SMARTIE FUDGE
Smelt saam oor lae hitte:
3 blokke Cadbury dream
1 blik kondensmelk
1 teelepel vanilla geursel
Net totdat sjokolade smelt. Meng 2 boksies smarties heel laaste in, giet die mengsel in ‘n gespuite glasbak en laat stol.
Bron en foto: Lelane Van Der Walt
DIAMANT-KRISPIES
200 g malva lekkers
1×385 g blik kondensmelk
30 ml botter
5 X 250 ml rysvlokkies ( rice Krispies )
50 g donker sjokolade
Smelt die malva lekkers , kondensmelk en botter saam oor lae hitte en roer aanhoudend .
Roer die rysvlokkies baie goed deur .
Voer n bakplaat van 16x25x3 cm met kleefwerende plastic uit en smeer liggies met botter .
Druk die mengsel eweredig daarin vas en laat dit in die yskas stol .
Sny dit in diamantvorms en plaas dit op n afkoelrakkie . Drup of spuit gesmelte sjokolade oor .
Resep geplaas deur Petro van Genderen
Foto: Petro van Genderen
MONIQUE SE LEKKER PEANUT BUTTER FUDGE
So het n ruk terug n heel eenvoudige resep gekry by n vriendin en dit is n groot treffer:
100 ml peanut butter (grondboontjiebotter)
100 ml klapper olie
50 ml heuning
5 ml Vanillageursel
Plaas die peanut butter, klapperolie en heuning in ‘n pot. Verhit die bestanddele net totdat als lekker gesmelt is, voeg die vanilla by en meng. Voer ‘n bakkie uit met was papier. Gooi die mengsel daarin en plaas in vrieskas tot dit geset is en sny in blokkies. Hou in yskas tot net voordat jy dit opdien. Dit smelt Maklik.
In die foto hieronder het Ek drie variasies gemaak gisteraand.
1. Is n plein peanut butter een
2. Is ook ‘n klein peanut butter ene maar het rice krispies bygemeng en laat stol en toe albany sjokolade gesmelt en dit bo oor gesmeer en dit verder laat set.
3. Hier het ek ipv peanut butter, nutella gebruik en nie die heuning bygevoeg nie.
FOTO: Pier-Brita Rudman
YOGURT COVERED NUTS
80 ml sour cream or yogurt
1 cup sugar
1 tablespoon light corn syrup
1 dash salt
1 tablespoon butter
½ teaspoon vanilla extract
2 cups nuts
Combine sour cream/yogurt, sugar, corn syrup and salt in saucepan.
Bring to boil. Reduce heat and stir constantly until mixture reaches soft ball stage.
Remove from heat and stir in butter and vanilla.
Stir in nuts.
Turn out onto wax paper and separate with a fork. Allow to cool.
Photo: Sharon Van der Merwe
ERIKA’S SWEETIE PIE
Ingredients
Chocolate chips
Marshmallow fluff (buy it or make your own) Recipe below
Mini stroopwafel bites (dutch caramel waffel)
On each waffle place some marshmallow fluff. Place in fridge to set.
Melt the chocolate chips.
Take waffels out of fridge and coat with chocolate.
Place in fridge to set.
You can do a second coating of chocolate if you’d like
Optional:
I coated the waffels with chocolate , put it in fridge to set and then added the marshmallow fluff and following the rest of the steps as above. This is really optional seeing as you coat the entire waffel and fluff in any case.
Enjoy making it
Source and Photo: Erika Foot
http://www.foodloversrecipes.com/2016/01/homemade-marshmallow-fluff/
KLAPPER-YS CONES
2 koppies versiersuiker
2 koppies klapper
1 blikkie kondensmelk
3 druppels voedsel kleursel
Sif versiersuiker
Voeg klapper by
Voeg kondensmelk by
Meng alles saam
Sit in yskas tot gestol
Bron en Foto: Cecil Dunhin
PETRO’S TURKISH DELIGHT
Bake & Cooking paper
60 g gelatine (96 ml)
500 ml water
80 g cornflour
900 g sugar
2,5 ml tartaric acid (wynsteensuur)
25 ml rose essence or 25 ml lemon juice ( ek het lemon juice gebruik )
icing sugar and corn flour mixed in equal parts (ek het opgehoopte eetlepel van elk gebruik, was genoeg vir helfte)
ek het ook pienk kleursel gebruik, baie klein bietjie)
Line a deep baking tray with bake & cooking paper.
Soak the gelatine in 100 ml of the water.
Blend the cornflour to a paste with 50 ml of the water.
Bring the remaining water to the boil and pour over the soaked gelatine. Stir to dissolve the gelatine.
Add the sugar to the dissolved gelatine and dissolve over a low heat in a saucepan.
Blend the hot mixture into the cornflour mixture (die resep sê nie wanneer jy die tartaric acid moet insit nie, ek het dit saam met die cornflour ingesit) and return to heat and bring to the boil, stirring continuously.
Cover and boil for 3 minutes , remove the lid and boil for a futher 7 minutes.
Remove from the heat and add the rose essence or lemon juice.
Pour the Turkish delight into the prepared baking tray.
Cool and chill in the refrigerator.
Turn the mixture onto a cutting board sprinkled with the icing sugar and cornflour mixture.
Cut into squares and coat each square in the icing sugar mixture.
Line a container with bake & cooking paper and pack away the Turkish Delight, or alternatively wrap each square individually in bake & cooking paper to keep them fresh.
Photo: Petro van Genderen and Amanda Viljoen
EASY CHERRY CHOCOLATE TRUFFLES
So today I had some chocolate cake left over and got a stunning little recipe from Rina, and decided to make them. I used chocolate cake crumbled it up and then added some Cherry liquer to form a paste. I then used maraschino cherries and wrapped them in the cake paste and then rolled them in vermicelli. They are now in the fridge getting cold.
Tasting very good..
Source: Sharon Naude and Rina Kleinhans
Photo: Sharon Naude
KNUPPELDIK FUDGE
( Makes about 6 dozen squares of 2,5 x 2,5 cm )
165 g butter
75 ml syrup (100g )
1 tin condensed milk (397 g )
325 ml boiling milk
1,2 kg sugar
140 g cake flour
2 ml cream of tartar ( omit if you don’t have )
5 ml vanilla extract
Melt the butter and syrup in a heave based pot over low heat.
Add the condensed- and boiling milk to the mixture.
Combine the sugar and the flour and add it to the condensed milk mixture.
Mix continuously over low heat until it starts to boil.
Add the cream of tartar as soon as it starts to boil. ( omit this step if you don’t have cream of tartar )
Cook for a further 25 min until it reaches the softball stadium over low heat stirring constantly to prevent it from burning.
Remove from the heat and add the vanilla extract.
Use either a wooden spoon or an electric mixer and beat until the mixture starts to firm up slightly.
Pour into a greased or lined pan ( not smaller than 18 x 28 x 3 cm ) even the surface.
Cut into squares before the fudge sets completely.
PHOTO: Wilanda Räsänen
Source: Knuppeldik aan Koningkos
BRAZILIAN BRIGADEIROS
Chocolate flavour with chocolate sprinkles.
Recipe as follows
1 tbs butter
1/4 cup cocoa
1 tin Condensed milk
chocolate sprinkles
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving..
Enjoy brazilian special desert
PHOTO AND RECIPE: Shirley Saba Oliviér