Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
UNCOOKED CHOCOLATE FUDGE
December 24, 2010 
Ingredients:
2 oz. Stork marg.
1/4 lb. Plain choc. Broken into pieces (melted tog.)
1 tsp. Vanilla
1 lb. Icing sugar, sieved
3 tbsp. Single cream
4 oz. Melted choc. To decorate if liked.
Grease a 8 inch square tin. Place all ingredients into a bowl and mix well until thoroughly blended. Press into prepared tin. Leave in a cool place until firm. Cut into squares.
Decorate with melted chocolate.
Makes 50-60 squares of fudge.
TOFFEE
Ingredients:
4 oz. Stork marg.
4 tbsp. Golden syrup
4 oz. Gran sugar (4 rounded tbsp.)
Grease a 6 or 7 inch square shallow pan. Place all ingred. in a large saaucepan.
Dissolve sugar slowly over a low heat. Bring to the boil and boil rapidly at 250deg. For 5-7 min. until a little of the mixture when dropped into cold water, forms a hard ball. Allow bubbles to subside. Then pour into prepared tin. Mark into squares when nearly set. Break apart when cold.
Makes about 36 squares of Toffee.
WALNUT FUDGE
this recipe is the first fudge recipe that Rosemary made in Ireland. I dream of it.
4 oz.Stork marg.
1/2 tsp. vanilla
1/4 pint evaporated milk
pinch cream of tartar
1 lb. granulated sugar
1 oz. walnuts, chopped
Grease a 7 inch square tin.
Place all ingred. into a thick bottomed saucepan and stir over a low heat until sugar has dissolved.
Bring to a boil and boil rapidly until the mixture reaches 240deg. or until a little of the mixture dropped into a cup of cold water forms a soft ball.
Remove from heat and beat until thick (3-4- Min.) Pour into prepared tin and leave to cool, dividing into squares when nearly set.
Makes about 49 squares of fudge.
COCONUT TRUFFLES
Ingredients:
2 tbsp. softened butter
1 egg yolk
1/4 cup icing sugar
1- 4 oz pkg. German sweet choc. Grated
1/2 cup pkg. Grated or flaked coconut
1 tbsp. Rum or 1 tsp.rum extract
Cream butter and blend in egg yolk. Gradually add sugar. Blend well.
Add choc., 1/2 cup of coconut and rum. Form into 1/2 inch balls and roll in additional coconut, coloured sprinkles or chopped nuts.
Place on waxed paper and chill for several hours. Makes about 2 dozen.
CARAMELS
Ingredients:
1 cup gran. sugar
3/4 cup corn syrup
1/4 lb. Butter or marg.
1/2 cup evaporated milk
1/2 cup more evaporated milk
1/2 tsp. vanilla
1/2 cup broken walnuts or brazil nuts, optional
Combine sugar, corn syrup, butter and 1/2 cup evaporated milk. Stir over medium heat to combine and melt sugar. Cook to 220 deg. on candy thermometer and then add the other 1/2 cup evaporated milk. Cook, stirring rapidly, to 260 deg. Pour over oiled slab and cool. Cut into 3/4 inch squares. Wrap in waxed paper.
If you wish to add nuts, place the nuts in pan and pour hot caramel over them and mix tog. quickly. Scrape out on oiled slab.