Sweets

Grandad's Fudge

(This is a recipe from my Aunt's father in law on my mother's side) Jacqui

910 g Sugar

1 c milk

2 Tbsp Golden Syrup

125 g butter

1 c condensed milk

1. Boil all ingredients rapidly for 10 minutes stirring occasionally
2. Beat with a wooden spoon approx 7 minutes until it starts to thicken
3. Pour into a buttered tin, cut when set

Thermomix version

910 g sugar
1 cup (250 g) milk
2 Tbsp golden syrup
125 g butter
1 cup (300 g) sweetened condensed milk

Prep:
Grease a square or slice tin with butter and set aside.
Cook in Thermomix:

Add all ingredients to the mixing bowl.
Cook 10 minutes | Varoma | Speed 2 with measuring cup OFF and splash guard ON (or basket on lid).
Then cook 20 minutes | 115°C | Speed 3. (This simulates a firm boil for fudge consistency. Use TM6 sugar stages if available.)

Beat the Fudge:

Insert butterfly whisk.
Mix 7 minutes | Speed 3.5 – fudge will thicken and lose gloss slightly.

Pour & Set:

Quickly pour into prepared tin.
Leave to set at room temperature.
Cut into squares once firm.

Rum/Brandy Balls

(this recipe came from a Principal (Elwyn Hewitt) I worked with over 30 years ago. She used to make them for staff morning tea, they never lasted long!)

125 g Kremelta

125 g chocolate biscuits

6 squares of chocolate

170 g Icing Sugar

85 g cocoa

2 tsp instant coffee

1 tin condensed milk

Good slug of Brandy or Rum

coconut

chopped nuts

chocolate sprinkle

Melt Kremelta and cool
1. Process chocolate biscuits and chocolate together until fine crumbs
2. Add icing sugar, cocoa, coffee, condensed milk, brandy or rum and mix well
3. Put in fridge until nearly set
4. Roll the balls in coconut, nuts or sprinkle
5. Store on Baking Paper in airtight containers in the fridge

Fudgy Chocolate topped Nut bars (GF)

Base

2 cups nuts (could be pistachios and roasted walnuts)

1/2 cup maple syrup

1/2 cup coconut oil

2 tsp finely grated orange zest

1 tsp vanilla extract

1/4 tsp sea salt

Fudge topping

1/2 cup nut butter

1/4 cup maple syrup

1/4 cup cacao powder

1/4 cup coconut cream

1/4 cup coconut oil

1 tsp vanilla extract

1/4 tsp salt

1/4 cup chopped pistachios

Grease and fully line a 20cm square cake tin with either plastic wrap or baking paper, bringing it above the sides of the tin for easy removal

Base

Place all ingredients in a food processor and blitz until well combined (the mixture will be soft)
Scrape into the tin and press down with the back of a spoon into an even layer
Place in a freezer while you make the topping

Fudge Topping

Place all ingredients except the pistachios in a food processor and blitz until well combined
Spoon over the base and spread into an even layer
Sprinkle over the pistachios

Method

Cover and freeze for several hours until firm
Using the paper, lift out of the tin and cut into small squares or fingers to serve
Store in a sealed container in the freezer

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