DO-AL(l) Creatives: Challenge #19: July Theme: from the Kitchen

It is winter here in New Zealand and it is certainly chilly and a good reason to stay inside and craft or bake some treats.   

So to keep you busy here is the new challenge from DO-AL (l) Creatives: for July 

And the theme:   From the Kitchen and my inspiration

Deluxe Rocky Road

(my favourite sweet fudge cake)

I made little gift packs and a tag with the recipe for the receiver to try.

Our sponsor for this challenge is:
Crafty Ribbons

Now for the recipe:

Deluxe Rocky Road Fudge:

Ingrediants:

125 g butter

1 pkt Malt biscuits

½ C Sugar

¼ C Desiccated coconut

3 tbsp Cocoa

100g marshmallows (mini) or small.

¼ C Condensed milk

1 tsp vanilla

1 Egg

Method

:

Line a 20 cm square tinwith baking paper.   Heat butter, Sugar,

cocoa, condenssed milk and vanillain a small pan until nutter is

melted and sugar is dissolved. Cool for 5 minutes, then beat in

egg.  Crush biscuits; transfer to a bowl and mix in coconut, then

mix in marshmallows   (cut them if they are large). Pour in cool

chocolate mixture to the biscuit crumbs and mix thoroughly. Press

into prepared tin and chill.

Topping:

2 tbsp Kremelta

400 g berry nut chocolate ( I use Berry

biscuit from Whitakers)

200g Marshmallows

Method

:

Melt   kremelta   and   chocolate   together   and   let   cool.     Add

marshmallows and pour over the base.  When topping set,  cut and

enjoy.

Tip

:  you can add nuts and cherries to either the base or topping. 

Deluxe Rocky Road Fudge:

Ingredients:

125 g butter                  1 pkt Malt biscuits (or plain milk Arrowroot biscuits,  up to you0

½ C Sugar                      ¼ C Desiccated coconut

3 tbsp Cocoa                 100g marshmallows (mini) if you get large marshmallows, to cut them in to smaller pieces. .

¼ C Condensed milk    1 tsp vanilla

1 Egg

Method:

Line a 20 cm square tin with baking paper.  Heat butter, Sugar, cocoa, condensed milk and vanilla in a small pan until nutter is melted and sugar is dissolved.  Cool for 5 minutes, then beat in egg.  Crush biscuits; transfer to a bowl and mix in coconut, then mix in marshmallows (cut them if they are large). Pour in cool chocolate mixture to the biscuit crumbs and mix thoroughly.  Press into prepared tin and chill.

Topping:

2 tbsp Kremelta             

400 g berry nut chocolate ( I use Berry biscuit from Whitakers but you can use any chocolate you like, if you want to add a little more flavour pick one with Nuts and fruit.  up to you)

200g Marshmallows (mini but if you get large marsh, remember to cut them smaller)

Method:

Melt kremelta and chocolate together and let cool.  Add marshmallows and pour over the base.  When topping set, cut and enjoy.

Tip:  you can add nuts and cherries to either the base or top

Happy crafting and baking

J

Ingrediants:

125 g butter

1 pkt Malt biscuits

½ C Sugar

¼ C Desiccated coconut

3 tbsp Cocoa

100g marshmallows (mini) or small.

¼ C Condensed milk

1 tsp vanilla

1 Egg

Method

:

Line a 20 cm square tinwith baking paper.   Heat butter, Sugar,

cocoa, condenssed milk and vanillain a small pan until nutter is

melted and sugar is dissolved. Cool for 5 minutes, then beat in

egg.  Crush biscuits; transfer to a bowl and mix in coconut, then

mix in marshmallows   (cut them if they are large). Pour in cool

chocolate mixture to the biscuit crumbs and mix thoroughly. Press

into prepared tin and chill.

Topping:

2 tbsp Kremelta

400 g berry nut chocolate ( I use Berry

biscuit from Whitakers)

200g Marshmallows

Method

:

Melt   kremelta   and   chocolate   together   and   let   cool.     Add

marshmallows and pour over the base.  When topping set,  cut and

enjoy.

Tip

:  you can add nuts and cherries to either the base or topping.