Chocolate Fudge Drops 60g whole almonds, 250g caster sugar, 185g light brown sugar, 150ml fresh cream, 8 tsp cocoa, ¼ c golden syrup, 25g butter & ½ tsp vanilla essence.
Preheat the oven to 180c, spread almonds on a baking tray, place in oven for 10 minutes or until golden brown then cool completely. When cold chop coarsely. Line 2 baking trays with baking paper. Put the sugars, cream, cocoa & syrup into a heavy-based saucepan. Cook over medium heat without stirring until the mixture is grainy and reaches a temp of 115c on a sugar thermometer. Remove the pan from the heat & stir in butter, vanilla & chopped almonds with a wooden spoon. Set aside to cool for 10 minutes. Stir the mixture for about 2 minutes or until it begins to thicken. Drop metal tablespoons of the mixture onto the prepared baking trays. Let the fudge cool completely. One can use roasted hazel nuts or other nuts if one wishes.

valentino - 2007-11-21 12:56:00

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stevee6 - 2007-11-21 13:34:00

Toasted Coconut Marshmallows 4 tblsp gelatine, 1 c cold water, 4 cups sugar, 2 c boiling water, 2 tsp vanilla, 2 tsp lemon juice & 250g coconut.
Sprinkle gelatine over cold water. Put sugar & boiling water into large saucepan, stir over low heat until sugar dissolved, bring to boil. Stir in gelatine mixture and boil steadily uncovered for 20 minutes. Allow to cool to lukewarm. Pour mixture into large bowl, add vanilla & lemon juice, beat on high speed until very thick & white. Pour into two deep 20cn square cake tins which had been rinsed out with cold water. Refrigerate until set. Put coconut in fry-pan, stir with wooden spoon over moderate heat until coconut is light golden brown. Remove from pan immediately or coconut will continue to cook in heat of pan. Cut marshmallows into squares with a wet knife while still in tin. Lift out with small spatula, toss in toasted coconut. Keep refrigerated.

valentino - 2007-11-21 13:55:00

Sorry Brianmac... re Toasted Marshmallows. Just noticed you had this already in this thread. It is a lovely very popular recipe and it is same as yours.

valentino - 2007-11-21 14:01:00

Christmas Swirls Chocolate cases: melt 75g cooking choc. Spread over inside of small foil or plastic or paper cases. Choc should be about 2-3 mm thick, refrigerate. One can do one layer then refrigerate and then add another layer ( building up process). When set, peel away cases.
Filling: 100g Cooking chocolate, 2 tablespoons reducing cream, 2 teaspoons coffee liqueur, angelica and cherries ( glazed or fresh ) to garnish. Melt choc, remove from bowl from heat, stir in cream & liqueur. Chill until mixture holds it’s shape then pipe into cases. Decorate with small pieces of cherry & angelica. Store in fridge. Should make about 12 at a time.

valentino - 2007-11-21 14:30:00

Chocolate Buttercrunch. Rarogal gave me a recipe earlier this year, this was modified after cooking it a few times. Have now got the right mixture by including Corn Syrup and water. So here goes.

DIRECTIONS:-
Preheat oven to 95 degrees C.
Grease a very large (46cm x 36cm) shallow tin or two 36cm x 23cm Shallow cooking tins.
Sprinkle one package of chocolate chips on prepared pan.
Place in warm oven until chips melt, about 5 minutes.
Remove from oven, and spread melted chocolate over bottom of pan; set aside.

valentino - 2007-11-21 16:41:00

2nd part and final bit to Buttercrunch... In a large heavy saucepan over medium-high heat, combine butter, brown sugar, Corn syrup and water.
Stirring constantly, heat to 150 to 155 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Immediately remove from heat.
Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer.
The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly.
Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle.
Cool completely before removing from pan.

valentino - 2007-11-21 16:42:00

To Rarogal.... Re your Buttercrunch, Thank you :))). Have done it a few times now and everyone looks forward to this. Even the Posties in Glen Eden loves it. Cheers

valentino - 2007-11-21 16:46:00

this is such a wicked thread.... oohh i love it so much,awesome recipes will try some this weekend.Keep them coming:)

crystalmoon - 2007-11-22 07:33:00

Homemade chocolate
1/2 lb Kremelta, 3 level tablespoons cocoa, 1 level cup icing sugar, 1 heaped cup skim milk powder. Melt Kremelta, add other ingredients and mix well. Pour into a dish and leave in fridge to set. For variations, add coconut,dried fruits, or nuts etc .

pam.delilah - 2007-11-22 09:00:00

Melt-in-mouth Chocolate squares These are gorgeous. ( A truly special treat though 50/50 call as a confectionery but never-the-less will put it here ).
Makes 25 squares. 110g Dark cooking choc,90g butter, 3 large eggs separated, 8 tsp flour, 50g ground almonds & ¾ cup icing sugar sifted.
Icing: 125g butter softened, 2 cups icing sugar sifted, 1 tsp vanilla essence, 4-8 tsp milk, 2/3 cup desiccated coconut & 75g dark choc chilled.
Preheat oven to 180c. Grease & line a 20cm square cake tin. Break the choc into pieces, put into a bowl over a pan of barely simmering water and stir until the choc melts. Remove from heat and stir in butter.

valentino - 2007-11-22 12:33:00

2nd part Melt-in-choc-squares......Fina-
l bit Beat until smooth then leave to cool slightly. Beat in the egg yolks one at a time then beat in the flour, almonds and icing sugar. Whisk the egg whites in a clean mixing bowl until stiff peaks form. Fold into choc mixture. Spoon into the prepared tin. Bake for 20-25 minutes or until a warm skewer inserted into the centre of the cake comes out clean. Allow to completely cool. Meanwhile, make the icing. Beat the butter and icing sugar with a wooden spoon until light and fluffy. Add the vanilla and enough milk to give a spreading consistency. Spread coconut onto a baking tray and grill until golden, watching carefully and shaking the tray for even browning. Transfer to a plate to cool. Grate choc finely and mix with the cooled coconut. Cut the cake into 25 squares. Spread icing thinly over all sides of each square and coat in the coconut & choc mixture.

valentino - 2007-11-22 12:34:00

Chocolate Praline Square (makes 54 pieces) 150g Choc melts, 250g cooking choc, 1 teaspoon instant coffee, 3 tablespoons water, 125g butter, 1 ¼ cups praline ( see following post re recipe ), 2 tablespoons brandy, 2 tablespoons cream and Cocoa.
Line the base of a shallow 15cm x 20cm tin with foil. Melt the choc melts in a bowl over a saucepan of simmering water. Stir until Choc melts has melted then pour into base of tin. Leave to set.
Place the cooking choc, instant coffee and water in a bowl over hot water. Leave until choc melts, stirring occasionally. Remove the bowl. Stir butter a little at a time into the choc then continue stirring until the butter blends with the choc. Stir in the praline, brandy and cream. Pour the mixture over the layer of chocolate in tin. Chill until the choc topping mixture is very firm. Turn the mixture out of the tin and remove foil. Cut into squares using a warm knife. Dust a little cocoa on top of each square. Store in a covered container in the fridge.

valentino - 2007-11-22 13:07:00

Praline Powder For the above Recipe. 75g whole unskinned almonds and 6 tablespoons sugar.
Grease a shallow cake tin. Heat the almonds and sugar together in a heavy-based frying pan over low heat until the sugar melts. Shake the pan occasionally. Do not stir the mixture until the sugar melts. Increase the heat to moderate. Continue to cook, stirring, until the syrup is dark golden brown and the almonds toasted. Pour into the cake tin. When cold, break into pieces and grind or crush to a powder. Store praline in an airtight jar.

valentino - 2007-11-22 13:08:00

Highlander Caramel Fudge (makes 36 piece) 1 1/4 c sugar, 1/2c milk, 1 can Highlander Condensed Milk, 75g butter & 1tsp vanilla. Grease a shallow 18cm square tin. All ingredients except vanilla in large saucepan, stir over low heat until sugar dissolves. Bring to boil, cook stirring constantly until mixture is dark golden brown. Remove from heat, stir in vanilla, beat until mixture begins to thicken. Pour into tin. Mark into squares. Cut into pieces when cold. ( Is also suitable to cook in a micrwave oven ).

valentino - 2007-11-22 17:36:00

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angie461 - 2007-11-22 17:59:00

these are great !!! bumping :)

crystalmoon - 2007-11-23 06:20:00

Buttercrunch ingredients to post #56... My hands get very sore quite often and typing or using keyboard does not help, please accept my apology for the ingredients out.... even my mind sometimes gets forgetful, anyway...

INGREDIENTS:-
2 (325g) packages milk chocolate chips, 500g butter cut up, 500g brown sugar, 1/3 cup corn syrup, 1/3 cup water and 1 cup blanched slivered almonds, divided into two lots.

valentino - 2007-11-23 08:52:00

Black Forest Fudge ( Microwave Version ) 1 can Condensed milk (not evaporated),325g Choc Chips, 1/4 tsp almond essence, 2/3 cup chopped glazed cherries, 1/2 cup chopped almonds & 1/2 cup miniature marshmallows. Line a 20cm square tray with foil so foil extends over side of tray, butter foil. In a large microwave-safe bowl combine condensed milk & choc chips, microwave on high for 1 1/2 to 1 3/4 minutes or until melted stirring once during cooking. Stir until smooth. Add almond essence, stir in remaining ingredients and stir well. Pour into the lined tray. Refrigerate until set. Remove fudge from tray by lifting foil, remove foil, using a large knife cut into squares. Store in airtight container in fridge.

valentino - 2007-11-23 10:22:00

Black Forest Fudge ( Conventional Method ) Using above microwave version ingredients, in a nedium saucepan over low heat combined ondensed milk & choc chips, cook until chips has melted and mixture is smooth stirring constantly. Then continue as in micrwave version.

valentino - 2007-11-23 10:57:00

Raspberry Divinity Squares (Microwave) 3 cups sugar, ¾ cup corn syrup, ¾ cup water, 3 egg whites, 1 85g pkt Raspberry jelly crystals, 2/3 cup chopped blanched almonds and ½ teaspoon almond essence.
( An electric stand mixer is required for this candy as a portable hand mixer might not be powerful enough to beat thick mixture). Line 30cm x 20cm baking dish with baking paper so that paper extends over sides of dish, butter paper. In a large microwave-safe bowl combine sugar, corn syrup and water.

valentino - 2007-11-23 11:36:00

Cont... final bit Microwave on high for 17 to 18 minutes or until candy thermometer reaches about 130c (hard-ball stage) stirring twice during cooking. Meanwhile in a large mixer bowl beat egg whites until soft peaks form. Gradually add jelly crystals, beating until egg whites are stiff and glossy. Pour syrup mixture in steady stream over egg whites beating at high speed until mixture holds it’s shape, about 3-6 minutes. Stir in almonds and almond essence. Spread evenly in buttered paper-lined dish. Let stand at room temperature until completely cool and set about 4 hours or overnight. Cut into 2.5cm squares with a warm slightly wet knife to minimize sticking. Store in container in cool dry place.

valentino - 2007-11-23 11:37:00

Honeycomb ( also with Chocolate Variation). 6 tablespoons white sugar, 2 tablespoons golden syrup, 2 teaspoons water, 1 teaspoon of dry lump free baking soda.

Sugar, syrup, and water into a heavy pan, gentle heat until sugar is dissolved stirring regularly. Once starting to boil ( keep on very low heat but boiling and bubbling ) for 7 minutes. Now the very quick action, remove from the heat, add baking soda, stir like crazy and pour before setting which is very quick and messy onto a greased lightly baking tray. Mark lightly quickly but keep pressure of marking very light. Let cool completely then break into pieces.
Chocolate Variation:-One can add little small Pams Choc drops on top and after a short while use your finger to smear choc all over.

valentino - 2007-11-23 11:46:00

I know there are others .... who have some very good recipes, have seen some of them, please could you place them, I'm still looking for newer ones. I'll just carry on in building thread until someone does. Cheers

valentino - 2007-11-23 13:56:00

Confetti popcorn bars – Kids loves these… Microwave Method

10 cups popcorn, ½ cup candy-coated chocolate pieces or small gumdrops, 1/3 cup unsalted peanuts, 3 tablespoons butter and 2 cups miniature marshmallows.
Grease 20cm x 24cm baking tin & a large bowl. In the large greased bowl combine popcorn, candy and peanuts. Place butter & marshmallows in a large microwave-safe bowl and microwave on high for 1 ½ - 2 minutes or until melted and smooth stirring once half-way through cooking. Pour over popcorn mixture, stir quickly to coat. With buttered or wet hands, press mixture into greased tin. Refrigerate until firm. Cut into bars.

Variation:- Confetti Popcorn Balls, prepare mixture as above, but quickly shape mixture into 5-6cm balls, placed on baking paper, let stand at room temperature for an hour. Wrap each ball in plastic wrap and refrigerate.

valentino - 2007-11-23 13:56:00

Apricot Slice 250g butter, 175g brown sugar, 1 tin condensed milk. Heat gently, stirring until it reaches the boil. Crush finely and add, 2 pkts vanilla wine biscuits, and 2 cups of finely chopped dried apricots. Roll into bars and roll into coconut and chill. Slice finely when firm. This can also be made into a slice by only crushing the biscuits roughly and omitting the coconut. A great hit in this house.

lulu239 - 2007-11-23 14:35:00

Chocolate Marshmallow Cupcakes Spray the insides of at least 12 to 18 paper cups depending on size with a very fine oil spray mist.

Place about 200g Choc melts, milk melts or white melts in a bowl. Bring a small quantity of water in a saucepan to the boil, remove and place the bowl of chocolate firmly on top, stir while the choc melts. Spoon a small amount of melted choc into the paper cups and using a small brush, spread an even layer of choc over the inside of cups and refrigerate until set (one may need to repeat this process to build up the sides to acceptable thickness of at least 2 to 3 mm thick. Add the marshmallow, nearly to the level of top. Decorate top with grated chilled Chocolate. Refrigerate to set.
Variations:- Christmas time add a glazed cherry on top with a couple pieces of angelica. For Easter add say 3 small caramel Easter eggs unwrapped.
(Marshmallow recipe in next post).

valentino - 2007-11-23 14:58:00

Cont... from above..Marshmallow recipe..Final bit Marshmallow:- 1 tblsp gelatine, ¼c cold water, 1/2c Hot water, 1c icing sugar, ½ tsp vanilla essence & 1 tsp lemon juice.
Put cold water in bowl, gradually stir in gelatine, let stand 5 minutes. Put hot water & sugar in large saucepan, stir over low heat until sugar has dissolved. Add gelatine mixture, stir over low heat until gelatine has dissolved. Bring to boil and boil gently for 6 minutes. Remove pan from heat, let cool to lukewarm. Put mixture into a small bowl of electric beater, add vanilla & lemon juice. Beat on high speed for 5 minutes until thick & creamy and still of pouring consistency. Marshmallow can be coloured with food colouring if desired, just add a few drops towards end of beating time. If one wants a firmer Marshmallow then add an extra ½c icing sugar prior to adding vanilla & lemon juice.

valentino - 2007-11-23 14:59:00

To the choc cupckes... may need to double the chocolate to start wih, only noted 200g just to get started but sometimes 200g isn't enough but also if one isn't quick enough then one may need to heat another lot so please keep this in mind with this recipe. Cheers

valentino - 2007-11-23 15:02:00

White or Milk Chocolate Fudge 500g White Choc melts or milk choc melts, 1 can highlander condensed milk, 60g butter & 1tsp vanilla essence. Optional 1 c chopped Walnuts. Line a shallow 20cm tray with greased baking paper. Combine the choc, condensed milk & butter in a large saucepan. Cook over low heat stirring constantly until smooth. Alternatively, microwave on high for 2-3 minutes. Stir in the vanilla ( & walnuts). Beat well. Turn the mixture into the tin, chill until set. Turn out of tin & remove paper, cut into squares. Store in a covered container in the refrigerator.

valentino - 2007-11-23 17:37:00

Edible Sleighs
For the sleigh base, wrap your favorite candy bar. eg moro, in tin foil.
For the sleigh's runners, place two candy canes on either side of the wrapped candy bar. Secure by tying with a 1/2-inch wide red ribbon that forms a bow on top of the sled. Finish by adding miniature packages, a small Santa, etc. on top and you have a great little gift or decoration!

pam.delilah - 2007-11-24 09:04:00

what a great idea Pam.! have any of you got any recipes for this type of thing I have one relative that loves prunes and dates, was thinking along the lines of something chocolately.

rubyjane11 - 2007-11-24 09:11:00

Cognac Prune Truffles

2/3 cup finely minced/chopped dried prunes. Cognac to cover the prunes, about ¾ cup
14 oz. semi-sweet chocolate, coarsely chopped ¾ cup heavy cream
cocoa, Put prunes in a bowl. Add Cognac to cover. Cover with plastic wrap, marinate room temperature at least 24 hours and up to 3 days.
Drain prunes, catching the marinade liquid in a bowl, reserving it.
In a microwave bowl stir together the chocolate, heavy cream and 2 tbs of marinade liquid. Microwave 1 minute at half power. whisk to mix. Return to microwave and heat another minute at half power. and whisk again. Continue at one half minute intervals until chocolate ganache is smooth. Stir in drained prunes until well mixed. Cover with wrap refrigerate until firm, about 1 hour.
Put cocoa in a bowl. Using a melon ball scoop smaller rounds (about 1”) of the firm truffle mixture and drop into the cocoa. Roll around in the cocoa to coat, remove tap off excess cocoa. Place a sheet of plastic Chill truffles until you are ready to eat them. Enjoy.

pam.delilah - 2007-11-24 09:31:00

Another option:
Don’t coat truffles with cocoa. Drop uncoated truffle rounds onto the plastic wrap, on a baking tray or similar . Place truffles in freezer and freeze for one hour.
Place a cup of chopped semi-sweet chocolate in a heatproof bowl. Add 1 tablespoon of butter. Microwave one minute at a time at half power, stirring after each minute, until chocolate is smooth. While chocolate coating is still warm, place one frozen truffle at a time in the chocolate. Remove with a fork, shaking off drops of extra chocolate. Place finished truffle on fresh waxed paper and allow to cool, then chill in refrigerator until you are ready to eat them.

pam.delilah - 2007-11-24 09:34:00

Peppermint Bark CHOP 150gms White Chocolate; place in large microwaveable bowl. Microwave on MEDIUM 3-1/2 to 4 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. POUR onto wax paper-covered baking sheet; sprinkle evenly with 1 cup chopped candy canes. REFRIGERATE 1 hour or until firm. Break into pieces. Store in tightly covered container in refrigerator.

pam.delilah - 2007-11-24 09:52:00

Chocolate Dates or Prunes Bars 50g butter, 4c packed Brown sugar, 1c milk, 100g cooking choc grated & 700g dates or prunes or both mixed. Heat butter, sugar & milk to boiling stirring constantly. Boil til 115c or soft ball stage in cold water. Add choc & stir til well mixed. Cool slightly, add chopped fruit & beat with wooden spoon until starting to thicken. Pour into greased 25cm square tin. Cut into bars or squares when set.

valentino - 2007-11-24 16:22:00

Fruit and Nut Clusters 350g milk choc or white choc chips, 1/2c toasted slivered almonds, 1/2c chopped dates, 1/2c chopped glazed cherries & 8 red glazed cherries quartered. Line oven trays with baking paper. Melt Choc ships in bowl over pan of boiling water, stir until smooth remove from heat. Stir in almonds, dates & chopped cherries. Drop by teaspoonfuls onto baking paper. Garnish each with a quartered cherry. Refrigerate until set. Store in airtight container in cool dry place. Note: Toast almond by baking at 190c for 5-10 minutes or until golden brown.

valentino - 2007-11-24 16:33:00

thanks valentino and Pam .

rubyjane11 - 2007-11-24 17:31:00

Taffy .... ( An oldie ) 1 ½ cup sugar, 2 cups corn syrup, ¼ cup butter, ½ teaspoon salt & 2 teaspoons Vanilla.
Grease 38cm x 24cm shallow tin. In large saucepan combine sugar & corn syrup. Bring to boil stirring constantly. Add butter and stir until melted. Cook without stirring until temp reaches 130c (hard-ball stage). Remove from heat, stir in salt & vanilla. Pour into greased tin. Cool slightly, fold edges towards centre to cool evenly. When taffy is just cool enough to handle, divide into 4 0r 5 pieces. With buttered hands, pull & fold taffy for 10 to 20 minutes or until taffy turns opaque & stiff. (If candy becomes too stiff to work with, warm briefly in oven to 180c). Pull into long rope about 12.5mm wide & cut into 2.5cm pieces while still warm. Wrap individual pieces in waxed paper & store in cool dry place.

valentino - 2007-11-26 10:01:00

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angie461 - 2007-11-26 15:44:00

To angie461.... Needs to get to the boiling stage firstly for anything to happen.... Then just keep an eye on it until one gets to that soft-ball stage. It should not burn if one continues at a simmering heat once the boiling point is reached. Just a matter of going for it... Personally, I do not have a gas top stove but similar principles should still apply as if it was electric. Yep, boiling point first then lower temp as long as it continues simmering, bubbling but on a lower heat.

valentino - 2007-11-26 16:17:00

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angie461 - 2007-11-26 16:26:00

Butterscotch, best with Sweets Thermometer- a must 2 cups sugar, 1/3 cup water, 2/3 cup corn syrup, 125grams butter, 1 teaspoon lemon essence and ½ teaspoon salt.

Combine sugar, water and syrup in heavy saucepan, stir over low heat until sugar is dissolved, brushing down sides of saucepan with wet brush. Bring to boil, reduce heat until very low ( mixture should still bubble ), boil ( simmer – bubbling ) to 150c on sweets thermometer appro 17 to 20 minutes. Mixture should be light golden brown. Remove from heat, add chopped butter and remaining ingredients, stir until well blended. Pour into lightly greased 18cm x 28cm tin. Mark into squares while still hot. When cold, break into pieces.

valentino - 2007-11-27 12:16:00

Need to share this ...... hmmmmm Some time ago was given a choc Chess set with moulds.... Whilst during a game of chess, when a piece is taken then one ate that piece, the only thing was once the Queen was taken - that could not be eaten just in case one queens a pawn, like-wise a knight. Anyway, moulded new pieces with sometimes putting something else in the middle, like a small marshmallow or a glzed cherry, dried fruit... This is really great. Ideal to make up gifts for others for a little fun... Just needed to share this for obvious thoughts.

valentino - 2007-11-29 07:51:00

Now if one wanted to make a chess set... just simply fill oven roastng dish with flour and insert chess pieces halfway in to form a mould then simply pour gently melted choc and allow to set. Repeat for the other half and then melt-glue together.

valentino - 2007-11-29 07:59:00

And to continue perhaps... One could use marshmallow, coloured of course and using the above method and using the Marshmallow recipe from post # 78. Then glue together using a hot knife to make the joining sides sticky and put together. Then one could brush lightly with a little melted choc.

valentino - 2007-11-29 08:04:00

One also can use the above methods... in making Easter Eggs. Even other figurines like chicken, Disney characters, whatever.......

valentino - 2007-11-29 08:13:00

bump ing

510 - 2007-12-02 03:48:00

Fudge Crispies (with Rice Bubble) 2 cups Choc Chips, 1/2 cup butter, 1/2 cup glucose syrup, 2 teaspoons vanilla essence, 1 cup icing sugar and 4 cups crisp rice bubbles. Put first 4 ingredients into large saucepan, heat on low stirring often until chips have melted. Stir in icing sugar. Put Rice bubbles into large bowl and add the choc mixture. Stir well to coat. Pack in greased or foil-lined 22cm square tin. Allow to set then cut into squares.

valentino - 2007-12-03 10:05:00

Bumping this awesome thread.. and all it's completely tempting recipes.. for Ajz..

juliewn - 2007-12-04 23:30:00