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CONFECTIONERY RECIPES |
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| Healthy Sweets |
Grated Rind Of 1 Orange Or Lemon
A Little Orange Juice |
125g Dessicated Coconut (Unsweetened)
A Little Extra Coconut |
| 350g Mixed Dried Fruit : Dates, Peaches, Apricots, Raisins etc |
| 125g Nuts : Cashews, Almonds, Walnuts, Hazels or Brazils |
- Put dried furit and nuts into a food processor and process until finely chopped.
- Then add coconut and grated rind and process again, adding enough juice to make a firm paste.
- Sprinkle a shallow tin with a little coconut, press fruit mixture on top, then sprinkle with more coconut and press down well.
- Put a weight on top and place in fridge to firm.
- Slice into bars.
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| Coconut Ice |
- Use about 4 times weight of sugar to coconut.
- Dissolve sugar in a little cold water, boil the syrup until a little forms a soft ball when dropped in cold water.
- Remove from heat, add coconut, stir until thick and pour into a greased tin.
- Cut when cold
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| Chocolate Truffles - Recipe 1 |
125g Plain Chocolate
50g Butter
1 Teaspoon Rum
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2 Egg Yolks
50g Stale Cake Crumbs
250g Icing Sugar, Sieved
Chocolate Vermicelli |
- Place the chocolate and butter in a bowl and cook on HIGH (microwave) for 2 minutes.
- Stir occasionally.
- Add rum and egg yolks and beat well.
- Add cake crumbs and icing sugar and mix well.
- Roll into small balls and roll in the chocolate vermincelli.
- Instead of using rum any favourite spirits can be substituted.
- Transfer to sweet cases
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| Chocolate Truffles - Recipe 2 |
50g Plain Chocolate
2 Tablespoons Double Cream
½ Teaspoon Vanilla Essence |
225g Icing Sugar
Chocolate Vermicelli
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- Place the chocolate in a bowl and cook on HIGH (microwave) until melted.
- Stir occasionally.
- Add cream and essence and gradually work in the icing sugar.
- Turn on to a plate and leave about 1½ hours until cool enough to handle.
- Roll into small balls and toss in chocolate vermicelli, then put into paper sweet cases.
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| Chocolate Nut Fudge |
225g Plain Chocolate
100g Butter
1 Egg |
450g Icing Sugar
3 Tablespoons Sweetened Condensed Milk
100g Chopped Mixed Nuts |
- Place the chocolate and butter in a bowl and cook on HIGH (microwave) for 2 minutes.
- Stir occasionally.
- Beat the egg lightly and add to the sugar and milk.
- Stir well and add the melted chocolated and butter.
- Put into a greased tin and chill in the refrigerator.
- Cut into squares when cold.
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| Uncooked Chocolated Fudge |
50g Plain Chocolate
25g Butter
1 Small Tin Sweetened Condensed Milk |
225g Soft Brown Sugar
225g Icing Sugar
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- Break the chocolate into small pieces and put it in a bowl over hot water.
- Add the butter and heat until melted.
- Remove from heat and stir in the milk and then the brown sugar.
- Finally add the icing sugar and work together until the fudge is soft and creamy.
- Press into a lighly greased tin.
- Leave to set in the refrigerator and then cut into 1" squares.
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| White Chocolate Truffles |
200g White Chocolate
125ml Evaporated Milk
¼ Teaspoon Vanilla Essence |
75g Desiccated Coconut
2 Tablespoons Coconut Liqueur
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- Place chocolate in a small pan with milk and vanilla. Melt over a low heat, stirring.
- Remove from heat. Stir in 2oz coconut and liqueur. Leave to cool.
- Roll into 30 balls. Coast in remaining coconut. Chill.
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| Honeycomb |
3 Tablespoons Clear Honey
5 Tablespoons Sugar
4 Tablespoons Water |
15g Butter
¼ Teaspoon Vinegar
¼ Teaspoon Bicarbonate of Soda |
- Put honey, sugar, water, butter and vinegar into a large bowl. Heat on high for 3 minutes (until sugar dissolves).
- Cover and bring to the boil by cooking for 1 minute on high. Stir
- Cook for 8 minutes on medium or until a teaspoon of the mixture dropped into a cup of cold water separates into hard and brittle threads.
- Stir in bicarbonate of soda and pour into greased tin.
- When set, break into pieces.
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I apologise that some recipes use imperial measurements, while others are metric.
If you have difficulty converting one to another, please try the adjacent link --> |
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