from the heat and slowly add the cream. Careful! It will splatter up, and the steam is hot. Stir until well blended. Add the white chocolate and salt and stir until the chocolate is melted and the mixture is smooth. Add the peanuts and stir until blended. Set aside for 5 minutes to cool slightly.
Pour the peanut mixture into the loaf pan over the milk chocolate and spread it evenly. Freeze for about 45 minutes, or until cold and firm.
Once the layer is cold, make the next layer. Reheat the remaining milk chocolate, pour it over the caramel, and spread it evenly. Refrigerate or freeze for 20 to 30 minutes, until very cold.
Using the parchment paper or foil pan liner, transfer the candy onto a work surface. Peel away the paper or foil, and place the candy on a cutting board. Using a large knife, trim off the edges and cut lengthwise into two 1 1/2-inch-wide strips. Cut each strip into 9 pieces. Store in an airtight container in the refrigerator for up to 5 days
CHOCOLATE CLINKERS CRACKLE SLICE
A crunchy chocolate favourite with a colourful twist of CLINKER lollies.
what you need
4 cups rice puff cereal
1 cup desiccated coconut
¾ cup icing sugar
¼ cup CADBURY Bournville Cocoa
250g copha, melted and cooled slightly
180g packet PASCALL CLINKERS lollies, halved
100g CADBURY Milk Chocolate Melts, melted
make it
1. COMBINE rice puffs, coconut, sugar and cocoa in a large mixing bowl. Add the copha and stir to
combine. Stir through theCLINKERS lollies.
2. SPOON mixture evenly into a greased and lined 18 x 28cm pan, then drizzle with melted chocolate.
Refrigerate until firm then cut into 20 pieces.Store in an airtight container in the refrigerator until
Required
what you need
4 cups rice puff cereal
1 cup desiccated coconut
¾ cup icing sugar
¼ cup CADBURY Bournville Cocoa
250g copha, melted and cooled slightly
180g packet PASCALL CLINKERS lollies, halved
100g CADBURY Milk Chocolate Melts, melted
make it
1. COMBINE rice puffs, coconut, sugar and cocoa in a large mixing bowl. Add the copha and stir to
combine. Stir through theCLINKERS lollies.
2. SPOON mixture evenly into a greased and lined 18 x 28cm pan, then drizzle with melted chocolate.
Refrigerate until firm then cut into 20 pieces.Store in an airtight container in the refrigerator until
Required
CHOC ENERGY BALLS
Perfect for the lunch box, these little morsels are packed with energy and deliciousness.
what you need
2 cups mixed toasted nuts eg almonds, walnuts, Brazil and hazelnuts
1 cup rolled oats
¾ cup raisins
½ cup dried apricots, chopped
½ cup sultanas
¼ cup pumpkin seeds (pepitas)
¼ cup CADBURY Bournville Cocoa
¼ cup honey
1 teaspoon cinnamon
1 cup desiccated coconut
1 tablespoon CADBURY Bournville
Cocoa, extra
make it
1. PLACE nuts and oats in a food processor and process to a crumb.
Add the dried fruits and process to chop, and then add the pumpkin seeds, cocoa, honey and cinnamon and process to combine.
2. ROLL tablespoonsful of mixture into balls. Combine coconut and extra cocoa. Roll each ball in the coconut mixture to coat, place on
a tray and then refrigerate until firm. Store in and airtight container until required.
what you need
2 cups mixed toasted nuts eg almonds, walnuts, Brazil and hazelnuts
1 cup rolled oats
¾ cup raisins
½ cup dried apricots, chopped
½ cup sultanas
¼ cup pumpkin seeds (pepitas)
¼ cup CADBURY Bournville Cocoa
¼ cup honey
1 teaspoon cinnamon
1 cup desiccated coconut
1 tablespoon CADBURY Bournville
Cocoa, extra
make it
1. PLACE nuts and oats in a food processor and process to a crumb.
Add the dried fruits and process to chop, and then add the pumpkin seeds, cocoa, honey and cinnamon and process to combine.
2. ROLL tablespoonsful of mixture into balls. Combine coconut and extra cocoa. Roll each ball in the coconut mixture to coat, place on
a tray and then refrigerate until firm. Store in and airtight container until required.
CHOCOLATE GRANOLA BARS
Here’s what you need:
1/2 cup natural peanut butter
1/3 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 tablespoons wheat germ
1/2 cup coconut
1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
What to do:
1. Melt the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly. Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ. Stir til combined.
3. Wait till it cools and stir in the coconut and chocolate chips. Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in. The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out (the bars….not you) onto cutting board and cut to the size you like.
1/2 cup natural peanut butter
1/3 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 tablespoons wheat germ
1/2 cup coconut
1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
What to do:
1. Melt the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly. Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ. Stir til combined.
3. Wait till it cools and stir in the coconut and chocolate chips. Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in. The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out (the bars….not you) onto cutting board and cut to the size you like.
CHOCOLATE NO BAKE BARS
WORLD'S BEST CHOCOLATE NO BAKE BARS
NOTE: Looks so good, I bet you didn't guess they are GOOD FOR YOU!
Made with coconut oil & honey instead of sugar!
INGREDIENTS:
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
METHOD:
Melt peanut butter, honey and coconut oil over medium-low heat.
Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NOTE: Looks so good, I bet you didn't guess they are GOOD FOR YOU!
Made with coconut oil & honey instead of sugar!
INGREDIENTS:
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
METHOD:
Melt peanut butter, honey and coconut oil over medium-low heat.
Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE PEANUT BUTTER SQUARES
CHOCOLATE PEANUT BUTTER SQUARES
Makes about 25 small squares
INGREDIENTS
FOR THE CRUST:
22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
¼ cup sugar
3 tablespoons unsalted butter, softened
For the Filling
6 firmly packed tablespoons dark brown sugar
2 cups Confectioners’ sugar
6 tablespoons unsalted butter, softened
1⅓ cups creamy peanut butter (I like Skippy Natural “No Need To Stir”)
Pinch of salt
FOR THE MILK CHOCOLATE GANACHE TOPPING
1-11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
6 tablespoons heavy cream
DIRECTIONS:
1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.
2. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with blade attachment and pulse until cookies are finely crushed. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.
3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.
4. Make chocolate ganache topping: Combine milk chocolate chips and heavy cream in microwave safe bowl and cook in microwave at medium power (50%) for 1-1½ minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth and melted. Do not overheat.
5. Put it all together: Use an offset icing spatula (see photo above) to spread about ¼ cup of chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into even layer over chocolate (if it’s firm, you can use your hands; if it’s soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set (or, if you’re not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Keep refrigerated and serve cool.
Bron: onceuponachef.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Makes about 25 small squares
INGREDIENTS
FOR THE CRUST:
22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
¼ cup sugar
3 tablespoons unsalted butter, softened
For the Filling
6 firmly packed tablespoons dark brown sugar
2 cups Confectioners’ sugar
6 tablespoons unsalted butter, softened
1⅓ cups creamy peanut butter (I like Skippy Natural “No Need To Stir”)
Pinch of salt
FOR THE MILK CHOCOLATE GANACHE TOPPING
1-11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
6 tablespoons heavy cream
DIRECTIONS:
1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.
2. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with blade attachment and pulse until cookies are finely crushed. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.
3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.
4. Make chocolate ganache topping: Combine milk chocolate chips and heavy cream in microwave safe bowl and cook in microwave at medium power (50%) for 1-1½ minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth and melted. Do not overheat.
5. Put it all together: Use an offset icing spatula (see photo above) to spread about ¼ cup of chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into even layer over chocolate (if it’s firm, you can use your hands; if it’s soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set (or, if you’re not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Keep refrigerated and serve cool.
Bron: onceuponachef.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT CANDY
COCONUT CANDY:
3 cups freshly grated white coconut flesh, packed down
3 1/4 cups coarse white sugar
3/4 tin evaporated milk
1/3 cup butter, softened
1 1/2 tsp vanilla
desired food coloring
METHOD:
1. Grease a 9″ tray with butter
2. Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry.
3. Pour in 3 cups of sugar and all the evaporated milk. Stir well. Add extra sugar to taste.
4. Stir stir stir. Continously. Until the mixture thickens and slightly comes off the edges of the wok. Will take up to 1/2 hour.
5. Add softened butter and continue to stir.
6. When the mixture is really thick, quickly add in vanilla essence and coloring.
7. Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte.
8. Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon.
9. Let cool ten minutes and cut into squares whilst warm. Let cool completely before breaking off into tiny brightly-colored squares and serving. Store in an air-tight container.
Bron: Wordpress.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
3 cups freshly grated white coconut flesh, packed down
3 1/4 cups coarse white sugar
3/4 tin evaporated milk
1/3 cup butter, softened
1 1/2 tsp vanilla
desired food coloring
METHOD:
1. Grease a 9″ tray with butter
2. Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry.
3. Pour in 3 cups of sugar and all the evaporated milk. Stir well. Add extra sugar to taste.
4. Stir stir stir. Continously. Until the mixture thickens and slightly comes off the edges of the wok. Will take up to 1/2 hour.
5. Add softened butter and continue to stir.
6. When the mixture is really thick, quickly add in vanilla essence and coloring.
7. Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte.
8. Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon.
9. Let cool ten minutes and cut into squares whilst warm. Let cool completely before breaking off into tiny brightly-colored squares and serving. Store in an air-tight container.
Bron: Wordpress.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT ICE
Ingredients
280g icing sugar
1ml cream of tartar
397g can condensed milk
270g desiccated coconut
Pink food colouring
Method
Grease a 20 cm square baking tin.
Sift the icing sugar and cream of tartar.
Add condensed milk and mix until smooth.
Add half the coconut and stir well.
Mix in the remaining coconut so that the mixture sticks together.
Divide the mixture into three and add pink colouring to two, making one bright pink and the other pale pink.
Press the bright pink mixture into the tin first, followed by the pale pink and lastly the white.
Place in the fridge for one hour and then cut into squares.
Bron: Vriendin vir my gemail
Plasing: Henriette Wessels
280g icing sugar
1ml cream of tartar
397g can condensed milk
270g desiccated coconut
Pink food colouring
Method
Grease a 20 cm square baking tin.
Sift the icing sugar and cream of tartar.
Add condensed milk and mix until smooth.
Add half the coconut and stir well.
Mix in the remaining coconut so that the mixture sticks together.
Divide the mixture into three and add pink colouring to two, making one bright pink and the other pale pink.
Press the bright pink mixture into the tin first, followed by the pale pink and lastly the white.
Place in the fridge for one hour and then cut into squares.
Bron: Vriendin vir my gemail
Plasing: Henriette Wessels
COCONUT ICE
Ingredients
280g icing sugar
1ml cream of tartar
397g can condensed milk
270g desiccated coconut
Pink food colouring
Method
Grease a 20 cm square baking tin.
Sift the icing sugar and cream of tartar.
Add condensed milk and mix until smooth.
Add half the coconut and stir well.
Mix in the remaining coconut so that the mixture sticks together.
Divide the mixture into three and add pink colouring to two, making one bright pink and the other pale pink.
Press the bright pink mixture into the tin first, followed by the pale
pink and lastly the white.
Place in the fridge for one hour and then cut into squares.
Bron: Good News South Africa
Plasing: Henriette Wessels
280g icing sugar
1ml cream of tartar
397g can condensed milk
270g desiccated coconut
Pink food colouring
Method
Grease a 20 cm square baking tin.
Sift the icing sugar and cream of tartar.
Add condensed milk and mix until smooth.
Add half the coconut and stir well.
Mix in the remaining coconut so that the mixture sticks together.
Divide the mixture into three and add pink colouring to two, making one bright pink and the other pale pink.
Press the bright pink mixture into the tin first, followed by the pale
pink and lastly the white.
Place in the fridge for one hour and then cut into squares.
Bron: Good News South Africa
Plasing: Henriette Wessels
COFFEE BEAN BARK
Ingredients
10 ounces dark chocolate
1/3 pound chocolate covered coffee beans
4 ounces white chocolate
2 ounces dark chocolate
Instructions
Line a baking sheet with parchment paper
Melt 10 oz. dark chocolate pieces in the microwave according to the directions on the package.
Spread melted chocolate out on the parchment paper to your desired thickness.
Sprinkle chocolate covered coffee beans on the melted chocolate.
Place baking sheet in the freezer for 30 minutes.
Melt white chocolate pieces in the microwave according to the directions on the package.
Drizzle white chocolate over the bark.
Melt 2 oz. dark chocolate pieces in the microwave according to the directions on the package.
Drizzle dark chocolate over the bark.
Place baking sheet in the freezer for 20 minutes.
Break bark into pieces.
Store in a lidded container.
SOURCE: premeditatedleftovers
10 ounces dark chocolate
1/3 pound chocolate covered coffee beans
4 ounces white chocolate
2 ounces dark chocolate
Instructions
Line a baking sheet with parchment paper
Melt 10 oz. dark chocolate pieces in the microwave according to the directions on the package.
Spread melted chocolate out on the parchment paper to your desired thickness.
Sprinkle chocolate covered coffee beans on the melted chocolate.
Place baking sheet in the freezer for 30 minutes.
Melt white chocolate pieces in the microwave according to the directions on the package.
Drizzle white chocolate over the bark.
Melt 2 oz. dark chocolate pieces in the microwave according to the directions on the package.
Drizzle dark chocolate over the bark.
Place baking sheet in the freezer for 20 minutes.
Break bark into pieces.
Store in a lidded container.
SOURCE: premeditatedleftovers
CRUNCHY CHEESE PUFFS
It's no small feat to create perfectly textured Crunchy Cheese Puffs. First you make one of the weirdest doughs you've ever made. Then you steam it. Then you dry it. And then, only then, do you fry it. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly.
These puffs are naturally gluten-free.
Ingredients
Bring a large pot of water, fitted with a steamer tray, to a boil. Line the steamer with a lightly oiled sheet of parchment.
Combine the tapioca starch, corn flour, salt, and sugar in the bowl of a food processor fitted with the dough blade. Add the melted cheese and pulse until the mixture resembles breadcrumbs. With the food processor running, drizzle in the hot water until a thick dough starts to form and pull away a little from the sides of the bowl. The texture will be quite strange--a little like cheese or tofu in consistency--and it will ooze if left sitting.
Pull the dough together and place it in the center of the parchment in the steamer. Lightly press it down to about 1/4 inch thick. Steam until the dough is rubbery and slightly translucent throughout, 45 minutes to 1 hour.
Remove the parchment with the dough still on it and let it cool to room temperature. Remove the dough from the parchment, flip it over, and let it stand to dry slightly. Once the dough is not too sticky to handle, slice it into 1/4-by-3/4-inch strips, rolling each strip between your fingers a little to round it.
Place the dough pieces on the tray of a food dehydrator and dehydrate until the sticks are crisp throughout, 6 to 10 hours. (If you don't have a dehydrator, place the sticks on a parchment-lined baking sheet and bake at 150°F--or as low as your oven will go--with the door slightly propped open, for 6 to 8 hours. Once the sticks are completely dried, you can store them in an airtight container for up to 3 months.
When you are ready to fry your puffs, place a wire rack over a baking sheet. Heat at least 2 1/2 inches of oil in a heavy-bottomed pot to 370°F. Fry the sticks in batches of 6 to 10 (depending on the size of your pot), until they puff and the bubbling oil calms, about 30 seconds to a minute. Remove the puffs with a slotted spoon and place them on the rack to cool. Test a puff. If it's a little chewy, fry the next batch a bit longer. Repeat with the remaining sticks. Place the puffs in a paper bag, season generously to taste with salt and Cheese Powder, and shake the bag gently to coat.
Although not really cheesy, you can make vegan Onion Puffs by adding 1 tablespoon Onion Powder (recipe follows) plus a teaspoon of dried green onions to the flours and leaving out the cheese. You'll need to increase the hot water to 1/3 cup. Sprinkle the fried puffs with nutritional yeast and salt to taste instead of the Cheese Powder.
These puffs are naturally gluten-free.
Ingredients
- 1/2 cup (90 grams) tapioca starch
- 1/8 cup (20 grams) finely ground corn flour (not masa harina)
- 1 teaspoon salt
- 1 teaspoon cane sugar
- 1 ounce grated, loosely packed sharp cheddar cheese (or cheese of your choice), melted with 1 tablespoon of water
- 1/8 to 1/4 cup (1 to 2 ounces) hot water, plus more for steaming
- Safflower oil, for frying
- Salt
- Cheese Powder (recipe follows)
Bring a large pot of water, fitted with a steamer tray, to a boil. Line the steamer with a lightly oiled sheet of parchment.
Combine the tapioca starch, corn flour, salt, and sugar in the bowl of a food processor fitted with the dough blade. Add the melted cheese and pulse until the mixture resembles breadcrumbs. With the food processor running, drizzle in the hot water until a thick dough starts to form and pull away a little from the sides of the bowl. The texture will be quite strange--a little like cheese or tofu in consistency--and it will ooze if left sitting.
Pull the dough together and place it in the center of the parchment in the steamer. Lightly press it down to about 1/4 inch thick. Steam until the dough is rubbery and slightly translucent throughout, 45 minutes to 1 hour.
Remove the parchment with the dough still on it and let it cool to room temperature. Remove the dough from the parchment, flip it over, and let it stand to dry slightly. Once the dough is not too sticky to handle, slice it into 1/4-by-3/4-inch strips, rolling each strip between your fingers a little to round it.
Place the dough pieces on the tray of a food dehydrator and dehydrate until the sticks are crisp throughout, 6 to 10 hours. (If you don't have a dehydrator, place the sticks on a parchment-lined baking sheet and bake at 150°F--or as low as your oven will go--with the door slightly propped open, for 6 to 8 hours. Once the sticks are completely dried, you can store them in an airtight container for up to 3 months.
When you are ready to fry your puffs, place a wire rack over a baking sheet. Heat at least 2 1/2 inches of oil in a heavy-bottomed pot to 370°F. Fry the sticks in batches of 6 to 10 (depending on the size of your pot), until they puff and the bubbling oil calms, about 30 seconds to a minute. Remove the puffs with a slotted spoon and place them on the rack to cool. Test a puff. If it's a little chewy, fry the next batch a bit longer. Repeat with the remaining sticks. Place the puffs in a paper bag, season generously to taste with salt and Cheese Powder, and shake the bag gently to coat.
Although not really cheesy, you can make vegan Onion Puffs by adding 1 tablespoon Onion Powder (recipe follows) plus a teaspoon of dried green onions to the flours and leaving out the cheese. You'll need to increase the hot water to 1/3 cup. Sprinkle the fried puffs with nutritional yeast and salt to taste instead of the Cheese Powder.
CRUNCHIES
CRUNCHIES
4 tablespoons golden syrup
200g caster sugar
3 teaspoons bicarbonate of soda ( ek het 1½ t gebruik)
DIRECTIONS:
Grease a 20cm square cake tin or slice tray.
In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on low heat for 5-10 minutes.
Cooking time will vary but test it by dropping a little syrup into water – it should become brittle when ready.
Watch it doesn’t burn.
Remove pot from heat and add the bicarb.
Quickly mix it in because the mixture will foam up instantly.
Pour immediately into the cake tin.
Leave to set, then break into bite size chunks.
TIP:
Make your very own crunchie by dipping the pieces of honeycomb in melted chocolate, then letting them set on a piece of greaseproof paper
NOTE: Ek het onder in die pan wat gesmeer is met olie sommer gesmelte sjokolade gegooi en bo-op bietjie gesit wat oor was, dit is heerlik en baie soet, smaak soos die ware Jakob..
Bron: Radio Vryheid
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIES
4 tablespoons golden syrup
200g caster sugar
3 teaspoons bicarbonate of soda ( ek het 1½ t gebruik)
DIRECTIONS:
Grease a 20cm square cake tin or slice tray.
In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on low heat for 5-10 minutes.
Cooking time will vary but test it by dropping a little syrup into water – it should become brittle when ready.
Watch it doesn’t burn.
Remove pot from heat and add the bicarb.
Quickly mix it in because the mixture will foam up instantly.
Pour immediately into the cake tin.
Leave to set, then break into bite size chunks.
TIP:
Make your very own crunchie by dipping the pieces of honeycomb in melted chocolate, then letting them set on a piece of greaseproof paper
NOTE: Ek het onder in die pan wat gesmeer is met olie sommer gesmelte sjokolade gegooi en bo-op bietjie gesit wat oor was, dit is heerlik en baie soet, smaak soos die ware Jakob..
Bron: Radio Vryheid
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
CRUNCHIE CHOCOLATE BARS
Ingredients
2 Tbsp honey
¼ cup light corn syrup
1 cup sugar
1 Tbsp water
1¾ tsp baking soda
1 cup chocolate
Instructions
Combine the honey, corn syrup, sugar and water in a large deep pot and stir until there are no dry patches in the sugar.
Please use a deep pot for this recipe since the sugar mixture will triple in size during the cooking process later on.
At this point, also line a baking sheet with parchment paper and measure out the baking soda in to a small bowl since you will need to pour it all in to the caramelized sugar all at once.
Always good to be prepared
Place a candy thermometer in the pot and place on high heat. Please do not touch the mixture at this point!
If you try mixing it, the sugar might seize up and you will be left with a crystallized mess.
So just leave it alone, but stay close by. The mixture will melt and begin to bubble very quickly.
When the sugar mixture is an amber color and the candy thermometer reaches a temperature of exactly 300°F, which takes only 5 minutes, take the pot off the stove and immediately add the baking soda.
Whisked vigorously until well combined. Please note that while you are whisking,
the mixture is going to triple in size and become a very hot foam. Please be
careful not to get your fingers near that mixture or you will burn yourself.
Gently pour the foam mixture on to the baking sheet and let the mixture cool for 2 hours.
Once the candy cools, break it in to pieces, just like a brittle.
Melt the chocolate in the microwave in 30 second increments (should take around 1 and a half minutes) until melted then dip the honey comb candy to coat completely. You don’t have to coat the candy in chocolate but you must store it in an airtight container or it will begin to soften from the moisture in the air within a matter of just hours!
Place the dipped honey comb back on to the parchment lined baking sheet and place in the fridge for 10 minutes to set.
Bron: Kitchen Tested
Plasing; Tiana Botes
2 Tbsp honey
¼ cup light corn syrup
1 cup sugar
1 Tbsp water
1¾ tsp baking soda
1 cup chocolate
Instructions
Combine the honey, corn syrup, sugar and water in a large deep pot and stir until there are no dry patches in the sugar.
Please use a deep pot for this recipe since the sugar mixture will triple in size during the cooking process later on.
At this point, also line a baking sheet with parchment paper and measure out the baking soda in to a small bowl since you will need to pour it all in to the caramelized sugar all at once.
Always good to be prepared
Place a candy thermometer in the pot and place on high heat. Please do not touch the mixture at this point!
If you try mixing it, the sugar might seize up and you will be left with a crystallized mess.
So just leave it alone, but stay close by. The mixture will melt and begin to bubble very quickly.
When the sugar mixture is an amber color and the candy thermometer reaches a temperature of exactly 300°F, which takes only 5 minutes, take the pot off the stove and immediately add the baking soda.
Whisked vigorously until well combined. Please note that while you are whisking,
the mixture is going to triple in size and become a very hot foam. Please be
careful not to get your fingers near that mixture or you will burn yourself.
Gently pour the foam mixture on to the baking sheet and let the mixture cool for 2 hours.
Once the candy cools, break it in to pieces, just like a brittle.
Melt the chocolate in the microwave in 30 second increments (should take around 1 and a half minutes) until melted then dip the honey comb candy to coat completely. You don’t have to coat the candy in chocolate but you must store it in an airtight container or it will begin to soften from the moisture in the air within a matter of just hours!
Place the dipped honey comb back on to the parchment lined baking sheet and place in the fridge for 10 minutes to set.
Bron: Kitchen Tested
Plasing; Tiana Botes
CRUNCHIE BARS
2 1/2 cups sugar
2/3 cup corn syrup
6 tbsp water
2 tbsp baking soda
2 tsp vanilla
2-4 cups chopped chocolate of your choice.
(I prefer milk chocolate for this)
Prepare a 9″ x 13″ cake pan with non-stick spray, or a light coating of
vegetable oil or shortening. Set aside.
In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar ,corn-syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
Bring mixture to a boil, and allow to cook until temperature reaches 300degrees F (hard crack stage). From the
time mixture starts boiling to the time it reaches 150°C (300°F), do not stir.
Once mixture reaches 150°C, remove from heat. Add vanilla and baking soda,beating to incorporate.
The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good
idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST.
Continue beating the mixture until the foaming starts to slow down.
Dump foaming mixture into greased cake pan, spreading it out as evenly as possible.
Allow it to cool for 15-20minutes.
When the sponge toffee is starting to harden – but is still quite warm – use a serrated knife to score lines, about1/4″- 1/2″ deep in the warm candy.
These will be the shapes of your candy-bars – I like to make them about 1.25″ x3″, or so.
Keep in mind that this is no tan exact science, and you WILL have breakage in there.
20 minutes later, go back and re-score the lines you already made, gently cutting a little deeper than last time.
Allow to cool completely.
Once toffee is cooled all the way through, remove from pan and gently snap along your score lines. If you don’t plan to dip them right away, be sure to store toffee in an airtight container –the sugar will attract water from the air, and the toffee can go soggy.
In a large bowl, carefully melt your chocolate using whatever method you
prefer. I like to use a glass bowl, nuking for 30 seconds at a time in the microwave, many swear by a double boiler. So long as you don’t scorch it,
it’s all good.
Using a fondue fork, candy dipping utensil, or (Clean!) fingers, gently dip each piece of sponge toffee, swirling around to coat fully.
Allow excess chocolate to drip off before placing each piece on wax paper, parchment,or foil to harden.
Enjoy!
BRON;LIEWE HEKSIE SE KOMBUIS
WATERTAND RESEPTE VIR OUD EN JONK
2/3 cup corn syrup
6 tbsp water
2 tbsp baking soda
2 tsp vanilla
2-4 cups chopped chocolate of your choice.
(I prefer milk chocolate for this)
Prepare a 9″ x 13″ cake pan with non-stick spray, or a light coating of
vegetable oil or shortening. Set aside.
In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar ,corn-syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
Bring mixture to a boil, and allow to cook until temperature reaches 300degrees F (hard crack stage). From the
time mixture starts boiling to the time it reaches 150°C (300°F), do not stir.
Once mixture reaches 150°C, remove from heat. Add vanilla and baking soda,beating to incorporate.
The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good
idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST.
Continue beating the mixture until the foaming starts to slow down.
Dump foaming mixture into greased cake pan, spreading it out as evenly as possible.
Allow it to cool for 15-20minutes.
When the sponge toffee is starting to harden – but is still quite warm – use a serrated knife to score lines, about1/4″- 1/2″ deep in the warm candy.
These will be the shapes of your candy-bars – I like to make them about 1.25″ x3″, or so.
Keep in mind that this is no tan exact science, and you WILL have breakage in there.
20 minutes later, go back and re-score the lines you already made, gently cutting a little deeper than last time.
Allow to cool completely.
Once toffee is cooled all the way through, remove from pan and gently snap along your score lines. If you don’t plan to dip them right away, be sure to store toffee in an airtight container –the sugar will attract water from the air, and the toffee can go soggy.
In a large bowl, carefully melt your chocolate using whatever method you
prefer. I like to use a glass bowl, nuking for 30 seconds at a time in the microwave, many swear by a double boiler. So long as you don’t scorch it,
it’s all good.
Using a fondue fork, candy dipping utensil, or (Clean!) fingers, gently dip each piece of sponge toffee, swirling around to coat fully.
Allow excess chocolate to drip off before placing each piece on wax paper, parchment,or foil to harden.
Enjoy!
BRON;LIEWE HEKSIE SE KOMBUIS
WATERTAND RESEPTE VIR OUD EN JONK
DARK CHOCOLATE, FIG AND GINGER
Panforté
Prep time 20 minutes
Cooking time 35 minutes
Serves 16
This is a European classic that keeps for weeks over the festive season. Make two, one to keep and one as a gift.
what you need
1½ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
1 cup blanched almonds, toasted
1 cup pistachio nuts
200g dried figs, stems discarded,
roughly chopped
60g glacé ginger, roughly chopped
1 cup honey
1 cup caster sugar
100g CADBURY Dark Baking
Chocolate, roughly chopped
make it
1. SIFT together the flour, Cocoa and cinnamon. Combine the nuts, fruit and flour in a large bowl.
2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes
stirring occasionally. Stir through the chocolate until melted then remove from heat. Pour into the
bowl with the nuts and fruit and mix until well combined.
3. PRESS the mixture into a greased and lined 23cm round pan. Bake in a moderately slow oven 160°C for
30 minutes. Cool in pan before turning out and slicing.
Prep time 20 minutes
Cooking time 35 minutes
Serves 16
This is a European classic that keeps for weeks over the festive season. Make two, one to keep and one as a gift.
what you need
1½ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
1 cup blanched almonds, toasted
1 cup pistachio nuts
200g dried figs, stems discarded,
roughly chopped
60g glacé ginger, roughly chopped
1 cup honey
1 cup caster sugar
100g CADBURY Dark Baking
Chocolate, roughly chopped
make it
1. SIFT together the flour, Cocoa and cinnamon. Combine the nuts, fruit and flour in a large bowl.
2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes
stirring occasionally. Stir through the chocolate until melted then remove from heat. Pour into the
bowl with the nuts and fruit and mix until well combined.
3. PRESS the mixture into a greased and lined 23cm round pan. Bake in a moderately slow oven 160°C for
30 minutes. Cool in pan before turning out and slicing.
DIWALI DAINTIES
Prep Time:10 minutes
Cook Time:4 hrs chill time Creamy coconut squares delicately flavoured
with rose water and decorated with colourful sprinkles - a perfect Diwali sweetmeat.
Ingredients
• 20 ml rose water
• 1 can SPAR condensed milk
• 1000ml SPAR icing sugar (4 Cups)
• 325 g dessicated coconut (4 Cups)
• Rainbow sprinkles
Method
1. Stir the rose water into the condensed milk, and pour this onto the measured icing
sugar and coconut in a GOOD LIVING 3 litre Super White Porcelain mixing bowl.
Mix until if forms a stiff workable paste.
2. Press the mixture into a lightly greased GOOD LIVING non-stick baking tray (press to fill up the pan completely for thin slices, or only fill ¾ for thicker slices).
3. Cover the top generously with rainbow sprinkles and roll over with a rolling pin to ensure adhesion to the mixture below.
4. Chill for 4 hours. Lift the complete slab from the baking tray onto a board, and slice into squares.
Hints and Tips
Sharp bladed knifes or kitchen tools will damage non-stick bake-ware surfaces - rather use nylon or wood tools.
Bron: Spar-resepte
Plasing: Henriette Wessels
Cook Time:4 hrs chill time Creamy coconut squares delicately flavoured
with rose water and decorated with colourful sprinkles - a perfect Diwali sweetmeat.
Ingredients
• 20 ml rose water
• 1 can SPAR condensed milk
• 1000ml SPAR icing sugar (4 Cups)
• 325 g dessicated coconut (4 Cups)
• Rainbow sprinkles
Method
1. Stir the rose water into the condensed milk, and pour this onto the measured icing
sugar and coconut in a GOOD LIVING 3 litre Super White Porcelain mixing bowl.
Mix until if forms a stiff workable paste.
2. Press the mixture into a lightly greased GOOD LIVING non-stick baking tray (press to fill up the pan completely for thin slices, or only fill ¾ for thicker slices).
3. Cover the top generously with rainbow sprinkles and roll over with a rolling pin to ensure adhesion to the mixture below.
4. Chill for 4 hours. Lift the complete slab from the baking tray onto a board, and slice into squares.
Hints and Tips
Sharp bladed knifes or kitchen tools will damage non-stick bake-ware surfaces - rather use nylon or wood tools.
Bron: Spar-resepte
Plasing: Henriette Wessels
FUDGE:
FABULOUS 5 MINUTE FUDGE WREATH
FABULOUS 5 MINUTE FUDGE WREATH
INGREDIENTS:
Unsalted butter, softened
375 gr package semisweet chocolate chips
1 cup butterscotch chips
One can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 250gr can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)
DIRECTIONS:
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter.
Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there.
Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
(The fudge looks good left plain, too!)
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
Bron: Rahael Raymag
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FABULOUS 5 MINUTE FUDGE WREATH
INGREDIENTS:
Unsalted butter, softened
375 gr package semisweet chocolate chips
1 cup butterscotch chips
One can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 250gr can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)
DIRECTIONS:
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter.
Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there.
Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
(The fudge looks good left plain, too!)
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
Bron: Rahael Raymag
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CANDY CORN FUDGE
CANDY CORN FUDGE
Prep time: 25 min.
Total time: 1 hr. 40 min.
makes 72 pieces
INGREDIENTS:
3 cups sugar
3/4 cup Butter
1 (5-ounce) can evaporated milk
1 (7-ounce) jar marshmallow crème
3 teaspoons vanilla
3/4 cup real semi-sweet chocolate chips
1 cup white baking chips
Orange gel or paste food color
1/2 teaspoon freshly grated orange zest, if desired
Orange or yellow decorator sprinkles.
DIRECTIONS:
Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.
Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan.
Place into freezer 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth.
Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.
Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.
Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary.
Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.
Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil.
Cut fudge into 36 squares. Cut each square in half diagonally.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep time: 25 min.
Total time: 1 hr. 40 min.
makes 72 pieces
INGREDIENTS:
3 cups sugar
3/4 cup Butter
1 (5-ounce) can evaporated milk
1 (7-ounce) jar marshmallow crème
3 teaspoons vanilla
3/4 cup real semi-sweet chocolate chips
1 cup white baking chips
Orange gel or paste food color
1/2 teaspoon freshly grated orange zest, if desired
Orange or yellow decorator sprinkles.
DIRECTIONS:
Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.
Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan.
Place into freezer 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth.
Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.
Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.
Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary.
Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.
Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil.
Cut fudge into 36 squares. Cut each square in half diagonally.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CARAMEL COCONUT FUDGE
Ingredients
3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
1 pinch kosher salt
1 pkg. (11oz) white chocolate morsels
1 pkg. (3oz) coconut cream JELL-O pudding mix
1 jar (7oz) marshmallow fluff
2 cup Kraft caramel bits
1 tsp heavy cream
3/4 cup semi sweet chocolate morsels
1 cup toasted coconut
Instructions
Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
In a large saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
Immediately pour into a parchment paper lined 13x9 baking dish.
Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
Refrigerate fudge for 2-3 hours until set.
Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.
3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
1 pinch kosher salt
1 pkg. (11oz) white chocolate morsels
1 pkg. (3oz) coconut cream JELL-O pudding mix
1 jar (7oz) marshmallow fluff
2 cup Kraft caramel bits
1 tsp heavy cream
3/4 cup semi sweet chocolate morsels
1 cup toasted coconut
Instructions
Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
In a large saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
Immediately pour into a parchment paper lined 13x9 baking dish.
Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
Refrigerate fudge for 2-3 hours until set.
Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.
CHOCOLATE HAZELNUT FUDGE
1 x 410g tin ideal milk
50g butter
4½ cups (1kg) sugar
100g dark chocolate, grated
pinch of cream of tartar
1 tsp (5ml) vanilla essence
2/3 cup (160ml) peeled hazelnuts, lightly toasted (optional)
Heat the Nestlé ideal milk, butter and sugar in a saucepan over low heat until the sugar has dissolved. Bring to a boil and cook for 15-20 minutes, stirring occasionally to prevent burning, until a golden brown caramel forms and the mixture reaches soft ball stage (see note above).
Remove from the heat and stir in the chocolate until melted, then add the cream of tartar, vanilla and nuts. Beat well with a wooden spoon until the mixture starts to thicken, but don’t over beat, as the fudge will become crumbly.
Pour into a greased 25cm x 19cm dish. Cool to room temperature and cut into squares.
Bron: Your Family Magazine (South Africa)
MAGDA HELBERG.WATERTAND RESEPTE VIR OUD EN JONK
50g butter
4½ cups (1kg) sugar
100g dark chocolate, grated
pinch of cream of tartar
1 tsp (5ml) vanilla essence
2/3 cup (160ml) peeled hazelnuts, lightly toasted (optional)
Heat the Nestlé ideal milk, butter and sugar in a saucepan over low heat until the sugar has dissolved. Bring to a boil and cook for 15-20 minutes, stirring occasionally to prevent burning, until a golden brown caramel forms and the mixture reaches soft ball stage (see note above).
Remove from the heat and stir in the chocolate until melted, then add the cream of tartar, vanilla and nuts. Beat well with a wooden spoon until the mixture starts to thicken, but don’t over beat, as the fudge will become crumbly.
Pour into a greased 25cm x 19cm dish. Cool to room temperature and cut into squares.
Bron: Your Family Magazine (South Africa)
MAGDA HELBERG.WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE-ORANGE MARSHMALLOW FUDGE
100g Pink and white marshmallows
60ml Orange juice
90g unsalted butter
375g Milk chocolate
1 Teaspoon vanilla essence
1 Teaspoon grated orange rind
185g Walnuts roughly chopped
50g Yoghurt chocolate
Method:
Oil and line a 20x30cm baking tin.Combine marshmallows, orange juice and butter in a heave based pan.
Cook over a low heat until marshmallows have melted.Remove from heat and cool slightly.Add chocolate, vanilla essence, orange rind and walnuts stirring until mixture is smooth and all the chocolate has melted. Pour into tin and smooth surface. Leave to set.
Gently melt the yoghurt chocolate. Drizzle over the top of the fudge. When firm cut into squares
60ml Orange juice
90g unsalted butter
375g Milk chocolate
1 Teaspoon vanilla essence
1 Teaspoon grated orange rind
185g Walnuts roughly chopped
50g Yoghurt chocolate
Method:
Oil and line a 20x30cm baking tin.Combine marshmallows, orange juice and butter in a heave based pan.
Cook over a low heat until marshmallows have melted.Remove from heat and cool slightly.Add chocolate, vanilla essence, orange rind and walnuts stirring until mixture is smooth and all the chocolate has melted. Pour into tin and smooth surface. Leave to set.
Gently melt the yoghurt chocolate. Drizzle over the top of the fudge. When firm cut into squares
COOKIE DOUGH FUDGE
Makes an 20x 20cm pan, about 16 servings
Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
440g can sweetened condensed milk
1 c. mini chocolate chips
Topping:
1/2 c. creamy peanut butter
1/3 c. white chocolate chips
1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
3. Line 20x20cm pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.
Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
440g can sweetened condensed milk
1 c. mini chocolate chips
Topping:
1/2 c. creamy peanut butter
1/3 c. white chocolate chips
1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
3. Line 20x20cm pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.
COOKIE CRUMB CARAMEL MICROWAVE FUDGE
A beautiful, quick caramel fudge cooked in the microwave and made extra special with a topping of crumbled Oreos.
Preparation Time – 10 Minutes
Cooking Time – 15 Minutes
Makes – 20 squares
Ingredients
1 x 395g can sweetened condensed milk
1 cup firmly packed light brown sugar
125g butter, roughly chopped
2 tablespoons liquid glucose
1 tablespoon golden syrup
200g white chocolate, roughly chopped
1 tablespoon cream
1/2 cup cookies, crushed and crumbed (I used mini Oreos)
Method
Grease a standard 8 inch square cake pan. Line with baking paper, allowing a 2 centimeter overhang on all ends.
Place condensed milk, sugar, butter, glucose and golden syrup in a large microwave safe bowl. Microwave uncovered at 70% power capacity (medium to high) for approximately 8 minutes, stirring with a heat safe balloon whisk every 2 minutes.
Microwave uncovered at 70% power capacity for another 6 minutes, stirring every 2 minutes with a wooden spoon until mixture is thick, smooth and golden.
Remove from microwave. Stand for 2 minutes until bubbles have simmered down. Add white chocolate. Stir until it melts and the mixture is smooth. Add the cream and stir once again. (If at this point the mixture has started to go brown and curdle, add more cream and whisk until it becomes smooth again).
Pour mixture into prepared pan. Smooth surface, sprinkle cookie crumbs onto the surface and press down gently with a spoon. Stand at room temperature for a couple of hours until firm. If weather is hot, you might need to refrigerate it. Lift onto a board using the baking paper. Cut into squares.
My Notes
You can make variations to this fudge quite easily. If making for adults only, add a dash of your favourite liqueur to the fudge at the time of adding white chocolate. You can layer the fudge with a chocolate ganache and also add nuts or citrus peel.
Don’t let the kids handle the fudge during the cooking process. The caramel gets quite hot and is not safe for kids.
Preparation Time – 10 Minutes
Cooking Time – 15 Minutes
Makes – 20 squares
Ingredients
1 x 395g can sweetened condensed milk
1 cup firmly packed light brown sugar
125g butter, roughly chopped
2 tablespoons liquid glucose
1 tablespoon golden syrup
200g white chocolate, roughly chopped
1 tablespoon cream
1/2 cup cookies, crushed and crumbed (I used mini Oreos)
Method
Grease a standard 8 inch square cake pan. Line with baking paper, allowing a 2 centimeter overhang on all ends.
Place condensed milk, sugar, butter, glucose and golden syrup in a large microwave safe bowl. Microwave uncovered at 70% power capacity (medium to high) for approximately 8 minutes, stirring with a heat safe balloon whisk every 2 minutes.
Microwave uncovered at 70% power capacity for another 6 minutes, stirring every 2 minutes with a wooden spoon until mixture is thick, smooth and golden.
Remove from microwave. Stand for 2 minutes until bubbles have simmered down. Add white chocolate. Stir until it melts and the mixture is smooth. Add the cream and stir once again. (If at this point the mixture has started to go brown and curdle, add more cream and whisk until it becomes smooth again).
Pour mixture into prepared pan. Smooth surface, sprinkle cookie crumbs onto the surface and press down gently with a spoon. Stand at room temperature for a couple of hours until firm. If weather is hot, you might need to refrigerate it. Lift onto a board using the baking paper. Cut into squares.
My Notes
You can make variations to this fudge quite easily. If making for adults only, add a dash of your favourite liqueur to the fudge at the time of adding white chocolate. You can layer the fudge with a chocolate ganache and also add nuts or citrus peel.
Don’t let the kids handle the fudge during the cooking process. The caramel gets quite hot and is not safe for kids.
CREAMY FUDGE
CREAMY FUDGE
INGREDIENTS
900g (4½ cups) Huletts SunSweet Brown Sugar
300ml (1¼ cups) milk
30ml (2 Tablespoons) Huletts Golden Syrup
100g brick margarine
397g can full cream sweetened condensed milk
5ml (1 teaspoon) vanilla essence
METHOD:
1. In a heavy based saucepan dissolve the sugar in the milk over a low heat.
2. Add the syrup and the margarine. Bring to the boil and boil for 2 - 3 minutes.
3. Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
4. Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard.
Makes 54 squares.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
CREAMY FUDGE
INGREDIENTS
900g (4½ cups) Huletts SunSweet Brown Sugar
300ml (1¼ cups) milk
30ml (2 Tablespoons) Huletts Golden Syrup
100g brick margarine
397g can full cream sweetened condensed milk
5ml (1 teaspoon) vanilla essence
METHOD:
1. In a heavy based saucepan dissolve the sugar in the milk over a low heat.
2. Add the syrup and the margarine. Bring to the boil and boil for 2 - 3 minutes.
3. Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
4. Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard.
Makes 54 squares.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
EET SUM MOR FUDGE
Quick and easy Eet-Sum-Mor fudge squares. These scrumptious treats are
simple yet delicious and guaranteed to please all ages.
Makes about 36.
Ingredients
◦1 x 200 g packet of Bakers EET-SUM-MOR Biscuits
◦250 g butter
◦5 ml vanilla essence
◦500 g icing sugar
◦5 ml coffee granules
◦45 ml cocoa powder
◦1 beaten egg
◦icing sugar (extra)
Instructions
Place the Bakers EET–SUM–MOR Biscuits on a board.
Break or cut into coarse crumbs, leaving a few chunky pieces.
Melt the butter and add the vanilla, icing sugar, coffee, cocoa powder and egg and mix well.
Mix the biscuits into the butter mixture and pour into a greased baking dish, 20 cm square.
Dust liberally with the extra icing sugar. Chill in the fridge then cut into small squares.
PS: All cookies, slices and bars that contain solid or melted butter are best stored in the fridge in airtight containers.
Bron: Bakers
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK 31/05/2013
simple yet delicious and guaranteed to please all ages.
Makes about 36.
Ingredients
◦1 x 200 g packet of Bakers EET-SUM-MOR Biscuits
◦250 g butter
◦5 ml vanilla essence
◦500 g icing sugar
◦5 ml coffee granules
◦45 ml cocoa powder
◦1 beaten egg
◦icing sugar (extra)
Instructions
Place the Bakers EET–SUM–MOR Biscuits on a board.
Break or cut into coarse crumbs, leaving a few chunky pieces.
Melt the butter and add the vanilla, icing sugar, coffee, cocoa powder and egg and mix well.
Mix the biscuits into the butter mixture and pour into a greased baking dish, 20 cm square.
Dust liberally with the extra icing sugar. Chill in the fridge then cut into small squares.
PS: All cookies, slices and bars that contain solid or melted butter are best stored in the fridge in airtight containers.
Bron: Bakers
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK 31/05/2013
FRUITY PEBBLE FUDGE
This stuff is so stinking easy.
Not only is it Fruity Pebble Fudge, but it is also White Chocolate Cream Cheese Fudge.
Are you happy dancing yet?
Ok, stop dancing, my feet feel like you’re just showing off.
First cream together some cream cheese, sugar and vanilla…
Then melt some white chocolate chips…
The pour your white chocolate into the cream cheesiness.
Mix it upppp!
Then add in some Fruity Pebbles.
And when that’s all mixed and happy, spread it into a foil lined pan.
Then add some more pebbles. Because it looks cute.
And that’s so it.
Fruity Pebble Fudge
makes approx 25 pieces of fudge
Ingredients
store in an airtight container for up to 5 days adapted from
Not only is it Fruity Pebble Fudge, but it is also White Chocolate Cream Cheese Fudge.
Are you happy dancing yet?
Ok, stop dancing, my feet feel like you’re just showing off.
First cream together some cream cheese, sugar and vanilla…
Then melt some white chocolate chips…
The pour your white chocolate into the cream cheesiness.
Mix it upppp!
Then add in some Fruity Pebbles.
And when that’s all mixed and happy, spread it into a foil lined pan.
Then add some more pebbles. Because it looks cute.
And that’s so it.
Fruity Pebble Fudge
makes approx 25 pieces of fudge
Ingredients
- 12 oz white chocolate chips
- 8 oz cream cheese, room temperature
- 4 cups powdered sugar
- 1 1/2 tsp vanilla
- 2 cups fruity pebbles, divided
- Line an 8x8 pan with foil, spray lightly with cooking spray.
- In stand mixer beat together cream cheese, powdered sugar and vanilla until smooth.
- In a double boiler, melt white chocolate chips.
- Pour melted chocolate into cream cheese mixture and mix together until incorporated.
- Turn mixer to low and stir in 1 1/2 cups Fruity Pebbles until mixed in evenly.
- Press mixture into prepared pan.
- Press remaining 1/2 cup Fruity Pebbles onto the top of fudge and press gently so they stick.
- Chill fudge for 1 hour until set.
- Cut into squares.
store in an airtight container for up to 5 days adapted from
FUDGE IN THE MICROWAVE
MICROWAVE SCRABBLE FUDGE
Makes 36 pieces
INGREDIENTS:
125g Stork Bake, melted
2 cups castor sugar
1 tin condensed milk (397g)
1t vanilla extract
200g dark chocolate, melted
METHOD:
Combine butter and castor sugar in a microwave safe bowl.
Add condensed milk – do not stir.
Microwave on high for about 10 minutes (stirring after 1 minute each time) or until golden brown.
Allow to cool slightly and beat with a wooden spoon until the fudge starts to set.
Pour into a square tin lined with baking paper and allow to set before cutting into squares.
Pipe letters onto the squares to make ‘scrabble’
Bron: Stork
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Makes 36 pieces
INGREDIENTS:
125g Stork Bake, melted
2 cups castor sugar
1 tin condensed milk (397g)
1t vanilla extract
200g dark chocolate, melted
METHOD:
Combine butter and castor sugar in a microwave safe bowl.
Add condensed milk – do not stir.
Microwave on high for about 10 minutes (stirring after 1 minute each time) or until golden brown.
Allow to cool slightly and beat with a wooden spoon until the fudge starts to set.
Pour into a square tin lined with baking paper and allow to set before cutting into squares.
Pipe letters onto the squares to make ‘scrabble’
Bron: Stork
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GUMDROP FUDGE
Saw this over at Taste of Home and knew I had to make it. It's so pretty and festive huh? It was quick, rich, smooth and so sweet but I packed it up and give it away.
I know they will love it.
1 1/2 lbs white candy coating, coarsely chopped
1 can(14oz) sweetened condensed milk
1/8 tsp salt
1 1/2 tsp vanilla extract
1 1/2 c chopped gumdrops (put in fridge for about 30 minutes to make chopping them up easier - I used spiced ones)
Line a 9" square pan with foil, long enough to hang over sides - set aside.
In a heavy saucepan, combine the candy coating, condensed milk and salt. Cook and stir over low heat until it's all melted and smooth. Remove from heat and stir in vanilla and chopped gumdrops.
Pour into prepared pan, cover and refrigerate until firm and set. Using foil edges, remove from pan and cut into small squares. Store in an airtight container at room temperature.
Makes about 3 lbs.
Monster mama recipe
I know they will love it.
1 1/2 lbs white candy coating, coarsely chopped
1 can(14oz) sweetened condensed milk
1/8 tsp salt
1 1/2 tsp vanilla extract
1 1/2 c chopped gumdrops (put in fridge for about 30 minutes to make chopping them up easier - I used spiced ones)
Line a 9" square pan with foil, long enough to hang over sides - set aside.
In a heavy saucepan, combine the candy coating, condensed milk and salt. Cook and stir over low heat until it's all melted and smooth. Remove from heat and stir in vanilla and chopped gumdrops.
Pour into prepared pan, cover and refrigerate until firm and set. Using foil edges, remove from pan and cut into small squares. Store in an airtight container at room temperature.
Makes about 3 lbs.
Monster mama recipe
HALLOWEEN LAYERED FUDGE
Ingredients
1 teaspoon butter
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring
Directions
Line an 8-in. square pan with foil; butter foil and set aside.
In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares. Yield: about 2 pounds
1 teaspoon butter
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring
Directions
Line an 8-in. square pan with foil; butter foil and set aside.
In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares. Yield: about 2 pounds
MILK TABLET (FUDGE)
A Scottish favourite: crumbly, buttery fudge made with creamy condensed milk.
INGREDIENTS:
Serves: 18
55g butter
250ml semi skimmed milk
900g granulated sugar
397g can Condensed Milk
23cm square cake tin, lined with baking parchment
DIRECTIONS:
1. In a large pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.
2. Gradually stir in the condensed milk making sure that it doesn’t stick to the bottom of the pan. Bring back to the boil and boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour. Take care while the mixture boils and during stirring as the tablet will be VERY hot!
3. Remove the pan from the heat and beat until set. Pour into the tin and leave to set fully then remove from the tin and cut into squares.
Bron: Onbekend
Plasing: Mariana Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
Serves: 18
55g butter
250ml semi skimmed milk
900g granulated sugar
397g can Condensed Milk
23cm square cake tin, lined with baking parchment
DIRECTIONS:
1. In a large pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.
2. Gradually stir in the condensed milk making sure that it doesn’t stick to the bottom of the pan. Bring back to the boil and boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour. Take care while the mixture boils and during stirring as the tablet will be VERY hot!
3. Remove the pan from the heat and beat until set. Pour into the tin and leave to set fully then remove from the tin and cut into squares.
Bron: Onbekend
Plasing: Mariana Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
MILO FUDGE BARS
Makes 30 squares
¾ cup condensed milk
150 g unsalted butter
250 g marie biscuits - crushed
1 cup milo
1 cup dessicated coconut
1 cup raisins - sultanas or chopped dried apricots
CHOCOLATE ICING
100 g cooking chocolate - broken into pieces
¼ cup cream
1 tbsp unsalted butter
Place the condensed milk and butter in a small saucepan.
Cook over a low heat, stirring until the butter melts, then set aside to cool.
Place the crushed biscuits, milo, coconut and dried fruit in a bowl.
Add the butter mixture and stir until thoroughly combined.
Press the mixture into a greased 27 cm x 18 cm pan.
Chill for 20 minutes.
Ice with chocolate icing, then refrigerate until firm.
Cut into small squares.
Store in a covered container in the refrigerator.
CHOCOLATE ICING
Place cooking chocolate, butter and cream into a bowl.
Bring a small quantity of water to the boil in a saucepan.
Remove from heat and place bowl with chocolate firmly on top.
Stir until chocolate melts and mixture is well blended.
Remove from the heat and cool until mixture thickens
¾ cup condensed milk
150 g unsalted butter
250 g marie biscuits - crushed
1 cup milo
1 cup dessicated coconut
1 cup raisins - sultanas or chopped dried apricots
CHOCOLATE ICING
100 g cooking chocolate - broken into pieces
¼ cup cream
1 tbsp unsalted butter
Place the condensed milk and butter in a small saucepan.
Cook over a low heat, stirring until the butter melts, then set aside to cool.
Place the crushed biscuits, milo, coconut and dried fruit in a bowl.
Add the butter mixture and stir until thoroughly combined.
Press the mixture into a greased 27 cm x 18 cm pan.
Chill for 20 minutes.
Ice with chocolate icing, then refrigerate until firm.
Cut into small squares.
Store in a covered container in the refrigerator.
CHOCOLATE ICING
Place cooking chocolate, butter and cream into a bowl.
Bring a small quantity of water to the boil in a saucepan.
Remove from heat and place bowl with chocolate firmly on top.
Stir until chocolate melts and mixture is well blended.
Remove from the heat and cool until mixture thickens
MILO FUDGE
3/4 cup Stork Bake
3/4 cup Milo
3 tbs cocoa (dissolved in 1 cup boiling water)
1 can condensed milk
1 eggPinch of salt
5 ml vanilla
500 g castor sugar
Melt the butter in a deep casserole on medium heat.
Add condensed milk and sugar and stir until it has a lovely smooth texture.
Take the mixture off the stove and add egg wash.
Add cocoa and then add Milo – remember to stir continuously. (5 minutes)
Lastly, add salt and vanilla.
Adjust your stove to high – stir for about 10 minutes – very important not to ‘over boil’ the mixture.
Pour out the mixture into a 20cm x 30cm casserole/baking tin. Once cooled, cut into 3cm x 3cm blocks
Bron: Cookies & Cream
Plasing: Henriette Wessels
3/4 cup Milo
3 tbs cocoa (dissolved in 1 cup boiling water)
1 can condensed milk
1 eggPinch of salt
5 ml vanilla
500 g castor sugar
Melt the butter in a deep casserole on medium heat.
Add condensed milk and sugar and stir until it has a lovely smooth texture.
Take the mixture off the stove and add egg wash.
Add cocoa and then add Milo – remember to stir continuously. (5 minutes)
Lastly, add salt and vanilla.
Adjust your stove to high – stir for about 10 minutes – very important not to ‘over boil’ the mixture.
Pour out the mixture into a 20cm x 30cm casserole/baking tin. Once cooled, cut into 3cm x 3cm blocks
Bron: Cookies & Cream
Plasing: Henriette Wessels
NUTELLA & CARAMEL HAZELNUT FUDGE
THIS IS SOME CRAZY GOOD FUDGE AND THE BEST PART? IT'S GLUTEN FREE TOO!!!!!
Nutella and Sea Salt Caramel Chocolate Fudge makes one 9×9 pan, about 50 pieces
Bottom Layer
1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour into nonstick foil lined 9x9 pan
next layer: Sea Salt Caramel – adapted from Baked Cookbook
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
1c. chopped hazelnuts, toasted at 375 for 5 mins-mmm!In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside. In a medium saucepan combine the sugar and corn syrup carefully. Cook over high heat until 350 degrees on candy thermometer, 6 to 8 minutes. Remove from the heat and let cool for one minute. Add the cream mixture and the vanilla carefully. Whisk in the sour cream. Let the caramel cool to room temp. Pour over bottom layer and top with 1c. chopped hazelnuts.
Middle Layer
4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.
Top Layer
1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour on top!
Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.
ORANGE CREAM FUDGE
1 bag white chips ( Nestle Premium white chips)
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping
Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy.
Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting.
Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan).
Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick.
Cool in refrigerator until set.
Cut fudge to desired sized pieces once set.
This recipe can be altered to taste by using different flavors of chips and frosting.
White chips + lemon frosting = lemon fudge
Chocolate chips + fudge frosting = chocolate fudge
Peanut butter chips + white frosting = peanut butter fudge
Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge
(I add a touch of mint extract to these )
Let your imagination run with this and make all sorts of unheard of fudge.
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping
Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy.
Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting.
Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan).
Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick.
Cool in refrigerator until set.
Cut fudge to desired sized pieces once set.
This recipe can be altered to taste by using different flavors of chips and frosting.
White chips + lemon frosting = lemon fudge
Chocolate chips + fudge frosting = chocolate fudge
Peanut butter chips + white frosting = peanut butter fudge
Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge
(I add a touch of mint extract to these )
Let your imagination run with this and make all sorts of unheard of fudge.
PAULA DEEN 5 MINUTE FUDGE
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (185gr) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Directions
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts.
Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
Bron: Paula Deen
Plasing: Henriette Wessels
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (185gr) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Directions
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts.
Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
Bron: Paula Deen
Plasing: Henriette Wessels
PEANUTBUTTER FUDGE
EASIEST PEANUTBUTTER FUDGE
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
METHOD:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Bron; Allrecipes.com
Plasing & Foto: Joey Kruger / WATERAND RESEPTE VIR OUD EN JONK
EASIEST PEANUTBUTTER FUDGE
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
METHOD:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Bron; Allrecipes.com
Plasing & Foto: Joey Kruger / WATERAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER FUDGE
INGREDIENTS
•4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
•1 teaspoon vanilla extract
•2 cups packed light brown sugar
•1/2 cup heavy cream
•1 cup creamy peanut butter, such as Jif or Skippy (not natural peanut butter)
•1 3/4 cups powdered sugar, sifted
•1/2 cup roasted, salted peanuts, coarsely chopped
INSTRUCTIONS
1.Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide; set it aside. Coat an 8-by-8-inch baking dish with butter and line it seam-side down with the parchment (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the dish aside.
2.Heat the measured butter and vanilla in a medium saucepan over medium heat until the butter has melted. Stir in the brown sugar and cream and bring to a full boil. Continue boiling, stirring constantly, for 2 minutes more. Stir in the peanut butter until smooth. Remove from the heat and set aside to cool for exactly 5 minutes (it will form a skin).
3.Immediately transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer to medium-low speed and gradually add the powdered sugar until all of it is incorporated (the mixture will look slightly curdled and sandy).
4.Quickly scrape the mixture into the prepared baking dish and pat into an even layer. Use a paper towel to blot the excess oil off the surface. Sprinkle the peanuts evenly over the top.
5.Fold the excess parchment paper over the fudge. Using a measuring cup, press down on the parchment to press the peanuts into the fudge and evenly flatten the surface. Uncover the fudge and let it sit at room temperature until completely cooled, about 2 hours.
6.To remove the fudge from the pan, grip the parchment hanging over the edges and pull it out of the dish (if the fudge cracks, just press it back together). Transfer it to a cutting board and, using a long knife, cut it into 64 (1-inch) pieces, wiping the knife clean between slices. Though best eaten right away, the fudge can be stored at room temperature in an airtight container for up to 3 days
•4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
•1 teaspoon vanilla extract
•2 cups packed light brown sugar
•1/2 cup heavy cream
•1 cup creamy peanut butter, such as Jif or Skippy (not natural peanut butter)
•1 3/4 cups powdered sugar, sifted
•1/2 cup roasted, salted peanuts, coarsely chopped
INSTRUCTIONS
1.Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide; set it aside. Coat an 8-by-8-inch baking dish with butter and line it seam-side down with the parchment (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the dish aside.
2.Heat the measured butter and vanilla in a medium saucepan over medium heat until the butter has melted. Stir in the brown sugar and cream and bring to a full boil. Continue boiling, stirring constantly, for 2 minutes more. Stir in the peanut butter until smooth. Remove from the heat and set aside to cool for exactly 5 minutes (it will form a skin).
3.Immediately transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer to medium-low speed and gradually add the powdered sugar until all of it is incorporated (the mixture will look slightly curdled and sandy).
4.Quickly scrape the mixture into the prepared baking dish and pat into an even layer. Use a paper towel to blot the excess oil off the surface. Sprinkle the peanuts evenly over the top.
5.Fold the excess parchment paper over the fudge. Using a measuring cup, press down on the parchment to press the peanuts into the fudge and evenly flatten the surface. Uncover the fudge and let it sit at room temperature until completely cooled, about 2 hours.
6.To remove the fudge from the pan, grip the parchment hanging over the edges and pull it out of the dish (if the fudge cracks, just press it back together). Transfer it to a cutting board and, using a long knife, cut it into 64 (1-inch) pieces, wiping the knife clean between slices. Though best eaten right away, the fudge can be stored at room temperature in an airtight container for up to 3 days
PEANUT BUTTER FUDGE
1 Cup Brown Sugar
1 Cup White Sugar
½ Cup Milk
Cook to a full boil….Remove from heat.
ADD:
1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter
1 tsp vanilla
Stir till smooth. Line a pan with wax paper…pour into pan and chill. Cut into pieces and serve.
Bron: Granny's Favorites Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 Cup White Sugar
½ Cup Milk
Cook to a full boil….Remove from heat.
ADD:
1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter
1 tsp vanilla
Stir till smooth. Line a pan with wax paper…pour into pan and chill. Cut into pieces and serve.
Bron: Granny's Favorites Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER CHEESE FUDGE
Ingredients
250g sliced easy-melt cheese
1 cup (2 sticks) butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped nuts
2 x 500g boxes confectioners’ sugar
Directions
Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
Empty confectioners’ sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
To serve, cut into squares
250g sliced easy-melt cheese
1 cup (2 sticks) butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped nuts
2 x 500g boxes confectioners’ sugar
Directions
Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
Empty confectioners’ sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
To serve, cut into squares
PEPPERMINT CHOCOLATE FUDGE
Original recipe makes 2 pounds
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
1/2 teaspoon peppermint extract
1/4 cup crushed hard peppermint candy
Directions
In heavy saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in peppermint extract. Spread evenly into waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.
WATERTAND RESEPTE VIR OUD EN JONK
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
1/2 teaspoon peppermint extract
1/4 cup crushed hard peppermint candy
Directions
In heavy saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in peppermint extract. Spread evenly into waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.
WATERTAND RESEPTE VIR OUD EN JONK
REECE'S PEANUT BUTTER CUP FUDGE
Ingredients:
1 12 oz bag milk chocolate chips
1 10 oz bag peanut butter chips
2 cans sweetened condensed milk
6 Tablespoons butter(divided)
Reece's Peanut Butter Cups (20-30 pieces)
Directions:
1st layer: Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you make make the peanut butter fudge.
2nd layer: Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour onto the milk chocolate fudge layer and press Reece's Peanut Butter Cups into the fudge. I left a small space between them for a 'cutting line'. Let cool until room temperature. Refrigerate overnight or until set. Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve. Keep refrigerated or they will get too soft. The milk chocolate doesn't set up as solid as semi-sweet chocolate.
**to remove from baking dish, lift the plastic wrap from the sides and it should come right out
1 12 oz bag milk chocolate chips
1 10 oz bag peanut butter chips
2 cans sweetened condensed milk
6 Tablespoons butter(divided)
Reece's Peanut Butter Cups (20-30 pieces)
Directions:
1st layer: Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you make make the peanut butter fudge.
2nd layer: Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour onto the milk chocolate fudge layer and press Reece's Peanut Butter Cups into the fudge. I left a small space between them for a 'cutting line'. Let cool until room temperature. Refrigerate overnight or until set. Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve. Keep refrigerated or they will get too soft. The milk chocolate doesn't set up as solid as semi-sweet chocolate.
**to remove from baking dish, lift the plastic wrap from the sides and it should come right out
S'MORES FUDGE BARS
S'MORE FUDGE BARS
YIELD: 9 large squares or 18 small squares
INGREDIENTS
CRUST:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
FUDGE FILLING:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
MARSHMALLOW TOPPING:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
DIRECTIONS:
FOR THE CRUST:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.
Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground.
Add the melted butter and pulse until the mixture is moistened.
Press the mixture into the bottom of the prepared baking pan.
Bake for 10 minutes. Remove to a cooling rack and let cool completely.
FOR THE FILLING:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk.
Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust.
Place in the refrigerator while making the marshmallow topping.
FOR THE MARSHMALLOW TOPPING:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt.
Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F.
Immediately remove from heat.
Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer.
Add in the vanilla and beat until combined.
Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden.
Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.
Refrigerate the pan for at least 1 hour before cutting into squares and serving.
The squares can be stored in an airtight container in the refrigerator for up to 5 days.
Bron: Cookies & Cups
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
S'MORE FUDGE BARS
YIELD: 9 large squares or 18 small squares
INGREDIENTS
CRUST:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
FUDGE FILLING:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
MARSHMALLOW TOPPING:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
DIRECTIONS:
FOR THE CRUST:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.
Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground.
Add the melted butter and pulse until the mixture is moistened.
Press the mixture into the bottom of the prepared baking pan.
Bake for 10 minutes. Remove to a cooling rack and let cool completely.
FOR THE FILLING:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk.
Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust.
Place in the refrigerator while making the marshmallow topping.
FOR THE MARSHMALLOW TOPPING:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt.
Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F.
Immediately remove from heat.
Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer.
Add in the vanilla and beat until combined.
Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden.
Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.
Refrigerate the pan for at least 1 hour before cutting into squares and serving.
The squares can be stored in an airtight container in the refrigerator for up to 5 days.
Bron: Cookies & Cups
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY 2 INGREDIENT FUDGE
1 can of strawberry frosting
1 bag of white chocolate chips
1.Prepare a 9x9 pan by spray lightly with cooking spray.
2.Over a double boiler, or in the microwave, melt your white chocolate chips.
3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4.Spread in your prepared pan and place in fridge to set for 30 minutes.
5.Cut into squares to serve.
NOTES
Store in refrigerator in an airtight container for up to a week.
BRON:RECIPE FROM COOKIES & CUPS
1 bag of white chocolate chips
1.Prepare a 9x9 pan by spray lightly with cooking spray.
2.Over a double boiler, or in the microwave, melt your white chocolate chips.
3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4.Spread in your prepared pan and place in fridge to set for 30 minutes.
5.Cut into squares to serve.
NOTES
Store in refrigerator in an airtight container for up to a week.
BRON:RECIPE FROM COOKIES & CUPS
UNCOOKED FUDGE
125 g butter
200 g sweetened condensed milk (1/2 tin)
250 g wine biscuits (1 packet)
1 tablespoon cocoa powder
3/4 cup sultana
1/2 cup coconut
2 cups icing sugar
2 tablespoons cocoa powder
75 -100 g melted butter
2 -4 tablespoons water
1 teaspoon vanilla extract
Directions:
Melt butter over a low heat, add condensed milk.
Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
Press into a slice tin then ice.
To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste. Too much water and the icing won't set well.
Slice when cool, and store in fridge. Also freezes well.
NOTE: Substitute for wine biscuit is marie biscuits
Bron: Onbekend
Plasing: Marianna Pampoen
200 g sweetened condensed milk (1/2 tin)
250 g wine biscuits (1 packet)
1 tablespoon cocoa powder
3/4 cup sultana
1/2 cup coconut
2 cups icing sugar
2 tablespoons cocoa powder
75 -100 g melted butter
2 -4 tablespoons water
1 teaspoon vanilla extract
Directions:
Melt butter over a low heat, add condensed milk.
Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
Press into a slice tin then ice.
To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste. Too much water and the icing won't set well.
Slice when cool, and store in fridge. Also freezes well.
NOTE: Substitute for wine biscuit is marie biscuits
Bron: Onbekend
Plasing: Marianna Pampoen
FANTASTIC FRUIT JUBES
Ingredients:
500 ml (2 cups) Huletts White Sugar
310 ml (1 ¼ cups) Water
5 ml (1 tsp) Lemon Juice
30 ml (2 tbsp) Gelatine
125 ml ( ½ cup) Hot Water
5 ml (1 tsp) Essence (pineapple, orange, lemon, banana, or strawberry)
Huletts Icing Sugar
Method:
Put the sugar, water and lemon juice in a pot. Dissolve the sugar over a low heat.
Dissolve the gelatine in the hot water in a separate bowl.
Turn up the heat and bring the sugar mixture to the boil.
Boil for 15 minutes, do not stir.
To test if ready, drop a little mixture into cold water. If it is ready, it will make a hard ball.
Remove the pot from the stove and allow to stand for 10 minutes.
Add the dissolved gelatine and desired flavouring and beat well.
Pour into a greased tin (roughly 16 cm x 24 cm) and leave overnight to set.
Cut into segments and roll in
BRON: Huletts Icing Sugar
500 ml (2 cups) Huletts White Sugar
310 ml (1 ¼ cups) Water
5 ml (1 tsp) Lemon Juice
30 ml (2 tbsp) Gelatine
125 ml ( ½ cup) Hot Water
5 ml (1 tsp) Essence (pineapple, orange, lemon, banana, or strawberry)
Huletts Icing Sugar
Method:
Put the sugar, water and lemon juice in a pot. Dissolve the sugar over a low heat.
Dissolve the gelatine in the hot water in a separate bowl.
Turn up the heat and bring the sugar mixture to the boil.
Boil for 15 minutes, do not stir.
To test if ready, drop a little mixture into cold water. If it is ready, it will make a hard ball.
Remove the pot from the stove and allow to stand for 10 minutes.
Add the dissolved gelatine and desired flavouring and beat well.
Pour into a greased tin (roughly 16 cm x 24 cm) and leave overnight to set.
Cut into segments and roll in
BRON: Huletts Icing Sugar
FIRECRACKER CRACKERS
Y’all, these little gems are addictive. A friend shared a recipe for them with me using saltines and a dry spicy dressing mix, but I decided to change it up a bit and use oyster crackers and my own seasonings. So here is my version. BTW, you do NOT have to bake these at all. The first time I made them I thought I would end up with a bag of mushy crackers, but nope. They came out so crisp and tasty. I think I ate most of them that first night I made them.
I hope y’all enjoy these little gems.
Ingredients:
I hope y’all enjoy these little gems.
Ingredients:
- 2 large bags of oyster crackers (or 4 sleeves(a full box) of saltine crackers)
- 1 1/3 cup veg. oil (I used light olive oil)
- 4 tablespoons crushed red pepper
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne powder (optional)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 packages dry ranch dip and dressing mix
- 1 plastic ziplock 2 1/2 gallon bag
GRASSHOPPER SQUARES
FOR THE BROWNIE LAYER
50g butter
100g dark chocolate, chopped
2 eggs
125g golden caster sugar
50g plain flour
½ tsp baking powder
15g cocoa
FOR THE MINT LAYER
200g white chocolate, chopped into pea-sized pieces
100ml double cream
2 tsp peppermint extract
mint green food colouring
FOR THE CHOCOLATE ICING:
150g dark chocolate
1 tbsp golden syrup
50g butter
METHOD:
To make the brownie layer, heat the oven to 180C/fan160C/gas 4. Line a 22cm square tin with baking parchment, leaving some overhanging so you can lift the whole lot out easily. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
Whisk the eggs and sugar together until the mixture is pale and thickened. Fold the chocolate mixture into the egg mixture then sift over the flour, baking powder and cocoa. Fold this in to give a thick batter. Pour into the tin. Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin.
To make the mint layer, put the white chocolate in a bowl. Heat the cream until just simmering, then pour over the white chocolate. Leave for a minute then gently stir until the chocolate has melted. Stir in the peppermint and a tiny drop of food colouring so you have a pale mint colour. Leave to chill until thickened then spread on top of the cooled brownie and chill everything in the fridge for 45 minutes.
To make the chocolate icing, put the dark chocolate in a bowl with the syrup and butter. Gently melt in a microwave or in a bowl set over simmering water. Cool until it won’t melt the mint layers but is still spreadable, then spread on top of the mint layer. Chill for 1 hour until solid.
Lift the cake carefully onto a board. Peel away the baking paper, trim the edges, then cut into 9 squares with a sharp knife.
Bron: olive magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
50g butter
100g dark chocolate, chopped
2 eggs
125g golden caster sugar
50g plain flour
½ tsp baking powder
15g cocoa
FOR THE MINT LAYER
200g white chocolate, chopped into pea-sized pieces
100ml double cream
2 tsp peppermint extract
mint green food colouring
FOR THE CHOCOLATE ICING:
150g dark chocolate
1 tbsp golden syrup
50g butter
METHOD:
To make the brownie layer, heat the oven to 180C/fan160C/gas 4. Line a 22cm square tin with baking parchment, leaving some overhanging so you can lift the whole lot out easily. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
Whisk the eggs and sugar together until the mixture is pale and thickened. Fold the chocolate mixture into the egg mixture then sift over the flour, baking powder and cocoa. Fold this in to give a thick batter. Pour into the tin. Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin.
To make the mint layer, put the white chocolate in a bowl. Heat the cream until just simmering, then pour over the white chocolate. Leave for a minute then gently stir until the chocolate has melted. Stir in the peppermint and a tiny drop of food colouring so you have a pale mint colour. Leave to chill until thickened then spread on top of the cooled brownie and chill everything in the fridge for 45 minutes.
To make the chocolate icing, put the dark chocolate in a bowl with the syrup and butter. Gently melt in a microwave or in a bowl set over simmering water. Cool until it won’t melt the mint layers but is still spreadable, then spread on top of the mint layer. Chill for 1 hour until solid.
Lift the cake carefully onto a board. Peel away the baking paper, trim the edges, then cut into 9 squares with a sharp knife.
Bron: olive magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GUMMY CANDY HOME MADE
with Only 2 main ingredients...
It’s super easy and so yummy
Recipe…
1/3 c cold water
try juice instead for an extra fruit kick
try sweetened condensed milk for opaque white
1 small box (3 oz) of JELL-O (featuring strawberry flavored)
2 packets of unflavored gelatine (featuring Knox brand)
Please click on the link for directions...
Homemade Gummy Candy
Homemade Gummy Candy
Ready for another "Hey, I can do that!" adventure? I've jumped on to the homemade gummy candy band wagon! Kim from http://www.eat-the-evidence.com reassured me that it's super easy. She'll be demonstrating how to use gelatine in many ways at the Capital Confectioners cake club's Day of Sharing next month. She will also be teaching some of those techniques for the club's monthly class. I've used gelatine several times (e.g. fondant, pastillage, gelatine sheets, and of course JELL-O), so I wasn't too intimidated after researching some recipes. The proportions and ingredients varied, but I eventually settled on the simplest recipe I could find, especially since I actually had all the ingredients on hand.
Stats:
Pour the JELL-O and gelatine into the water. Recipes I found online say "sprinkle" the gelatine into the water, but I don't get how you sprinkle it when the ratio of solid to liquid is practically 1:1. I guess you want it evenly dispersed. Otherwise, the gelatine can lump together later on and you'll have to work that out.
Let the gelatine "bloom" ... which means let it sit there and do its thing. I think I let it sit for 5 minutes while I cleaned up and prepared my tools.
The gelatine will congeal ... it's practically gummy at this point. Wiggly and very little liquid pouring out.
Now you need to heat it up so all the sugar and gelatine will dissolve and the result will be clear (or at least not cloudy). Recipes online had it on low heat in a pot on the stove. I kinda forgot about that and just popped it in the microwave like I usually do when I make fondant. I did 30 second intervals and stirring in between. It took about 2 1/2 minutes total to get the consistency I wanted. 30 seconds was apparently too long in the end and the liquid bubbled up and overflowed in the microwave.
YUCK! When's the last time I cleaned the microwave plate anyway???
Once all the solids have dissolved, you can start pouring into your molds. I tried pouring directly from my Pyrex measuring glass and also using a baster. The baster isn't a precise instrument ... it would be neat if I had a smaller version of it. Hmm ... maybe I should have dug out some of my daughter's medicine droppers. Dang ... why didn't I think of that earlier? I set out my new Wilton Fondant & Gumpaste molds as well as some candy molds (hearts and seashells).
I recently tried making gummies again and used the Wilton Squeeze Bottles (for chocolate candy making) to pour into molds. It worked great! My gummy mixture was about 175 degrees. I didn't damage the bottle, but I did have to hold it wrapped with a towel.
LFMF (Learn From My Fail)! If you get bright red liquid on your kitchen table, clean it up immediately! It might not exactly stain, but it'll be a nice reminder for next time.
This is a messy adventure. You might have to re-warm up the liquid as it starts to gum up on you. Here is the chopstick I used to stir with.
The seashells turned out the worst. The liquid was very bubbly at this point, so there was a little foam on the top. I recall some recipes using gelatine suggest to filter off the foam. I can see why.
Let these puppies set in the fridge for 10-15 minutes. The candy mold gummies took the longest to set because they were so deep.
The Wilton mold gummies turned out the best. The candy caught all the details of the mold beautifully! The silicone gave it a matte finish too, where as the plastic candy mold trays made the gummies look glossy.
Here's a big bubble that had formed on the back that I didn't reconcile.
LFMF! Don't put the gummies on a ceramic plate! It stuck immediately. Afterward, the gummies went straight to my silicone mat. It's pretty hot and humid right now, so the gummies are spending the night in the fridge. Otherwise, I'd bet there'd be a puddle of red goo on the counter in the morning.
The gummies released from the silicone molds nicely, but not so much from the candy molds. Recipes said you didn't have to prepare the molds in any way. It was tough to pull out the hearts, but you can be pretty firm with the candy without damaging it.
Cute as a button! Really!
Matte vs. Glossy
Not sure what I'm going to do with all these! I've already got a bit of a tummy ache from sampling them (for quality assurance, mind you). They taste just like firm JELL-O (big surprise). Hope my co-workers are peckish.
It’s super easy and so yummy
Recipe…
1/3 c cold water
try juice instead for an extra fruit kick
try sweetened condensed milk for opaque white
1 small box (3 oz) of JELL-O (featuring strawberry flavored)
2 packets of unflavored gelatine (featuring Knox brand)
Please click on the link for directions...
Homemade Gummy Candy
Homemade Gummy Candy
Ready for another "Hey, I can do that!" adventure? I've jumped on to the homemade gummy candy band wagon! Kim from http://www.eat-the-evidence.com reassured me that it's super easy. She'll be demonstrating how to use gelatine in many ways at the Capital Confectioners cake club's Day of Sharing next month. She will also be teaching some of those techniques for the club's monthly class. I've used gelatine several times (e.g. fondant, pastillage, gelatine sheets, and of course JELL-O), so I wasn't too intimidated after researching some recipes. The proportions and ingredients varied, but I eventually settled on the simplest recipe I could find, especially since I actually had all the ingredients on hand.
Stats:
- 1/3 c cold water
- try juice instead for an extra fruit kick
- try sweetened condensed milk for opaque white
- 1 small box (3 oz) of JELL-O (featuring strawberry flavored)
- 2 packets of unflavored gelatine (featuring Knox brand)
Pour the JELL-O and gelatine into the water. Recipes I found online say "sprinkle" the gelatine into the water, but I don't get how you sprinkle it when the ratio of solid to liquid is practically 1:1. I guess you want it evenly dispersed. Otherwise, the gelatine can lump together later on and you'll have to work that out.
Let the gelatine "bloom" ... which means let it sit there and do its thing. I think I let it sit for 5 minutes while I cleaned up and prepared my tools.
The gelatine will congeal ... it's practically gummy at this point. Wiggly and very little liquid pouring out.
Now you need to heat it up so all the sugar and gelatine will dissolve and the result will be clear (or at least not cloudy). Recipes online had it on low heat in a pot on the stove. I kinda forgot about that and just popped it in the microwave like I usually do when I make fondant. I did 30 second intervals and stirring in between. It took about 2 1/2 minutes total to get the consistency I wanted. 30 seconds was apparently too long in the end and the liquid bubbled up and overflowed in the microwave.
YUCK! When's the last time I cleaned the microwave plate anyway???
Once all the solids have dissolved, you can start pouring into your molds. I tried pouring directly from my Pyrex measuring glass and also using a baster. The baster isn't a precise instrument ... it would be neat if I had a smaller version of it. Hmm ... maybe I should have dug out some of my daughter's medicine droppers. Dang ... why didn't I think of that earlier? I set out my new Wilton Fondant & Gumpaste molds as well as some candy molds (hearts and seashells).
I recently tried making gummies again and used the Wilton Squeeze Bottles (for chocolate candy making) to pour into molds. It worked great! My gummy mixture was about 175 degrees. I didn't damage the bottle, but I did have to hold it wrapped with a towel.
LFMF (Learn From My Fail)! If you get bright red liquid on your kitchen table, clean it up immediately! It might not exactly stain, but it'll be a nice reminder for next time.
This is a messy adventure. You might have to re-warm up the liquid as it starts to gum up on you. Here is the chopstick I used to stir with.
The seashells turned out the worst. The liquid was very bubbly at this point, so there was a little foam on the top. I recall some recipes using gelatine suggest to filter off the foam. I can see why.
Let these puppies set in the fridge for 10-15 minutes. The candy mold gummies took the longest to set because they were so deep.
The Wilton mold gummies turned out the best. The candy caught all the details of the mold beautifully! The silicone gave it a matte finish too, where as the plastic candy mold trays made the gummies look glossy.
Here's a big bubble that had formed on the back that I didn't reconcile.
LFMF! Don't put the gummies on a ceramic plate! It stuck immediately. Afterward, the gummies went straight to my silicone mat. It's pretty hot and humid right now, so the gummies are spending the night in the fridge. Otherwise, I'd bet there'd be a puddle of red goo on the counter in the morning.
The gummies released from the silicone molds nicely, but not so much from the candy molds. Recipes said you didn't have to prepare the molds in any way. It was tough to pull out the hearts, but you can be pretty firm with the candy without damaging it.
Cute as a button! Really!
Matte vs. Glossy
Not sure what I'm going to do with all these! I've already got a bit of a tummy ache from sampling them (for quality assurance, mind you). They taste just like firm JELL-O (big surprise). Hope my co-workers are peckish.
HOW TO MAKE VODKA GUMMY BEARS
Soaking gummy bears in vodka creates an adult twist on a popular snack, and some mighty tipsy bears! You can also use other gummy candies, like worms, in the recipe. And just like people, expect the bears to swell slightly as they soak up that vodka. (Expect the bears to have a hangover the next day, too.)
Ingredients
Servings: 2 to 4
Ingredients
Servings: 2 to 4
- 1 5-oz. (140g) package gummy bears
- Vodka
- Place the gummy bears into a glass bowl.
- Pour just enough vodka into the bowl to cover the gummy bears completely.
- Cover the bowl in plastic wrap. Place the covered bowl in the refrigerator. Allow the gummy bears to infuse for 2 days.
- Taste a piece of the candy on the second day. Decide if it has sufficient vodka flavor for your liking. If not, then allow the candies to soak for an additional day.
- Remove the gummy bears from the bowl using a slotted spoon, if needed. The gummy bears will have absorbed most, if not all, of the vodka.
- Serve the gummy bears immediately. If you have a little bit of leftover vodka, then simply pour the vodka into a glass if you want to drink it. Otherwise, discard the vodka––whatever is left over will not be of a quality you'll want to use for mixed drinks.
- Depending on the brand of gummy bears, you may need to jiggle the soaking bears every now and then to prevent them sticking together too much.
- Other gummy candies can be used, such as gummy worms.
- You can use flavored vodka to provide a little more variety to this recipe. Citrus flavored vodka, for instance, works well with this infusion.
- Only use a glass container. Plastic and vodka don't mix.
- Keep the soaked bears in the fridge if not serving immediately. Keep covered, to prevent fridge smells from spoiling the party.
- Haribo starmix also works.
- Infuse cane spirits with the gummy bears, and you can call them "Rummy Bears".
- Vodka soaked gummy bears will produce an effect in the body quickly. They have a very high BAC (Bear Alcohol Content). Pace yourself while eating them.
- You get no points for eating a gummy worm at the bottom of a bottle of tequila.
- These are not candies for kids for an obvious reason, vodka. Keep these candies away from children.
HAZELNUT MILK CHOCOLATES
Taste
It's much easier than you'd think to create personalised milk chocolates.
Makes 40
Ingredients
1/4 cup (45g) whole hazelnuts
1/4 cup (60ml) thickened cream
2 x 250g pkts milk chocolate melts
Method
Preheat oven to 180°C. Scatter the hazelnuts over an oven tray. Roast in oven for 10 minutes or until lightly toasted. Remove from heat and set aside to cool slightly. Place hazelnuts in a clean tea towel and rub to remove the skins. Finely chop.
Place the cream and half the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat. Add the hazelnuts and stir to combine. Cover with plastic wrap and place in the fridge for 2 hours or until firm enough to roll into balls.
Line an oven tray with baking paper. Roll 1 1/2 teaspoonfuls of chocolate mixture into balls and place on the lined tray. Place in the fridge for 30 minutes or until firm.
Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
Use a fork to dip a chocolate ball into the melted chocolate to coat. Tap the fork on the edge of the bowl to remove excess chocolate. Roll in your hands to create a rough surface. Place on the lined tray. Repeat with remaining chocolate balls and chocolate. Set aside at room temperature to set.
It's much easier than you'd think to create personalised milk chocolates.
Makes 40
Ingredients
1/4 cup (45g) whole hazelnuts
1/4 cup (60ml) thickened cream
2 x 250g pkts milk chocolate melts
Method
Preheat oven to 180°C. Scatter the hazelnuts over an oven tray. Roast in oven for 10 minutes or until lightly toasted. Remove from heat and set aside to cool slightly. Place hazelnuts in a clean tea towel and rub to remove the skins. Finely chop.
Place the cream and half the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat. Add the hazelnuts and stir to combine. Cover with plastic wrap and place in the fridge for 2 hours or until firm enough to roll into balls.
Line an oven tray with baking paper. Roll 1 1/2 teaspoonfuls of chocolate mixture into balls and place on the lined tray. Place in the fridge for 30 minutes or until firm.
Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
Use a fork to dip a chocolate ball into the melted chocolate to coat. Tap the fork on the edge of the bowl to remove excess chocolate. Roll in your hands to create a rough surface. Place on the lined tray. Repeat with remaining chocolate balls and chocolate. Set aside at room temperature to set.
HOMEMADE- HEALTHY FRUIT SNACKS
2/3 cup fresh lemon juice or fresh orange juice (if you don’t like sour go with orange!)
2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)
1 – 2 Tbs honey
5 Tbs gelatin
1. Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften.
2. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote.
3. Puree mixture using a immersion blender or small blender
4. Let sit, off heat, for 5 – 10 minutes.
5. Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.)
6. Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.
2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)
1 – 2 Tbs honey
5 Tbs gelatin
1. Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften.
2. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote.
3. Puree mixture using a immersion blender or small blender
4. Let sit, off heat, for 5 – 10 minutes.
5. Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.)
6. Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.
HONEYCOMB
Ingredients
1 cup white sugar
1/4 cup golden syrup
3 tbsp water
2 tsp bicarbonate soda
Method
Grease a slice tin (30cm x 20cm) with butter and set aside.
In a small saucepan, place golden syrup, sugar and water over a medium heat until the sugar is dissolved.
Bring sugar, syrup and water to the boil and simmer for 5 minutes.
Place your slice tin close to the stove and remove the saucepan from the heat. Add the bicarbonate soda to the saucepan mixing it in quickly. It will froth up, tripling its size.
Immediately pour hot mixture into the slice tin and leave to cool.
As it begins to set, score it with a sharp knife into bite-sized squares so you can break it into pieces when it is fully set.
Store in an airtight container.
Notes
You need to follow the steps closely in this recipe as when this mixture froths up, it happens very quickly.
I like to dip pieces of this in melted chocolate to coat.
If you leave this out of an airtight container, the honeycomb begins to dissolve -- so store it away quickly.
This recipe was created by
Honeycomb
2 Tblsp syrup
1 Tblsp water
8 Tblsp sugar
2 Tsp bicarb
Place syrup, water and sugar in large pot.
Heat gently 'till sugar has dissolved.
Boil 'till it turns golden.
Remove from heat and add bicarb.
It will foam.
Pour into greased tin and break up when cold.
Can also be dipped into melted choc.
1 cup white sugar
1/4 cup golden syrup
3 tbsp water
2 tsp bicarbonate soda
Method
Grease a slice tin (30cm x 20cm) with butter and set aside.
In a small saucepan, place golden syrup, sugar and water over a medium heat until the sugar is dissolved.
Bring sugar, syrup and water to the boil and simmer for 5 minutes.
Place your slice tin close to the stove and remove the saucepan from the heat. Add the bicarbonate soda to the saucepan mixing it in quickly. It will froth up, tripling its size.
Immediately pour hot mixture into the slice tin and leave to cool.
As it begins to set, score it with a sharp knife into bite-sized squares so you can break it into pieces when it is fully set.
Store in an airtight container.
Notes
You need to follow the steps closely in this recipe as when this mixture froths up, it happens very quickly.
I like to dip pieces of this in melted chocolate to coat.
If you leave this out of an airtight container, the honeycomb begins to dissolve -- so store it away quickly.
This recipe was created by
Honeycomb
2 Tblsp syrup
1 Tblsp water
8 Tblsp sugar
2 Tsp bicarb
Place syrup, water and sugar in large pot.
Heat gently 'till sugar has dissolved.
Boil 'till it turns golden.
Remove from heat and add bicarb.
It will foam.
Pour into greased tin and break up when cold.
Can also be dipped into melted choc.
JELLY BEAN TOPAIRY CENTERPIECE
To make these beautiful jelly bean topiaries, gather:
•Jellybeans
•Small plastic pots
•Paint
•Hot glue gun
•Plastic dowel
•Floral Foam
•Craft Moss
•Ribbon
Wash the pots decorate them anyway you like. Paint the Styrofoam ball any color you choose.
Then, use a hot glue gun to attach the jellybeans all over the Styrofoam ball leaving an area on the bottom to insert the dowel.
Cut a piece of floral foam to fit inside the pot to anchor the dowel.
Stick the dowel in the Styrofoam ball and the other end in a square of floral foam, then place the floral foam inside the pot.
Then top with moss.
Bron: Holiday Central
•Jellybeans
•Small plastic pots
•Paint
•Hot glue gun
•Plastic dowel
•Floral Foam
•Craft Moss
•Ribbon
Wash the pots decorate them anyway you like. Paint the Styrofoam ball any color you choose.
Then, use a hot glue gun to attach the jellybeans all over the Styrofoam ball leaving an area on the bottom to insert the dowel.
Cut a piece of floral foam to fit inside the pot to anchor the dowel.
Stick the dowel in the Styrofoam ball and the other end in a square of floral foam, then place the floral foam inside the pot.
Then top with moss.
Bron: Holiday Central
JELLO ORANGE WEDGES
Ingredients
9 small to medium oranges
6 (3 oz.) box
es gelatin, one in each of 6 colors (lemon, orange, strawberry, lime, berry blue, grape)
Water to make gelatin
Directions
1. Cut each orange in half. Remove orange sections, leaving the "cup" of rind. Continue until all 9 oranges are cut in half and scooped out (so 18 orange cups are ready). Set orange cups in muffin tins to keep each upright. Set aside.
2. Prepare six flavors of gelatin according to package directions, one at a time. With each flavor, fill 3 orange cups, filling up to the edge of the cup. Pour leftover gelatin into a food storage container and refrigerate to use as desired later. Repeat until all 6 flavors are made and all 18 orange cups are filled.
3. Carefully place muffin tins into the refrigerator and chill at least 4 hours (overnight is better) until fully set.
4. Remove each orange cup from the muffin tin and, using a sharp knife, slice into three wedges. Continue until all orange cups are sliced into colorful wedges. Place wedges on a serving platter in rainbow-color order (light to dark).
5. Serve immediately, or return plate of wedges to the refrigerator until serving time.
6. TIPS: I used an electric citrus juicer (the kind that easily juices lemon and orange halves) to make the orange cups, which made that step super quick -- and with the added benefit that we ended up with awesome homemade orange juice too! Also, if you want more than 54 wedges, just use more oranges. You have plenty of leftover gelatin to fill them.
7. IDEA: Use your choice of gelatin for special occasions or to coordinate with team or theme parties
9 small to medium oranges
6 (3 oz.) box
es gelatin, one in each of 6 colors (lemon, orange, strawberry, lime, berry blue, grape)
Water to make gelatin
Directions
1. Cut each orange in half. Remove orange sections, leaving the "cup" of rind. Continue until all 9 oranges are cut in half and scooped out (so 18 orange cups are ready). Set orange cups in muffin tins to keep each upright. Set aside.
2. Prepare six flavors of gelatin according to package directions, one at a time. With each flavor, fill 3 orange cups, filling up to the edge of the cup. Pour leftover gelatin into a food storage container and refrigerate to use as desired later. Repeat until all 6 flavors are made and all 18 orange cups are filled.
3. Carefully place muffin tins into the refrigerator and chill at least 4 hours (overnight is better) until fully set.
4. Remove each orange cup from the muffin tin and, using a sharp knife, slice into three wedges. Continue until all orange cups are sliced into colorful wedges. Place wedges on a serving platter in rainbow-color order (light to dark).
5. Serve immediately, or return plate of wedges to the refrigerator until serving time.
6. TIPS: I used an electric citrus juicer (the kind that easily juices lemon and orange halves) to make the orange cups, which made that step super quick -- and with the added benefit that we ended up with awesome homemade orange juice too! Also, if you want more than 54 wedges, just use more oranges. You have plenty of leftover gelatin to fill them.
7. IDEA: Use your choice of gelatin for special occasions or to coordinate with team or theme parties
Lollies
• 45min
About this recipe: Homemade lollipops are a great gift idea! Use different colours and flavourings to match the season. This recipe gives instructions for making either lollies or boiled sweets.
Ingredients
Serves: 16
• 60g icing sugar for dusting
• 400g caster sugar
• 250ml water
• 160ml golden syrup
• 1 teaspoon peppermint oil, or other flavoured oil
• 1 teaspoon any colour food colouring
Method
Prep:5min › Cook:40min › Ready in:45min
1. Generously coat a baking tray with icing sugar, and set aside. To make lollies, grease the lolly moulds and then dust with icing sugar.
2. In a heavy bottomed saucepan, stir together the caster sugar, water and golden syrup until sugar has dissolved. Bring to the boil over medium-high and cook to a temperature of 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavoured oil and food colouring.
3. Immediately pour the sugar mixture onto the prepared baking tray or lolly moulds in a thin stream (this helps it cool).
4. If making lollies, press a stick into each of the moulds and let cool thoroughly before removing. If making sweets, when the mixture is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
No moulds?
If you don't have lollipop moulds but still want to make fun shapes, simple grease and dust biscuit cutters set atop of a baking tray lined with parchment. Carefully pour the mixture into the cutters, and remove when just about cool.
Bron:allrecipes
PLASING:TIANA BOTES//WATERTAND RESEPTE VIR OUD EN JONK
• 45min
About this recipe: Homemade lollipops are a great gift idea! Use different colours and flavourings to match the season. This recipe gives instructions for making either lollies or boiled sweets.
Ingredients
Serves: 16
• 60g icing sugar for dusting
• 400g caster sugar
• 250ml water
• 160ml golden syrup
• 1 teaspoon peppermint oil, or other flavoured oil
• 1 teaspoon any colour food colouring
Method
Prep:5min › Cook:40min › Ready in:45min
1. Generously coat a baking tray with icing sugar, and set aside. To make lollies, grease the lolly moulds and then dust with icing sugar.
2. In a heavy bottomed saucepan, stir together the caster sugar, water and golden syrup until sugar has dissolved. Bring to the boil over medium-high and cook to a temperature of 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavoured oil and food colouring.
3. Immediately pour the sugar mixture onto the prepared baking tray or lolly moulds in a thin stream (this helps it cool).
4. If making lollies, press a stick into each of the moulds and let cool thoroughly before removing. If making sweets, when the mixture is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
No moulds?
If you don't have lollipop moulds but still want to make fun shapes, simple grease and dust biscuit cutters set atop of a baking tray lined with parchment. Carefully pour the mixture into the cutters, and remove when just about cool.
Bron:allrecipes
PLASING:TIANA BOTES//WATERTAND RESEPTE VIR OUD EN JONK
LICORICE ALLSORT SLICE
Ingredients
Melted butter, to grease
125g butter, chopped
160ml (2/3 cup) sweetened condensed milk
1 tbs golden syrup
1 x 250g pkt plain sweet biscuits (such as Marie), crushed
45g (1/2 cup) desiccated coconut
1 x 375g pkt licorice allsorts, coarsely chopped
200g dark cooking chocolate, chopped
30g copha or coconut oil
Method
Step 1
Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
Step 2
Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
Step 3
Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.
Melted butter, to grease
125g butter, chopped
160ml (2/3 cup) sweetened condensed milk
1 tbs golden syrup
1 x 250g pkt plain sweet biscuits (such as Marie), crushed
45g (1/2 cup) desiccated coconut
1 x 375g pkt licorice allsorts, coarsely chopped
200g dark cooking chocolate, chopped
30g copha or coconut oil
Method
Step 1
Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
Step 2
Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
Step 3
Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.
GLUTEN FREE RED CHERRY LICORICE
Really good gluten-free licorice is not an easy thing to come by. There are a few packaged brands, but they’re crazy lunatic expensive, not to mention just plain awful. If you freak out at the thought of cooking sugar, stop that right this minute! We’ll be together every step of the way. You do need a candy thermometer, but those are super cheap and really very useful. Without a thermometer, you will either cook the mixture too long (and burn the butter or end up with hard candy), or too little, and the candy won’t harden. Look at what you have waiting for you. Gorgeous, glorious gluten-free red cherry licorice. Better than any licorice you have ever had, even B.G.F. (before.gluten.free).
Red cherry licorice was always my faaaaaavorite. And then there was an incident with overeating Twizzlers when I was a kid. The aftermath wasn’t pretty, and wasn’t easily forgotten. But now I’m back, baby, and I’m loving every minute of it! Licorice is that strange candy that generally has wheat flour in it. It helps to stabilize the candy, and make it less like soft caramel without making it into hard candy.
I love you so much that I’m even willing to show you these less-than-gorgeous photographs of the sugar mixture, as it cooks. Told you I’d be with you always and forever.
Oh, and I tried cutting the candy into strips with every manner of knife – from sharp to dull, clean to serrated. Then I tried kitchen shears. Bingo!
If you’re really into black licorice, you need black food coloring + anise flavoring oil. No biggie. LorAnn flavoring oils are all gluten-free, and they’re very true-to-taste. Me? I’m all about the gluten-free red cherry licorice.
RECIPE NOTE: I don’t like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil. If you don’t have/can’t find/don’t want to use Lyle’s Golden Syrup, try honey.
Prep time: 5 minutes Cook time: 10 minutes Yield: About 24 pieces (depending upon size)
Ingredients
1/2 cup (70 g) high-quality all-purpose gluten-free flour (any of my favorite blends will do)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
1/2 teaspoon cherry flavoring oil (LorAnn brand is gluten-free)
Red gel food coloring, as desired (about 1/4 teaspoon)
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
8 tablespoons (168 g) light corn syrup
1/2 cup (156 g) sweetened condensed milk
4 tablespoons (84 g) Lyle’s golden syrup (can substitute an equal amount honey or molasses)
Directions
Red cherry licorice was always my faaaaaavorite. And then there was an incident with overeating Twizzlers when I was a kid. The aftermath wasn’t pretty, and wasn’t easily forgotten. But now I’m back, baby, and I’m loving every minute of it! Licorice is that strange candy that generally has wheat flour in it. It helps to stabilize the candy, and make it less like soft caramel without making it into hard candy.
I love you so much that I’m even willing to show you these less-than-gorgeous photographs of the sugar mixture, as it cooks. Told you I’d be with you always and forever.
Oh, and I tried cutting the candy into strips with every manner of knife – from sharp to dull, clean to serrated. Then I tried kitchen shears. Bingo!
If you’re really into black licorice, you need black food coloring + anise flavoring oil. No biggie. LorAnn flavoring oils are all gluten-free, and they’re very true-to-taste. Me? I’m all about the gluten-free red cherry licorice.
RECIPE NOTE: I don’t like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil. If you don’t have/can’t find/don’t want to use Lyle’s Golden Syrup, try honey.
Prep time: 5 minutes Cook time: 10 minutes Yield: About 24 pieces (depending upon size)
Ingredients
1/2 cup (70 g) high-quality all-purpose gluten-free flour (any of my favorite blends will do)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
1/2 teaspoon cherry flavoring oil (LorAnn brand is gluten-free)
Red gel food coloring, as desired (about 1/4 teaspoon)
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
8 tablespoons (168 g) light corn syrup
1/2 cup (156 g) sweetened condensed milk
4 tablespoons (84 g) Lyle’s golden syrup (can substitute an equal amount honey or molasses)
Directions
- Grease well a 9-inch square baking dish with butter or vegetable shortening, and set it aside. Assemble your ingredients next to the stovetop. In a small bowl, place the flour, xanthan gum and salt, and whisk to combine well. Set the flavoring oil and a measuring spoon, plus the food coloring, to the side, within arm’s reach.
- In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and Lyle’s Golden Syrup (or honey or molasses). Cook over medium-high heat until the mixture reaches a boil, stirring constantly. Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240°F on a candy thermometer. Any higher and the butter will burn. Any lower and the licorice won’t hard enough as it cools.
- Remove the mixture from the heat and add the flour mixture. Working quickly, mix everything well. Add the flavoring oil and food coloring (I generally use a toothpick to add gel food coloring), and mix well once again.
- Pour the candy into the prepared baking dish, and shake it back and forth so that it is in an even layer. Place the baking dish in the refrigerator and chill for 30 minutes. Remove the baking dish from the refrigerator, and, with a thin spatula or other thin kitchen implement, remove the candy in one piece from the baking dish onto a flat surface. With kitchen shears, cut the square of candy in half, and then cut each half into 1/4-inch wide strips. Twist the strips at both ends to create the traditional licorice spiral. Allow to sit at room temperature until slightly hardened, and serve.
MARSHMALLOW CHOCOLATE CUPS
MARSHMALLOW CHOCOLATE CUPS
A quick and easy two ingredient chocolate cup that the kids will love.
INGREDIENTS:
Makes 12 large muffin cups
565g dark chocolate, shaved
FILLING:
24 large marshmallows
36 mini marshmallows (for garnish-optional)
TOOLS:
12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)
DIRECTIONS:
Line muffin tray with liners.
Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.
Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.
As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.
Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.
Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).
Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.
If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.
Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.
In the meanwhile, preheat oven to 325F.
Place marshmallows in a oven safe bowl and put in oven for 3-5 minutes.
When marshmallows have slightly softened, remove from oven and use a wooden spoon to stir until they form a creamy mass.
Remove the dark chocolate cups from freezer.
Spoon a heaping teaspoon of softened marshmallow on top of the chocolate cups.
To make this part easier, wet your fingers under cold water and use wet fingers to press down marshmallows so they are more even.
Top with 1 Tablespoon of melted white chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are no gaps.
Remove and enjoy. Garnish with extra mini marshmallows chocolate sauce optional.
Store in airtight container in fridge or freezer.
Bron:grandmotherskitchen
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
MARSHMALLOW CHOCOLATE CUPS
A quick and easy two ingredient chocolate cup that the kids will love.
INGREDIENTS:
Makes 12 large muffin cups
565g dark chocolate, shaved
FILLING:
24 large marshmallows
36 mini marshmallows (for garnish-optional)
TOOLS:
12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)
DIRECTIONS:
Line muffin tray with liners.
Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.
Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.
As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.
Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.
Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).
Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.
If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.
Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.
In the meanwhile, preheat oven to 325F.
Place marshmallows in a oven safe bowl and put in oven for 3-5 minutes.
When marshmallows have slightly softened, remove from oven and use a wooden spoon to stir until they form a creamy mass.
Remove the dark chocolate cups from freezer.
Spoon a heaping teaspoon of softened marshmallow on top of the chocolate cups.
To make this part easier, wet your fingers under cold water and use wet fingers to press down marshmallows so they are more even.
Top with 1 Tablespoon of melted white chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are no gaps.
Remove and enjoy. Garnish with extra mini marshmallows chocolate sauce optional.
Store in airtight container in fridge or freezer.
Bron:grandmotherskitchen
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
MISSISSPPI MUD CAKE
Ingredients:
1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Drizzle Chocolate Frosting over warm cake.
TIP: Let these cool completely before cutting into squares!
Chocolate Frosting
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Beat all ingredients together with an electric mixer until smooth.
HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages brownie mix instead of making the brownies from scratch.
1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Drizzle Chocolate Frosting over warm cake.
TIP: Let these cool completely before cutting into squares!
Chocolate Frosting
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Beat all ingredients together with an electric mixer until smooth.
HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages brownie mix instead of making the brownies from scratch.
MERINGUES
Ingredients:
1 cup castor sugar (or plain white sugar)
1 tsp white vinegar
1 tsp vanilla essence
2 tbsp boiling water
1 egg white
1 tsp baking powder
Method:
1. Mix all ingredients together except baking powder.
2. Beat for 10-15 minutes until stiff and then fold in one teaspoon baking powder.
3. Bake at 125°C for one hour, then let cool for one hour.
Meringues (skuimpies)
An Alsatian bit Marietjie when she was only nine years old. A good friend of Marietjie’s mother brought a plate of homemade meringues as a get-well-soon gift and that is exactly what Marietjie did: Betty-June’s meringues were that good. Her meringue recipe stood the test of time, and become a firm favorite with our own daughter and her friends here in New Zealand.
The basic recipe is very simple, but robust enough to allow you to experiment with different kinds of sugar, or even a teaspoon or two of vanilla extract or rose water.
Ingredients
3 egg whites (use Jumbo or extra-large eggs)
4 tablespoons (60 ml) boiling water
2 tablespoons (30 ml) vinegar
2 cups (500 ml) castor sugar
Method
Preheat the oven to 90°C. Prepare the baking sheets by lining it with either foil or baking paper. (We use 3 baking sheets)
Whip egg whites, boiling water and vinegar, preferably with an electric mixer, until foamy.
Add sugar little by little, while continuing to whip at medium speed.
Whip until the mixture becomes stiff and shines like satin.
Pipe the meringue onto the prepared baking sheets, using a large star tip. For a more rustic look, also use a teaspoon to spoon blobs of the mixture onto the baking sheets.
Place the meringues in the oven and dry them at a low temperature of around 90°C for at least 4 hours until the meringues are dry and can be removed from the baking sheets. Overnight in an even cooler oven works even better.
Allow the meringues to cool completely before storing in an airtight container, at room temperature.
Meringues
Serves 10
Ingredients
2 Egg Whites
125 ml (85 g) Huletts SUGAlite
5ml (1t) Vanilla Essence
Method
Beat egg whites until soft peaks form. While still beating, slowly add the Huletts SUGAlite and vanilla essence.
Place the meringue mixture into a piping bag and pipe the desired shape on to a greased baking tray. Alternatively, spoon the meringue mixture on to a baking tray.
Place into a preheated oven at 120ºC for 1½ hours. Switch off oven and leave meringues in oven until cold.
Meringues ~ Huletts
Makes 40 meringues
Ingredients:
2 egg whites
250 ml (1 cup) Huletts Castor Sugar
30 ml (2 T) boiling water
5 ml (1 t) Moir's Vanilla Essence
5 ml (1 t) white vinegar
2,5 ml (½ t) Moir's Baking Powder
Topping (optional):
60 ml (¼ cup) Huletts Icing Sugar
boiling water
Moir's Red Food Colouring
Moir's 100's and 1000's
Method:
Preheat oven to 100ºC.
Beat the egg whites until stiff. Add the sugar, water, vanilla essence and vinegar. Beat well until the mixture form stiff peaks.
Fold the baking powder into the mixture.
Line 2 large oven pans with alluminium foil, shiny side up. (Use a bit of the sticky meringue mixture and stick the corners of the foil to the bottom of the pan.)
Place spoons full of the mixture onto the foil or, using a piping bag and a nozzle, pipe circles on the foil to form meringue nests.
Bake the meringues for 90 minutes. Leave to cool in oven and store in airtight containers.
Mix enough boiling water with the icing sugar to make a smooth, runny mixture. Add a drop of food colouring. Spoon icing on meringues and sprinkle with 100's & 1000's. Leave to dry.
1 cup castor sugar (or plain white sugar)
1 tsp white vinegar
1 tsp vanilla essence
2 tbsp boiling water
1 egg white
1 tsp baking powder
Method:
1. Mix all ingredients together except baking powder.
2. Beat for 10-15 minutes until stiff and then fold in one teaspoon baking powder.
3. Bake at 125°C for one hour, then let cool for one hour.
Meringues (skuimpies)
An Alsatian bit Marietjie when she was only nine years old. A good friend of Marietjie’s mother brought a plate of homemade meringues as a get-well-soon gift and that is exactly what Marietjie did: Betty-June’s meringues were that good. Her meringue recipe stood the test of time, and become a firm favorite with our own daughter and her friends here in New Zealand.
The basic recipe is very simple, but robust enough to allow you to experiment with different kinds of sugar, or even a teaspoon or two of vanilla extract or rose water.
Ingredients
3 egg whites (use Jumbo or extra-large eggs)
4 tablespoons (60 ml) boiling water
2 tablespoons (30 ml) vinegar
2 cups (500 ml) castor sugar
Method
Preheat the oven to 90°C. Prepare the baking sheets by lining it with either foil or baking paper. (We use 3 baking sheets)
Whip egg whites, boiling water and vinegar, preferably with an electric mixer, until foamy.
Add sugar little by little, while continuing to whip at medium speed.
Whip until the mixture becomes stiff and shines like satin.
Pipe the meringue onto the prepared baking sheets, using a large star tip. For a more rustic look, also use a teaspoon to spoon blobs of the mixture onto the baking sheets.
Place the meringues in the oven and dry them at a low temperature of around 90°C for at least 4 hours until the meringues are dry and can be removed from the baking sheets. Overnight in an even cooler oven works even better.
Allow the meringues to cool completely before storing in an airtight container, at room temperature.
Meringues
Serves 10
Ingredients
2 Egg Whites
125 ml (85 g) Huletts SUGAlite
5ml (1t) Vanilla Essence
Method
Beat egg whites until soft peaks form. While still beating, slowly add the Huletts SUGAlite and vanilla essence.
Place the meringue mixture into a piping bag and pipe the desired shape on to a greased baking tray. Alternatively, spoon the meringue mixture on to a baking tray.
Place into a preheated oven at 120ºC for 1½ hours. Switch off oven and leave meringues in oven until cold.
Meringues ~ Huletts
Makes 40 meringues
Ingredients:
2 egg whites
250 ml (1 cup) Huletts Castor Sugar
30 ml (2 T) boiling water
5 ml (1 t) Moir's Vanilla Essence
5 ml (1 t) white vinegar
2,5 ml (½ t) Moir's Baking Powder
Topping (optional):
60 ml (¼ cup) Huletts Icing Sugar
boiling water
Moir's Red Food Colouring
Moir's 100's and 1000's
Method:
Preheat oven to 100ºC.
Beat the egg whites until stiff. Add the sugar, water, vanilla essence and vinegar. Beat well until the mixture form stiff peaks.
Fold the baking powder into the mixture.
Line 2 large oven pans with alluminium foil, shiny side up. (Use a bit of the sticky meringue mixture and stick the corners of the foil to the bottom of the pan.)
Place spoons full of the mixture onto the foil or, using a piping bag and a nozzle, pipe circles on the foil to form meringue nests.
Bake the meringues for 90 minutes. Leave to cool in oven and store in airtight containers.
Mix enough boiling water with the icing sugar to make a smooth, runny mixture. Add a drop of food colouring. Spoon icing on meringues and sprinkle with 100's & 1000's. Leave to dry.
NUTTY CHOCOLATE CRUNCH
250g assorted biscuits, roughly chopped
250g assorted nuts, or a mix of nuts and dried fruit
300g milk or plain chocolate, or a mixture of both, chopped
100g butter, chopped
140g golden syrup
METHOD:
Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts.
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth.
Chill for at least 2 hrs or overnight before cutting into squares.
Bron: Good Food Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
250g assorted nuts, or a mix of nuts and dried fruit
300g milk or plain chocolate, or a mixture of both, chopped
100g butter, chopped
140g golden syrup
METHOD:
Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts.
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth.
Chill for at least 2 hrs or overnight before cutting into squares.
Bron: Good Food Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
AFTER DINNER MINTS
Chocolate is always high on the agenda, and with these simple dinner mints, it's easy to satisfy the cravings.
Makes 25
Ingredients
375g dark chocolate melts
2 1/2 cups pure icing sugar
1 tbsp cooking oil
2 tbsp milk
1/4 tsp peppermint essence
Method
Grease a 6cm-deep, 20cm square cake pan.
Line base and sides with baking paper, allowing a 3cm overhang on all sides.
Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.
Sift icing sugar in a microwave-safe bowl. Stir in oil and milk to form a thick paste. Microwave on high for 2 to 3 minutes, or until smooth, stirring every 30 seconds. Stir in peppermint essence. Set aside for 2 minutes to cool slightly. (If mixture is too thick, add 1 tablespoon milk).
Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.
Place remaining chocolate in a microwave-safe bowl. Microwave on high for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
Pour chocolate over peppermint layer.
Refrigerate until set.
Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.
Makes 25
Ingredients
375g dark chocolate melts
2 1/2 cups pure icing sugar
1 tbsp cooking oil
2 tbsp milk
1/4 tsp peppermint essence
Method
Grease a 6cm-deep, 20cm square cake pan.
Line base and sides with baking paper, allowing a 3cm overhang on all sides.
Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.
Sift icing sugar in a microwave-safe bowl. Stir in oil and milk to form a thick paste. Microwave on high for 2 to 3 minutes, or until smooth, stirring every 30 seconds. Stir in peppermint essence. Set aside for 2 minutes to cool slightly. (If mixture is too thick, add 1 tablespoon milk).
Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.
Place remaining chocolate in a microwave-safe bowl. Microwave on high for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
Pour chocolate over peppermint layer.
Refrigerate until set.
Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.
MARSHMALLOWS DIPPED IN CHOCOLATE
Kids will love making these sweet chewy lollipops decorated with melted chocolate and cake sprinkles
INGREDIENTS:
1 slab melting chocolate
1 slab white melting chocolate
1 packet marshmallows
kebab sticks
sprinkles of your choice
METHOD:
Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave.
Allow to cool a little.
Put your chosen sprinkles on separate plates.
Push a cake pop or lolly stick into a marshmallow about half way in.
Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice.
Put into a tall glass to set.
Repeat with each marshmallow.
INGREDIENTS:
1 slab melting chocolate
1 slab white melting chocolate
1 packet marshmallows
kebab sticks
sprinkles of your choice
METHOD:
Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave.
Allow to cool a little.
Put your chosen sprinkles on separate plates.
Push a cake pop or lolly stick into a marshmallow about half way in.
Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice.
Put into a tall glass to set.
Repeat with each marshmallow.
CHOCOLATE MARSHMALLOW POPS
Main Ingredients
12 marshmallow Easter eggs
12 ice cream sticks, or kebab sticks
1 squeeze butter icing, for each egg
1 icing sugar pen, or piping bag
1 selection sweets and sprinkles
Cupcake chicks
Step 1: Use a small, sharp knife to make a slit at the bottom of each egg.
Carefully insert an ice cream stick.
Step 2: Pipe a design of your choice onto egg with icing (this acts as glue for the sweets).
Step 3: Stick small sweets on icing sugar designs or scatter over sprinkles
BRON pnp RESEPTE
12 marshmallow Easter eggs
12 ice cream sticks, or kebab sticks
1 squeeze butter icing, for each egg
1 icing sugar pen, or piping bag
1 selection sweets and sprinkles
Cupcake chicks
Step 1: Use a small, sharp knife to make a slit at the bottom of each egg.
Carefully insert an ice cream stick.
Step 2: Pipe a design of your choice onto egg with icing (this acts as glue for the sweets).
Step 3: Stick small sweets on icing sugar designs or scatter over sprinkles
BRON pnp RESEPTE
CANDY-CANE MARSHMALLOWS
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
DIRECTIONS
STEP 1
Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
STEP 2
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
STEP 3
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
STEP 4
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
This marshmallow recipe is very tasty, light and makes colorful gifts. Douse in powder sugar to keep the pieces from sticking. Try one teaspoon of extract to boost the flavor, don't forget to dip some in chocolate, yum. Make sure to seal in a tin or plastic container.
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
DIRECTIONS
STEP 1
Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
STEP 2
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
STEP 3
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
STEP 4
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
This marshmallow recipe is very tasty, light and makes colorful gifts. Douse in powder sugar to keep the pieces from sticking. Try one teaspoon of extract to boost the flavor, don't forget to dip some in chocolate, yum. Make sure to seal in a tin or plastic container.
FREDDO BISCUIT MARSHMALLOW
Pops
These fun FREDDO Biscuit and marshmallow pops are perfect for parties and make a cool thank you
gift too.
what you need
24 PASCALL Marshmallows
12 CADBURY FREDDO Chocolate (or
Vanilla) Biscuits
Sprinkles, for decorating
make it
1. PLACE 1-2 marshmallows on a plate and microwave on HIGH for 3-5 seconds or until just softened.
Spoon a melted marshmallow onto the chocolate side of a FREDDO biscuit, add a pop stick, then top
with another biscuit, pressing together to join. Decorate with sprinkles around the sides of the
pop to coat the marshmallow, then set aside to firm. Repeat with remaining biscuits, marshmallows
and sprinkles. Store in an airtight container until required.
These fun FREDDO Biscuit and marshmallow pops are perfect for parties and make a cool thank you
gift too.
what you need
24 PASCALL Marshmallows
12 CADBURY FREDDO Chocolate (or
Vanilla) Biscuits
Sprinkles, for decorating
make it
1. PLACE 1-2 marshmallows on a plate and microwave on HIGH for 3-5 seconds or until just softened.
Spoon a melted marshmallow onto the chocolate side of a FREDDO biscuit, add a pop stick, then top
with another biscuit, pressing together to join. Decorate with sprinkles around the sides of the
pop to coat the marshmallow, then set aside to firm. Repeat with remaining biscuits, marshmallows
and sprinkles. Store in an airtight container until required.
HOMEMADE PEEPS
Marshmallows:
1/2 cup light corn syrup
1 1/2 cups sugar
1/2 cup water
4 egg whites
2T. powdered gelatin
4T. cold water
1t. vanilla extract
food coloring of your choice
Mix powdered gelatin with cold water (add extra water if needed) and set aside.
Combine corn syrup, sugar, and water in saucepan and bring to 235 degrees using a candy thermometer.
While bringing sugar mixture to a boil begin whipping egg whites in mixer till soft peaks form.
When sugar mixture reaches 235 degrees add gelatin and quickly stir to dissolve.
Slowly add hot mixture to whipping whites.
Add vanilla and whip till stiff.
Add food coloring if desired. Please note you only need a few drops.
Peeps:
Cover a sheet pan with parchment paper.
Cover parchment with powdered sugar(don’t be cheap)
Fill a piping bag with marshmallow.
Pipe a tear drop shape first.
Then pipe the peep by squeezing the marshmallow on top of the tear drop pulling the piping bag up. Slowly release your pressure and bring forward.
Allow peeps to dry overnight in a cool dry place.
Brush lightly with water.
Brush with disco dust.
Place the eyes on them using a toothpick dipped in food coloring.
Notes:
* When you have marshmallow in the mixer make sure you keep the mixer on. If you let marshmallow sit it will dry out and be useless.
* Put a lot of powdered sugar under the peeps. They are very sticky.
1/2 cup light corn syrup
1 1/2 cups sugar
1/2 cup water
4 egg whites
2T. powdered gelatin
4T. cold water
1t. vanilla extract
food coloring of your choice
Mix powdered gelatin with cold water (add extra water if needed) and set aside.
Combine corn syrup, sugar, and water in saucepan and bring to 235 degrees using a candy thermometer.
While bringing sugar mixture to a boil begin whipping egg whites in mixer till soft peaks form.
When sugar mixture reaches 235 degrees add gelatin and quickly stir to dissolve.
Slowly add hot mixture to whipping whites.
Add vanilla and whip till stiff.
Add food coloring if desired. Please note you only need a few drops.
Peeps:
Cover a sheet pan with parchment paper.
Cover parchment with powdered sugar(don’t be cheap)
Fill a piping bag with marshmallow.
Pipe a tear drop shape first.
Then pipe the peep by squeezing the marshmallow on top of the tear drop pulling the piping bag up. Slowly release your pressure and bring forward.
Allow peeps to dry overnight in a cool dry place.
Brush lightly with water.
Brush with disco dust.
Place the eyes on them using a toothpick dipped in food coloring.
Notes:
* When you have marshmallow in the mixer make sure you keep the mixer on. If you let marshmallow sit it will dry out and be useless.
* Put a lot of powdered sugar under the peeps. They are very sticky.
TOASTED COCNUT MARSHMALLOW SQUARES
yield: Makes about 4 dozen candies
active time: 1 hr
total time: 3 1/4 hr (includes setting time)
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo.
Ingredients
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation
Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. • To avoid stickiness, try to make marshmallows on a dry day.
BRON:Gourmet | December 2007
Toasted Coconut Marshmallows
These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.
Yield: 8 dozen (serving size: 3 marshmallows)
.Ingredients
2 cups flaked sweetened coconut, toasted
2 1/2 envelopes unflavored gelatin (2 tablespoons plus 1 1/4 teaspoons)
3/4 cup cold water, divided
2 cups granulated sugar, divided
2/3 cup light-colored corn syrup
1 tablespoon vanilla extract $
1/4 teaspoon salt
2 large egg whites $
2/3 cup powdered sugar
3 tablespoons cornstarch
Preparation
Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container
active time: 1 hr
total time: 3 1/4 hr (includes setting time)
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo.
Ingredients
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation
Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. • To avoid stickiness, try to make marshmallows on a dry day.
BRON:Gourmet | December 2007
Toasted Coconut Marshmallows
These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.
Yield: 8 dozen (serving size: 3 marshmallows)
.Ingredients
2 cups flaked sweetened coconut, toasted
2 1/2 envelopes unflavored gelatin (2 tablespoons plus 1 1/4 teaspoons)
3/4 cup cold water, divided
2 cups granulated sugar, divided
2/3 cup light-colored corn syrup
1 tablespoon vanilla extract $
1/4 teaspoon salt
2 large egg whites $
2/3 cup powdered sugar
3 tablespoons cornstarch
Preparation
Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container
CHOCOLATE-RAISINS-ALMOND MARSHMALLOWS
Ingredients
4 x 250 g Sugar
250 ml water
12 sheets gelatin
500 ml water
3 ml Salt
10 ml Vanilla essence
flavours:
1. Chocolate raisins & chopped almonds
2. Blue Berry gems & Pink dye
3. Vanilla seasoning, red velvet cake, butter cream frosting & icing {for garnish}
Method
Place a saucepan on a medium heat. Pour 250 ml water into the pan and dissolve sugar in it.
In a separate bowl, soak 12 sheets of gelatin in 500 ml water for about 8 minutes. Squeeze out all the water and place the gelatine in the microwave for about 3 minutes or until melted.
Bring the water and sugar in the pot to the boil and boil for about 5 minutes until the mixture becomes syrupy.
Whisk the melted gelatin into the syrup. Beat for about 5 minutes and add salt and vanilla.
Whisk the syrup mixture for 10-15 minutes until cooked.
* If you want to make three different flavors divide the mixture into three and add your favorite flavors.
Pour the cooled mixture in a square pan lined with greased baking paper and place in the fridge until it sets. Finally, cut the marshmallow into squares.
* For the Red Velvet Marshmallow Cake, you’ll have to bake a red velvet cake, cut out a cake form or shape of your choice, cut the marshmallow in the same shape, place on the cake, decorated with butter cream on top and finally sprinkle with icing sugar – see photo example
4 x 250 g Sugar
250 ml water
12 sheets gelatin
500 ml water
3 ml Salt
10 ml Vanilla essence
flavours:
1. Chocolate raisins & chopped almonds
2. Blue Berry gems & Pink dye
3. Vanilla seasoning, red velvet cake, butter cream frosting & icing {for garnish}
Method
Place a saucepan on a medium heat. Pour 250 ml water into the pan and dissolve sugar in it.
In a separate bowl, soak 12 sheets of gelatin in 500 ml water for about 8 minutes. Squeeze out all the water and place the gelatine in the microwave for about 3 minutes or until melted.
Bring the water and sugar in the pot to the boil and boil for about 5 minutes until the mixture becomes syrupy.
Whisk the melted gelatin into the syrup. Beat for about 5 minutes and add salt and vanilla.
Whisk the syrup mixture for 10-15 minutes until cooked.
* If you want to make three different flavors divide the mixture into three and add your favorite flavors.
Pour the cooled mixture in a square pan lined with greased baking paper and place in the fridge until it sets. Finally, cut the marshmallow into squares.
* For the Red Velvet Marshmallow Cake, you’ll have to bake a red velvet cake, cut out a cake form or shape of your choice, cut the marshmallow in the same shape, place on the cake, decorated with butter cream on top and finally sprinkle with icing sugar – see photo example
HOMEMADE MARSHMALLOW ROPES
I first saw marshmallow ropes a few years ago at a local specialty market and loved them instantly. They looked so colorful and fun sitting there on the shelf, I felt compelled to try making a homemade version, but back then the task was too daunting. I was ill-equipped. My previous marshmallow attempts seemed promising at first but I always ended up with a pan of weepy mallows. I blamed the humidity. I blamed the egg whites. I never really figured out what I was doing wrong.
These days my confidence in marshmallow-making has grown (largely due to this book) and I felt sure that I could make homemade marshmallow ropes happen. And boy, did they happen. Miles of them!
This recipe uses no egg whites, and I've never had a problem with the mallows weeping. The marshmallow coating keeps everything powder fresh and non-sticky, so be sure to dust your work surface liberally before you begin piping ropes.
I've been making more how-to videos lately -maybe you've noticed? I do my best to articulate the instructions in my recipes, but sometimes it's easier to show you a technique - and, I'll admit - I can get overly wordy in text. I feel this video will be especially helpful alongside the recipe provided.
When you first make the ropes they will be very soft, so they need to stand at least 24 hours after twisting so they'll hold their shape. After that you can cut them into pieces, tie them in knots and make them into lollipops -which is so much fun! Their texture will be slightly chewy, but they'll still have that homemade freshness that chalky grocery store mallows lack.
(You can find those cute wooden lollipop sticks here!)
Now admittedly, this is a project. Be prepared to spend an entire day smelling sweet vanilla candy and twisting up tactile marshmallow. Even though it's time consuming, I promise it's not a bad way to spend the day!
Homemade Marshmallow Ropes
Prep - 4-5 hours plus 24 hours drying time
Yield - A ton. Kidding! Approximately twenty-five 18-24-inch ropes.
To make the marshmallow ropes, this recipe will need to be made three consecutive times using three different colors of food coloring. Gel food coloring is recommended and will not affect the consistency of the marshmallow batter.
Marshmallow coating
3 cups confectioners’ sugar
1 1/2 cups cornstarch
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
Pinch of salt
1/2 tsp. clear vanilla extract
Your choice of gel food coloring
Toothpicks
These days my confidence in marshmallow-making has grown (largely due to this book) and I felt sure that I could make homemade marshmallow ropes happen. And boy, did they happen. Miles of them!
This recipe uses no egg whites, and I've never had a problem with the mallows weeping. The marshmallow coating keeps everything powder fresh and non-sticky, so be sure to dust your work surface liberally before you begin piping ropes.
I've been making more how-to videos lately -maybe you've noticed? I do my best to articulate the instructions in my recipes, but sometimes it's easier to show you a technique - and, I'll admit - I can get overly wordy in text. I feel this video will be especially helpful alongside the recipe provided.
When you first make the ropes they will be very soft, so they need to stand at least 24 hours after twisting so they'll hold their shape. After that you can cut them into pieces, tie them in knots and make them into lollipops -which is so much fun! Their texture will be slightly chewy, but they'll still have that homemade freshness that chalky grocery store mallows lack.
(You can find those cute wooden lollipop sticks here!)
Now admittedly, this is a project. Be prepared to spend an entire day smelling sweet vanilla candy and twisting up tactile marshmallow. Even though it's time consuming, I promise it's not a bad way to spend the day!
Homemade Marshmallow Ropes
Prep - 4-5 hours plus 24 hours drying time
Yield - A ton. Kidding! Approximately twenty-five 18-24-inch ropes.
To make the marshmallow ropes, this recipe will need to be made three consecutive times using three different colors of food coloring. Gel food coloring is recommended and will not affect the consistency of the marshmallow batter.
Marshmallow coating
3 cups confectioners’ sugar
1 1/2 cups cornstarch
- Whisk confectioners’ sugar and cornstarch together in a large bowl. Place several large sheets of parchment paper over a large work surface (I used the entire surface of my dining room table – you’ll need lots of space!); dust parchment paper generously with the marshmallow coating. Reserve the remaining coating for later use.
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
Pinch of salt
1/2 tsp. clear vanilla extract
Your choice of gel food coloring
Toothpicks
- Whisk together the gelatin and cold water in a small bowl. Let set for 5 minutes until gelatin absorbs liquid.
- In a saucepan with a candy thermometer inserted, combine sugar, 1/4 cup corn syrup, 1/4 cup water and salt. Place over high heat and bring to a boil. Meanwhile, pour the remaining 1/4 cup corn syrup in the bowl of a standing mixer fitted with the whisk attachment. Heat the gelatin in the microwave or on the stove-top until melted completely and pour into the mixing bowl with the corn syrup. Turn mixer on low and keep it stirring until the sugar syrup is ready.
- When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium-high and beat 5 more minutes. Finally, increase to highest speed and beat 1-2 more minutes, add vanilla then beat again for 1-2 minutes. Mixture should be opaque and tripled in volume. Add food coloring and beat until incorporated. Immediately scoop marshmallow into the large piping bag fitted with a plain 1/2-inch tip. You can also use a disposable piping bag with the end snipped to size.
- Pipe long lengths of marshmallow batter onto the prepared sheets until all the batter is used. The marshmallow will set quickly, so be sure to pipe as quickly as possible. Repeat recipe twice more with different colors of gel food coloring. Dust all of the piped marshmallows with some of the remaining marshmallow coating. Allow to dry about 1 hour or until marshmallow is set.
- When the marshmallows are set, dust your hands with the remaining marshmallow coating and roll one of each color of rope back and forth in the mixture so they are completely coated. Lay the three colors of ropes side by side and skewer all three with a toothpick. Twist the ropes together and skewer the other end with another toothpick. Repeat process with remaining ropes. The ropes can be enjoyed immediately, but they will be soft and won’t hold their shape. Leave ropes uncovered at room temperature for 24 hours to dry. The next day, remove toothpicks and cut into pieces, tie into ropes or coil them up and skewer them through the center to make a marshmallow lollipop.
- Keep leftovers in an air-tight container.
- BRON:MARSHMALLOW MADNESS
RASPBERRY SWIRL MARSHMALLOWS
Makes 24
1 cup raspberries
1-2T icing sugar, to taste
2T gelatine powder
¼ cup water
150ml hot water
1 egg white
2 cups castor sugar
1t kirsch or vanilla extract
icing sugar and cornflour, to dust
Blend the berries and icing sugar until smooth and microwave on high for 1 minute until hot. Strain and allow to cool. Sprinkle the gelatine over the water and leave for 10 minutes to sponge. Add the hot water and stir to dissolve. Beat the egg white to stiff peak stage and gradually add the sugar, kirsch or vanilla and gelatine until fluffy. Grease a ceramic baking dish and rinse with water before pouring in the marshmallow mixture. Swirl the berry sauce into the surface of the marshmallow and allow to set. Cut with a hot knife or oiled cookie cutters and dust in a mixture of icing sugar and cornflour.
1 cup raspberries
1-2T icing sugar, to taste
2T gelatine powder
¼ cup water
150ml hot water
1 egg white
2 cups castor sugar
1t kirsch or vanilla extract
icing sugar and cornflour, to dust
Blend the berries and icing sugar until smooth and microwave on high for 1 minute until hot. Strain and allow to cool. Sprinkle the gelatine over the water and leave for 10 minutes to sponge. Add the hot water and stir to dissolve. Beat the egg white to stiff peak stage and gradually add the sugar, kirsch or vanilla and gelatine until fluffy. Grease a ceramic baking dish and rinse with water before pouring in the marshmallow mixture. Swirl the berry sauce into the surface of the marshmallow and allow to set. Cut with a hot knife or oiled cookie cutters and dust in a mixture of icing sugar and cornflour.
HOMEMADE 3 MUSKETEER CANDY BARS
Ingredients:
2 c. semi-sweet chocolate chips
1 (8 oz.) tub frozen whipped topping, thawed
2 c. chocolate candy coating wafers, available in candy making dept.
Directions:
Line an 8″ square baking pan with wax paper. In a medium bowl, melt chocolate chips in the microwave at 50% power for 30 seconds. Stir, and return to microwave for 30 more seconds at 50% power. If chocolate still isn’t melted, continue heating in microwave at 10 second intervals at 50% power until smooth. Using an electric mixer on high speed, beat melted chocolate for 30 seconds. Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more. Spread chocolate mixture evenly into prepared pan with an offset spatula.
Place in freezer for 30 minutes. Remove candy from pan and cut into squares. Return to freezer for another 30 minutes.
Melt candy wafers in a microwave-safe bowl following package directions. Dip frozen squares and place on baking tray lined with wax paper. Allow chocolate coating to set up in the refrigerator or freezer. Store in an airtight container in refrigerator or freezer. (We loved them best right out of the freezer!)
2 c. semi-sweet chocolate chips
1 (8 oz.) tub frozen whipped topping, thawed
2 c. chocolate candy coating wafers, available in candy making dept.
Directions:
Line an 8″ square baking pan with wax paper. In a medium bowl, melt chocolate chips in the microwave at 50% power for 30 seconds. Stir, and return to microwave for 30 more seconds at 50% power. If chocolate still isn’t melted, continue heating in microwave at 10 second intervals at 50% power until smooth. Using an electric mixer on high speed, beat melted chocolate for 30 seconds. Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more. Spread chocolate mixture evenly into prepared pan with an offset spatula.
Place in freezer for 30 minutes. Remove candy from pan and cut into squares. Return to freezer for another 30 minutes.
Melt candy wafers in a microwave-safe bowl following package directions. Dip frozen squares and place on baking tray lined with wax paper. Allow chocolate coating to set up in the refrigerator or freezer. Store in an airtight container in refrigerator or freezer. (We loved them best right out of the freezer!)
HOMEMADE MARS BARS
Ingredients
For the chocolate nougat:
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 cups (300g) sugar
1 cup (340g) light corn syrup
1/2 cup (125ml) water
113g melted milk chocolate
2 tablespoons cocoa powder
For the caramel:
1 cup (200g) sugar
3/4 cup (190ml) whipping cream
1/2 cup (170g) light corn syrup
4 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
For the chocolate:
2-2 1/2 cups of your favorite chocolate, tempered
Directions:
Prepare the nougat:
Grease an 8 by 8 pan and then line it with parchment paper, with excess on the sides so that you can pull it out later. Beat the egg whites with the cream of tartar to soft peaks while the sugar, corn syrup, and water cook on medium-high heat in a medium saucepan. Cook the sugar until it reaches the soft ball stage, 270°F. Pour about a teaspoon of the sugar syrup into the egg whites and beat until incorporated. Add in another teaspoon and beat some more. Continue doing this until all the sugar syrup is incorporated. Add in the chocolate and the cocoa powder, and beat until the bowl is slightly warmer than room temperature, about three minutes. Pour into the pan. Spread the nougat into an even layer. It might be helpful to place a piece of parchment paper on top and press down on it with your hands to do this. Let the nougat sit for ten minutes at room temperature while you prepare the caramel.
Prepare the caramel:
Cook all the ingredients together in a medium saucepan over medium-high heat until the temperature reaches 245°F, about eight minutes. Do not stir. Pour onto the nougat, and let sit for two hours.
Cut the bars:
Take out the layers by pulling on the parchment paper and then place them on a chopping board, caramel side down. Cut the bars into any size you like. Place the layers in the freezer before cutting if you’re having trouble. This will be sticky.
Dip the bars:
Dip the bars using a fork in the tempered chocolate, and then let the chocolate harden at room temperature. Store the chocolate bars in the fridge, and let them sit at room temperature for twenty minutes before serving.
For the chocolate nougat:
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 cups (300g) sugar
1 cup (340g) light corn syrup
1/2 cup (125ml) water
113g melted milk chocolate
2 tablespoons cocoa powder
For the caramel:
1 cup (200g) sugar
3/4 cup (190ml) whipping cream
1/2 cup (170g) light corn syrup
4 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
For the chocolate:
2-2 1/2 cups of your favorite chocolate, tempered
Directions:
Prepare the nougat:
Grease an 8 by 8 pan and then line it with parchment paper, with excess on the sides so that you can pull it out later. Beat the egg whites with the cream of tartar to soft peaks while the sugar, corn syrup, and water cook on medium-high heat in a medium saucepan. Cook the sugar until it reaches the soft ball stage, 270°F. Pour about a teaspoon of the sugar syrup into the egg whites and beat until incorporated. Add in another teaspoon and beat some more. Continue doing this until all the sugar syrup is incorporated. Add in the chocolate and the cocoa powder, and beat until the bowl is slightly warmer than room temperature, about three minutes. Pour into the pan. Spread the nougat into an even layer. It might be helpful to place a piece of parchment paper on top and press down on it with your hands to do this. Let the nougat sit for ten minutes at room temperature while you prepare the caramel.
Prepare the caramel:
Cook all the ingredients together in a medium saucepan over medium-high heat until the temperature reaches 245°F, about eight minutes. Do not stir. Pour onto the nougat, and let sit for two hours.
Cut the bars:
Take out the layers by pulling on the parchment paper and then place them on a chopping board, caramel side down. Cut the bars into any size you like. Place the layers in the freezer before cutting if you’re having trouble. This will be sticky.
Dip the bars:
Dip the bars using a fork in the tempered chocolate, and then let the chocolate harden at room temperature. Store the chocolate bars in the fridge, and let them sit at room temperature for twenty minutes before serving.
MILO BALLS
MILO BALLS
A very easy and fun recipe to do with the kids this school holidays
INGREDIENTS
1 x 250g packet Marie biscuits, crushed
1 tin sweetened condensed milk
4 tablespoons Milo or 2 tablespoons cocoa powder
1/2 cup coconut
extra coconut for rolling
METHOD
In a large bowl crush biscuits until small or fine. (This works well in a food processor if you have one!)
Add the Milo, coconut and condensed milk and mix until well combined.
Roll teaspoonfuls into balls with your hands and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm. Store in refrigerator.
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
MILO BALLS
A very easy and fun recipe to do with the kids this school holidays
INGREDIENTS
1 x 250g packet Marie biscuits, crushed
1 tin sweetened condensed milk
4 tablespoons Milo or 2 tablespoons cocoa powder
1/2 cup coconut
extra coconut for rolling
METHOD
In a large bowl crush biscuits until small or fine. (This works well in a food processor if you have one!)
Add the Milo, coconut and condensed milk and mix until well combined.
Roll teaspoonfuls into balls with your hands and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm. Store in refrigerator.
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
NOUGAT:
HOT CROSS BUN NOUGAT
HOT CROSS BUN NOUGAT
INGREDIENTS:
4 sheets (about 15.5 x 23.5cm each) edible rice paper
560g sugar
80ml water
500g jar glucose syrup
2 egg whites, at room temperature
200g blanched, Toasted almonds
20 g mixed peel
50g raisins
50g sultanas
Spice mix:
2 Tbs cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
METHOD:
Line a 21 x 30cm pan with non-stick baking paper or greased foil, allow enough paper that it reaches all the way to the top of the pan sides.
Trim 2 sheets of rice paper so that they sit neatly, side by side in the bottom of the tin (let them overlap a little in the middle as they will move when you spread the nougat.)
In A medium sized pot, combine your sugar, water and glucose syrup. It is important that you brush the sides of the pot down, and clean it of any sugar before you start boiling it to avoid the sugar syrup crystalizing.
Put the pot on the stove over a medium heat, stir the sugar syrup with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes).
Put the sugar thermometer into the pot, and allow the sugar syrup to come to the boil. Place the egg whites in the bowl of an electric mixer, make sure you use a k-beater attachment and not the whisk attachment (a mistake made by many).
When the sugar syrup reaches about 130°C, turn the mixer on and let the egg whites whip up to stiff peaks.
As soon as the sugar syrup reaches 140 degrees, using oven gloves (your pot will be VERY hot) take the pot of syrup over the the beating eggs and very carefully pour the sugar syrup into the beating egg mixture.
Do not pour them in all at once, pour the sugar syrup in a thin, steady stream. This will prevent your egg whites from cooking too quickly.
Let the nougat beat for approx. 3 minutes or until all the egg white is incorporated.
Turn the mixer speed down to a slow speed and pour in your spice mix and leave it for a further 2 minutes to combine.
Once the nougat looks beautiful and glossy, it is ready to take the fruit and nuts. It is important to do this stage with your mixer on a slow setting to avoid burning out the engine. Slowly pour in your Almonds, mixed peel, raisins and sultanas and leave the beater to mix for about a minute or until the ingredients are evenly distributed.
Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface. Place the remaining rice paper over the top of the nougat and press down gently.
Set aside in a cool, dry place for 6 hours or until set. Do not be tempted to set your nougat in the refrigerator. Once the nougat is set, use a bread knife to cut it into the shape, dust it with some icing sugar mixed with corn flour (equal quantities) and wrap it, old fashioned style, in pieces of left over grease proof paper
BRON:Lexi Bechet (Expresso Show)
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
4 sheets (about 15.5 x 23.5cm each) edible rice paper
560g sugar
80ml water
500g jar glucose syrup
2 egg whites, at room temperature
200g blanched, Toasted almonds
20 g mixed peel
50g raisins
50g sultanas
Spice mix:
2 Tbs cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
METHOD:
Line a 21 x 30cm pan with non-stick baking paper or greased foil, allow enough paper that it reaches all the way to the top of the pan sides.
Trim 2 sheets of rice paper so that they sit neatly, side by side in the bottom of the tin (let them overlap a little in the middle as they will move when you spread the nougat.)
In A medium sized pot, combine your sugar, water and glucose syrup. It is important that you brush the sides of the pot down, and clean it of any sugar before you start boiling it to avoid the sugar syrup crystalizing.
Put the pot on the stove over a medium heat, stir the sugar syrup with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes).
Put the sugar thermometer into the pot, and allow the sugar syrup to come to the boil. Place the egg whites in the bowl of an electric mixer, make sure you use a k-beater attachment and not the whisk attachment (a mistake made by many).
When the sugar syrup reaches about 130°C, turn the mixer on and let the egg whites whip up to stiff peaks.
As soon as the sugar syrup reaches 140 degrees, using oven gloves (your pot will be VERY hot) take the pot of syrup over the the beating eggs and very carefully pour the sugar syrup into the beating egg mixture.
Do not pour them in all at once, pour the sugar syrup in a thin, steady stream. This will prevent your egg whites from cooking too quickly.
Let the nougat beat for approx. 3 minutes or until all the egg white is incorporated.
Turn the mixer speed down to a slow speed and pour in your spice mix and leave it for a further 2 minutes to combine.
Once the nougat looks beautiful and glossy, it is ready to take the fruit and nuts. It is important to do this stage with your mixer on a slow setting to avoid burning out the engine. Slowly pour in your Almonds, mixed peel, raisins and sultanas and leave the beater to mix for about a minute or until the ingredients are evenly distributed.
Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface. Place the remaining rice paper over the top of the nougat and press down gently.
Set aside in a cool, dry place for 6 hours or until set. Do not be tempted to set your nougat in the refrigerator. Once the nougat is set, use a bread knife to cut it into the shape, dust it with some icing sugar mixed with corn flour (equal quantities) and wrap it, old fashioned style, in pieces of left over grease proof paper
BRON:Lexi Bechet (Expresso Show)
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NOUGAT
Making Nougat is notoriously a sticky messy business and easily flops. Chef Billy shares his personal tried and tested recipe for making your own, very special, Nougat.
NOUGAT:
INGREDIENTS:
rice paper, optional
550 g castor sugar
250 ml liquid glucose
45 ml honey
2 egg whites
200 g blanched almonds
100 g glace fruit or dried fruit of choice
INSTRUCTIONS:
1. Line a brownie tin with rice paper - make sure to keep some aside that can be put on top of the nougat later.
2. Mix the honey, sugar and glucose in a saucepan. Stir it over a medium heat until the sugar dissolves then bring the mixture to a boil.
3. Continue boiling the syrup, without stirring, until it reaches 140°C on a sugar thermometer.
4. Keep an eye on the thermometer and just before the syrup reaches 140°C, whisk the egg whites until stiff then carefully pour the boiling syrup onto the egg whites while still whisking. Pour the syrup in a slow, steady stream and keep whisking until well incorporated and slightly cooled.
5. Fold in the almonds and glace fruit then scrape the mixture onto the rice paper. Flatten and cover with more rice paper. Allow to cool and set completely before cutting.
Bron: Kitchen.net
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Making Nougat is notoriously a sticky messy business and easily flops. Chef Billy shares his personal tried and tested recipe for making your own, very special, Nougat.
NOUGAT:
INGREDIENTS:
rice paper, optional
550 g castor sugar
250 ml liquid glucose
45 ml honey
2 egg whites
200 g blanched almonds
100 g glace fruit or dried fruit of choice
INSTRUCTIONS:
1. Line a brownie tin with rice paper - make sure to keep some aside that can be put on top of the nougat later.
2. Mix the honey, sugar and glucose in a saucepan. Stir it over a medium heat until the sugar dissolves then bring the mixture to a boil.
3. Continue boiling the syrup, without stirring, until it reaches 140°C on a sugar thermometer.
4. Keep an eye on the thermometer and just before the syrup reaches 140°C, whisk the egg whites until stiff then carefully pour the boiling syrup onto the egg whites while still whisking. Pour the syrup in a slow, steady stream and keep whisking until well incorporated and slightly cooled.
5. Fold in the almonds and glace fruit then scrape the mixture onto the rice paper. Flatten and cover with more rice paper. Allow to cool and set completely before cutting.
Bron: Kitchen.net
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NOUGAT
NOUGAT
INGREDIENTS:
1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted
DIRECTIONS:
Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
NOUGTINA
8 Egg Whites
400ml Castor Sugar
200g Walnuts Chopped
1 Packet Boudoir Biscuits broken into pieces
1 Packet of Dates - chopped
250ml Cream
2T Honey
METHOD:
Beat egg whites until stiff - then add castor sugar gradually. Once done - fold into the mixture the dates, biscuits and nuts.
Spread onto a greased swiss roll pan.
Bake in a preheated oven of 140 degrees C for 40 minutes then turn the oven off and leave until cool.
Whip cream with honey until stiff and serve
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted
DIRECTIONS:
Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
NOUGTINA
8 Egg Whites
400ml Castor Sugar
200g Walnuts Chopped
1 Packet Boudoir Biscuits broken into pieces
1 Packet of Dates - chopped
250ml Cream
2T Honey
METHOD:
Beat egg whites until stiff - then add castor sugar gradually. Once done - fold into the mixture the dates, biscuits and nuts.
Spread onto a greased swiss roll pan.
Bake in a preheated oven of 140 degrees C for 40 minutes then turn the oven off and leave until cool.
Whip cream with honey until stiff and serve
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GOOEY NOUGAT
GOOEY NOUGAT
INGREDIENTS:
3 sheets Rice Paper (15.5 cm x23.5 cm)
500 ml (2 cups) Huletts White Sugar
250 ml (1 cup) Glucose Syrup
125 ml ( ½ cup) Huletts Golden Syrup
5 ml (1 tsp) Vanilla Essence
2 Egg Whites
75 g Butter, softened
125 ml ( ½ cup) Chopped Cherries
125 ml ( ½ cup) Chopped Pecan
Nuts
125 ml ( ½ cup) Cashew Nuts
METHOD:
Grease a 19 cm x 29 cm rectangular pan. Trim 1 ½ sheets of rice paper to fit the base of the pan.
Combine the sugar, syrups and vanilla essence together in a heavy-based saucepan and stir over low heat without boiling until the sugar dissolves. Bring to the boil. Boil rapidly, without stirring, for about 6 minutes or until the temperature reaches 138°C (small crack stage) on a candy thermometer (a teaspoon of the mixture will snap when dropped into a cup of cold water).
Remove from the heat.
Meanwhile, beat the egg whites until stiff peaks form. With the beater still operating, gradually pour the hot syrup mixture in a thin steady stream into the egg whites.
Beat for about 3 minutes or until the mixture is very thick and holds its shape.
Add the butter and beat for about 1
minute or until the butter is combined and the mixture is very thick. Stir in the cherries and nuts.
Spread immediately into the prepared pan and cover with a piece of well-greased foil.
Smooth the nougat with a spatula and remove the foil.
Trim the remaining rice paper and fit it onto the nougat. Leave to cool at room temperature for about 6 hours.
Turn the nougat out of pan and, using a well-oiled knife, cut into squares.
Notes: It is advisable to use a candy thermometer for accuracy.
Try to work as quickly as you possibly can during preparation.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3 sheets Rice Paper (15.5 cm x23.5 cm)
500 ml (2 cups) Huletts White Sugar
250 ml (1 cup) Glucose Syrup
125 ml ( ½ cup) Huletts Golden Syrup
5 ml (1 tsp) Vanilla Essence
2 Egg Whites
75 g Butter, softened
125 ml ( ½ cup) Chopped Cherries
125 ml ( ½ cup) Chopped Pecan
Nuts
125 ml ( ½ cup) Cashew Nuts
METHOD:
Grease a 19 cm x 29 cm rectangular pan. Trim 1 ½ sheets of rice paper to fit the base of the pan.
Combine the sugar, syrups and vanilla essence together in a heavy-based saucepan and stir over low heat without boiling until the sugar dissolves. Bring to the boil. Boil rapidly, without stirring, for about 6 minutes or until the temperature reaches 138°C (small crack stage) on a candy thermometer (a teaspoon of the mixture will snap when dropped into a cup of cold water).
Remove from the heat.
Meanwhile, beat the egg whites until stiff peaks form. With the beater still operating, gradually pour the hot syrup mixture in a thin steady stream into the egg whites.
Beat for about 3 minutes or until the mixture is very thick and holds its shape.
Add the butter and beat for about 1
minute or until the butter is combined and the mixture is very thick. Stir in the cherries and nuts.
Spread immediately into the prepared pan and cover with a piece of well-greased foil.
Smooth the nougat with a spatula and remove the foil.
Trim the remaining rice paper and fit it onto the nougat. Leave to cool at room temperature for about 6 hours.
Turn the nougat out of pan and, using a well-oiled knife, cut into squares.
Notes: It is advisable to use a candy thermometer for accuracy.
Try to work as quickly as you possibly can during preparation.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NEAT NUTTY TREATS
NEAT NUTTY TREATS
Makes about 20 treats
INGREDIENTS:
1 packet Marie Biscuits
100 g Margarine
60 ml ( ¼ cup) Huletts White Sugar
5 ml (1 tsp) Vanilla Essence
2 Egg Whites (keep them separate)
Finely chopped nuts
METHOD:
Put the Marie biscuits in a plastic bag and break into crumbs with a rolling pin.
Mix the crumbs with the margarine, sugar, vanilla essence and 1 egg white.
Shape into balls about 2.5 cm in diameter and dip each ball into the remaining egg white.
Roll the balls in the chopped nuts and refrigerate until hard.
Place into sweet cases if desired.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Makes about 20 treats
INGREDIENTS:
1 packet Marie Biscuits
100 g Margarine
60 ml ( ¼ cup) Huletts White Sugar
5 ml (1 tsp) Vanilla Essence
2 Egg Whites (keep them separate)
Finely chopped nuts
METHOD:
Put the Marie biscuits in a plastic bag and break into crumbs with a rolling pin.
Mix the crumbs with the margarine, sugar, vanilla essence and 1 egg white.
Shape into balls about 2.5 cm in diameter and dip each ball into the remaining egg white.
Roll the balls in the chopped nuts and refrigerate until hard.
Place into sweet cases if desired.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE COOKIES
NO BAKE COOKIES
¼ cup butter
2 cups sugar
2 Tbsp cocoa
½ cup milk
½ cup peanut butter
3 cups oatmeal
1 tsp vanilla
METHOD:
Over medium heat bring butter, sugar, cocoa and milk to a full boil, boil for 1 minute.
Add peanut butter and remove from heat when all is melted.
Add vanilla and pour over oatmeal and mix well.
Drop onto wax paper and let harden.
Ready in about 15 minutes.
Makes 2 ½ dozen cookies.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
¼ cup butter
2 cups sugar
2 Tbsp cocoa
½ cup milk
½ cup peanut butter
3 cups oatmeal
1 tsp vanilla
METHOD:
Over medium heat bring butter, sugar, cocoa and milk to a full boil, boil for 1 minute.
Add peanut butter and remove from heat when all is melted.
Add vanilla and pour over oatmeal and mix well.
Drop onto wax paper and let harden.
Ready in about 15 minutes.
Makes 2 ½ dozen cookies.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE OATMEAL FUDGE COOKIES
NO BAKE OATMEAL FUDGE COOKIES
3 cups rolled oats
1 tsp vanilla
1 cup chopped nuts, see variation below
1/2 cup butter
2 cups sugar
1/2 cup evaporated milk
1/2 cup cocoa powder
METHOD:
Combine oats, vanilla and nuts and set aside.
Over medium low heat, combine sugar, cocoa and evaporated milk; bring to a full rolling boil, stirring constantly.
Boil for 2 minutes. Remove from heat, add butter, stir until melted. Quickly add oat mixture and stir until well mixed.
Drop by spoonful onto wax paper; let cool 2 hours to set.
Variation: To make Gluten free and Nut free use gluten free oats and 1 cup crumbled Rice Chex cereal in place of nuts.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 cups rolled oats
1 tsp vanilla
1 cup chopped nuts, see variation below
1/2 cup butter
2 cups sugar
1/2 cup evaporated milk
1/2 cup cocoa powder
METHOD:
Combine oats, vanilla and nuts and set aside.
Over medium low heat, combine sugar, cocoa and evaporated milk; bring to a full rolling boil, stirring constantly.
Boil for 2 minutes. Remove from heat, add butter, stir until melted. Quickly add oat mixture and stir until well mixed.
Drop by spoonful onto wax paper; let cool 2 hours to set.
Variation: To make Gluten free and Nut free use gluten free oats and 1 cup crumbled Rice Chex cereal in place of nuts.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ORANGE JUICE GUMMIES
ORANGE JUICE GUMMIES
INGREDIENTS:
3 tbs grassfed gelatin
1/3 cup orange (preferable freshly squeezed and strained) juice
3 tbs raw honey
INSTRUCTIONS:
Combine all three ingredients together in a saucepan on low heat until the gelatin has completely dissolved and the liquid is smooth
Pour into non-stick decorative ice cube trays
Place in the freezer for 10-12 minutes
Remove, pop out and enjoy!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3 tbs grassfed gelatin
1/3 cup orange (preferable freshly squeezed and strained) juice
3 tbs raw honey
INSTRUCTIONS:
Combine all three ingredients together in a saucepan on low heat until the gelatin has completely dissolved and the liquid is smooth
Pour into non-stick decorative ice cube trays
Place in the freezer for 10-12 minutes
Remove, pop out and enjoy!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
OLD FASION BUTTER MINTS
(no-bake, gluten-free)
Makes about 200 bite-sized mints
1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract*
food coloring, optional
To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed.
Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms.
If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar).
The dough will be crumbly but will come together when pinched and squeezed into a ball.
Taste the batter. If you want a more intense mint flavor, add additional mint
extract, to taste.* Be very careful how much mint you add; you cannot un-do this.
I repeat, be very, very careful with how much you add. Even 1/8th teaspoon peppermint extract can change flavors, dramatically.
Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer.
Add the food colouring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on
low speed until colouring is well-blended.
Colouring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until colour is uniform.
(I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).
Wash the mixing bowl and the paddle in between each colour
Change and repeat until all the balls are colored.
After the dough has been coloured, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.
Place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 cm wide. Place cylinders on countertop and with a pizza cutter (or knife – be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long. Store mints in an airtight container in the refrigerator where they will keep for many weeks.
Die Besige Huisvrou / The Busy Housewife
Plasing: Tiana Botes
Makes about 200 bite-sized mints
1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract*
food coloring, optional
To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed.
Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms.
If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar).
The dough will be crumbly but will come together when pinched and squeezed into a ball.
Taste the batter. If you want a more intense mint flavor, add additional mint
extract, to taste.* Be very careful how much mint you add; you cannot un-do this.
I repeat, be very, very careful with how much you add. Even 1/8th teaspoon peppermint extract can change flavors, dramatically.
Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer.
Add the food colouring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on
low speed until colouring is well-blended.
Colouring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until colour is uniform.
(I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).
Wash the mixing bowl and the paddle in between each colour
Change and repeat until all the balls are colored.
After the dough has been coloured, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.
Place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 cm wide. Place cylinders on countertop and with a pizza cutter (or knife – be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long. Store mints in an airtight container in the refrigerator where they will keep for many weeks.
Die Besige Huisvrou / The Busy Housewife
Plasing: Tiana Botes
PEPPERMINT DREAMS
PEPPERMINT DREAMS
Makes ±30
INGREDIENTS:
390 g (750 ml) Huletts Icing Sugar
100 ml condensed milk
a few drops peppermint essence
green food colouring
100 g dark cooking chocolate, melted
METHOD:
Sieve the icing sugar into a bowl.
Add enough of the condensed milk to mix until smooth and fairly firm.
Add the peppermint essence and work evenly through the mixture.
Colour the mixture pale green with a few drops green food colouring.
Roll mixtures into small balls.
Place on a baking tray and press down with a fork.
Allow to set.
Dip each peppermint cream half way into the melted chocolate and allow again to set.
BRON: Huletts recipe
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Makes ±30
INGREDIENTS:
390 g (750 ml) Huletts Icing Sugar
100 ml condensed milk
a few drops peppermint essence
green food colouring
100 g dark cooking chocolate, melted
METHOD:
Sieve the icing sugar into a bowl.
Add enough of the condensed milk to mix until smooth and fairly firm.
Add the peppermint essence and work evenly through the mixture.
Colour the mixture pale green with a few drops green food colouring.
Roll mixtures into small balls.
Place on a baking tray and press down with a fork.
Allow to set.
Dip each peppermint cream half way into the melted chocolate and allow again to set.
BRON: Huletts recipe
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PEPPERMINT PATTIES
PEPPERMINT PATTIES
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
PREPARATIONS:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
PREPARATIONS:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER BALLS
2 cups (480 ml) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 300 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (260 grams) semi sweet chocolate, coarsely chopped
1 tablespoon (15 grams) shortening
Line two baking sheets with parchment or wax paper.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.
Makes about 60 pieces, depending on size. Preparation time 30 minutes.
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 300 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (260 grams) semi sweet chocolate, coarsely chopped
1 tablespoon (15 grams) shortening
Line two baking sheets with parchment or wax paper.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.
Makes about 60 pieces, depending on size. Preparation time 30 minutes.
PEANUT BRITTLE
75g brick margarine
340ml (11/3 cups) Huletts White Sugar
125ml (½ cup) Huletts Golden Syrup
250ml (1 cup) boiling water
325ml (1½ cups) salted peanuts
Method
1. Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat.
2. Turn up heat and boil mixture for half an hour, do not stir.
To test if ready, drop a little of the mixture in cold water.
If it is ready it will set hard and will crack when broken.
3. Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set.
4. Break into pieces when hard and store in a jar.
Bron: Huletts
Plasing: Henriette Wessels
340ml (11/3 cups) Huletts White Sugar
125ml (½ cup) Huletts Golden Syrup
250ml (1 cup) boiling water
325ml (1½ cups) salted peanuts
Method
1. Put margarine, sugar, syrup and water into a pot. Dissolve sugar over a gentle heat.
2. Turn up heat and boil mixture for half an hour, do not stir.
To test if ready, drop a little of the mixture in cold water.
If it is ready it will set hard and will crack when broken.
3. Remove pot from stove and stir in nuts. Pour into a greased tin (roughly 20cm x 20cm) and allow to set.
4. Break into pieces when hard and store in a jar.
Bron: Huletts
Plasing: Henriette Wessels
PEANUT BRITTLE
Ingredients
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
Directions
Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Mom's Peanut Brittle
Original Recipe Yield
1 - 12x18 inch cookie sheet
Ingredients
1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 teaspoons water
Directions
Generously butter a 12x18 inch cookie sheet. Set aside.
Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
Directions
Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Mom's Peanut Brittle
Original Recipe Yield
1 - 12x18 inch cookie sheet
Ingredients
1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 teaspoons water
Directions
Generously butter a 12x18 inch cookie sheet. Set aside.
Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
MOCK PEANUT BRITTLE
Ingredients
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
8 cups cornflakes cereal
Directions
Grease one 9x13 inch baking pan.
Combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. Once sugar has dissolved stir in the peanut butter. Pour mixture over cornflakes and stir to coat. Spread mixture into the prepared pan and let cool.
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
8 cups cornflakes cereal
Directions
Grease one 9x13 inch baking pan.
Combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. Once sugar has dissolved stir in the peanut butter. Pour mixture over cornflakes and stir to coat. Spread mixture into the prepared pan and let cool.
PEANUT BUTTER CORNFLAKE CLUSTERS
PEANUT BUTTER CORNFLAKE CLUSTERS
1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy, creamy or smooth
6 cups corn flakes
3 oz (80 ml) good quality chocolate of your choice
METHOD:
In a saucepan, combine the sugar and corn syrup over medium-high heat until it comes to a full boil Remove from heat and add the peanut butter stirring until smooth and incorporated
In a large bowl, mix the corn flakes and the peanut butter mixture together, gently stirring very well until all of the cereal is coated
Drop spoonful’s of the cornflake mixture onto wax paper
Heat the chocolate in the microwave, stirring every 30 seconds, until melted and smooth
Drizzle over cornflake clusters and let cool
Serve when they have cooled
Sticky, Gooey, Creamy, Chewy
Yield: 2-3 dozen, depending on how big you make them
Source: MOM SPARK - No brainer pantry snacks dessert food
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER CORNFLAKE CLUSTERS
1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy, creamy or smooth
6 cups corn flakes
3 oz (80 ml) good quality chocolate of your choice
METHOD:
In a saucepan, combine the sugar and corn syrup over medium-high heat until it comes to a full boil Remove from heat and add the peanut butter stirring until smooth and incorporated
In a large bowl, mix the corn flakes and the peanut butter mixture together, gently stirring very well until all of the cereal is coated
Drop spoonful’s of the cornflake mixture onto wax paper
Heat the chocolate in the microwave, stirring every 30 seconds, until melted and smooth
Drizzle over cornflake clusters and let cool
Serve when they have cooled
Sticky, Gooey, Creamy, Chewy
Yield: 2-3 dozen, depending on how big you make them
Source: MOM SPARK - No brainer pantry snacks dessert food
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CREAMY FRUIT & NUT TOFFEE
250 ml butter
250ml sugar
65ml water
75ml golden syrup
150g mixed fruit and nuts salted and or roasted (just mix your own raisins and pieces of dried fruit cut smaller and nuts)
200g dark or milk chocolate
100g white chocolate
In a saucepan combine butter, sugar,water and syrup. Bring to boil and stir regularly until mixture is a creamy brown semi hard ball stadium. About 25min boiling!!
Remove from heat mix in nuts and fruit, pour into baking tray that has been greased. Set aside to cool.
Melt chocolate in microwave or on boiling water , spread this over the toffee thinly, when it has set a bit melt other chocolate and drizzle over the dark or milk chocolate.
Let it set in fridge for 2 hours, then cut into pieces and enjoy!!!
250ml sugar
65ml water
75ml golden syrup
150g mixed fruit and nuts salted and or roasted (just mix your own raisins and pieces of dried fruit cut smaller and nuts)
200g dark or milk chocolate
100g white chocolate
In a saucepan combine butter, sugar,water and syrup. Bring to boil and stir regularly until mixture is a creamy brown semi hard ball stadium. About 25min boiling!!
Remove from heat mix in nuts and fruit, pour into baking tray that has been greased. Set aside to cool.
Melt chocolate in microwave or on boiling water , spread this over the toffee thinly, when it has set a bit melt other chocolate and drizzle over the dark or milk chocolate.
Let it set in fridge for 2 hours, then cut into pieces and enjoy!!!
LEMON COOKIE TRUFFLES
1 Package lemon sandwich cookies (lemon filling)
1 Package cream cheese, room temp.
2 cups white chocolate for melting
1 teaspoon yellow gel food coloring
Start off with chopping up your cookies.
If you have a food processor, process them for a minute until they are finely chopped.
If you don't have a food processor, place them in a Ziplock storage bag and crush with a rolling pin.
Once cookies are crushed, put into a large bowl and combine with cream cheese.
Mush together with your hands until it's incorporated.
Roll mixture into a balls. Continue until all the mixture is used.
Place onto a baking sheet lined with parchment paper.
Put in freezer for about 30 minutes, until firm.
In a double boiler, melt your chocolate. Once the chocolate is fully melted, add your food color and
stir.
Drop the truffles into the white chocolate to be coated and set aside on parchment paper.
Let them sit for 30 minutes, or until the chocolate has a matte finish
Bron: Welcome Home
Plasing: Henriette Wessels
1 Package cream cheese, room temp.
2 cups white chocolate for melting
1 teaspoon yellow gel food coloring
Start off with chopping up your cookies.
If you have a food processor, process them for a minute until they are finely chopped.
If you don't have a food processor, place them in a Ziplock storage bag and crush with a rolling pin.
Once cookies are crushed, put into a large bowl and combine with cream cheese.
Mush together with your hands until it's incorporated.
Roll mixture into a balls. Continue until all the mixture is used.
Place onto a baking sheet lined with parchment paper.
Put in freezer for about 30 minutes, until firm.
In a double boiler, melt your chocolate. Once the chocolate is fully melted, add your food color and
stir.
Drop the truffles into the white chocolate to be coated and set aside on parchment paper.
Let them sit for 30 minutes, or until the chocolate has a matte finish
Bron: Welcome Home
Plasing: Henriette Wessels
MARBLED PEANUT BUTTER SWIRLS
360g (3½ slabs) white chocolate, roughly chopped
140g smooth peanut butter
400g (4 slabs) dark chocolate, roughly chopped
Line a 20cm x 30cm pan with baking paper, leaving the sides to overhang. Stir white chocolate in a heatproof bowl over a saucepan of simmering water until smooth, then cool for 5 minutes.
Add peanut butter; stir until smooth. Stir dark chocolate in heatproof bowl over a saucepan of simmering water until smooth, then cool slightly. Drop alternate spoonfuls of white chocolate mixture and dark chocolate into prepared pan.
Gently shake pan to level mixture; pull a skewer backwards and forwards through mixture several times for a marbled effect.
Allow to stand at room temperature for about 2 hours or until set then cut into blocks.
Bron: Your Family Magazine (South Africa)
MAGDA HELBERG.WATERTAND RESEPTE VIR OUD EN JONK
140g smooth peanut butter
400g (4 slabs) dark chocolate, roughly chopped
Line a 20cm x 30cm pan with baking paper, leaving the sides to overhang. Stir white chocolate in a heatproof bowl over a saucepan of simmering water until smooth, then cool for 5 minutes.
Add peanut butter; stir until smooth. Stir dark chocolate in heatproof bowl over a saucepan of simmering water until smooth, then cool slightly. Drop alternate spoonfuls of white chocolate mixture and dark chocolate into prepared pan.
Gently shake pan to level mixture; pull a skewer backwards and forwards through mixture several times for a marbled effect.
Allow to stand at room temperature for about 2 hours or until set then cut into blocks.
Bron: Your Family Magazine (South Africa)
MAGDA HELBERG.WATERTAND RESEPTE VIR OUD EN JONK
BUTTERSCOTCH PEANUT BARS
Ingredients:
1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
TOPPING:
1 package butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water
Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with aluminum foil.
Coat the foil with cooking spray; set aside.
In a small bowl, cream butter and brown sugar until light and fluffy.
Combine flour and salt; gradually add to creamed mixture and mix well.
Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts.
In a large saucepan, combine topping ingredients.
Cook and stir over medium heat until chips and butter are melted.
Spread over hot crust.
Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Bron: Texas Recipe
Plasing: Henriette Wessels
1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
TOPPING:
1 package butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water
Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with aluminum foil.
Coat the foil with cooking spray; set aside.
In a small bowl, cream butter and brown sugar until light and fluffy.
Combine flour and salt; gradually add to creamed mixture and mix well.
Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts.
In a large saucepan, combine topping ingredients.
Cook and stir over medium heat until chips and butter are melted.
Spread over hot crust.
Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Bron: Texas Recipe
Plasing: Henriette Wessels
PEANUT BUTTER REECES CUPS
6 tablespoons peanut butter
3 tablespoons butter
1 cup powdered sugar
1/2 cup graham cracker crumbs
2 cups semi sweet chocolate chips
2 cups milk chocolate chips
Mix 1 cup semi-sweet and 1 cup milk chocolate chips in a microwavable bowl and melt in the microwave using 30 second intervals
Grease pan generously with shortening (you can use the daisy pan I used or cupcake liners to get that crinkled effect around the edges)
Fill cavities up 1/3 of the way with the melted chocolate and place in freezer to chill for about 5 minutes
Prepare peanut butter filling by first melting peanut butter and butter together for about 20 seconds in the microwave
Mix melted peanut butter and butter with sugar and graham cracker crumbs.
I had left my mixer at home so I just used my hands for this part (if the filling ends up being too crumbly, try adding more melted butter and peanut butter)
Remove pan from freezer and spoon peanut butter mixture onto each chocolate layer, making sure not to fill it up to the edges so that your top layer of chocolate can drip down and form the sides
Mix and melt remaining chocolate chips and pour over the peanut butter so that it fills in the gaps on the sides and is even on top
Refrigerate for about 30 minutes before serving/gorging.
Bron: Onbekend
Plasing: Henriette Wessels
3 tablespoons butter
1 cup powdered sugar
1/2 cup graham cracker crumbs
2 cups semi sweet chocolate chips
2 cups milk chocolate chips
Mix 1 cup semi-sweet and 1 cup milk chocolate chips in a microwavable bowl and melt in the microwave using 30 second intervals
Grease pan generously with shortening (you can use the daisy pan I used or cupcake liners to get that crinkled effect around the edges)
Fill cavities up 1/3 of the way with the melted chocolate and place in freezer to chill for about 5 minutes
Prepare peanut butter filling by first melting peanut butter and butter together for about 20 seconds in the microwave
Mix melted peanut butter and butter with sugar and graham cracker crumbs.
I had left my mixer at home so I just used my hands for this part (if the filling ends up being too crumbly, try adding more melted butter and peanut butter)
Remove pan from freezer and spoon peanut butter mixture onto each chocolate layer, making sure not to fill it up to the edges so that your top layer of chocolate can drip down and form the sides
Mix and melt remaining chocolate chips and pour over the peanut butter so that it fills in the gaps on the sides and is even on top
Refrigerate for about 30 minutes before serving/gorging.
Bron: Onbekend
Plasing: Henriette Wessels
RED VELVET FUDGE
RED VELVET FUDGE
Ingredients:
1 tin condensed milk
2 cups castor sugar
2/3 of a cup Stork bake
1 egg
2 tbsp. golden syrup
5ml vanilla essence
pinch salt
2-3 drops red food colouring
METHOD:
In a saucepan over medium heat, melt Stork bake. Add sugar and condensed milk. Add syrup. Beat the egg in a separate bowl/cup.
Take the mixture from the heat and quickly beat in the beaten egg. {The secret is to not add the egg whilst on the heat otherwise the egg will cook before it is evenly mixed into the mixture.} Now, put the mixture back onto the stove and turn up the heat slightly. Add vanilla and salt.
Let the mixture boil for 8-10 minutes whilst stirring - to prevent the mixture, which will now be taking on a more caramel colour, from burning at the bottom of the saucepan.
When the mixture reaches a caramel colour, remove it from the heat, add 2-3 drops of red food colouring and beat and stir the mixture with a wooden spoon for 5 minutes. {This will let the fudge cool down quicker, which will make it set faster with a beautiful creamy texture - without any fudge 'crystals'.}
Once the fudge becomes slightly thicker, pour the content into 20cm X 20cm pan and refrigerate for 15 - 20 minutes until medium hard. {Don't refrigerate it too long, especially if you would like your fudge to be a soft and creamy texture.}
Now cut it into small squares and store in a airtight container at room temperature.
Bron: Cookies & Cream
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET FUDGE
Ingredients:
1 tin condensed milk
2 cups castor sugar
2/3 of a cup Stork bake
1 egg
2 tbsp. golden syrup
5ml vanilla essence
pinch salt
2-3 drops red food colouring
METHOD:
In a saucepan over medium heat, melt Stork bake. Add sugar and condensed milk. Add syrup. Beat the egg in a separate bowl/cup.
Take the mixture from the heat and quickly beat in the beaten egg. {The secret is to not add the egg whilst on the heat otherwise the egg will cook before it is evenly mixed into the mixture.} Now, put the mixture back onto the stove and turn up the heat slightly. Add vanilla and salt.
Let the mixture boil for 8-10 minutes whilst stirring - to prevent the mixture, which will now be taking on a more caramel colour, from burning at the bottom of the saucepan.
When the mixture reaches a caramel colour, remove it from the heat, add 2-3 drops of red food colouring and beat and stir the mixture with a wooden spoon for 5 minutes. {This will let the fudge cool down quicker, which will make it set faster with a beautiful creamy texture - without any fudge 'crystals'.}
Once the fudge becomes slightly thicker, pour the content into 20cm X 20cm pan and refrigerate for 15 - 20 minutes until medium hard. {Don't refrigerate it too long, especially if you would like your fudge to be a soft and creamy texture.}
Now cut it into small squares and store in a airtight container at room temperature.
Bron: Cookies & Cream
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
RICE CRISPIE SQUARES (GLUTEN FREE)
Gluten-free rice crispie squares are fast, easy and oh, so familiar- a gluten-free kid's favorite recipe. Make a batch to take along to sporting events, for sleep-overs or pack a bag for road trips.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 10 ounce box of Gluten-Free Brown Rice Crisp Cereal (Use the entire box)
8 tablespoons butter (1 stick)
1 10 ounce package of marshmallows
1 teaspoon GF Vanilla Extract
PREPARATIONS:
Grease a 13 x 9 inch pan
Melt butter over low heat in a large pan.
Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat. Stir in vanilla extract.
Stir in rice cereal and gently coat cereal with marshmallow mixture.
Pour rice mixture into prepared pan. With buttered fingers press the mixture flat.
Use this recipe to make irresistible Gluten-Free Ice Cream Sandwiches
Makes 12 2 inch square
Source: Unknown
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 10 ounce box of Gluten-Free Brown Rice Crisp Cereal (Use the entire box)
8 tablespoons butter (1 stick)
1 10 ounce package of marshmallows
1 teaspoon GF Vanilla Extract
PREPARATIONS:
Grease a 13 x 9 inch pan
Melt butter over low heat in a large pan.
Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat. Stir in vanilla extract.
Stir in rice cereal and gently coat cereal with marshmallow mixture.
Pour rice mixture into prepared pan. With buttered fingers press the mixture flat.
Use this recipe to make irresistible Gluten-Free Ice Cream Sandwiches
Makes 12 2 inch square
Source: Unknown
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
ROLO CHEESECAKE BARS
ROLO CHEESECAKE BARS
Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.
Servings: makes 12+ servings
INGREDIENTS:
For the crust:
1 ½ cups of
graham cracker crumbs (Tennis Biscuits is fine too)
1/4 cup sugar
6 tablespoons of butter, melted
For the cheesecake:
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
For the chocolate ganache:
250gr dark chocolate
2 tablespoons butter
1/4 cup caramel sauce (recipe included)
Directions
For the crust:
1.Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
2.Bake in a preheated 350°F(180°C) oven until lightly golden brown, about 8-10 minutes and set aside.
For the cheesecake:
3.Cream the cream cheese
Mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
4.Bake in a preheated 350°F (180°C) oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
For the chocolate ganache:
5.Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
6.Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating
lines across the chocolate.
7.Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coarse salt (optional)
Directions:
1. Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
2. Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
3. Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.
Bron: Closet Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.
Servings: makes 12+ servings
INGREDIENTS:
For the crust:
1 ½ cups of
graham cracker crumbs (Tennis Biscuits is fine too)
1/4 cup sugar
6 tablespoons of butter, melted
For the cheesecake:
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
For the chocolate ganache:
250gr dark chocolate
2 tablespoons butter
1/4 cup caramel sauce (recipe included)
Directions
For the crust:
1.Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
2.Bake in a preheated 350°F(180°C) oven until lightly golden brown, about 8-10 minutes and set aside.
For the cheesecake:
3.Cream the cream cheese
Mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
4.Bake in a preheated 350°F (180°C) oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
For the chocolate ganache:
5.Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
6.Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating
lines across the chocolate.
7.Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coarse salt (optional)
Directions:
1. Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
2. Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
3. Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.
Bron: Closet Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY-CHILLI JELLIES
STRAWBERRY CHILLI JELLIES
INGREDIENTS
800g of strawberry purée
760g of sugar
20g of pectin
10g of tartaric acid
2 tsp of Tabasco
50g of caster sugar Equipment
Sugar thermometer
Strawberry jelly recipe
Petit four
METHOD:
To make the strawberry jellies, mix the strawberry purée with 720g of sugar in a large pan and bring to the boil
In a mixing bowl, mix together the pectin and 40g of sugar. When the purée has boiled, add the pectin mixture
Bring the mixture up to 104ºC and remove from the heat. Add the tartaric acid and Tabasco
Line a baking tray with cling film or spray it with nonstick cooking spray. Pour the jelly mixture into the tray and leave to set for at least 4 hours in the fridge
Once set, cut the jellies into 2cm squares. Roll each square in the caster sugar to coat and serve
BRON: Simon Hulstone
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
800g of strawberry purée
760g of sugar
20g of pectin
10g of tartaric acid
2 tsp of Tabasco
50g of caster sugar Equipment
Sugar thermometer
Strawberry jelly recipe
Petit four
METHOD:
To make the strawberry jellies, mix the strawberry purée with 720g of sugar in a large pan and bring to the boil
In a mixing bowl, mix together the pectin and 40g of sugar. When the purée has boiled, add the pectin mixture
Bring the mixture up to 104ºC and remove from the heat. Add the tartaric acid and Tabasco
Line a baking tray with cling film or spray it with nonstick cooking spray. Pour the jelly mixture into the tray and leave to set for at least 4 hours in the fridge
Once set, cut the jellies into 2cm squares. Roll each square in the caster sugar to coat and serve
BRON: Simon Hulstone
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SHORTBREAD COOKIES WITH CARAMEL & COCONUT
CARAMEL COCONUT SHORTBREAD COOKIES
(WITH HOME MADE CARAMEL)
Shortbread layer:
1-1/2 sticks (12 Tb) softened butter
1 c. sugar
1 tsp. vanilla
1-3/4 c. flour
1/4 tsp. salt
Caramel layer:
1 c. butter
2-1/4 c. packed brown sugar (1 pound)
1 can (14-oz.) sweetened condensed milk
1 c. honey (or corn syrup)
1/4 tsp. salt (or more to taste)
1-1/2 tsp. vanilla
2 c. shredded unsweetened coconut
Chocolate layer:
1-1/2 cups dark chocolate chips (or semi-sweet)
1.Heat oven to 350 degrees. Make the shortbread by combining the butter and sugar and beating until fluffy with a mixer.
Stir in the vanilla, then add the flour and salt, mixing just until incorporated.
Press into a 9 x 13-in pan and use a fork to prick the dough at 1-inch intervals.
Bake until golden around the edges, 18-22 minutes.
2.Meanwhile, make the caramel by melting the butter in a large saucepan over medium heat.
Add brown sugar, sweetened condensed milk, honey, and salt and bring to a boil, stirring constantly to avoid burning (seriously!!).
3.Use a candy thermometer to heat the caramel to 240 degrees (soft ball stage).
This will take a total of 10 to 15 minutes to boil and then get to 240- so settle in for some stirring
(take it from me- don’t try to do anything else, just turn the tunes up and stir away…).
Once the thermometer reaches 240, turn the heat down slightly to keep the caramel at the 240 stage for 2 full minutes
(keeping the caramel at the soft ball stage ensures you will have soft candy and not hard caramel that will break apart).
4.Remove from heat and stir in the vanilla.
5.Place the coconut in a large bowl and pour 2/3 of the caramel over the coconut; mix together thoroughly.
Pour the remaining caramel into a parchment-lined 7 x 11 pan to cool and cut into squares.
These can be dipped in chocolate or wrapped in wax paper to make caramel candies.
6.Spread the caramel-coconut mixture over the shortbread layer.
7.Melt the chocolate and spread over the caramel layer.
If you want to make the chocolate decorative, run a knife through the chocolate at 1-inch intervals width-wise, then again length-wise.
This creates the marbled effect you see in the photos.
8.Let cool completely (overnight is best) before cutting into small squares (I did 8 x 6) and freeze or store in airtight containers.
Makes 48 (or less, depending on how many you sample…)
Bron: An Oregan Cottage
Plasing: Henriette Wessels
(WITH HOME MADE CARAMEL)
Shortbread layer:
1-1/2 sticks (12 Tb) softened butter
1 c. sugar
1 tsp. vanilla
1-3/4 c. flour
1/4 tsp. salt
Caramel layer:
1 c. butter
2-1/4 c. packed brown sugar (1 pound)
1 can (14-oz.) sweetened condensed milk
1 c. honey (or corn syrup)
1/4 tsp. salt (or more to taste)
1-1/2 tsp. vanilla
2 c. shredded unsweetened coconut
Chocolate layer:
1-1/2 cups dark chocolate chips (or semi-sweet)
1.Heat oven to 350 degrees. Make the shortbread by combining the butter and sugar and beating until fluffy with a mixer.
Stir in the vanilla, then add the flour and salt, mixing just until incorporated.
Press into a 9 x 13-in pan and use a fork to prick the dough at 1-inch intervals.
Bake until golden around the edges, 18-22 minutes.
2.Meanwhile, make the caramel by melting the butter in a large saucepan over medium heat.
Add brown sugar, sweetened condensed milk, honey, and salt and bring to a boil, stirring constantly to avoid burning (seriously!!).
3.Use a candy thermometer to heat the caramel to 240 degrees (soft ball stage).
This will take a total of 10 to 15 minutes to boil and then get to 240- so settle in for some stirring
(take it from me- don’t try to do anything else, just turn the tunes up and stir away…).
Once the thermometer reaches 240, turn the heat down slightly to keep the caramel at the 240 stage for 2 full minutes
(keeping the caramel at the soft ball stage ensures you will have soft candy and not hard caramel that will break apart).
4.Remove from heat and stir in the vanilla.
5.Place the coconut in a large bowl and pour 2/3 of the caramel over the coconut; mix together thoroughly.
Pour the remaining caramel into a parchment-lined 7 x 11 pan to cool and cut into squares.
These can be dipped in chocolate or wrapped in wax paper to make caramel candies.
6.Spread the caramel-coconut mixture over the shortbread layer.
7.Melt the chocolate and spread over the caramel layer.
If you want to make the chocolate decorative, run a knife through the chocolate at 1-inch intervals width-wise, then again length-wise.
This creates the marbled effect you see in the photos.
8.Let cool completely (overnight is best) before cutting into small squares (I did 8 x 6) and freeze or store in airtight containers.
Makes 48 (or less, depending on how many you sample…)
Bron: An Oregan Cottage
Plasing: Henriette Wessels
TRUFFLES
TRUFFLES
5 ounces (155gr) dark chocolate chips, plus extra chocolate for the tops
1/2 cup salted pretzel, broken into pieces
1/2 cup fresh blueberries, rinsed and dried
METHOD:
Melt the chocolate in the microwave.
Stir in pretzels and blueberries.
Drop by large tablespoon onto wax paper.
Pour the extra chocolate on top to smooth the finish.
Pop in fridge till hardened.
Bron: Hugs & Cookies
Plasing: Henriette Wessels
*NOTE: I will use raisins or cherries instead of blueberries
5 ounces (155gr) dark chocolate chips, plus extra chocolate for the tops
1/2 cup salted pretzel, broken into pieces
1/2 cup fresh blueberries, rinsed and dried
METHOD:
Melt the chocolate in the microwave.
Stir in pretzels and blueberries.
Drop by large tablespoon onto wax paper.
Pour the extra chocolate on top to smooth the finish.
Pop in fridge till hardened.
Bron: Hugs & Cookies
Plasing: Henriette Wessels
*NOTE: I will use raisins or cherries instead of blueberries
TRUFFLES
DARK CHOCOLATE COCONUT TRUFFLES
1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/2 cup confectioners' sugar
1/2 teaspoon coconut extract
185 gr dark chocolate (or 1 cup dark chocolate chips)
1 teaspoon extra-virgin coconut oil
METHOD:
Beat the coconut, cream cheese, confectioners' sugar and extract with a mixer until
smooth. Roll into 1 1/2" (3.8cm) - balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.
In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly.
Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with
chocolate, letting the excess drain through the fork tongs. Use a spoon to paper.
Refrigerate until set. Store in an air-tight container in the refrigerator. Enjoy!
Bron: deliciousasitlooks
Plasign: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/2 cup confectioners' sugar
1/2 teaspoon coconut extract
185 gr dark chocolate (or 1 cup dark chocolate chips)
1 teaspoon extra-virgin coconut oil
METHOD:
Beat the coconut, cream cheese, confectioners' sugar and extract with a mixer until
smooth. Roll into 1 1/2" (3.8cm) - balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.
In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly.
Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with
chocolate, letting the excess drain through the fork tongs. Use a spoon to paper.
Refrigerate until set. Store in an air-tight container in the refrigerator. Enjoy!
Bron: deliciousasitlooks
Plasign: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TOOTSIE ROLLS
TOOTSIE ROLLS
Makes 22-24 pieces
½ cup honey
¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
¼ cup powdered sugar, sifted
Pinch of salt
1 to 1 ¼ cup instant non-fat dry milk powder
METHOD:
In a large bowl, combine honey, cocoa powder and vanilla using a
whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a
dough forms. When you can no longer stir the mixture with a spoon, knead it
with your hands. Keep adding in milk powder until a firm dough forms. You may
not have to use all the milk powder. The finished dough should be firm and a
little sticky but not so sticky that you can’t handle it.
Roll the
dough into a ball and place on waxed paper lightly sprayed with cooking oil or
coated with butter or vegetable oil.
Let dough rest uncovered on the wax
paper for 5-10 minutes. As the candy stands it will relax from a ball shape
into a disc. Cut candy into 2cm strips and then into 5-6cm lengths. If candy
sticks to the knife, spray it with cooking oil or coat it with
butter
Bron: Food 52
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK 05/06/2013
Makes 22-24 pieces
½ cup honey
¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
¼ cup powdered sugar, sifted
Pinch of salt
1 to 1 ¼ cup instant non-fat dry milk powder
METHOD:
In a large bowl, combine honey, cocoa powder and vanilla using a
whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a
dough forms. When you can no longer stir the mixture with a spoon, knead it
with your hands. Keep adding in milk powder until a firm dough forms. You may
not have to use all the milk powder. The finished dough should be firm and a
little sticky but not so sticky that you can’t handle it.
Roll the
dough into a ball and place on waxed paper lightly sprayed with cooking oil or
coated with butter or vegetable oil.
Let dough rest uncovered on the wax
paper for 5-10 minutes. As the candy stands it will relax from a ball shape
into a disc. Cut candy into 2cm strips and then into 5-6cm lengths. If candy
sticks to the knife, spray it with cooking oil or coat it with
butter
Bron: Food 52
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK 05/06/2013
YOGURT TRAIL MIX BARS
FROZEN YOGHURT TRIAL MIX BARS
Prep Time: 5 min
INGREDIENTS
2 cups Chobani greek yogurt (1 c 2% plain, 1 c vanilla)
1 1/2 c chopped fruit
1/2 c chopped nuts
3/4 c granola
1/4 c chocolate chips (optional)
INSTRUCTIONS:
Mix all ingredients in a bowl
Line a pan with foil.
Spread yogurt mixture into pan.
Cover with plastic wrap and place in freezer until frozen.
Remove from freezer, let thaw for 5 minutes, cut into bars.
Store in an airtight container in the freeze
Source: Unkown
Posting: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 5 min
INGREDIENTS
2 cups Chobani greek yogurt (1 c 2% plain, 1 c vanilla)
1 1/2 c chopped fruit
1/2 c chopped nuts
3/4 c granola
1/4 c chocolate chips (optional)
INSTRUCTIONS:
Mix all ingredients in a bowl
Line a pan with foil.
Spread yogurt mixture into pan.
Cover with plastic wrap and place in freezer until frozen.
Remove from freezer, let thaw for 5 minutes, cut into bars.
Store in an airtight container in the freeze
Source: Unkown
Posting: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
YOGHURT FLAVOURS
YOGHURT FLAVOURS
NOTE: Makes your mouth happy and much lower in calories than ice cream!
Use any flavor of yogurt you like.
Mix them up to have a variety of dots.
YOU CAN DO THIS IN A FEW DIFFERENT WAYS:
Put yogurt into a piping bag and drop onto a plate or cookie sheet.
Put yogurt into a zippie bag and snip off a tiny piece of a corner and squeeze drops onto plate or cookie sheet.
Use a teaspoon and make little dots onto a plate or cookie sheet.
When done, place in freezer until set, about 2 hrs.
These do melt fast.
So only take out what you will be eating at a time.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NOTE: Makes your mouth happy and much lower in calories than ice cream!
Use any flavor of yogurt you like.
Mix them up to have a variety of dots.
YOU CAN DO THIS IN A FEW DIFFERENT WAYS:
Put yogurt into a piping bag and drop onto a plate or cookie sheet.
Put yogurt into a zippie bag and snip off a tiny piece of a corner and squeeze drops onto plate or cookie sheet.
Use a teaspoon and make little dots onto a plate or cookie sheet.
When done, place in freezer until set, about 2 hrs.
These do melt fast.
So only take out what you will be eating at a time.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
WHITE CHOCOLATE-MACADAMIA ROCKY ROAD
WHITE CHOCOLATE-MACADAMIA ROCKY ROAD
INGREDIENTS:
250g packet marshmallows, halved
100g packet dried cranberries
110g packet macadamia nuts, roughly chopped
60g pistachios (optional)
1/3 cup (35g) desiccated coconut
2 x 180g blocks good-quality white chocolate, chopped
METHOD:
Step 1
Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Step 2
Combine marshmallows, cranberries, nuts and coconut in a bowl.
Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
Step 3
Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.
Source: Sunset
Posted: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
250g packet marshmallows, halved
100g packet dried cranberries
110g packet macadamia nuts, roughly chopped
60g pistachios (optional)
1/3 cup (35g) desiccated coconut
2 x 180g blocks good-quality white chocolate, chopped
METHOD:
Step 1
Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Step 2
Combine marshmallows, cranberries, nuts and coconut in a bowl.
Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
Step 3
Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.
Source: Sunset
Posted: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
WHITE CHOCOLATE PEANUT BUTTER KRISPIES
WHITE CHOCOLATE PEANUT BUTTER KRISPIES
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)
METHOD:
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Bron: Elsie Jacobs Dreyer
Plasing: Maggel Webster / WATERTAND RESEPTE VIR OUD EN JONK
WHITE CHOCOLATE PEANUT BUTTER KRISPIES
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)
METHOD:
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Bron: Elsie Jacobs Dreyer
Plasing: Maggel Webster / WATERTAND RESEPTE VIR OUD EN JONK