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KIDS PARTY TREATS
Recipes on this page!
Chocolate crackles, fairy bread, coconut ice, honeycomb,
toasted coconut marshmallows, rocky road,coconut roughs, toffees.
CHOCOLATE CRACKLES
Ingredients
4 cups rice bubbles(rice crispies),1 1/2 cups sifted icing sugar,1 cup dessicated coconut,3tbsp cocoa(4imperial tbsp),250g(8oz) copha
24 patty cake cups
Method
Mix first 4 ingredients together in a bowl,pour melted copha in and
mix well.
Put in patty cups and chill....makes 24
FAIRY BREAD
Ingredients
(there aren't many, but they are really easy to make)
1-2 slices white bread(per child),1 can condensed milk,
1 packet 100's & 1,000's(sprinkles).
Method
Spread each slice of bread with condense milk,cut into quarters,sprinkle generously with sprinkles, arrange on platter.
(easy huh? now just sit back and watch them go!)
COCONUT ICE
Ingredients
2 cups sugar,1/2 cup milk,2/3 cup dessicated coconut,1 pinch cream of tartar,1 drop red food colouring(optional)
Method
Place the sugar and milk in a saucepan and stir over low heat until sugar has dissolved,add cream of tartar, bring to the boil and boil for 5 minutes.
Remove from heat and stir till mixture starts to thicken and become white.Add coconut and divide the mixture into 1/2, place 1 drop of food colouring into one of the halfs,pour white mixture into a greased square pan,pour the pink half of the mixture on top of the white,cool and cut into squares...makes around 10...
HONEYCOMB
Ingredients
1 1/2 cups sugar, 1/3 cup golden syrup(caro syrup), 1/3 cup honey, 1/3 cup water, 2tsp bi-carb soda.
Method
Combine sugar, golden syrup, honey and water in a saucepan and using a wooden spoon, stir constantly over low heat until sugar is dissolved.
Put sweets thermometer in mixture, increase heat and boil to exactly 132 degrees celsius(270f)
Reduce heat to as low as possible and keep the temp at 132c(270f)for exactly 15 minutes,(it's very important that the heat does not fluctuate)
If the heat starts to rise, remove pan from heat occasionally to reduce heat.
After 15 minutes has gone by, remove pan from heat and remove thermometer, allow bubbles to subside
Using a wooden spoon, quickly beat in finely sifted bi-carb soda
Pour immediately into a large greased baking dish, when cold, remove from tin, break into pieces...
You can dunk the pieces into melted chocolate if you like..
it then becomes , (what we call in Australia) violet crumble or a crunchy bar...
TOASTED COCONUT MARSHMALLOWS
Ingredients
4 tbs gelatine, 1 cup cold water, 4 cups sugar, 2 cups boiling water, 2 tsp vanilla, 2 tsp lemon juice,250g(8oz)coconut.
Method
Sprinkle gelatine over cold water, place sugar and boiling water into a large saucepan, stir over low heat until sugar is dissloved.
Bring to boil, add gelatine mixture, boil steadily,(uncovered) for 20 minutes(allow to cool) to lukewarm.
Pour into a large bowl of electric mixer,add vanilla and lemon juice, beat on high speed until very thick and white.
Pour into two 20cm(8") square cake tins, which have been rinsed out with cold water, allow to set.
Cut marshmallows into squares with a wet knife then toss in toasted coconut!
TO TOAST COCONUT
Place coconut in heavy pan, stir with wooden spoon over moderate heat until coconut is light golden brown
remove from heat immediately or coconut will continue to cook in the pans heat!
ROCKY ROAD
Ingredients
1 quantity of marshmallow mixture, (see toasted marshmallow recipe above),red food colouring, green food colouring, 250g (8oz) unsalted peanuts
250g(8oz) milk or dark chocolate, 60g(2oz)copha(vegetable shortening)
Method
Before beating marshmallow mixture as the above recipe directs, divide cooled mixture into 3 portions in separate bowls.
Leave one plain, colour one pink with a few drops of red colouring, colur the 3rd portion green, with a few drops of green colouring.
Beat each portion until thick and fluffy, pour into 3 wetted 20cm(8") tins
When marshmallow has set , cut into 2.5cm(1") pieces.
Melt chopped chocolate and copha in a double saucepan over hot water, cool
Place half the chopped marshmallows into greased and greased paper lined baking dish, sprinkle with half the peanuts
pour half the cooled chocolate over, cover with remaining marshmallows, peanuts and chocolate
When set cut into squares! and watch them go !!!!!!!!
COCONUT ROUGHS
Ingredients
250g(8oz)dark chocolate,60g(2oz) copha,1tsp vanilla, 250g(8oz) coconut.
Method
Place chopped chocolate and copha in top of a double saucepan,stand over simmering water until chocolate and copha have melted.
Remove from heat, add vanilla and coconut, mix well.Place teaspoonfuls of mixture on to a greased-paper lined tray.
decorate(if desired)with jelly beans,smarties(m&m's)or hundred and thousands.
keep refrigerated.
TOFFEES
Ingredients
3 cups sugar, 1 cup water, 1/4 cup brown malt vinegar.
Method
Place sugar , water and vinegar into a saucepan, stir over low heat until sugar has dissolved. Increase heat, boli rapidly uncovered for approx 15 minutes, or until a small amount, when poured into cold water, will crack.
Remove from heat, stand saucepan in cold water for 1 minute.Remove from water, allow bubbles to subside. Pour into patty cup cases. Leave 2 minutes before decorating with coconut, hundreds and thousands, jelly beans, etc.
makes 12
BUTTERSCOTCH
Ingredients
2 cups sugar, 1/3 cup water, 2/3 cup liquid glucose, 125g(4oz)butter, 1 tsp lemon essence, 1/2 tsp salt.
Method
Combine sugar, water and glucose in a heavy saucepan, stir over low heat until sugar has dissolved, bring to the boil, reduce heat until very low
(mixture will still boil),
boil 8-10 minutes or to 150c(300f)on sweets thermometer(mixture should be a light golden brown )
Remove from heat, add remaining ingredients, stir until well blended. Pour into lightly greased 18cm x 28cm
(7" x 11")lamington tin.
Mark into squares while still hot.
