Bumping for scannell2.... Re post #45 and #84 to make mint centred Choc balls

valentino - 2007-12-06 19:32:00

Bumping for carol113... Couple of truffles in there... Anything further please let us know. Cheers

valentino - 2007-12-07 14:03:00

Bumping for tiggy2u.... Re post #38 re coconut ice.

valentino - 2007-12-07 16:07:00

Bumping for timetable.. Cheers

valentino - 2007-12-08 17:23:00

thank you heaps everyone!! oh my this is such an awesome thread!!!!!!!!!!!!!! i have been looking for some extra bits for my baskets this year. blessings all!!

timetable - 2007-12-08 20:43:00

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brianmac - 2007-12-11 08:29:00

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brianmac - 2007-12-11 08:33:00

Marshmallow fudge????? Wow, you all have great recipes!! Years ago I was given some home made fudge that was aparently made from marshmallows. I don't remember it being chocolate, (though may have been). It was smooth and devine. Can anyone help with a recpie??

angee11 - 2007-12-11 11:10:00

Re Marshmallow Fudge....angee11.. Just add at least 1 cup of miniature marshmallows possible 2 cups depending on taste and texture to a standard batch of your favourite fudge mixture just prior to pouring into baking dish. Got to be careful that it is stirred a little but not to immediately melt with heat, or alternatively, pour part of the fudge mixture then press into the fudge the miniature marshmallows then top with remaining fudge mixture, ( one needs to be very quick on the latter as the fudge will be starting to set but is the preferable method).

valentino - 2007-12-11 13:34:00

bumpity bump

bleetbleet - 2007-12-14 12:41:00

Coloured Mallow Squares 100 grams butter, 175 grams dark choc chips, 1 cup of the crunchiest peanut butter and 5 cups ( about 125 grams ) miniature coloured marshmallows.

Melt butter in large saucepan, add choc chips and peanut butter. Heat on low stirring often until smooth. Remove from heat. Add marshmallows and stir well to coat. Press into ungreased or baking paper lined 22cm x 22cm tin. Chill then cut into squares.

valentino - 2007-12-17 14:03:00

bumping.... ....

rkcroft - 2007-12-18 13:44:00

Try this I have just made the normal fudge recipe instead of butter i tried margarine it has made the fudge so much nicer and smother i don't think i will ever use butter again.Lyn

lynaire2 - 2007-12-18 23:40:00

Orange truffles Does anyone have a recipe for orange truffles that I can coat in chocolate for xmas gifts? Thanks

poppi2 - 2007-12-19 16:14:00

Poppi2..... Post number 23 in this thread is a basic Truffle recipe, note the clementine that has candied peel, use orange liqueur instead of Vanilla in the basic starter recipe at the begiining of this post. That should help but it does come down to one's personal taste and how strong one wants it. Cheers

valentino - 2007-12-19 17:04:00

Sugarplums 1 1/3 cups pitted dares, 2/3 cup dried apricots, 1/3 cup crystalised ginger, 1 1/3 cups blanched almonds, finely grated zest of an orange, juice of about 1/2 an orange, 1/2 cup caster sugar to coat.
METHOD: Place all in a processor and mince finely. Make balls of a heaped teaspoon and roll in sugar. I have just made these and they're yummy.

lulu239 - 2007-12-21 15:34:00

Bump :)

timbooo - 2007-12-27 05:54:00

Choc Rum Balls from Healthy Food Guide Thanx belleter for posting this and the next. Vanilla Wine biscuits 250g, pecan nuts 70g chopped, icing sugar ¾ cup, cocoa pwdr ¼ cup, reduced fat spread 1/3 cup melted, rum 1/3 cup, semi sweet choc 150g chopped, lite sour cream ½ cup, almond ess 2 teaspn. Process biscuits in food processor to crumbs. Tip into large bowl with pecans, sift in icing sugar & cocoa, Stir in melted spread with wooden spoon, add rum & set aside. Melt the chocolate in a medium size bowl placed over hot water. Remove from heat & stir until smooth & completely melted. Blend sour cream & almond ess in food processor, blend in chocolate. Stir this mixture into the biscuit crumb mix. Cover and refrigerate until firm enough to form balls. Roll into balls, place on waxed paper. Can be rolled in choc biscuit crumbs, toasted coconut, finely chopped pecan nuts or grated white choc, dust with cocoa powder before serving. Keep in fridge.

lennyb1 - 2008-01-01 14:04:00

White choc & toffee balls from HFG Fresh cream 1/3 cup, reduced fat spread ¼ cup, white choc 350g chopped, walnut pieces ½ cup chopped, vanilla ess 1 tabspn, Werthers orig candy 140g (1 pkt finely chopped in a food processor). In a pot on med heat warm the cream and spread until spread ismelted and small bubbles start to form. Remove saucepan from the heat and add the white choc. Stir with a wooden spoon until white choc is melted and mixture is silky smooth. Stir in walnuts & vanilla. Cover and refrigerate 2 hours until form enough to make into balls. Spread the toffee bits on a baking tray. Form the balls & roll in the toffee bits. Place on a tray with waxed paper, refrigerate over night. Transfer to airtight container with waxed paper between layers. Keep refrigerated.

lennyb1 - 2008-01-01 14:05:00

Some great ones here.... need to keep it going for more.... Cheers for the New Year for everyone... !!!!

valentino - 2008-01-07 08:42:00

Buping for bunniboi.... re truffles etc...

valentino - 2008-01-09 15:41:00

Getting too far down to the danger area... Bumping.....

valentino - 2008-01-14 14:01:00

keeping it alive bumping................

sonshine - 2008-01-14 17:03:00

Still looking for new ideas.... and bumping this as well...

valentino - 2008-01-19 23:46:00

Welcome back brianmac.... Hoped you bought back some latest ideas on confectionery... hmmmm Cheers to you and happy New Year. :)))

valentino - 2008-01-23 13:05:00

Any hard boiled sweets.... especially the old ones..... I did have some but seem to be hiding from me... Cheers

valentino - 2008-01-29 20:56:00

Bumping for nicmcq Re #10. One can add lemon juice or any other flavouring to suit.

valentino - 2008-02-02 16:06:00

"Edmonds" Chocolate Fudge........Needs to be in. 2 cups sugar, 2 tblesp cocoa, 1/2 cup milk, 25g butter and 1/2 tsp vanilla essence. Put sugar and cocoa in a saucepan and mix to combine. Add milk and butter, heat very gently, stirring constantly until sugar has dissolved and butter melted. Then bring to the boil. Do not stir. Let mixture boil until soft ball stage. Remove from heat, add vanilla and let stand for 5 minutes. Beat with a wooden spoon until thick. Pour into buttered tin. Mark into squares. Cut when cold.

valentino - 2008-02-05 14:50:00

Rocky Road 2 1/2 tblsp gelatine, 500g sugar, 1/4 c cold water, 1/2 c boiling water, 2 tsp lemon juice, 1 tsp vanilla, 1/2 c chopped nuts, 125g chopped glazed cherries, 125g dark chocolate, 60g solid white vegetable shortening and pink & green colouring. Soak gelatine in cold water. Place sugar & boiling water in large saucepan, bring slowly to boil. Add the soaked gelatine, boil steadily for 10 minutes. Add lemon juice and vanilla. Pour into two large bowls, cool. Colour each and beat each until very thick, then pour into greased 28cm x 18cm tins. When quite cold and set, remove from tins and cut into irregular pieces. Fill roughly into lamington tin, sprinkle nuts and cherries through marshmallows. Melt chopped choc and shortening together over hot water, set aside to thicken slightly. Trickle choc mixture thickly through and over marshmallows. Cut into pieces when set.

valentino - 2008-02-09 10:38:00

Honey Health Candy 1 c dried apricots, 1/2 c water, 1/2 c honey, 1/2 c chopped almonds, 1/2 c sultanas, 1 tsp orange juice, 1 tsp lemon juice, 1 tsp grated lemon rind, 1 c skim milk powder, 1 tblsp wheatgerm and 1/2 c coconut. heat finely chopped apricots and water until apricots tender. Remove from heat. Add remaining ingredients in order listed. With wet hands form mixture into 3-4 rolls. Roll in extra coconut. Refrigerate for several hours, then cut in slices.

valentino - 2008-02-12 14:24:00

bump I love love love to hear of any home made hard boiled sweets.

yojimbo-san - 2008-02-13 20:46:00

Lemon Toffee 2 c sugar, 1 c water, 1 tbsp butter and 1 lemon grated rind & juice. Put all into a saucepan and bring to boil, stirring constantly. Boil, without stirring until a little tested in cold water snaps. Pour into a greased tin. Mark into squares before it is cold. To make suckers; pour the toffee into greased patty tins and place an ice block stick in each. Leave to set.

valentino - 2008-02-15 15:55:00

Bumping For 2hot4u.... post #38.

valentino - 2008-02-15 20:08:00

Bumping for royal14.... to try post number 22, chocolate Caramel Fudge.

valentino - 2008-02-18 13:22:00

popcorn caramel? anyone?

theanimal1 - 2008-02-18 14:48:00

sorry that should have said...caramel popcorn

theanimal1 - 2008-02-18 14:49:00

jersey creme caramel has any one got this recipe.

mothergoose_nz - 2008-02-18 15:36:00

I wish I hadn't wandered in here... I'm so hungry now! *grins* What a bunch of very yummy recipes guys! :-)

nzl99 - 2008-02-19 10:57:00

Caramel Popcorn 6 c popped popcorn, 3/4c firmlypacked brown sugar, 125g butter, 2 tbsp corn syrup, 1/8 tsp salt and 1/4tsp baking soda. Heat oven to 120c. spread popcorn in a 38cm x 25 cm baking tin. In large saucepan combine remainig ingredients except baking soda, bring to boil over medium heat. Simmer boil for 2 minutes, stirring constantly. Remove from heat, stir in baking soda and mix well. Pour over popcorns, toss until well coated. Bake for 15 minutes, stir then bake for another 15 minutes and stir again then bake for a final 15 minutes. Immediately spread on foil or baking paper to cool.

valentino - 2008-02-19 11:13:00

To mothergoose_nz Re Jersey creme caramels... The closest to what one is looking for is in the post number 22 (Has Choc in it though) in this thread. There are Russian fudges and other similar type recipes (a liitle grainier) but I think it is very hard to get the actual recipe for something akin to "Jersey Caramels". If you do succeed or if someone else knows of it, I for another would love to know it. Cheers.

valentino - 2008-02-19 11:25:00

And just an after-thought to above, wondered if the jersey caramels contain 'corn syrup' as corn syrup is used quite a bit by the Northern Hemisphere in sweet making. Perhaps for experimental purpose to add say 1/2 c of corn syrup even possibly add a little bit of Jersey cow's cream-milk to a very good Russian Fudge type recipe and see what happens. Only need to be wary that once liquid is added then something needs to be added to balance the extra liquid. Corn syrup is not a liquid In this case even though it is pourable (sounds double-Dutch). Hope you get the thoughts though.

valentino - 2008-02-19 11:32:00

Finally to Jersey Caramels, instead of using dark choc use white choc to that recipe in Post number 22, maybe I should try it and see what happens. Cheers

valentino - 2008-02-19 11:34:00

Golden Caramels (maybe closest to Jerseys type) 125 g butter, 1 cup sugar, 1 can Highlander Condenced Milk and 2 tablespoons golden syrup. Grease a shallow 15cm tin. Place all ingredients in a medium saucepan, cook over low heat stirring constantly until the sugar dissolves!!! Bring to the boil then boil simmering until the mixture is golden brown and forms a soft ball in cold water or reaches 114c (about 11 to 12 minutes) on a candy thermometer. Remove from heat and pour mixture into the tin. Cool. Mark into squares. Cut into pieces when set.

valentino - 2008-02-19 11:59:00

jersey creme caramel might have flour in it.some caramels do.

mothergoose_nz - 2008-02-20 23:15:00

Actually mothergoose_nz.... more like icing sugar but not cooked in..... perhaps added to a hot mix of something prior to pouring. Flour is a bit bland unless it is blended like how turkish delight has that powder effect but is in the mix somehow perhaps but then the taste won't be right. I would try the 'Golden Caramel' with say a half cup of white Choc melted and smoothed in prior to pouring and see how that comes out, could be a good experiment to try next. Cheers.

valentino - 2008-02-21 09:19:00

Treacle Candy 1/2 c treacle, 3 tbsp butter, 1 c skim milk powder, 1/2 c seedless raisins, 1/4 c chopped walnuts and coconut. Melt treacle and butter in saucepan. Stir in milk powder, raisins and walnuts. Chill until firm enough to handle. Form into small balls and roll in coconut.

valentino - 2008-02-22 15:06:00

Bumping up for.... some enquiries.....

valentino - 2008-02-23 16:11:00

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woodz4u - 2008-02-25 13:10:00

Edmond's russian Fudge ( needs to be in ) 3c sugar, 1/2c milk, 1/2c Sweetened Condensed milk, 125g butter, 1/2 tsp salt and 1 tbsp golden syrup.Put sugar & milk into saucepan, heat gently, stirring constantly until sugar dissolved. Add condensed milk, butter, salt & syrup. Stir until butter has melted. Bring to boil and continue boiling - simmer to the soft ball stage, stirring occasionally to prevent burning. (Should be about 10-11 minutes). Remove from heat, cool slightly. Beat until thick. Pour into buttered tin. Mark into squares, cut when cold. vanilla essence or chopped nuts may be added before beating if desired.

valentino - 2008-02-25 14:32:00

Microwave Caramel Corn 6 cups popped corn. 1c brown sugar, 1/2c butter, 1/4c corn syrup (or golden), 1/4t salt, 1/2t baking soda, 1t vanilla. Place popped corn in a large paper bag with little or no lettering. Cook butter, brown sugar, syrup and salt on high for about 3 mins, stirring twice. Sir in soda and vanilla. Pour sauce over popcorn. Place bag in microwave and cook for 1 and a half mins, shaking every 30 seconds. Pour on to waxed paper to cool. Stir in an airtight containter.

julzk - 2008-02-25 14:41:00