Toffee Apples

A classic!!

430g (2 cups) caster sugar

60ml (1/4 cup) honey

250ml (1 cup) water

125ml (1/2 cup) liquid glucose

Red food colouring (optional), to decorate

10 (about 120g each) small dry red apples (such as Pink lady or Royal Gala)

Method

1. Line a large baking tray with non-stick baking paper. Stir the sugar, honey, water and glucose in a medium saucepan over low heat until sugar dissolves completely.
2. Place a sugar thermometer in the pan. Bring the toffee to the boil. Reduce heat to medium. Simmer, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water. Continue for 20 minutes or until the sugar thermometer reaches 150°c or "crack stage" (see tip). set aside until the bubbles subside. Add a few drops of red food colouring, if desired.
3. Meanwhile, insert a skewer or piece of dowel into the core of each apple.
4. Dip 1 apple into toffee and rotate to coat completely. Transfer the apple to the prepared tray. Repeat with the remaining apples. Set aside until the toffee sets and the apples have cooled completely.

Chocolate Crackles

Rest easy, this recipe is copha free!

200g Mars bars, chopped

2 tbs thin cream

2 tsp cocoa powder, sifted

3 cups Rice Bubbles

20 Smarties, to decorate

Place the Mars bars, thin cream and cocoa in a heatproof bowl over simmering water, making sure bowl does not touch water. Stir until melted and smooth. Place Rice Bubbles in a large bowl, pour in Mars bar mixture and stir until well combined. Pile mixture into paper cases and decorate each with a Smartie. Place in the fridge until firm.

Chocolate Fudge

This will make a 15cm square slab.

1 cup (200g) brown sugar
1 cup (215g) caster sugar
1/2 cup (125ml) thin cream
1/4 cup (60ml) milk
2 tbs glucose syrup or pale corn syrup
50g dark chocolate, chopped
40g butter, chopped
Icing sugar mixture, to dust

Grease a 15cm square cake tin. Combine the brown and caster sugar, cream, milk, glucose syrup and chocolate in a saucepan over very low heat. Cook, stirring, occasionally brushing side of the pan to remove any sugar crystals, for 20 minutes or until sugar is dissolved. Increase heat to high; bring to the boil. Cook for 5-7 minutes or until thermometer reaches 116°C.

Remove from heat. Add the butter, but do not stir. Set aside to cool to 40°C without stirring. Once mixture cools to 40°C, use a wooden spoon to stir for 3-4 minutes or until mixture reluctantly falls from the spoon. Pour into prepared pan; cover with foil. Put aside overnight to set. Cut into squares and dust with icing sugar. Store in an airtight container.

Rocky Road

300g marshmallows with roasted coconut, chopped coarsley
400g turkish delight, chopped coarsely
1/4 cup roasted blanched almonds, chopped coarsley
1/2 cup roasted shelled pistachios
450g milk or dark eating chocolate, melted

Grease two 8cm x 26cm bar cake pans and line the base and sides with baking paper, extending paper 5cm above the long sides.
Combine marshmallow, turkish delight and nuts in a large bowl. Working quickly, stir in chocolate, spread mixture into pans, push mixture down firmly to flatten top. Refrigerate until set, then cut into squares.

Coconut Ice

Pretty as a picture and Miss Popular too.

5 1/4 cups icing sugar
2 1/2 cups desiccated coconut
395g can sweetened condensed milk
1 egg white, beaten lightly
pink food colouring

Line a deep 19cm square cake pan with baking paper. Sift icing sugar into a large bowl, add coconut, then milk and egg white. Stir to combine. Press half of the mixture into the pan. Tint the remaining mixture pink and press evenly over the first layer. Cover, refrigerate for several hours before cutting into squares.

Rum Balls

Rum Balls

For those celebrating Christmas in July.

10 Weetbix
Tin of condensed milk
2 tabs cocoa
2-3 tabs rum
1 cup coconut
1 cup minced/mixed fruit

Mix the weetbix, condensed milk, cocoa, rum and dried fruit together. Roll into small balls and toss in coconut to coat.