Don't wait until Christmas to try these sweet recipes
Are you looking for an easy Christmas gift recipe, or perhaps just something yummy to eat - even when it isn't Christmas? Then check out these 5 festive recipes below, which you can make all year round. Who wants to wait a whole year to eat fudge?
1/ Pistachio & Cranberry Fudge
Ingredients: 340g white chocolate melts, 1/4 cup thickened cream, 1/2 cup dried cranberries (sugar reduced), 1/3 cup chopped pistachios, 1 Tablespoon honey,1 teaspoon vanilla essence.
Line a loaf tray with foil. In a microwave-safe bowl, add white chocolate melts, thickened cream, honey and vanilla extract. Microwave for 30 seconds on high. Stir. Repeat for 30 seconds each time until choc melts have melted. Fold in cranberries and pistachios and spread the mixture into the tin. Put in the fridge to set overnight. Cut into squares and store in the fridge until needed. Take it out 10 minutes prior to serving or giving, to make it soft.
Ingredients: 200g block milk chocolate for cooking (broken), 2 and 1/2 cups corn flakes, 1 cup mixed dried fruit, 1/2 cup almonds (chopped), 3/4 cup condensed milk, 1 teaspoon cinnamon.
Line a rectangle slice tin with baking paper. Place chocolate pieces in a microwave-safe bowl and heat for 30 seconds. Stir. Repeat until the chocolate is all melted. Spread over the base of the tin. Place in the fridge to set. Preheat oven to 160 degrees fan-forced. In a large bowl, mix together corn flakes, dried fruit, almonds, condensed milk and cinnamon. Press over the chocolate base with a spoon and bake for 15 minutes until golden. Cool and then place in the fridge to set. Pull out and score lines in the top and then cut with a sharp knife. Store in fridge until ready to serve or give.
3/ Red Frog Rocky Road
Ingredients: 400g milk chocolate melts,150g marshmallows, 190g bag of red frog lollies (chopped in half) and 2 Mars Bars (chopped).
Line a rectangle slice tray with baking paper. In a bowl, combine the marshmallows, red frogs and Mars Bars. Melt chocolate in the microwave in 30 second intervals. Stir. When melted, pour into a bowl and combine quickly. Spoon into a tray and refrigerate for 1 hour. Remove and cut into squares, before storing in the fridge.
Ingredients: 3 cups icing sugar mixture (sifted), 3 and 1/2 cups desiccated coconut, 395g can condensed milk, 1 egg white (lightly beaten), 2 teaspoons peppermint essence, 3 drops green food colouring.
Line a square cake pan with baking paper. In a large bowl, add icing sugar, coconut, condensed milk and egg white and mix until combined. Press half the mixture into the base of the pan. To the other half, add peppermint essence and green food colouring and mix. Add to the tin on top of the white layer. Cover and refrigerate overnight. Cut into squares.
5/ Gingerbread Biscuits
Ingredients: 350g plain flour, 125g butter (diced), 150g soft dark brown sugar, 4 Tablespoons golden syrup, 1 egg (beaten), 2 teaspoons ground ginger, 1 teaspoon bicarbonate of soda and choc pieces for decoration.
Preheat oven to 180 degrees. Line two baking trays with baking paper. Weigh the ingredients and then place the flour, ginger and bicarb soda in a large bowl. Stir. Rub the butter into the mixture with your fingers until it resembles breadcrumbs. Stir in the sugar. Stir in golden syrup and egg until mixture comes together as a dough. Tip the dough onto a floured surface and knead until smooth. Roll out the dough until 5mm thick and cut out gingerbread shapes with cutters. Place on baking trays and decorate with choc pieces for eyes and buttons. Bake for 10 minutes until golden. Allow to cool on trays.
Enjoy these Christmas gift recipes - all year round!