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- 1 cup of powdered milk
- 1 cup of icing sugar
- 1 cup of rice bubbles
- 1 cup of coconut
- 1 cup of mixed dried fruit
- 250 grams copha
- Combine in a bowl: 1 cup of powdered milk, 1 cup of icing sugar, 1 cup of rice bubbles, 1 cup of coconut and 1 cup of mixed dried fruit. Melt 250grams copha and mix with the dry ingredients. Press into a small slab tin and allow to set. Cut into fingers.
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- ¼ cups water
- A few drops red food colouring
- 3 envelopes or 3 tablespoons unfavoured gelatine
- ¾ teaspoon vanilla essence
- 1 tablespoon cornflour
- 2 cups sugar
- 1 tablespoon icing sugar
- pinch cream of tartar
- Grease a Square Sandwich Pan. Soak gelatine in half the water. In a saucepan place the sugar, cream of tartar and remaining water. Stir over a low heat until dissolved. Bring to the boil, add gelatine and boil gently for 20 minutes. Add vanilla and enough food colouring to tint mixture a delicate pink. Pour into prepared pan and leave to set. Using a hot knife cut into small squares. Combine cornflour and icing sugar and toss squares in it.
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- 8 vita brits, crushed
- ½ cup chopped raisins
- 1 tin condensed milk
- ½ cup coconut
- 2 tablespoon cocoa
- 2 desert spoon rum
- Mix dry ingredients, pour in condensed milk and rum, mix well. Place in fridge for ½ hour. Roll into balls and roll in coconut or choc sprinkles. Place in airtight tin and leave for 12 hours.
3.5.3251
- 60grams butter
- 4 tablespoon cocoa
- 200grams condensed milk
- 2 cups brown sugar
- 4 tablespoon water
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 cup nuts
- Place all ingredients except nuts and vanilla in saucepan, stir using a wooden spoon over low heat until sugar dissolves, bring mixture to the boil and simmer for 25 minute, test for soft ball. Remove, beat until smooth and thick. Add vanilla and nuts. Set in greased pan.
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- 8 tablespoons (or 115g) copha
- 8 tablespoons icing sugar
- 1 teaspoon vanilla
- ¼ cup powdered milk
- 3 tablespoons cocoa
- Melt copha over low heat, till warm. Remove from heat and add sifted powdered milk, and icing sugar stir well. Add vanilla and sifted cocoa. Stir until combined. Pour into greased mold or tin. Fruit and nuts may be added.
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- 4 tablespoons gelatine
- 900 grams sugar
- 2½ cups water
- 1 egg white
- pinch cream tartar
- colour and flavour
- Soak gelatine in one cup water, put remainder of water,sugar, cream of tartar into a saucepan. Boil with lid on until sugar dissolves, remove lid add gelatin boil for 20 miutes, cool. Beat egg whites stifly. Pour mixture into heated bowl and add stiff egg white, flavouring etc. Beat until thick. Pour into greased tin to set. Cut and roll in toasted coconut or sifted icing sugar
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- 2 cups castor sugar
- 2 tablespoons golden syrup
- 1 cup water
- pinch cream of tartar
- 1 teaspoon water
- 10 cups popped popcorn
- In large saucepan combine sugar, golden syrup, 1 cup water and cream of tartar.
- Place on low heat and stir until sugar is dissolved.
- Bring to boil until it becomes golden brown and reaches hard cracked stage.
- Remove from heat.
- Combine bicarbonate of soda and 1 teaspoon of water. Mix well. Stir into prepared toffee.
- Remove from heat.
- Place popcorn into 2cm deep baking paper- lined pan.
- Pour honeycomb over popcorn.
- Cool and break into desired proportions.
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- 1 can of sweetened condensed milk
- 3⅓ cups of icing sugar
- 4¼ cups desiccated coconut
- cochineal.
- Combine 1 can of sweetened condensed milk, 3⅓ cups of icing sugar and 4¼ cups desiccated coconut. mix well, divide the mixture in half. Press half in the base of a small slab tin, colour the rest with a few drops of cochineal. Press the pink mixture over the white slab. Chill until firm.
- Total time: 15 min
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- 2 cups desiccated coconut
- 3 tablespoons peanut butter
- 2 teaspoons vanilla essence
- Combine all ingredients and mx well. Shape into small balls and chill until firm.
- Makes about 250g.
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- 4 cups rice bubbles
- 3 tablespoons cocoa
- 1 cup coconut
- 1 cup icing sugar
- 250 grams copha
- Combine in a bowl; 4 cups rice bubbles, 3 tablespoons cocoa, 1 cup coconut, 1 cup icing sugar. Melt 250 grams copha, mix with dry ingredients, and spoon into paper cake containers and set in fridge.
- Total time: 15 min
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