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67
S
WEETS
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
1
/
2
tsp) baking powder
25g (1oz) butter
125g (5oz) unsalted peanuts, blanched
125g (5oz) unsalted peanuts, blanched
1 Mix sugar, syrup and water in a bowl. Heat on
HIGH for 2 minutes, stir every minute until sugar
has dissolved.
has dissolved.
2 Add the baking powder and butter, mix well. Heat
on HIGH for 1 minute. Stir in the peanuts, cook on
MEDIUM HIGH for 4-5 minutes, stir every minute
until hard crack* stage is reached.
MEDIUM HIGH for 4-5 minutes, stir every minute
until hard crack* stage is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
P
EANUT BRITTLE
M
AKES
300g (10
OZ
)
P
REPARATION
TIME
- 8
MINUTES
50g (2oz) plain chocolate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cake, crumbled
25g (1oz) icing sugar
15ml (1tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat
25g (1oz) butter
75g (3oz) sponge cake, crumbled
25g (1oz) icing sugar
15ml (1tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat
1 Place chocolate and butter in a bowl. Heat on
HIGH for 1 minute, stir until melted.
2 Add sponge, icing sugar and rum, mix well.
3 Chill the mixture until set enough to handle.
3 Chill the mixture until set enough to handle.
Lightly dust your hands with icing sugar and roll
the truffle mixture unto 12 even sized balls.
the truffle mixture unto 12 even sized balls.
4 Break chocolate and place in a bowl. Heat on HIGH
for 2-3 minutes, stir every 30 seconds until melted.
5 Pour the vermicelli into a separate bowl.
6 Roll each truffle ball first in the chocolate and then
6 Roll each truffle ball first in the chocolate and then
in the vermicelli, coat evenly. Place on greaseproof
paper, chill to set.
paper, chill to set.
T
RUFFLES
M
AKES
12
P
REPARATION
TIME
- 20
MINUTES
1 Place the chocolate in a bowl and heat on HIGH
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on HIGH
for 2-3 minutes, stir vigorously every minute until
the mixture is thick and glossy.
the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
HOCOLATE FUDGE
M
AKES
675g (1
1
/
2
LB
)
P
REPARATION
TIME
- 6
MINUTES
C
*Hard crack:
To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
should be hard to the touch.
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate.
Heat on HIGH for 2-3 minutes, stir every minute .
Spread 100g (4oz) desiccated coconut on a plate.
Heat on HIGH for 2-3 minutes, stir every minute .
1 Place butter and sugar in a bowl. Heat on HIGH
for 2 minutes until melted.
2 Mix, lemon juice and rind. Stir into the butter and
sugar mixture. Heat on HIGH for 2 minutes until
sugar has dissolved. Cool slightly.
sugar has dissolved. Cool slightly.
3 Beat in the eggs, cook on MEDIUM for 8-9 min-
utes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
100g (4oz) butter
450g (1lb) caster sugar
juice of 4 medium lemons (see Tip, page 53)
grated rind of 4 lemons
4 eggs (size 3), beaten
450g (1lb) caster sugar
juice of 4 medium lemons (see Tip, page 53)
grated rind of 4 lemons
4 eggs (size 3), beaten
L
EMON CURD
M
AKES
300g (12
OZ
)
P
REPARATION
TIME
- 8
MINUTES
RJC 11-68
15/6/99, 12:21 pm
67
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