Halloween Treats

Halloween is soon and I wanted treats to make.
I found some yummy repices and would like to share them with you.

1. Easy Toffee Apples

Ingredients:

• 6 Apples
• 6 Wooden sticks
• 4 (100g) Packets of original toffee
• 2 Tablespoons milk

Serves 6
Ready in 25 minutes

 

 

Remove the stem from each apple and press a stick into the top. Butter a baking tray.

Place toffee and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in toffee until well coated. Place on prepared sheet to set. For best results, refrigerate for 15 minutes before serving.

 

2. Chocolate Fudge

Ingredients:

 

• 900g Granulated Sugar
• 4 Tablespoons unsalted butter
• 1/8 Teaspoon Salt
• 1 Can of Condensed sweetened milk
• 2 Teaspoons Vanilla extract
• 340g Chocolate, chopped
• 425g Mini Mrashmallows
   

Serves 10

Ready in 3 hours 16 minutes

 

Grease a square baking tin and set aside.

Combine sugar, butter, salt and evaporated milk in a large saucepan over a medium heat. Allow to boil for 6 1/2 minutes, stirring constantly. Place vanilla extract, chocolate chips, sweet chocolate and the marshmallows into a large mixing bowl.

Pour the hot mixture over the ingredients in the mixing bowl and beat until all the chocolate has melted.

Pour into the already prepared baking tin and gently spread with a rubber spatula.

Allow fudge to sit for 3 hours, probably best to put it into the fridge and then cut into squares. The bigger the better.

You can if you want add approximately 220g of chopped pecans with the other ingredients in the mixing bowl before you pour over the chocolate. But personally I prefer it without.

 

3. Lollies

Ingredients:

 

• 60g icing sugar for dusting
• 400g caster sugar
• 250ml water
• 160ml golden syrup
• 1 teaspoon peppermint oil, or other flavoured oil
• 1 teaspoon any colour food colouring

 

Serves 16

Ready in 45 minutes

 

Generously coat a baking tray with icing sugar, and set aside. To make lollies, grease the lolly moulds and then dust with icing sugar.

In a heavy bottomed saucepan, stir together the caster sugar, water and golden syrup until sugar has dissolved. Bring to the boil over medium-high and cook to a temperature of 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavoured oil and food colouring.

Immediately pour the sugar mixture onto the prepared baking tray or lolly moulds in a thin stream (this helps it cool).

If making lollies, press a stick into each of the moulds and let cool thoroughly before removing. If making sweets, when the mixture is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

 

4. Marshmallows

Ingredients:

 

• 125g icing sugar for dusting
• 400g caster sugar
• 1 tablespoon golden syrup
• 300ml water, divided
• 4 tablespoons unflavoured powdered gelatine
• 2 eggs
• 1 teaspoon vanilla extract

 

Serves 18

Ready in 8 hours 50 minutes

 

Dust a 23cm (9 in) square dish generously with icing sugar.

In a small saucepan over medium-high heat, stir together caster sugar, golden syrup and 175ml water. Heat to 120 to 130 degrees C, or until a small amount of syrup dropped into cold water forms a rigid ball.

While syrup is heating, place remaining water in a metal bowl and sprinkle gelatine over the surface. Place bowl over simmering water until gelatine has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatine mixture into hot syrup. Set aside.

In a separate large mixing bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared dish and let rest 8 hours or overnight before cutting.