CONFECTIONARY THREAD
| # | Post |
|---|---|
| 251 | /... / jenna68 - 2008-09-25 06:22:00 |
| 252 | This message was deleted. fruitluva2 - 2008-09-25 08:23:00 |
| 253 | This message was deleted. jan.w1 - 2008-09-25 14:35:00 |
| 254 | This message was deleted. jan.w1 - 2008-09-25 14:45:00 |
| 255 | This message was deleted. jan.w1 - 2008-09-25 14:58:00 |
| 256 | This message was deleted. fruitluva2 - 2008-09-30 23:18:00 |
| 257 | .... . jenna68 - 2008-10-03 05:46:00 |
| 258 | Well down P4 so bumping wron - 2008-10-09 23:28:00 |
| 259 | Bumpin up... :o) jenna68 - 2008-10-11 09:10:00 |
| 260 | /... / jenna68 - 2008-10-17 06:38:00 |
| 261 | .... . jenna68 - 2008-10-22 06:35:00 |
| 262 | Choc Ginger I was thinking about making this for Christmas. Which would be best? Glace ginger or the sugary type? Any thoughts? lulu239 - 2008-10-22 18:44:00 |
| 263 | This message was deleted. nailchick08 - 2008-10-23 08:06:00 |
| 264 | Choc Swirl Caramel Fudge I can sweetened condensed milk, 100g butter cubed, 1 cup firmly packed brown sugar, 2Tbsp glucose syrup, 160g dark choc, chopped.METHOD: Grease and line 18cm square pan with baking paper extending it above the rim for handles. Combine the milk, butter, sugar and syrup in a heavy based saucepan. Stir over a very low heat for 3-4 minutes or until sugar dissolves. Cook, stirring constantly for 10-15 minutes or until mixture is thick and caramel in colour. Cool to room temperature. Place in pan. Meanwhile, melt the chocolate and cool to room temperature. Before the caramel sets completely, swirl the chocolate through it and smooth the surface. Chill for an hour. Lift from pan and cut into cubes. lulu239 - 2008-10-23 16:48:00 |
| 265 | This message was deleted. nailchick08 - 2008-10-24 09:11:00 |
| 266 | Liquid Glucose You can get it at supermarkets, chemists and health food shops. Not actually sure what it does - cuts down on quantity of sugar maybe? It is also known as corn syrup and is use in making nougat. lulu239 - 2008-10-24 09:57:00 |
| 267 | This was the very LAST post.. whoops! jenna68 - 2008-10-31 06:34:00 |
| 268 | p... p jenna68 - 2008-11-04 17:08:00 |
| 269 | p... p jenna68 - 2008-11-07 06:44:00 |
| 270 | pp... pp jenna68 - 2008-11-13 06:13:00 |
| 271 | p... p jenna68 - 2008-11-15 08:34:00 |
| 272 | This message was deleted. cookessentials - 2008-11-15 19:05:00 |
| 273 | This message was deleted. nailchick08 - 2008-11-16 14:36:00 |
| 274 | n... n jenna68 - 2008-11-20 06:04:00 |
| 275 | HAPPY ANNIVERSARY :) Happy anniversary to this thread.. When I first looked in, I thought, Good God everyone has been busy today hahaha.. Well done and a BBBBIIIIGGGGGG THANK YOU, for alll of your beauitful tasting recipes and ideas :) Mrs P :0) pork-bones - 2008-11-20 19:01:00 |
| 276 | bump cos i wanna come back to this again just spent a few hours in kitchen trialing some of these recipes now i have 3 kids drooling at the fridge door LOL mum99 - 2008-11-22 12:16:00 |
| 277 | This message was deleted. nailchick08 - 2008-11-25 15:24:00 |
| 278 | on the 2nd page bumping kumerakid - 2008-11-27 16:51:00 |
| 279 | w... w jenna68 - 2008-11-30 08:26:00 |
| 280 | xx... 'nother bump for DYI presents lennyb1 - 2008-12-04 12:13:00 |
| 281 | q... q jenna68 - 2008-12-09 06:47:00 |
| 282 | This message was deleted. nailchick08 - 2008-12-09 18:17:00 |
| 283 | w... w jenna68 - 2008-12-13 08:41:00 |
| 284 | White Chocolate & Pistachio Fudge 375g white choc buttons, 250g cream cheese (not spreadable), 3 cups icing sugar, 2tsp vanilla, 70g pistachios.METHOD: Beat the cream cheese and icing sugar till smooth and creamy (4-5 minutes). Beat in the vanilla and melted chocolate then fold in the nuts. Pour into a 20cm tin and smooth. Chill for 3-4 hours before cutting. Store in a airtight container in the frig. lulu239 - 2008-12-14 16:05:00 |
| 285 | This message was deleted. tinkerbell2108 - 2008-12-16 02:20:00 |
| 286 | Bumping for ruger2 Choc fillings etc ideas.... valentino - 2008-12-19 11:51:00 |
| 287 | # 265 - corn syrup I prefer not to use glucose, but make my own corn syrup (for making liqueurs and sweets) and it's very easy: LIGHT CORN SYRUP SUBSTITUTE. 2 c. white sugar, 3/4 c. water, 1/4 tsp. cream of tartar, autumnwinds - 2008-12-19 16:59:00 |
| 288 | This message was deleted. nailchick08 - 2008-12-19 17:09:00 |
| 289 | The Recipe on page 1, its number 35 Mocha Truffles, Do you think this can be made several days ahead and frozen?? I don;t want the choc to go funny. stompy - 2008-12-21 13:24:00 |
| 290 | Hi stompy..... Generally Truffles can be made and will keep for a good period of time in sealed containers, one can even store them in the fridge to keep cool but I would not think of freezing them as once choc and filling is frozen and then thawed are no-where the same as those that are stored as noted. Hopes this helps. Cheers. valentino - 2008-12-21 14:26:00 |
| 291 | Many thanks for that :) stompy - 2008-12-21 15:51:00 |
| 292 | Lst page :o) jenna68 - 2008-12-26 08:20:00 |
| 293 | z... z jenna68 - 2008-12-30 08:45:00 |
| 294 | Just bumping was nearly gone obie1 - 2009-01-03 21:55:00 |
| 295 | d... d jenna68 - 2009-01-07 16:30:00 |
| 296 | bump on last page timbooo - 2009-01-12 20:39:00 |
| 297 | bumping for angela :o) jenna68 - 2009-01-13 06:03:00 |
| 298 | on last page :) jenna68 - 2009-01-18 09:42:00 |
| 299 | Last page so keeping alive wron - 2009-01-24 21:05:00 |
| 300 | Macadamia Toffee Brittle oops just found the Confectionery thread after new post... so can anyone help with the above recipe I bought one from Monk Market in Whitianga and it was a buttery toffee with whole nuts and thin chocolate base. Not a jaw breaking toffee. Cheers and thanks tuibird13 - 2009-01-26 01:33:00 |
