1. food and drink
2. desserts and baking

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Easy Sweet Recipes
Microwave Fudge
3 cups milk chocolate melts
¼ cup butter or margarine
1 can condensed milk
1 cup chopped walnuts (or chopped nuts)
Easy Coconut Ice
2 cups sugar
½ cup milk
1 cup coconut
Pink colour
Put all ingredients except nuts into a large bowl. Microwave
on MEDIUM until chocolate has melted (3‐5 minutes), stir
once or twice during cooking time. Stir in nuts. Pour into
greased baking dish (20cm x 20cm). Refrigerate and cut
into squares. Makes approx 36 pieces. This fudge can also
be made without using the nuts.
Slowly boil sugar and milk stirring continuously for 5
minutes. Remove from heat and add coconut. Beat until
thick for a few minutes. Colour half with pink colour and
pour white mixture into greased tin and then pour pink mixture. Refrigerate but mark in to squares before refrigeration.
Chocolate Microwave Fudge
3 cups icing sugar
5 tablespoons cocoa
3 tablespoons milk
125g butter chopped into small pieces
Rum Balls
8 Weetbix crushed
½ cup coconut
1 tbsp Cadbury’s Drinking Chocolate
1 cup finely chopped mixed fruit
1 can condensed milk
2 tbsp rum (or more)
Extra coconut
Line a 20cm square baking dish with foil. Sift icing sugar
and cocoa into a large microwave safe bowl, then add
milk and butter and stir. Cook uncovered, on HIGH for 2 Mix all ingredients together. Place in fridge for at least an
minutes, then beat until smooth. Pour into prepared pan hour. Then add rum. Make into balls and roll in extra
and cool. Makes approx 36 pieces.
coconut. Put into fridge.
Traditional Chocolate Fudge
2 cups castor sugar
1 tbsp cocoa
½ cup milk
1 tbsp golden syrup
1 tbsp butter Vanilla
Boil all ingredients (except vanilla) for 10 minutes. Remove
from heat and add vanilla. Beat until it thickens using a
wooden spoon. Pour into a well greased tray. Batches can
be doubled – increase cooking time.
Marshmallows
500ml castor sugar
125ml cold water
12½ ml gelatine
125ml hot water
2ml rose pink colouring (optional)
Toasted coconut
Place sugar and cold water in a bowl, mix at high speed with
an electric beater. Dissolve gelatine in hot water, pour into
sugar mixture. Beat about 15 mins until thick. Colour if
desired, pour into an oiled tin and place in fridge to set.
When marshmallows are set, cut into squares and coat with
coconut.
Toffee
2 cups white sugar
⅔ cup water
1 dessertspoon white vinegar
Hundreds and Thousands
Place sugar, water and vinegar in medium saucepan and
cook over a low heat, stirring until sugar dissolves. Increase heat and boil without stirring for about 8 minutes
until mixture is golden brown and when toffee cracks
when drops placed in cold water (154 degrees on a sugar
thermometer). Pour quickly into paper patty cups and
sprinkle with hundreds and thousands. You can make toffees up to a week in advance and store them in airtight
containers but do not freeze. Makes 12.
Honeycomb
1 cup sugar
4 tbsp golden syrup
1 tsp bicarbonate of soda
Stir sugar and syrup in large saucepan until dissolved.
Simmer on low heat for 7 minutes. Remove from heat
and quickly add the bicarbonate of soda. Quickly pour
into a greased 20cm square tin. Leave to set. When cold
break into pieces.
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Easy Sweet Recipes
Caramels
400g can sweetened condensed milk
60g dark chocolate chopped
125g butter
1 tbsp golden syrup
Line a 8cm x 25cm bar tin with foil. Combine condensed
milk, chocolate, butter and syrup in a medium saucepan
over low heat until butter and chocolate are melted.
Bring to the boil, then reduce heat and simmer, stirring
constantly for 10 minutes. Pour mixture into prepared
pan, refrigerate until firm. Turn out, peel away foil, cut
into squares to serve. Makes approx 30 pieces. Caramels
can be made a week ahead; keep covered in refrigerator.
Recipe is unsuitable to freeze or microwave.
Rocky Road
400g nut milk chocolate, melted
125g pink marshmallows, halved
125g white marshmallows, halved
100g glace cherries, chopped
⅓ cup desiccated coconut
Line base and side of a deep 20cm square cake pan with
aluminium foil. Place chocolate, marshmallows, cherries
and coconut in a large bowl. Mix gently to combine.
Spread mixture into prepared pan and refrigerate until set.
Turn out, peel away foil and cut into squares. Makes 20.
Traditional Toffee
3 cups White Sugar
1 cup Cold Water
¼ cup White Vinegar
Patty cases
2 tsp Hundreds & Thousands
Place sugar, water and vinegar in a large heavy based saucepan and stir over a low heat until sugar has dissolved
(approx 5 mins)
Without stirring, bring mixture to a rapid boil and boil for
12‐ 14mins. Test for a “hard crack” toffee by dropping a
few drops of toffee mixture into cold water (or easier
still, use a candy thermometer).
Remove from the heat and allow to stand for 2 mins so that
the bubbles subside then pour gently into 12 paper patty
cases. Sprinkle with hundreds & thousands and leave in a
cool dry place to set (approx 1 hour). Store in air tight
container.
Coconut Ice
180 gram packet Desiccated Coconut
340 grams Icing Sugar
4 rounded Tbsp Condensed Milk
Few drops Cochineal Colouring
In a medium bowl mix coconut and icing sugar, add condensed milk.
Using your hands, mix the ingredients to a stiff consistency
in the bowl.
Turn out onto a clean working surface and knead until
smooth (note: you made need another Tbsp of condensed
milk).
Divide the mixture in half and to one half add a few drops
of cochineal colouring. Knead the colouring in until the
mixture is evenly coloured.
Press into a lined lamington tray with one colour on top of
the other. Allow to set for several hours before cutting
into squares. Makes approx 36 pieces.
Fudge
2 cups sugar to ½ cup milk
Teaspoon butter
3 dessert spoons cocoa
2 dessert spoons golden syrup
Vanilla
Combine all ingredients together and bring to boil
and continue to boil for about 6 minutes.
Take off the heat and beat until mixture begins to thicken.
Pour into a buttered dish and cut into squares when it begins to set.
Easy Fudge
100 grams milk chocolate
1 tin Condensed Milk
2 Tsp Instant Coffee (optional)
30 grams Butter
Combine all ingredients in a saucepan on low heat.
Stir constantly until it thickens.
Pour into lined lamington tray and set in the refrigerator.
Rocky Road
375 grams cooking chocolate
1/3 cup crushed nuts
1 packet jelly jubes, chopped
1 packet marshmallows, chopped
30 grams copha
Melt chocolate and copha in the microwave for 2
minutes on high.
Add remaining ingredients. Mix well. Turn out into a lined
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Easy Sweet Recipes
lamington tin and press mixture in. Refrigerate and cut
into squares when cool.
Meringue
6 Egg whites
1 cup Caster Sugar
1 tsp vanilla extract
Preheat oven to 150 degrees C
Separate the egg yolks from the whites
Place egg whites into a clean bowl and beat until
frothy
Add sugar and vanilla a spoon full at a time while continuing to mix
Beat mixture until it looks shiny and stands up in stiff
peaks.
Spoon / pipe onto baking paper into small dobs
Cook in preheated oven for about 1 ½ hours
Allow to cool.
(If you are feeling creative, you can colour them green
(prior to cooking), cut a little mouth and give then eyes
to make little frogs)
Marshmellow (no boiling)
2 cups caster sugar
½ cup cold water 1
Tbsp gelatine
½ cup boiling water
Add cold water to sugar
Dissolve gelatine in boiling water and add sugar and water
Beat with electric beaters until thick
Set in lined shallow tin
Cut into squares and dust/roll in a mixture icing sugar
and corn flour or coconut.
(Note: colouring can be added at the end of step 2)
Creamy Caramels
110 grams butter
225grams brown sugar
1 tin Sweetened Condensed Milk
2 Tbsp golden syrup
Melt butter with sugar.
Add golden syrup and condensed milk
Stir over low heat until mixture leaves the sides of the
saucepan and can be gathered into one mass in the centre of the pan (approx 15‐20 minutes)
Pour into well greased tin Mark
into squares when cooling.
Easy Microwave Fudge
1 x 400 gram tin of Sweetened Condensed Milk
100 grams Butter cubed
250 grams (1 ¼ cups, firmly packed) Brown Sugar
1 Tbsp Golden Syrup
100 grams good quality dark chocolate, finely
chopped Grease and line a 20cm square pan
Place the condensed milk, butter, brown sugar and
golden syrup in a 3 litre (12 cup) heat resistant glass bowl.
Cook, uncovered for 10 minutes, stirring every 2 minutes
on 70% microwave power.
When bubbles appear, add the chocolate and stir until
smooth and well combined.
Pour immediately into prepared pan and place in fridge for
one hour or until firm. Cut into even portions using a sharp
knife.
ALWAYS USE A HEAVY‐BASED PAN WHEN
MAKING SWEETS AND ENSURE ALL OF THE
SUGAR IS DISSOLVED BEFORE CONTINUING
THE NEXT STEP IN ANY RECIPE.