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.
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.
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