| 401 | This message was deleted. tantric5 - 2011-10-14 08:44:00 |
| 402 | There are recipes in here re Marshmallow making, make some. Cheers valentino - 2011-10-19 20:25:00 |
| 403 | There was a packet of white marshmellows in the drinking chocolate aisle at the supermarket. I have bought them but not in the last couple of years so I wonder if they are still sold. terraalba - 2011-10-19 21:11:00 |
| 404 | Recipe new from last year's Christmas treats.... Marshmallows. 2 cups castor sugar
not quite 1 cup hot boiling water
3 tablespoons Gelatine
Just over 1/2 cup cold water
1 1/4 teaspoon vanilla essence or other flavouring to suit
Red (or whatever, e'g Green if lime)
Cornflour for dusting. Grease a good medium size shallow tin, then line with baking paper and allowing extra to overhang each end (easy to lift out).
Combine sugar with hot water in a saucepan and stir over moderate heat for about 3 to 4 minutes or until sugar is completely dissolved.
With a fork, combine gelatine with cold water then add into the hot sugar syrup, continuing to stir until mixture is clear and the gelatine is dissolved.
Allow to cool say about 40 to 45 minutes then transfer into a mixing bowl.
Using an electric mixer, beat until very thick, then add essence and colouring and beat further until all is blended smoothly.
Spread into tin.
Should be set within 1 1/2 hours, can leave it overnight.
Using the paper overhangs, lift out onto a cutting board and with a wet knife cut into squares or whatever shapes. One may need to dip knife after each cut. One used a very thin flexible blade spatula that cuts and also lifts each square of paper.
Lightly dust with cornflour a baking paper lined storage container, lift out each piece of marshmallow and lightly cover it with cornflour.
One did so many then started to stack some on top of others allowing some bottom space to slightly roll marshmallow pieces on the dusted paper, also add more dusting as it gets used up. valentino - 2011-11-25 16:42:00 |
| 405 | valentino wrote:
Coconut Ice ( a goody ) 1 can highlander condensed milk, 3 - 4 c icing sugar, 4 c coconut, 1tsp vanilla essence & 4-6 drops red food colouring. Grease the base & sides of a shallow 20cm square tin. Combine the condensed milk with 3 cups icing sugar, coconut & vanilla essence, mix well. If required, add remaining icing sugar to give a firm consistency. Press half of the mixture into the tin. Colour the remaining mixture with red colouring, knead until the colour is even throughout then press the pink mixture on top of the base mixture. Cover & chill until firm. Cut into squares. This is exactly what i was looking for thanks again valentino .... |
| 406 | Bumping this nearly unforgotten thread..... valentino - 2012-03-13 16:34:00 |
| 407 | Thanks to the person that put me onto this thread. I hope it doesnt disappear again. Lots to read, too much really. But thanks! kaylin - 2012-04-22 18:55:00 |
| 408 | This message was deleted. |
| 409 | pam.delilah wrote:
jubes 1 cup water
2 cups sugar
2 very heaped Tb spoons gelatin
1 pkt jelly
a few drops matching essence
a knob of butter
boil together for 2/3 mins .
Pour into a wet mold .
Leave to set over night -not in refrigerator..
Next morning cut into squares and roll in ordinary sugar.
A lime jelly and lemon essence is very nice Someone is looking for Jubes.... valentino - 2012-09-10 13:36:00 |
| 410 | valentino wrote:
Recipe new from last year's Christmas treats.... Marshmallows. 2 cups castor sugar
not quite 1 cup hot boiling water
3 tablespoons Gelatine
Just over 1/2 cup cold water
1 1/4 teaspoon vanilla essence or other flavouring to suit
Red (or whatever, e'g Green if lime)
Cornflour for dusting. Grease a good medium size shallow tin, then line with baking paper and allowing extra to overhang each end (easy to lift out).
Combine sugar with hot water in a saucepan and stir over moderate heat for about 3 to 4 minutes or until sugar is completely dissolved.
With a fork, combine gelatine with cold water then add into the hot sugar syrup, continuing to stir until mixture is clear and the gelatine is dissolved.
Allow to cool say about 40 to 45 minutes then transfer into a mixing bowl.
Using an electric mixer, beat until very thick, then add essence and colouring and beat further until all is blended smoothly.
Spread into tin.
Should be set within 1 1/2 hours, can leave it overnight.
Using the paper overhangs, lift out onto a cutting board and with a wet knife cut into squares or whatever shapes. One may need to dip knife after each cut. One used a very thin flexible blade spatula that cuts and also lifts each square of paper.
Lightly dust with cornflour a baking paper lined storage container, lift out each piece of marshmallow and lightly cover it with cornflour.
One did so many then started to stack some on top of others allowing some bottom space to slightly roll marshmallow pieces on the dusted paper, also add more dusting as it gets used up. Bumping for Pheebs valentino - 2012-09-12 15:25:00 |
| 411 | This message was deleted. blackbart1 - 2012-12-17 19:54:00 |
| 412 | And a little bump, having just gone through... |
| 413 | Must think about some more sweet recipes.... love my sweet tooth of yesteryears, hmmmm. valentino - 2013-09-05 21:45:00 |
| 414 | jersey crème caramel recipe please |
| 415 | mothergoose_nz wrote:
jersey crème caramel recipe please The closest I've got was in post numbers 154, 155 and 156, was noted to you at the time, haven't tried anything else since but perhaps someone may have the ideal recipe. Cheers valentino - 2013-09-05 21:59:00 |
| 416 | This message was deleted. |
| 417 | This message was deleted. |
| 418 | This message was deleted. |
| 419 | Heaps of special treats to be had....
5 Weeks for Christmas,
6 Weeks for the New Year, Bumping this time around. Cheers all. valentino - 2013-11-20 16:46:00 |
| 420 | marshmallow on top of choc slice yum sprinkle with some coconut willy911 - 2013-11-20 17:01:00 |
| 421 | Bumping for Christmas treats nauru - 2013-11-21 06:40:00 |
| 422 | tokokkk, re Rocky road, look at post numbers... 50 on the first page,
129 on page 3,
248 on page 5,
316 on page 7 (repeated post 50),
367 and 368 on page 8. Cheers valentino - 2013-12-13 13:24:00 |
| 423 | Bumping for Fudge ideas... valentino - 2014-02-11 13:06:00 |
| 424 | Someone posted this and is a very nice one, has a nice softer texture and best cut into cubes about 1.5 cm otherwise if bigger can be a bit too sweet, hmmm love my sweets though. Caramel Fudge
Preparation time: 5 minutes Cooking Time: 15 minutes
125g Butter
2 tablespoons Golden Syrup
1 can Sweetened Condensed Milk
1 cup brown sugar
100g White Chocolate Melts (I use Nestlé)
Handful of dark chocolate melts. Melt the butter in a pan.
Remove from heat, add the brown sugar and stir until combined with the butter.
Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallise remove from the heat immediately and stir rapidly).
Remove from the heat and add the chocolate melt. Mix until smooth.
Pour the mixture into a 7cm x 25cm bar tin, refrigerate until set and then cut into pieces.
Once the log has hardened, drizzle a small amount of melted dark chocolate across the top for decoration. Cut into cubes. Resist the urge to eat it all before letting others have a piece. valentino - 2014-02-11 13:14:00 |
| 425 | bumping valentino - 2014-05-12 08:24:00 |
| 426 | This message was deleted. |
| 427 | Oh gawd, devil for punishment. pickles7 - 2014-05-12 14:58:00 |
| 428 | Can't see what punishment there would be felt by a very genuine person offering assistance to her many friends on the Recipes board after they have been deliberately disadvantaged by what appears to be deliberate pettyness and nastiness shown by certain others? justme27 - 2014-05-13 18:11:00 |
| 429 | This message was deleted. |
| 430 | This message was deleted. |
| 431 | This message was deleted. pickles7 - 2014-05-14 13:12:00 |
| 432 | This message was deleted. |
| 433 | Thank you so much cookessentials, I know that all your hard work and recipes are thoroughly appreciated by all :) justme27 - 2014-05-14 19:45:00 |
| 434 | This message was deleted. |
| 435 | Someone posted this recipe some time ago, I feel that it is worthy to be shared further. It is an excellent recipe and check out photo..
http://trademe.tmcdn.co.nz/photoserver/full/352038158.jpg Preparation time: 5 minutes Cooking Time: 15 minutes
125g Butter
2 tablespoons Golden Syrup
1 can Sweetened Condensed Milk
1 cup brown sugar
100g White Chocolate Melts (I use Nestlé)
Handful of dark chocolate melts. Melt the butter in a pan.
Remove from heat, add the brown sugar and stir until combined with the butter.
Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallise remove from the heat immediately and stir rapidly).
Remove from the heat and add the chocolate melt. Mix until smooth.
Pour the mixture into a 7cm x 25cm bar tin, refrigerate until set.
Once it has hardened enough, drizzle a small amount of melted dark chocolate across the top for decoration. Cut into cubes. Resist the urge to eat it all before letting others have a piece. Wonder if the chocolates are reversed, white to dark and dark to white should work just as nice. valentino - 2014-12-13 13:04:00 |
| 436 | bump |
| 437 | 2 different Peanut Brittles Nigella’s Recipe; 100 grams salted peanuts
100 grams caster sugar Take your nerves of steel and pour the sugar into a saucepan and pop onto a low heat.
Shake the pan a little as it starts to melt. You need to be brave and wait until the sugar starts to clump together, then goes a slightly silvery/greyish see through colour, then it'll start to turn caramel in colour... stay with it. You want a deep dark mahogany colour.
Once it's dark and caramelly and shimmery add the peanuts.
Then pour the lot onto a baking tray lined with greaseproof paper. Leave alone and out of reach of small or large fingers. Molten sugar is lethal. (I was once told that boiling hot sugary tea is the number one weapon of choice in prisons... who knows if this is true but it certainly makes me respect the sugar.)
Once cold it will have set as hard as rock. Break into shards with your hands and enjoy with ice-cream, on top of a chocolate tart, or just plain and simple by itself. Barb Getz Recipe; 2 cups sugar
1 cup light corn syrup
1 cup water
2 cups unroasted Spanish peanuts (RAW)
1â„4 teaspoon salt
1 teaspoon butter
1 teaspoon baking soda In a heavy skillet (I think an iron skillet works best).
Combine sugar, corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(135c).
Add peanuts and salt;
Stir and watch so that peanuts don't scorch or burn.
(They will pop & crack you want them to brown some for best flavour.)
Cook to hard crack stage(150-155c).
Add butter and SODA; stir to blend,(Mixture Will Bubble),
Pour onto buttered cookie sheet or cover with release foil for easy clean up (do not butter).
Allow to set then break into pieces or cut into shapes. valentino - 2015-09-01 14:53:00 |
| 438 | Heaps of Truffles in this thread..... Cheers valentino - 2015-12-07 08:47:00 |
| 439 | just when you need it, cant find it. Quote
rovertniloc (133 133 positive feedback) 1:45 pm, Mon 21 Dec #1 Someone looking for this, Cheers valentino - 2015-12-21 14:04:00 |
| 440 | Chocolate caramel salted Truffles Ingredients ½ cup Chelsea Caster Sugar
2 Tablespoon water
½ cup cream
200g milk chocolate, roughly chopped
1 teaspoon vanilla extract
1 teaspoon sea-salt flakes
Extra 200g dark chocolate, broken into pieces Method (Note:- I leave the salt out altogether, words in () are my added notes). Put sugar and water in a small saucepan over a medium heat.
Cook, stirring, until sugar is dissolved and mixture comes to the boil, do not stir once it comes to the boil.
Cook for about 8-10 minutes or until mixture turns a rich caramel colour (don't stir otherwise you risk stirring in a stray sugar crystal which will 'seed' and cause the sugar to re-crystallise and constantly watch the mixture).
Add cream and shake the pan, (Be wary here, will need a thump on the side and bottom with a board).
Stir until combined (sugar mixture will be one lumpy gooey sort-of-thing but must constantly stir), when it starts to bubble then (instantly) remove from heat and let bubbles subside (and continue stirring to blend all).
Add the chocolate, vanilla and half the salt, stirring until chocolate has melted (and well blended).
Transfer to a medium bowl (or leave in saucepan), cover and refrigerate for 30 minutes or until firm.
Line an oven tray with baking paper.
Roll about 2 teaspoons of the mixture into a small ball
(mixture is quite soft and you will need to give your hands a clean a few times throughout the process).
Repeat with remaining mixture.
Put balls on prepared tray and refrigerate for 30 minutes or until firm.
Put the extra chocolate in a heatproof bowl over a saucepan of simmering water.
Stir occasionally until it melts and is smooth.
Dip each ball into chocolate to coat.
Return ball to prepared tray.
Sprinkle tops of truffles with remaining salt.
Set aside for 15 minutes or until chocolate has set.
Serve or package as gifts.
Pick up a gift box, line it with tissue paper and pop your truffles in – add a ribbon for an instant gift! Noted that a bottle of cream is 300mil, Whitaker Chocolate is 250 grams.
Quantities to use bottle of cream;
1 ¼ cup castor sugar, 5 tablespoon water, 300mil bottle cream, 2 x 250g milk chocolate,
2 ½ teaspoon vanilla, 2 x 250g dark chocolate. Cream is about 10 mil shy, very minute amount and still works. Hint re breaking up of choc - leave choc as is all sealed and simply slam the bar on a solid surface a few times until broken in pieces sufficiently. valentino - 2015-12-21 14:12:00 |
| 441 | This Fudge is now used a lot, one of the real nicer ones, texture a bit softer than some but has a real lovely smooth taste and that choc drizzle finishes it off nicely... Caramel Fudge 125g Butter
2 tablespoons Golden Syrup
1 can Sweetened Condensed Milk
1 cup brown sugar
100g White Chocolate Melts (I use Nestlé Melts)
Handful of dark chocolate melts. Melt the butter in a pan.
Remove from heat, add the brown sugar and stir until combined with the butter.
Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes.
Be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.
If the mixture does start to crystallise remove from the heat immediately and stir rapidly.
Remove from the heat and add the chocolate melt.
Mix until smooth.
Pour the mixture into a 7cm x 25cm bar tin, refrigerate until set.
Once it has hardened enough, drizzle a small amount of melted dark chocolate across the top for decoration.
Cut into cubes.
Easy as…………. valentino - 2015-12-21 14:15:00 |
| 442 | Chocolate Bounty Bars
Ingredients (for 45 5-7 cm long chocolate bars / halve the recipe if these amounts are too large) 550-600 ml coconut cream (I bought mine in the vegan section)
500 g shredded coconut
500 g chocolate (vegan if you want vegan Bounty bars) Mix shredded coconut and coconut cream to make a thick and sticky paste. Using your hands, form rectangles with the paste. Arrange on a baking tray lined with baking paper and put in the fridge for about 20 minutes. This will make the candy easier to dip in chocolate.
Don't skip this part or it'll be a mess. In the meantime, cut chocolate in pieces and melt it. Remove rectangles from the fridge.
Using two forks, dip one rectangle in melted chocolate and roll it to cover all sides. Using one fork, remove rectangle from chocolate.
With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet.
Put in the fridge for about 20 minutes. They will last up to 5 days in a air-tight container.
After that, they'll start to dry out. valentino - 2015-12-21 16:09:00 |
| 443 | Chocolate Christmas Trees (Courtesy of Nestle)
Ingredients
250 g wine biscuits, crushed
1 cup desiccated coconut
1 tbsp honey (optional)
2 tbsp NESTLÉ Baking Cocoa
1 can HIGHLANDER Sweetened Condensed Milk, 395g
1 cup NESTLÉ White or Dark Melts
coconut, sprinkles, silver and gold cachous for decoration
Instructions
Combine crushed biscuits, coconut, honey, Baking Cocoa and Condensed Milk in a large bowl, mix well.
Shape teaspoonfuls of chocolate mixture into small cones, refrigerate until firm.
Drizzle top of cones with melted White or Dark Melts, decorate as desired, allow chocolate to set. Store in airtight container in refrigerator. Edited by valentino at 4:13 pm, Mon 21 Dec valentino - 2015-12-21 16:10:00 |
| 444 | Courtesy of Nestles Dark Chocolate Rocky Road
Ingredients
Serves 20
400g NESTLÉ Dark Melts, melted
250g marshmallows, chopped in half
2 cups roasted macadamia nuts
1 cup chopped red glacé cherries
Instructions
Prep time 15 mins
1. Combine all ingredients in a bowl. place the mixture in a square or loaf pan (size of your choice depending on how thick you like it).
2. Place pan in fridge until chocolate is set. Cut into bite sized squares. Rocky Road Fudge Nestle’s
Ingredients
200 g NESTLÉ Cooking Chocolate, chopped
1 x 395 can HIGHLANDER Sweetened Condensed Milk
2 tbsp butter
1½ cups (210g) roasted peanuts
2 cups (120g) mini marshmallows Instructions
1. Grease and line a 20cm square pan with baking paper. In a heavy based saucepan add cooking chocolate, condensed milk and butter. Stir over medium heat until combined, take off heat, and cool.
2. Carefully fold in peanuts and marshmallows, pour into prepared pan. Refrigerate for 2-4 hours or until firm. Cut into squares and serve.
Variation
Add ¼ cup choc bits and ¼ cup maraschino cherries White Chocolate Rocky Road
Ingredients
Serves 20
400 g MILKYBAR, melted
250 g marshmallows, chopped in half
2 cups (280g) roasted macadamia nuts
1 cup (200g) chopped glacé cherries
Instructions
1. Combine all ingredients in a bowl. Place the mixture in a square or loaf pan (size of your choice depending on how thick you like it).
2. Place pan in fridge until chocolate is set. Cut into bite sized squares. valentino - 2015-12-21 16:13:00 |
| 445 | Love this thread and have scrolled through the lot, have had to print out those that take my fancy as the instructions to save I have no FILE word.
Childhood memories of a toffee made with MALT. Anyone have one please? kernal1 - 2016-01-24 19:30:00 |
| 446 | Bump just in case someone can supply toffee made with malt as ingredient.
Many thanks. kernal1 - 2016-01-26 13:39:00 |
| 447 | Hmmm, just add malt into a normal toffee mixture or any sweet mixture. It depends on the quality of the malt to get that extra malt taste in the sweets and basically comes down to experimenting to get what you want and when you found it then treasure it. And no, I have not yet done anything with malt other than a thickshake. Cheers And all the BEST. valentino - 2016-01-26 14:01:00 |
| 448 | wow great thread. Thought I would bump it up so it doesn't fall off the end.. |
| 449 | Hi there, looking for oreo balls please, just can't find any where ...... bellaclare - 2016-04-21 18:31:00 |
| 450 | valentino wrote:
Turkish Delights ( a very good one & simple ) 3 tblsp gelatine, 2 c sugar, ¼ tsp citric acid, 1 c hot water, red food colouring, icing sugar & cornflour for coating. Place gelatine, sugar, citric acid and hot water into a saucepan. Stir then heat to boiling, boil for 20 minutes and do not stir during boiling. Remove from heat and leave to cool for 10 minutes. Pour half of mixture into a greased tin. Add food colouring to remainder and pour into a greased tin. Leave to set in fridge for at least 24 hours. When set cut into squares and roll in icing sugar & cornflour mixed together. Hi Valentino - for this recipe, what sized tin did you use? Thanks. marree - 2016-04-22 13:47:00 |
