1 cup sugar
1/4cup golden syrup
400g (can) condensed milk
1 tsp vanilla
mix all together, (except vanilla) in microwavable bowl.
cook for 10-12 mins, stirring every 2 mins,
Fudge should be ready when bubbled all over surface.
add vanilla and beat for approx 5 mins until loses it gloss.
quickly pour into sprayed dish.
When firm cut into squares
I made this the other day but my bowl wasn’t big enough- use a big one! Mine did not set properly but was only a few steps away from perfection. I did make mine into blobs and freeze. It has the closest taste to the fudge I remember from childhood.
I have always loved a bit if biscotti with a coffee. I am at a loss as to why I haven’t made it before. Last night I decided to give it a go as an Easter gift for my parents. It was simple and came our very well. I did find the dough rather strange as I make a fair bit of bread and it was far more moist. Must have done it right though as it came out great. I am going to have another go tonight with a different flavour.
The Australian Women’s Weekly – macaroons and biscuits
1/2 cup firmly packed brown sugar (say dark,I used light)
1/2 c plain flour
1/4 c SR flour
4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves (used all-spice)
1/2 cup coarsely chopped glace ginger
heat oven- 180c
Whisk sugar and egg until combined
Stir in dry ingredients and then ginger
Shape dough into 20 cm (8 inch) log
Place on greased oven tray
Bake for 30 mins until light brown and feels firm
Cool on tray for 10 mins
Using a bread knife cut diagonal piece making 5mm slice
Place slices in a single layer on a baking tray
Bake for anout 30 mins, turning once
Cool on a wire rack
I love this recipe; it is pure magic and science. The chocolate ends up in a clever place and people are impressed. Nuts are not essential, use your imagination. I cook them when the oven has been used for a meal.
2 large egg whites
120 grms caster sugar
200 grms Chocolate with nuts
(food colour if being flash)
Preheat the oven to 180C/gas 4/fan 160C.
Line two baking sheets with foil
Whisk the egg whites with a pinch of salt until stiff and dry.
Gradually whisk in the sugar a little at a time to make a thick and glossy meringue.
Mix in the chocolate and gently fold into the meringue with a large metal spoon.
If using colour add a few drops in random places and fold gently.
Spoon heaped teaspoonful’s of the meringue mixture, spaced apart, on to the lined baking sheets.
Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
Flavours so far-
Whittaker’s Macadamia and white chocolate
Whittaker’s Macadamia and Milk chocolate
Crystallised ginger and white chocolate
Cadbury Rocky Road
Fine lemon rind, crystallised ginger, white chocolate and black pepper
Dark chocolate and flaked almonds
Cranberry and pistachio
I made the marzipan for this cake, it was good. a warning though – sticky mess everywhere.
3 cups sugar
1 cup water
4 cups ground blanched almonds
For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.
* This needs to be started at least 24 hours before you want to consume it.
Ingredients / recipe
100g natural coloured glace cherries, halved
150g dried pears, chopped
100ml white rum
50g ground almonds
zest of 1 lemon
175g plain flour
100g caster sugar
2 large eggs
1 tsp orange flower water
20cm spring form cake tin, buttered and lined bottom and sides, so that the parchment comes a good 10cm above the rim
Night before, mix sultanas, glace cherries and dried pears in a large bowl, cover with the rum. Dice the marzipan and put it in the freezer. Leave both to soak and freeze overnight.
preheat oven to 140/gas 1.
Beat together almonds, lemon zest, sugar, flour, butter and eggs.
Add drained fruit, orange flower water and frozen marzipan.
Put the mixture into the tin, leveling the surface, and making a slight indent in the middle to get an even surface when cooked.
bake for 2 – 2 1/2 hours, or until skewer comes out clean.
Do not overcook, as it will continue to cook in its own heat for a bit. But don’t worry – there’s enough dried fruit and marzipan to stop anyone complaining that the cake is dry.
Allow to cool in the tin, rewrap in parchment and foil to store for about a week. Although Nigella does say that she’s never managed more than two days’ storage
Oh no, looks like I will have to make this for Christmas 2012 so we can have a photo.
Craisin pistachios and white chocolate cake
150g white flour
1/4 tsp salt
1 tsp baking powder
150g caster sugar
200g chopped white chocolate-Whittakers
1 cup pistachio nuts
1 1/2 cups Craisins (I used a packet)
Beat flour, butter,salt, baking powder, caster sugar and eggs until combined or put into food processor for one minute.
Gently mix in the choc, nuts, Craisins.
Transfer mix into large spring bottomed paper lined tin .( I used a round tine and filled middle with strawberries)
Bake for 30 mins on 200c