Diddle daddle

candied popcorn

Diddle daddle or candied popcorn is just so sweet and yummy its hard to resist. If you need more its better to make them in batches of this size.

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Coconut Ice

Coconut Ice

Coconut ice

Coconut Ice

Go back to your childhood with this fabulous coconut ice recipe. I remember having coconut ice from little general dealer shops on the Natal North Coast way back when and from Sacks corner in Parkmore. (That should give you an idea of how old I am!) It’s a really easy coconut ice recipe that your kids will be forever indebted to you for. Try it for school fetes or those other school occasions, it never fails to please and for some reason we only have it when on holiday! What is that all about?

What you need

400g desiccated coconut
500g icing sugar
1 tin condensed milk (400g)
A few drops of red food coloring

The process

Combine the coconut icing sugar in a large bowl, add the condensed milk and mix well.

Tint with a few drops of the food coloring and mix until you get the color you like.

Turn the mixture out onto a baking tray, press down and cut into squares before it gets too hard.

Leave to harden for about ½ hour.

Make another batch but don’t add the coloring and simply place over the top to get the layered effect.

Condensed Milk Caramel toffees

Condensed Milk Caramel toffees

home made toffeeThese are those soft sticky toffees you just can’t seem to get enough of. If you have fillings beware, these little chunks of pure sticky heaven will pull those suckers right out.

I have lost a filling before and it was not a pleasant experience but it did not stop me from chewing on a few more and then a whole lot more after the tooth had been fixed. Silly I know, but who can resist a toffee?

What you need

1 tin condensed milk (400g)
2 cups sugar
85ml melted butter
170ml water
1 teaspoon vanilla essence
1 teaspoon cream of tartar

The process

Line a baking tray with tin foil and lightly butter.

Heat all of the ingredients together in a pot over a medium heat until all of the sugar has dissolved.

Bring to the boil and test every minute or so until a drop in cold water turns instantly to a ball.

Pour into the lined baking tray, spread evenly and cut into pieces when almost set.

Chocolate truffles

chocolate truffles

Chocolate Truffles

Chocolate truffles have got to be the simplest, most delicious and imoressive little balls of bliss you could ever make for anyone. Valentines day will never be the same again once you can convince who you made them for, that you actually made them yourself.

You need:

225 grams 70% cocoa dark chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons butter

Thats it, then you can flavour them, if you want to with – 2 tablespoons of your favorite alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few)

And also use different coatings if you want to – Cocoa Powder, icing sugar, chopped nuts or coconut are really good.

The process

Chop up the chocolate into small pieces and place in a glass or stainless stell mixing bowl(not plastic, you are going to need something that can handle heat)
Heat the cream and butter in a saucepan over medium heat and bring to a boil. Immediately pour the boiling cream over the chocolate and stir very gently until the chocolate is all melted. If you choose to flavour your truffles, this is the time to add the flavouring.
Cover with clingfilm and place in the fridge until the truffle mixture is firm (a few hours) Make double the portion if you are inclined to taste while its cooling!

Now for the fun partgodiva chocolate

Place whatever coatings you chose for the truffles on a plate.
Remove the truffle mixture from the fridge.
With your hands, melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls.
Immediately roll the truffle in the coating and place on baking tray or plate covered with wax paper. Cover your truffles with another layer of wax paper and put them back, less one or two, in the refrigerator until they are firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before you hand them over and watch all resistance melt away.