CARAMEL FUDGE (OPTION A) $4.45



Chapel Hill State School Spring FeteSweet Stall Recipes - Best Sellers!We hope you find these recipes helpful and they give you some ideas.Feel free to use your own favourite recipes. Let us know if you have an amazing recipe you’d like to share!Batch costs are estimates, based on Woolworths / Coles online prices 2014.Please don’t hesitate to contact Octavia or Sally with any questions.Happy Sweet Making!CARAMEL FUDGE (OPTION A) $4.451 tin of condensed milk3 oz butter? Ib Sugarvanilla to taste - added last after fudge is off stove.Heat gradually, and boil gently for 10 to 15 minutes – stir continuously until it thickens. If you wish, add chopped nuts, ginger, or raisins now. Pour into a buttered tin and when cooler mark into squares - leave to harden. CARAMEL FUDGE (OPTION B) $6.76Makes approximately 800g (5 serves)125g butter1 tin of condensed milk2 tbsp golden syrup1 cup brown sugar? cup Nestle White MeltsGrease and line a 7cm x 25cm bar tin. Melt butter in medium saucepan; add NESTL? Sweetened Condensed Milk, golden syrup and sugar; stir over low heat until boiling then simmer 10 minutes, stirring constantly. Remove from heat, stir in NESTL? White Melts and mix until smooth; pour into prepared tin, cool, refrigerate until firm. Serve cut into slices or squares. CHOCOLATE FUDGE $8.93Makes approximately 1.5KG (10 Serves)(I have heard that this Fudge is to die for...thanks for sharing Liz Godfrey)1 kg Sugar1 Tin Evaporated Milk3 Pinches of Salt1 packet of Nestle MeltsLine a 32 x 23 cm tray with baking paper. Place Sugar, Salt and Milk into a medium sized saucepan. Stir with a metal spoon bring to the boil stirring and boil for 5 minutes. Take off heat add in chocolate melts-stir quickly until smooth and silky. Pour into prepared tray and put in the fridge to set. Cut into squares.CHOCOLATE FUDGE - MRS LOCK’S $1.24 (You can double this recipe to make 900g)2 cups sugar? cup milk1 tablespoon cocoa? teaspoon vanilla essence1 tablespoon butterBoil sugar, milk and cocoa together to form a soft ball (112 deg C – approx 4 minutes). Add butter, essence and if you wish any dried fruits or nuts. Beat until thick. Pour into a greased tin. Cut fudge in pieces after set.Tips: Use crystal sugar for sweet making. Bring sugar, milk and cocoa to the boil with lid on (this helps dissolve grains of sugar). Do not stir clear syrup or scrape the saucepan as this will cause candying of mixtures. Cool mixture before beating and pour into heated tins.COCONUT ICE $5.56Makes approximately 20Vegetable oil, to grease300g (2 cups) pure icing sugar? teaspoon cream of tartar395g can sweetened condensed milk3 ? cups desiccated coconut6 drops pink food colouringBrush a 30 x 20cm rectangular slice pan with oil, line with non-stick baking paper. Sift the sugar with cream of tartar into a bowl. Add condensed milk and coconut and stir well. Place half the mixture in a separate bowl. Add food colouring to one bowl and stir well to combine. Press uncoloured mixture into base of pan, levelling well, then top with pink mixture, pressing firmly. Refrigerate for 1 hour to set. Cut into squares.MARSHMALLOW $1.801 & ? cups caster sugar? cup hot water? cup cold water1 teaspoon vanilla essence4 teaspoons gelatine? cup coconutColouring/flavour – few drops (optional)Use electric beater to whip sugar and cold water for 3 minutes. Sprinkle gelatine on hot water and whisk to dissolve. While still hot, add water & gelatine to the sugar mixture. Beat until thick and white – about 8 minutes. Add vanilla and colouring/flavouring (optional). Pour into lamington tin and leave at room temperature to set. Cut into cubes and toss in toasted coconut.Hint: best made day before required and left at room temperature. MARSHMALLOW CONES $4.38Makes approximately 12(2 Cones per plastic Fete bag.)1 cup Caster Sugar1 tablespoon Gelatine2/3 Cup Water?Teaspoon Vanilla Extract100s & 1000s12 Flat Bottomed Ice Cream ConesPlace ice cream cones on a tray. Pour sugar, gelatine & water into a medium saucepan & stir until dissolved. Put saucepan on low heat & boil for 10 minutes without stirring. Take pan off heat & let settle for 10 minutes. Add Vanilla Extract/essence and beat until it becomes creamy & delicious about 10 minutes. (if you have a hand held electric beater it would be the best thing to use). Start spooning the Marshmallow mixture into each cone, making sure the cone is filled from the bottom. Using your spoon, create an ice-cream cone shape on top. Sprinkle with 100s & 1000s. Set aside until set for about an hour. Once set, store in airtight container at room temperature.Handy Tip: To clean out pans after making sticky stuff like Toffee and Marshmallow fill your pans with water & place back on the stove, bring to a boil until Toffee has liquefied, pour out water and wipe clean. MERINGUE GRUBS $2.05Makes approximately 351 ? cups Caster Sugar2 egg whites? teaspoon Vanilla Essence/ExtractColoured Sprinkles4 tablespoons Boiling Water? teaspoon Cream of TartarColoured Cachous or Rainbow Choc Chips for eyes (optional)Note: Cachous, 100s & 1000s, Coloured Sprinkles, Rainbow Choc Chips (150g tub) all found in the baking aisle at Coles or Woolworths.Preheat oven to very slow 120 degrees Celsius. Combine egg whites, sugar, Cream of Tartar, Vanilla & water in a small heatproof bowl. Bring small saucepan of water to simmer. Place bowl over saucepan – don’t let the bowl touch the simmering water. While bowl is over water beat egg white/sugar mixture with electric mixer for about 7 minutes or until sugar is dissolved, shiny and stiff peaks form. Remove bowl from heat. Spoon Egg white/sugar mixture immediately into large piping bag* fitted with a 1cm nozzle. Pipe “Grubs” onto baking trays lined with baking paper, top grubs with coloured sprinkles and rainbow choc chips or cachous for eyes. Bake in very slow oven for 30 to 40 minutes or until grubs are dry to touch-cool.*You can also use a plastic bag, push all the mixture into the corner then snip the corner to what size you need and squeeze.Note: Grubs can be made up to 1 week ahead; store in airtight container until needed. Don’t worry if the Grubs are “Thin or Fat, Short or Long” the kids love them anyway they come. Gluten Free if using Rainbow Choc Chips instead of Cachous for eyes. Nut Free. You don’t have to make grubs - dollops with sprinkles on top are quick and easy. ROCKY ROAD $6.61? cup coconut100g white marshmallows100g pink marshmallows? cup mixed nuts375g milk chocolate melts? cup glace cherries or Turkish Delight barsLine base and sides of a shallow 27x18 cm cake tin with foil. Sprinkle half of the coconut over the base of the tin. Cut marshmallows in half and arrange in the tin in alternating colours, leaving a space in between the pieces. Sprinkle the remaining coconut, nuts and cherries between the marshmallows and around the edges of the tin. Melt the chocolate in a medium heatproof bowl, over a pan of simmering water, allow to cool slightly. Pour chocolate into gaps and around the edges of the marshmallows. Leave to set. Using a sharp knife, cut into pieces. Store in an airtight container in a cool dark place for up to two weeks. TOFFEE $1.533 cups sugar1 cup water? cup brown malt vinegarDecorations: chopped nuts, hundreds & thousands, coconut, etcCombine sugar, water and vinegar in a saucepan. Stir over low heat until sugar has dissolved. Boil rapidly on higher heat for approximately 14 minutes or until a small amount of mixture will crack in cold water. Remove from heat and allow bubbles to subside. Pour into patty cases. Leave for 5 minutes before decorating. TOFFEES – MINI $1.43Makes approximately 18-24(4 to 6 mini toffees per bag)1 Tablespoon unsalted butter2 Cups Caster Sugar1 Tablespoon white vinegar? Cup Water100s & 1000s18 to 24 mini patty cake cups.Lightly grease patty-cake paper cups & drop them in mini muffin trays. Put all the ingredients into a heavy based medium size saucepan. Stir over low heat until all sugar has dissolved. Increase the heat to medium & boil without stirring until mixture reaches 150 Degrees (hard crack stage). To stop sugar crystallising brush sides of the saucepan with a wet pastry brush. Take the mixture off the heat & pour into your patty cup papers. Sprinkle with 100s & 1000s. Let set at room temperature until cool (takes about 45 minutes). Store in cool dry place.Handy tip: Using a Candy Thermometer makes it so easy to make jams, toffees and fudges - no guessing when ready. You can buy them at Robyn’s Kitchen. ................
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