SUURLEMOENLEKKERS
“Ek het hierdie lekkers gemaak. So lekker ek’t amper klaar alles opgeëet.”
1 koppie vars suurlemoensap
1 koppie suiker
½ koppie mielieblom (maizena/ stysel)
½ koppie water
1 eetlepel botter
1 eetlepel suurlemoenskil, fyn gerasper
½ teelepel sout
Plaas die sap, suiker, stysel en water in ‘n medium grootte kastrol en meng koud sodat daar geen klonte is nie. Verhit die mengsel op lae hitte tot dit dik is. Roer aanhoudend en voeg die botter, sout en skil by. Bly roer vir nog 15 tot 20 minute tot die mengsel elasties is. Verwyder van die hitte en skep uit op ‘n ge-oliede stuk plastiek of pan. Verseker dat dit min of meer oral ewe dik is en laat afkoel vir ‘n paar ure of oornag. Sny dit met ‘n ge-oliede mes in kleinerige happie-groottes en rol dit in suiker.
Resep en foto: Gideon Louw

SPRINGMIELIEBALLE MET JELLIE
3 liter springmielies (gespring)
Meng di volgende saam:
1 pakkie jellie
1 koppie suiker
1 koppie stroop
Mikrogolf 5 minute op hoog.
Roer na elke minuut.
Giet die stroop oor die gespringde springmielies.
Laat staan ongeveer 3 minute.
Spray en cook jou hande en rol balle.
Ek het sosatie stokkies in die balle gesit en dit dan met selofaan toegemaak vir die geldinsamelings projekte

Resep geplaas deur Daleen Lindeque

POPCORN BALLS WITH JELLY
50ml oil
250g unpopped popcorn
4 tablespoons butter
500g marshmallows
1 packet jelly
Food colouring to match the jelly
Heat oil in large pot and pop the popcorn.
Melt the marshmallows in a saucepan with 4 tablespoons butter over low heat, stirring till melted.
Once marshmallows are melted add the jelly and food colouring.
Stir in popcorn.
Grease hands with butter and shape into balls.
Makes about 18 balls.
Recipes posted by Esmeralda Brown Pretorius

SWITSERSE MELKTOFFIE
115 g botter
397g kondensmelk
500 ml bruinsuiker
1 ml vanilla

Smelt die botter en voeg die bruinsuiker geleidelik by.
Roer dit voortdurend oor lae hitte totdat die suiker gesmelt het.
Voeg die kondensmelk by en bring dit tot kookpunt.
Kook dit vir 5-10 minute lank terwyl dit aanhoudend geroer word.
Voeg die geursel by.
Verwyder van die plaat en gooi dit in `n gesmeerde bakplaat.
Laat stol en sny in blokkies.
Resep: Jacqueline Petersen

TURKISH DELIGHT
Treat
2 tablespoon gelatin
1/4 cup water (to soften the gelatin)
2 cups sugar
2 tablespoon Corn starch (Maizena)
200 ml water
1/2 teaspoon Rose water / Lemon Essence
1 drop red or yellow food coloring
Coating:
2 tablespoon icing sugar
2 tablespoon Corn starch (Maizena)

Soak the gelatin in the water to soften. Mix the sugar and starch in pot and add in the 200 ml water. Cook on low heat and stir continuously until the sugar has dissolved. Remove from heat and add in the rose water, colouring and gelatin. Pour into a prepared non stick dish about 14 x 23 cm. Set aside to firm up for about 8 hours, cut into blocks and roll in the icing sugar and starch mix.
For the Lemon flavor just replace the rosewater with lemon essence and coloring with yellow.
Recipe and photo: Doret Nienaber

MARSHMALLOW FLUFF FUDGE
2 ½ cups white granulated sugar
¾ cup butter
2/3 cup evaporated milk
12 ounce package (2 cups) semi-sweet chocolate chips
7 ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.
In a 3 quart heavy saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.
Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off – it should be boiling the full 5 minutes. Stir constantly.
When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.
Let cool to room temperature. (Good luck with that)
Slice and serve! Store on the counter covered.
Recipe: Debbie Edwards

RENEé’S COCONUT MARSHMALLOW
80 ml gelatin powder
725 ml water
4 cups (250 ml) white sugar
5 ml vanilla essence
45 ml plain flour

Add gelatin to 100 ml of your water quota in a bowl to sponge for a few mins, then place sponged gelatin over simmering water and leave to melt and become translucent.
Combine sugar and remaining water in a large heavy based saucepan. Heat mixture stirring constantly until sugar has dissolved. Bring to boil for 5 minutes. Remove from heat add essence and stir. Add a little hot syrup liquid to flour in a small bowl and mix until smooth. Doesn’t matter if there are a few lumps it will get beaten out. Pour flour back into syrup to thicken while stirring constantly. Add gelatin and stir. Transfer liquid to a glass bowl and beat with electric mixer.
Beat for 10 minutes on medium speed. Leave to stand for 5 minutes then beat again for 10 minutes until thick and fluffy. Grease a square glass baking dish add mallow and use spatula to even out. After that is set cut into squares with an oiled knife and roll in roasted coconut.
Recipe and photo: Reneé Van Blerk Cupido

DIDDLE DADDLE SPRINGMIELIESTROOP
1 eetlepel margarien
200 ml karamel geur bruinsuiker
3 eetlepels water

Voeg die bestanddele in ‘n klein potjie. Roer dit tot die mengsel begin kook. Sit deksel op en kook vir 3 minute sonder om te roer. Dit is reg wanneer daar niks suiker teen die pot se rand sit nie. Gooi die stroop oor 4-5 koppies klaar gespringde springmielies en roer dit vinnig deur.
Laat dit so rukkie afkoel dan breek jy dit uit mekaar uit.
Ek het dit in die yskas geplaas om koud te word. Was heerlik.
Foto: Juanri Van Der Walt‎

ELMARIE SE FUDGE MET MEEL
Smelt op lae hitte:
6 koppies suiker
1 koppie meel
166 g botter (derde pond)
1 kondensmelk blikkie water
3 teelepels stroop
Voeg by:
1 blik kondensmelk
½ teelepel kremetart

Kook op medium hitte, sodra borrel, kook 25 min, maar roer aanhoudend.
Voeg 1 teelepel vanillja by en klop bietjie, gooi uit in pan, maak gelyk en laat stol.
Maak nogals baie.
Nota:  Het jare terug resep by my buurtannie gekry. Het al so baie gemaak dat ek nie meer resep gebruik nie. Die beslag moet loskom van kante van pot anders gaan dit nie stol nie.
Resep en Foto: Elmarie de Bruyn

PEANUTBUTTER FUDGE
1 cup butter
1 cup peanut butter (I used smooth)
4-4 ½ cups icing sugar, sifted (might need less or bit more, just check your consistency and if you want it a bit stiffer then just add more icing sugar)

Melt butter and peanut butter together in microwave until melted, remove and mix in the icing sugar to form a stiff consistency.
Put in a buttered pan and make it smooth on top.  Let it cool down a little and cut into blocks.
Please feel free to melt chocolate and pour it over once the fudge has set, before cutting. Amazing!!
Recipe and photo: Tracy Vohra