Peanut Fudge Brittle
March 6th, 2007 by Shue
Ingredients:
Sugar : 2cups / 400g
Milk : 1cup / 250ml
Salt : 1/4 tsp
Butter : 2tbs
Vanilla : 1tsp
Peanut Butter : 3/4cup / 150g (crunchy or smooth)
Cooking Method:
1. Place the sugar, milk and salt in an enamel or heavy saucepan. Bring the mixture to a boil and maitain it in that state for 10 minutes and stir constantly until the sugar dissolves.
2. Add the butter and continue boiling until a spoonful of the mixture forms a soft ball when dropped into cold water.
3. Remove it from the heat. Add the peanute butter and vanilla and beat constantly until the peanut mixture starts to set.
4. Pour the peanut mixture on to the oiled baking sheet and allow it to cool and set hard. Break it into pieces for eating.
Coconut Ice
February 28th, 2007 by Shue
Ingredients :
Caster Sugar : 450g / 1lb
Cream of Tartar : A Pinch
Condensed Milk : 60ml / 4tbs
Shredded Coconut : 50g / 2oz
Desiccated Coconut : 100g / 4oz
Water : 45ml / 3tbs
Cooking Method :
1. Put the sugar, cream of tartar, water and the condensed milk into an enamel or heavy saucepan. Mix thoroughly.
2. Bring the mixture to a boil and maintain it in that state for five minutes or until a spoonful of the syrup forms a soft ball when dropped into cold water. Shake the saucepan or enamel occasionally but do not stir the mixture or it will crystallise.
3. Stir in the coconut and beat thoroughly until the mixture thickens.
4. Pour the mixture into a 20.5 x 15 cm (8 x 6 inch) rectangular container. Smooth the top and mark lightly into bars using a sharp knife. Leave in refrigerator for 1 - 2 hours until set. Serve cut into bars.