Confectionery Recipes for Free!

Click on the recipe names to view our delicious recipes!

Coffee Caramel Fudge with Liqueur
Rum Truffles
Caramel Fudge

Confectionery Recipe = Coffee Caramel Fudge with Liqueur - Makes 36

Ingredients:
1 x 397 g can condensed milk
25 ml golden syrup
600 ml sugar
50m1 butter
125 ml water
125 ml milk
5 ml vanilla
10 ml pure instant coffee powder
50 ml Mocha Tia

Method:
Put condensed milk, syrup, sugar, butter, water and milk into a deep saucepan with a heavy base. Stir over low heat to dissolve sugar before mixture comes to the boil, then continue to boil over medium heat for 15— 20 minutes until a drop forms a firm ball in cold water. Stir frequently, but not frantically, and check that it doesn’t burn on the bottom.When ready, remove from stove and add vanilla and coffee powder, then carefully and slowly beat in liqueur. Continue beating until creamy and very thick, then pour into a buttered 19 x 19cm pan and cut into small squares as it sets. y

Confectionery Recipe = Rum Truffles - Makes 12

Ingredients:
50 g dark chocolate
50 g milk chocolate
25 ml cream
75 ml sifted icing sugar
1 ml vanilla
20 ml dark rum
cocoa powder or chocolate vermicelli.

Method
Melt chocolate over simmering water - don’t allow it to get too hot. When melted, stir in cream, icing sugar, vanilla and rum. When smooth, turn onto a plate, spreading about 2 cm thick. Place a sheet of greaseproof paper directly on the surface and chill for a few hours until firm.
Roll into small balls and then roll the balls in cocoa powder or chocolate vermicelli. Place in small paper cups, and keep in fridge.

Confectionery Recipe = Caramel Fudge - Makes about 40 squares

Ingredients:
750 ml sugar
25 ml golden syrup
1 x 397 g can condensed milk
125 ml each milk and water
50 ml butter
5 ml vanilla

Method
Put all ingredients, except vanilla, into a saucepan with a thick, heavy base. Stir slowly over low heat so that sugar melts before mixture comes to a boil, then allow to boil gently over low heat for about 15— 20 minutes. There is no need to stir all the time, but care must be taken that the mixture does not catch on the bottom. When reads’, a drop should form a firm ball in cold water. Remove from stove and add vanilla. Beat with a wooden spoon until very thick and creamy, then pour into a buttered, 2o x 16cm pan, and cut into small squares as it cools.