Best Ever Rocky Road

Best Ever Rocky Road 

200g Slivered Almonds

1 Cup dessicated coconut

5 fry’s turkish delight bars, chopped roughly

250g Marshmallow’s, chopped in half. (Check packet for gf)

Line a deep baking Dish with baking paper.

Combine all ingredients together in a mixing bowl. Melt 500g Milk chocolate and when melted mix this through the dry ingredients. Pour into baking dish. Set in fridge overnight and chop into rough pieces.

Fudge (gf)

FUDGE

1/2 Cup Milk

2.5 cups Sugar

1/2 Cup Butter

2 Teaspoons cocoa

1 Teaspoon Vanilla

Boil milk and sugar until sugar dissolves. Add butter and cocoa and boil for about 20 mins. Add vanilla. Remove from heat and beat until quite thick. Pour into a buttered shallow pan and, when set, cut into squares.

Date Balls

Date Balls

125g Butter

1 cup Brown sugar

500g Dates

1 Cup Coconut

4 cups rice bubbles

extra coconut for coating

Boil butter, sugar and chopped dates for three minutes. Remove from heat and stir in coconut and rice bubbles. When cool, roll into balls and coat in extra coconut. Store in refrigerator.

Coconut Lemon Fingers (gf)

Coconut Lemon Fingers

125g Copha or Butter

400ml Condensed Milk

250g Plain Sweet Biscuits Crushed (for GF use Arnott’s rice cokies [aust] or othe GF sweet plain cookie)

3/4 cup coconut

grated rind of 1 lemon

Gently melt the copha or butter and add condensed milk. Combine all ingredients and stir well. Press firmly and evenly into a greased swiss roll tin and allow to set. Cover with Lemon icing and sprinkle with 1 tablespoon of coconut. When set, cut into fingers.

Lemon Icing

1 Cup Icing Sugar (Use pure to ensure GF)

2 tablespoons Lemon Juice or Lemon essence

2 Tablespoons boiling water

Sift Icing Sugar into saucepan. Add juice and boiling water. Stir over low heat until just warm. Use as required.

Coconut Ice (GF!)

Coconut Ice

3 Cups Icing Sugar

3 Cups Coconut

1 Teaspoon Vanilla

2 Egg Whites

125g Copha

cochineal (red food colouring)

Sift icing sugar. Add coconut, vanilla, and beaten egg white. Melt copha gently and allow to cool slightly. Add to mixture. Divide mixture and colour half with drops of cochineal until pink. Spread white mixture onto a well greased flat tray. Cover with pink half. Chill and cut into pieces.