Ingredients 280 g mini marshmallows 30 g butter 175 g white chocolate chips/grated 1 cup fruit gum drops dots or round jujups Method I used a slab of white chocolate. Since I used large marshmallows I cut them into smaller pieces. I also cut the gummies into pieces. Line a pan with parchment paper. Ingredients Cut into pieces I used a mix of Jujups too Mixed butter marshmallow and chocolate In a saucepan melt butter and chocolate on low heat till completely smooth, I added m

Ingredients 225 g marshmallow fluff 1 cup powdered sugar 30 ml cherry syrup 340 g milk chocolate Method Melt the milk chocolate and keep aside. My tub of marshmallow fluff was 180g, so I added 75g Icing sugar and 22.5 ml cherry syrup. I used 200 g of milk chocolate couverture. Take a bowl, add the marshmallow fluff, powdered sugar, cherry syrup and fold until a thick, fluffy pink nougat forms. Ingredients Marshmallow, icing sugar and cherry syrup Kept to set in fridge Melt t

– makes 25 pieces Ingredients 395g can Sweetened Condensed Milk 220g brown sugar 125g butter 40ml liquid glucose 30m golden syrup 187g White chocolate Melts/cooking white chocolate 65g raisins 65g dried cranberries Method Grease and line an 18cm x 28cm dish. Chop the butter and white chocolate melts into pieces. In a heavy bottomed saucepan, place the Condensed Milk, sugar, butter, glucose and golden syrup and stir over a low heat. Stir for 20 minutes, or until the m

Ingredient 320 ml/ 1 ¼ cups - Strawberry Syrup 8 Gelatin Sheets – you can substitute powdered Gelatin if you don’t have Gelatin Sheets ( Substitute 1 tbsp of powdered gelatin for every 3 gelatin sheets). So I used 2 Tbsp and 1 tsp of Gelatin Powder. Method I took a dish and lined it with parchment paper and kept it till needed. Bloom the gelatin sheets in a small bowl, cover with cold water and let them sit for 5 minutes to soften. Gently squeeze any excess water from th

Ingredients Salty Crackers (I used Crisco) Pretzels 120 g white granulated Sugar 85 g butter 1/2 cup heavy cream dark chocolate Method Take a tray, add a piece of aluminum foil and then lay out the Crisco crackers and on top of that lay out the pretzels. Make the caramel, in a heavy bottomed saucepan add the sugar and enough water to look like wet sand and stir until the sugar dissolves completely. Stop stirring once the sugar has dissolved. Turn up the heat to a rolling boil

Ingredients 350 g Dark Chocolate at least 70% cocoa solids 397 g can of Condensed milk 30 g Butter Salt 150 g unsalted Pistachios shells removed ​ Method Chop the chocolates and place the chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Add the nuts to the melted chocolate mixture a

Ingredients 250g condensed milk 2 tsp vanilla extract 80 ml Baileys (see Note at bottom) 400 g white chocolate Method Butter the mould...

Ingredients 1 cup peanuts/Cashew nuts 3/4 cup sugar 2 tbsp Veg. oil a little lemon juice Method Put sugar and oil in pan and caramelise...

Ingredients 1 small tin condensed milk 40cl 250gms desiccated coconut 200gms cooking chocolate slab Method Mix desiccated coconut with...