Category Archives: Lekkergoed / Sweets

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DRIE BESTANDDELE FUDGE

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DRIE BESTANDDELE FUDGE
Dit is ‘n lang proses en ek sou bestanddele verdubbel in vervolg.
1 liter boksie volroom melk
2 koppies suiker

Roer suiker en melk oor lae hitte tot suiker gesmelt is. Laat kook vir so 30 minute tot kleur effens verminder. Roer af en toe totdat jy voel dit verdik effens. Roer nou heeltyd tot verlangde kleur – nog sowat 20-30 minute.
Sodra sagte balstadium bereik word, verwyder van hitte en voeg paar druppels vanielje geursel by. Klop tot dik en gooi uit in kleinerige gesmeerde bak.
Resep: Elaine Steyn Steyn

KRISTIE’S CHOCOLATE TRUFFELS

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KRISTIE’S CHOCOLATE TRUFFELS
1 batch cake dough, already baked
2/3 can condensmilk
300 g syrup
200 g chocolate spread
4 slabs dark chocolate of your choice, melted
15 ml alcohol of your choice (optional)

Make the cake dough like breadcrumbs using a food processor.
Add the condesmilk, syrup, chocolate spread, alcohol and mix well.
Roll into balls and dip into the melted chocolate.
Place onto trays in the fridge to set.
After it has set, place into airtight containers.
Serve and enjoy with some coffee or tea.
Recipe and photo Kristie Townsend

FUDGE

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FUDGE
30 ml gesmelte botter (ek gebruik sommer bake ‘n cook)
750 ml  – 3 koppies versiersuiker
1 blik kondensmelk
100 ml botter (ek’t so bietjie minder gebruik)
100 ml haselneute, gekap (optioneel)
5 ml vanilla geursel

Smeer ‘n koekpan (20 cm x 20 cm) met die gesmelte botter, voer uit met bakpapier en smeer nog ‘n lagie botter.
Ek’t nie die bakpapier gebruik nie omdat ek net die cook ‘n bake gespuit het onder in die bak. Continue reading→

BRANDEWYN KERSIE BALLETJIES

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BRANDEWYN KERSIE BALLETJIES
Laat lê kersies in brandewyn vooraf.
Kook saam op stoof:
2 teelepels brandy
2 teelepels rum geursel
2 eetlepels strooisuiker
4 eetlepels botter
8 eetlepels melk

Haal af van die stoof en roer 1 koppie oats en 1 koppie klapper by.
Neem deurweekte kersie en vat mengsel en vorm balletjie rondom, rol in sjokolade farmicillie en sit in lugdigte houer in yskas. Vries ook lekker as jy dit wil bêre.
Resep geplaas deur Yolande Kleyn

HARD CANDY – SUGAR GLASS

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HARD CANDY – SUGAR GLASS
2 cups sugar
2 cups water
1⁄2 teaspoon cream of tartar

In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
Remove from heat and pour into moulds and let set for 30 minutes.
Photo:  Annelizle Botha

AARBEI KLAPPERYS

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AARBEI KLAPPERYS
Neem ‘n mengbak en gooi bymekaar:
500 g versiersuiker
400 g klapper
1 blik kondensmelk

Meng goed deur met ‘n houtlepel – die mengsel sal lekker styf wees.
Verdeel in twee, in die mengsel wat wit bly gooi 5 ml vanilla essense by, druk in ‘n gesmeerde houer (‘n glas oondbak werk altyd lekker).
Voeg ‘n paar klein druppels pink voedselkleursel by die ander mengsel en 5 ml aarbei essense.
Meng deur, en druk die gekleurde gedeelte bo-op die wit vas.
Laat staan vir 1 tot 2 ure en sny in blokke.
Resep geplaas deur Arushka Bothma
Foto: Arushka Bothma

SJOKOLADEKLONTE

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SJOKOLADEKLONTE
200 g donker melksjokolade
100 g soet pofkoring (4 x 250 ml)
75 g sprinkelneute (100 ml)
20 papier koekbakkies

Smelt sjokolade oor warm water.
Voeg pofkoring en 75 ml van die sprinkelneute by.
Roer tot pofkoring heeltemal met sjokolade bedek is.
Skep in papier bakkies.
Strooi res van sprinkelneute bo-op en plaas in yskas om hard te word.
Lewer so 20 koekies
Resep en foto: Rosemarie Nel

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