LEKKER MALVALEKKERS
400 g (500 ml) suiker
100 ml water
30 ml vloeibare glukose
8 gelatienvelle
Sowat 200ml water
1 ml sout
5 ml vanielje ekstrak
Pienk voedsel kleursel
Gesifte versiersuiker

Plaas suiker, 100 ml water en vloeibare glucose in kastrol. Verhit stadig en roer tot suiker opgelos is. Suiker moet opgelos wees voor mengsel begin kook. Kook tot 120˚C.
Week gelatien in die 200 ml water vir so 5 minute. Druk water uit en plaas geweekte gelatienvelle in mikrogolf geskikte bakkie. Smelt gelatien teen lae temperatuur vir so 2 minute.
Plaas Gelatien in elektriese menger se bak en klits terwyl suikerstroop stadig in dun straaltjie byvoeg. Voeg sout vanielje en kleursel by. Klits vir sowat 15 minute tot lig en koud.
Smeer intussen ‘n plat bak met botter en strooi versiersuiker in die bak. Skep mengsel uit in bak en maak gelyk.
Laat rukkie staan en sny met mes wat gesmeer is met botter en in versiersuiker gedruk is.
Strooi versiersuiker oor. Hou in lugdigte houer.

FOTO: Tina Bruwer

TUISGEMAAKTE JELLY BABIES
Halwe koppie yskoue water.
Voeg kwart koppie golden stroop by en meng goed.
Gooi mengsel in ‘n pan.
Gooi 2 sakkies gelatien by en een pakkie jelliepoeier (Enige kleur – hang AF watter kleur jou jellie babies moet wees).
Roer tot gelatien en jellie opgelos is, dit vat ‘n paar minute om te meng. (vat jou tyd en maak seker dis goed gemeng anders is daar baie skuim)
Kook dan die mengsel op meduim hitte tot die mengsel deurskynend is – so 5 tot 10 min.
Roer gereeld anders brand dit. Gooi dit in enige vormpies en los dit so 5 ure om te STOL.
Silicone is beter want dit kan buig om dit uit te haal as dit gestol is.
As jy nie genoeg vormpiers het nie gooi dit in ‘n beker en laat dit STOL.
Jy kan dit dan weer later in die pot sit en dit weer smelt – lae hitte- en dit dan in die vormpies gooi
RESEP EN FOTO: Zelda Snyman de Villiers

Elizabeth Haupt
Ek het vir my seun vandag hierdie jellie lekkers gemaak. Resep op blok gekry – tuisgemaakte jelly babies. Resep presies so gevolg, maar net appel jelly gebruik en in strooisuiker gedoop.

DATE FINGERS
250g butter or margarine
250ml sugar
500g dates, finely chopped
1 egg, beaten well
100g green glace cherries
100g red glace cherries
200g packet marie biscuits, broken into small pieces
desiccated coconut

Grease a 26 x 16cm cake tin.

Heat the butter or margarine and sugar over moderate heat and stir until the sugar is melted. Lower the heat and add the dates and egg. Mix quickly and thoroughly to spread the egg evenly.
Add the cherries and biscuit pieces and mix. Remove from the heat.
Pour the mixture into the prepared tin and press down firmly.
Sprinkle the coconut over and allow to cool completely.
Cut into fingers or squares.

FOTO – Melissa Ann Vermeulen

MILKY BAR FUDGE IN DIE MIKROGOLF
Een blik kondensmelk
2 ml sout
500 ml versiersuiker
125 g botter/ margarine
5 ml vanilla geursel
Milky Bar Slab sjokolade
Meng alles behalwe vanilla en sjokolade.
Kook in tussen poses van 3-4 min op 800 watt 100% in mikro en roer goed tussen in.
Na die 3de keer breek sjokolade in en gooi vanilla in.
Kook nog 3 min of tot die fudge begin verbruin. As dit klaar bruin was toe die sjokolade by gevoeg het dan hoef jy nie weer te kook nie.
Moenie langer as 15 min kook nie.
Kook in ‘n glas bak wat lekker diep is dit borrel lekker.

Resep en Foto geplaas deur Lynette van Zyl

HOMEMADE HONEYCOMB

INGREDIENTS
1 1/2 cups (335g) white sugar
1/2 cup (125ml) honey
1/3 cup (80ml) water
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
200g dark chocolate, chopped
METHOD

Grease and line an oven tray with baking paper.

Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove from heat and set aside for bubbles to subside.

Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.

Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until chocolate melts and is smooth. Transfer to a small plastic bag. Use scissors to snip off a corner of the bag.

Turn the honeycomb onto a clean surface. Break into large pieces. Drizzle chocolate over honeycomb pieces and put aside to set. Store in an airtight container.

PHOTO: Ronnie van den Heever

MINI TOFFEE

Mini toffee. Great for fetes at school

500g sugar
3/4 cup of water
1tbs white vinegar
A couple of drops of food colour

Line two 12-cup mini-muffin trays with patty cases.

Place all ingredients except food colour in a saucepan over medium heat and stir until sugar completely dissolves.

Bring to the boil, without stirring, and cook for 20-30min. Remove from heat and cool until bubbles settle.

Pour into prepared muffin trays, decorate with sprinkles and set aside to harden.

Photo & Recipe:  Di Bo

STRAWBERRY FUDGE
1 (12 fluid ounce) can evaporated milk
3 cups white sugar
2 tablespoons butter
1 ¾ cups sliced fresh strawberries
2 tablespoons lemon juice

Butter a 9×9 inch dish.
Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 234 and 240 ºF (112 to 116 ºC), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.

Photo: Morgan George

GUMDROPS TURKISH DELIGHT

1 cup granulated sugar
¾ cup apple juice
1 packet jelly
1 envelope unflavoured gelatin
½ teaspoon lemon juice
Extra sugar for rolling(we prefer icing sugar)

Coat loaf pan with spray and cook.
Place pan in fridge.
Combine all ingredients in sauce pan. Let sit for 1 min.
Bring to boil ovet medium heat- stir consistantly.
Once a steady boil, continue to boil for 1 min.
Pour into chilled loaf pan.
Refridgerate for 3-4 hours.

Once set, run knife around edges to loosen. Remove from pan and cut into pieces( if knife gets sticky, run under hot water.)

Trasfer gumdrops onto wax paper and dry at room temp. For at least 10 hours ( we where to eager so we immediately dusted the drops with icing sugar- place gumdrops in sif. Dump icing sugar over and shake) Once gum drops have dried. Roll in sugar and place in air tight container.

Recipe and photo:  Henry Knaus-Bekker

CREAMSODA TENNISBESKUITJIE FUDGE
Resep en foto:  Stephnie Du Plooy
FOOD LOVERS RECIPES
1 blikkie kondensmelk
3 koppie suiker
1 pakkie jellie (na jou keuse, hoef nie jellie by te voeg nie)
½ pakkie tennisbeskuitjies(fyn gedruk, maar nie krummels nie)
½ koppie water
2 eetlepels botter

Plaas 3 koppies suiker en ½ koppie water en 1 pakkie jellie in ‘n pot. Kook tot suiker heeltemal gesmelt het. Haal van plaat af. Voeg 1 blikkie kondensmelk by. Sit terug op plaat. Roer aan een tot sagtebal vorm.
Toets in water as dit stol is reg. Sit die beskuitjies by roer deur en skep in gesmeerde pan. Laat effens afkoel sny in blokkies. (In plaas van tennisbeskuitjies kan jy ook rice krispies by sit of enige van jou keuse koekies of lekkergoed.(Smarties of jelly tots).
Nota: Ek het creamsoda jellie gebruik, mens kan enige geur jellie gebruik.

HOMEMADE KITKAT
200 g Milk Chocolate
100 g Mint Flavoured chocolate
16 Vanilla flavoured wafers

Break chocolate into small pieces and melt in a glass bowl in the microwave.
Dunk the wafers and cover completely.
Use a fork and pick them out of the chocolate, let the excess drip off and place on parchment paper in a baking tray to set.
Place in the fridge till hard!
If you can manage not to eat one before hard and set, you’re better than me.
It’s yummy and I like the mint (my favourite).
Source: My own version – Esme Slabbert