Sweets & Puddings


By: James Martin From: James Martin Digs Deep

Prep time:

25 mins, plus at least 1 hr setting time
Cook time:
15 mins
Makes just over 450g

James Martin suggests serving his delectably light fluffy marshmallows threaded onto skewers with juicy strawberries


·         9 sheets leaf gelatine
450g Sugar
1 tbsp liquid glucose
200 ml water
2 large egg whites
1 tsp vanilla extract
icing sugar
Strawberries, to serve

1. Lightly oil a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour.

2. Soak the gelatine in 140ml cold water.

3. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for about 12-15 minutes until the mixture reaches 127C on a sugar thermometer.

4. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.

5. Whisk the egg whites until stiff, preferably with an electric whisk in a mixing bowl. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.

6. Spoon the mixture into the prepared tin and smooth with a wet palette knife if necessary.

7. Leave for at least 1 hour to set.

8. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, and then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack.

9. To serve: carefully place the marshmallows onto skewers, alternating with hulled strawberries.

10. Store the marshmallows in an airtight container.

Maryke's Lemon Meringue Pie “Divine”

Crush together and press down firmly into the pie dish.


1 Packet Tennis Biscuits
2 TBS Butter


1 Tin Condensed Milk
1/3 Cup Lemon Juice
3 Eggs Separated

Mix the Yolk with the Condensed Milk.  Pour the mixture into the crust. Beat the Egg Whites till stiff.  Pour on top of the Condensed milk mixture.

Bake at 180oC for ½ hour.


Sweet Pastry - For Tarts

By Martin Blunos

Serves 6 – 8

100g unsalted butter
100g caster sugar
a few drops of almond essence
pinch of Salt
50g plain flour
50g ground almonds

2 medium eggs, beaten
250g sweet shortcrust pastry
1 can of condensed milk, boiled for 2 hours then cooled
4 crisp English apples, peeled, halved, cored and sliced

To serve:
a dash of Somerset brandy
icing sugar
clotted cream

1. Preheat the oven to 200°C/gas 6.

2. In a mixing bowl, cream together the butter, sugar, almond essence and salt. Gradually beat in the beaten eggs, then fold in the flour and ground almonds.

3. Roll out the pastry and use it to line a 22cm tart tin. Spread a thin layer of the condensed milk toffee over the pastry base.

4.  Spread the almond mixture evenly over the toffee layer. Arrange the Raspberries OR apple slices on top of the almond mixture, pressing them in slightly.

5. Bake the tart for 30-40 minutes until set and golden.

English Toffee


·         1 cup butter
1 1/4 cups white sugar
2 tablespoons water
1/4 cup slivered almonds
1 cup chocolate chips


1.   Butter a 10x15 inch jellyroll pan. In a heavy skillet, over medium heat, melt butter. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. Let cool completely then break into pieces.


Brazil Nut Fudge

4 (1 ounce) squares chocolate
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound sifted confectioners’ sugar
1/3 cup milk
1 cup chopped Brazil nuts
Whole Brazil nuts

Melt chocolate and butter over hot water. Stir in salt and vanilla extract. Stir in sugar alternately with the milk, keeping pan over hot water.

Remove from heat and stir in Brazil nuts. Pour fudge into a 7-inch square pan. Garnish with Brazil nuts, cut in half. Let stand several hours. Cut into squares.

English Toffee - Martha Stewart

 Makes about 3 pounds

  • 1 cup (2 sticks) unsalted butter, plus more for pan and foil  
  • 1 1/2 cups sugar  
  • 3 tablespoons light corn syrup
  • 3 tablespoons water
  • 2 cups toasted (about 8 ounces) almonds, chopped
  • 12 ounces semisweet chocolate, tempered (technique follows)


1.     Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.

2.     In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees. on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.

3.     Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.

4.     Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.

5.     Using a small offset spatula quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.

6.     Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.


French Almond Nougat



Makes about 40 pieces

  • 2 large egg whites, room temperature

  • 3/4 cup light corn syrup

  • 1/2 cup sugar

  • 1 1/2 cups light corn syrup

  • 1 1/2 cups sugar

  • 4 tablespoons unsalted butter, melted

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 3 1/2 cups whole raw almonds, skin on


1.     Begin by making the MAZETTA: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, 1/4 cup water, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

2.     Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated. Use immediately or cover and refrigerate until ready to make the nougat.

3.     Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

4.     Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring. If heat is too high it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours.

5.     Spray a large cutting board generously with vegetable-oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper.



Corn Syrup

 A thick sweet syrup which comes in both light and dark varieties, made from processed cornstarch. Light corn syrup has been clarified, while dark corn syrup has had colouring and caramel flavouring added.


Season: available year-round

Substitutions: 1/2 cup sugar + 2 tbsp water = 1/2 cup light corn syrup; 1/2 cup honey = 1/2 cup light corn syrup


Corn Syrup Substitute

For each 1 cup corn syrup called for,

use 1 1/4 cups granulated sugar or firmly packed brown sugar plus 1/4 cup liquid (use liquid called for in recipe).

Honey on its own also makes a good substitute for a Light Corn Syrup.

Another Corn Syrup Recipe

Corn syrup is just what the name implies, a liquid derivative of corn starch, which is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).

It is available to consumers in the US in two forms — light, which has been clarified to remove all color (and which is essentially flavorless), and dark, to which caramel color and molasses have been added. Because of its tendency not to crystallize, it is often called for in recipes for frostings, candies, jam, and jellies.

If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, we’d suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.


Home-made Honeycombe Candy

1/4 cup water
1 1/2 cups granulated sugar
2 tablespoons acacia honey (or your favourite variety)
2 tablespoons light corn syrup
1 tablespoon baking soda, sifted

Have ready a baking sheet lined with a silicone baking mat or parchment paper.

In a medium-size, heavy-bottomed saucepan, combine water, sugar, honey and corn syrup. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.

Continue cooking until sugar reaches 300 degrees F (hard crack stage) before removing from heat.

Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated. This may take a few seconds and liquid will bubble up and become foamy.

Still working quickly, pour mixture onto a silicone baking mat or a parchment- lined baking sheet. The mixture will spread out, puff up slightly and have a porous, shiny surface. Allow it to harden for about 20 minutes without touching or moving it.

Once cooled, break honeycomb into pieces. Store in an airtight container at room temperature. It will last 1 to 2 days before it begins to lose its crunch.

Makes 8 servings


Turkish Delight - Divine!!

 40g Gelatine, soaked in
100ml Boiling Water
800g White Sugar
pinch of salt
70g Corn flour
2ml Citric Acid
400ml Water
4ml Rose Water
1 Drop Red Food Colouring
¼ Cup Corn flour & ¼ Cup Icing Sugar for dusting.


Soak the Gelatine in 100ml boiling water.

Mix the Sugar, salt, corn flour & citric acid in a pot with the water. Stir on a low heat until the sugar has dissolved. 

Boil for 7 minutes on a low heat, then add the Rose water and colouring.

Pour into a greased tray. Allow to cool overnight, or for at least 5 hours.


Cut into squares and dust with the corn flour & icing sugar mixture.


Variation: Replace the rose water with 30ml Lemon juice.

 Makes about 40 blocks. (2cm x 1cm)



Coconut Brittle – James Martin

Preparation time less than 30 mins

Cooking time less than 10 mins

Serves 2

110g/4oz caster sugar
3 tbsp desiccated coconut


1. Lay a piece of Teflon on a baking sheet and set aside.
2. Place a small frying pan over a medium heat and dry fry the coconut until evenly toasted.
3. Transfer to a plate to cool.
4. In a small saucepan, gently melt the sugar until it just turns golden in colour.
5. Add the toasted coconut to the caramel, and then pour the mixture on to the Teflon. Leave to one side to cool and set.
6. Once the brittle has set, break it up into the right sized pieces required.

 Show me more coconut recipes
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Find out more about these ingredients and techniques:

Homemade Protein Bars

Nonstick spray
1 cup soy protein powder
1/2 cup unbleached all-purpose flour
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 to 2/3 cup (packed) brown sugar
1 cup semisweet chocolate chips
1-1/2 cups plain or vanilla yogurt
1/4 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.

Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.

Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.)

Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.

Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.

Yield: About 20 medium-sized bars

Cherry Lollipops
Recipe from: Semi-Homemade Desserts
by Sandra Lee
Cookbook Heaven at Recipelink.com

These hard candy lollipops are the perfect project for pint-sized chefs. Make them in any color or flavor you want -- even in fun shapes, using metal cookie cutters or candy molds, available at most kitchen stores. To make cute gifts, holiday treats, or party favors, tie colorful ribbons around the sticks and curl the ends by pulling the ribbons between your thumb and the blade of a pair of scissors.

Makes 20 lollipops
Prep time: 10 minutes

  • Nonstick cooking spray, PAM®
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup, Karo®
  • 1/4 cup butter
  • 1 box (3-ounce) cherry gelatin dessert mix, Jell-O®
  • Special Equipment:
  • 20 (4-inch) lollipop sticks
  • Metal tablespoon-size measuring spoon
  • Candy thermometer


  1. Spray 2 large baking sheets with nonstick spray. Arrange 10 lollipop sticks on each baking sheet, spacing evenly apart.
  2. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees. Stir in gelatin until smooth. Using metal tablespoon and working quickly, spoon syrup over one end of each lollipop stick. Cool completely.
  1. Wrap each lollipop in plastic wrap and store in airtight container.


Fruity lollipops

Prep time:  10 mins

Cook time:  20 mins

Serves:   makes 30-35

Use a sugar thermometer to make Rachel Allen’s impressive sweet treats


·         450g caster sugar

·         1/8 tsp cream of tartar

·         4 tbsp undiluted fruit cordial, such as blackcurrant, orange or lime


1. Arrange 30–35 lollipop sticks spaced apart on several large, non-stick baking sheets.

2. Place the sugar, cream of tartar and 150ml water in a heavy-based saucepan on a medium heat and bring to a gentle boil while stirring all the time. Reduce the heat to low and simmer for 20–25 minutes without stirring, until the temperature on a sugar thermometer dipped into the mixture reads 143°C.

3. Stir in the cordial just before the syrup reaches this temperature (after 15–20 minutes). The mixture will bubble up, so be careful as it is very hot.

4. Once the correct temperature has been reached, remove the pan from the heat and, working quickly, spoon small pools of the syrup onto one end of each lollipop stick and allow to set for about 5 minutes, until hardened.

5. If you wish, wrap the lollipops in cellophane and tie with string as soon as they have cooled and hardened, to prevent them from absorbing moisture. Store them in an airtight container in a cool, dry place for up to a week.

Apdapted from Rachel Allen Home Cooking http://www.assoc-amazon.co.uk/e/ir?t=ukstyle-21&l=as2&o=2&a=0007259719 (Collins)

Cooks Tips...

Speckled lollipops: Instead of or in addition to the cordial, add 1 tablespoon of candied sprinkles, such as hundreds and thousands or edible glitter, as soon as the syrup is taken off the heat


Lunch Box Peanut Butter Treats


1/4 cup (1/2 stick) butter or margarine
30 marshmallows or 3 cups miniature marshmallows
1/3 cup light corn syrup
1-1/3 cups REESE'S Peanut Butter Chips
5 cups crisp rice cereal

1. Butter 9-inch square pan.

2. Melt butter in large saucepan over low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are melted; remove from heat.

3. Add corn syrup; stir until blended. Add peanut butter chips; stir until chips are melted and mixture is smooth. Immediately stir in cereal until well coated; immediately press into prepared pan. Cool completely; cut into bars. Store in airtight container in cool, dry place. About 16 bars.


Orange Balls (Pallottole d'Aranci — Italian)

6 large oranges, the peel only, cut into strips
1 cup granulated sugar
1 teaspoon vanilla extract
Superfine sugar
1 1/2 cups mixed nuts, finely chopped

Soak the orange peel strips in cold water for 24 hours.

Drain; place the peel in a saucepan and cover the strips with cold water. Bring the water to a boil. Cook the strips for about 10 minutes, or until they are soft. Drain them.

Chop the orange peel fine and mix it with the granulated sugar in a saucepan. Stir the mixture slowly over low heat until the sugar dissolves, then continue to cook it for about 10 minutes, or until it reaches the soft-ball stage on a candy thermometer.

Remove the pan from the heat. Add the vanilla extract and mix thoroughly. Cool the mixture. Shape it into balls the size of small walnuts. Roll the balls in the superfine sugar and then in the chopped nuts.

Toffee apples

By: Roopa Gulati

Rate & comment

Prep time: 20 mins

Cook time: 20 mins

Serves: 6

Relive nostalgic childhood memories with Roopa Gulati's crackingly good toffee-coated apples


For the toffee coating

225g Demerara sugar
110 ml water
0.5 tsp vinegar
2 tbsp golden syrup
25g Butter

For the apples

6 Apples
6 wooden skewers, for holding the apples – ice lolly sticks will do

1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.

2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.

3. Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for a day or two, wrap the apples in cellophane.


Four cupfuls sugar
Three cupfuls corn syrup
Two cupfuls condensed milk
Two cupfuls water
One tablespoonful vanilla

Put the sugar, syrup, and one half the milk and water into the kettle
and boil to a very soft wax when dropped in cold water, or to 236°
by the thermometer.  (It must be stirred constantly while cooking.)  
When it reaches this stage, pour in the remainder of the milk and
water and cook to 242°, or until it forms a firm ball in cold water,
then turn it out on a well-oiled slab or platter.  When it is nearly
cold, cut in inch squares.
Each caramel must be wrapped separately in waxed paper.  If put
together in a dish without being wrapped, they will run together.

                                 Chocolate or Nut Caramels
Make over the preceding recipe.  Add the chocolate or nuts just a
minute or two before removing it from the stove.

                                     Imitation Maple Caramels
Use the preceding caramel recipe, and just before turning the
caramel on the slab, flavor it with one tablespoonful of maple

                                  Imitation Maple Caramels
Use the preceding caramel recipe, and just before turning the
caramel on the slab, flavor it with one tablespoonful of maple

                                             Coffee Caramels
Use the caramel recipe, and substitute one cupful of strong coffee for
one of the cupfuls of milk.


Quick Apple Cake (cold) Pudding (warm) -

Really Divinely Exquisite!

75 grams margarine
2 eggs
¾ cup sugar
1 cup self-raising flour
¼ cup milk
1 tin pie apple (410 grams)


Beat eggs and sugar till creamy.  Melt the margarine and add to the mixture.  Add milk and flour.  Pour mixture into buttered dish and arrange apple pieces on top.  Bake for 30 minutes at 180ºC.


Boil 1 small tin Ideal milk and ¾ cup sugar over a slow heat, stirring continuously. Add 2 TBS caramel essence. Pour over the hot cake and serve. Prick with a fork as you pour so that the syrup goes into the cake properly.

You can double this recipe up to fill a whole oven pan. Then just bake for an hour.

Divine Hot or cold!


Blue Berry Coffee Cake with Honey

Blue berry Topping

2 Cups Blue Berries (Frozen or fresh)
1 TBS Self Raising Flour
½ Cup Honey
2 TBS Lemon Juice


1 ½ Cups Self Raising Flour
½ tsp baking Soda
½ tsp Salt
½ Cup Honey
2 Eggs
¼ Cup Milk
2 TBS Lemon Juice
1 tsp Lemon Peel
1 tsp Vanilla Essence
6 TBS Butter

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside.

In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean.

Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

Makes 8 Servings

Vanilla Fudge-James Martin

by James Martin
from James Martin: Sweet

Vanilla-scented home-made fudge from James Martin - an irresistible treat and easy to prepare!

Makes about 36 pieces
Level of difficulty: Easy
Preparation Time: 15 minutes, plus cooling
Cooking Time: 25 minutes

oil, for greasing
300ml Milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract

1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.

Absolutely Divine!!

Candy Clay Recipe

 Here's what you will need to make it:

3 cups powdered sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/2 stick (1/4 cup) margarine, softened and cut into pieces
1 teaspoon vanilla extract
different colors of food coloring
large bowl
mixing spoon
small bowls

Here's what you have to do:

1. Check with a grown-up before you begin.

2. Wash your hands.

3. Put 3 cups of powdered sugar, 1/4 cup of corn syrup, 1/2 teaspoon of salt, 1/2 stick of margarine, softened and cut into pieces, and 1 teaspoon of vanilla extract into a large bowl.

4. Mix these ingredients together until the dough doesn't feel sticky. You may need to add more powdered sugar to make it less sticky - from 1/4 to 1/3 cup - but add it slowly and stop when the dough feels dry.

5. Divide the dough into little balls and put each ball into a separate bowl.

6. Add a few drops of food coloring to each bowl. Make the dough in each bowl a different color.

7. Mix the food coloring into the dough with a spoon so you don't stain your hands. Once the food coloring starts to blend in, use your hands to really smush it in.

8. Now sculpt your craziest creations out of the candy clay. You can use them to decorate cakes or cookies, but be sure to eat them pretty soon after you make them. Candy clay sculptures turn into candy rock sculptures after a while!

Licorice Drops

1 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup water
1/4 cup light corn syrup
1 tablespoon black food coloring
1/4 teaspoon anise extract

Put the sugars, water and corn syrup into a saucepan over medium heat; stir. When the batch has boiled for the first time, wash the sugar crystals down from the sides of the saucepan. Put a candy thermometer in the saucepan, and cook without further stirring to soft-crack stage — 290 degrees F on candy thermometer.

Remove saucepan from heat, and add food coloring and anise flavoring; stir them in gently. With a teaspoon, drop round patties about the size of quarters onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens. Cool the drops completely by placing the sheet near an open window or in a cool room, but NOT in the refrigerator, or the pieces will stick. Soon the drops will be firm and will come off the sheet easily. Wrap drops individually in wax paper or cellophane.


Sweet and Spicy Popcorn Crunch


Makes about 11 cups

  • 2 tablespoons safflower oil
  • 1/2 cup popcorn kernels
  • 1 cup salted peanuts
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon coarse salt
  • 1/4 to 1/2 teaspoon cayenne pepper


1.     Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.

2.     In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside.

3.     Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.

4.     Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.

5.     Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.


Home made Nougat

400g Sugar
125ml Water
125ml Golden Syrup
2 Egg Whites
5ml Vanilla Essence
100g Chopped Nuts, Cherries and candied peel mixed.

Boil water, sugar & Syrup together until the thermometer reaches 130oC or small crack stage is reached. To test for small crack stage – drops spoonfuls of syrup into cold water.  Threads will be hard and will stretch and not break.

Beat egg whites until it reaches a stiff peak. Beat in the vanilla essence. Gradually pour hot syrup onto egg mixture. Continue beating until mixture is firm & thick.  (Takes about 10 min’s)

Stir in nuts & Fruit. Turn out onto a greased baking tray. When cold, then cut into squares.

Makes 20 – 25 squares.


Home made Honey-Nut Nougat

2 Cups (500ml) Sugar
375ml (500g) Honey
60ml Water
Pinch Salt
½ tsp Vanilla Essence
2 Egg Whites
300ml coarsely chopped nuts (OR
15ml Butter
Rice Paper


  1. Combine sugar, water, honey and salt in a heavy based saucepan.
  2. Heat gently, stirring often until the sugar has dissolved.

Bring to boil steadily without stirring, until the crack stage is reached. (The

crack stage is when you drop spoonfuls of syrup into cold water. The

threads will be hard and will stretch, but will not break) 143 ºC. Takes ±


  1. Beat the egg whites until stiff.
  2. Gradually pour the hot syrup into the egg whites, beating continuously.
  3. An Electric mixer works best. The mixture should become stiff and fluffy.
  4. Fold in the chopped nuts and butter.  (U can roast the nuts before hand)
  5. Line a 20cm square tin with a layer of rice paper.
  6. Pour the mixture into the dish. Even out and line with another layer of rice paper.
  7. Allow to cool and set before cutting into squares.

 Makes ± 30 Pieces.


Tricia's Carob Fudge

·         3–4 teaspoons warm water

·         2/3 cup carob powder, sifted

·         1/3 cup honey

·         2 teaspoons vanilla

·         1 1/3 cups dry nonfat milk powder

·         3/4 cup sunflower seeds

Combine the ingredients in the order listed. (If the mixture is too dry, add a little more water.) Line the bottom of a loaf pan with clear plastic wrap and spoon in the fudge. Pat the top to create an even surface. Cover with clear plastic wrap and chill. To serve, cut into squares.


Joshua’s Carob Fudge

1/2 Cup Honey
1/2 Cup Coconut Butter/ Peanut Butter
1/2 Cup Sesame Butter (Sesame Tahini)
1/2 Cup Carob Powder
1 tsp. Vanilla (Optional)
1/2 tsp. Celtic Sea Salt (Optional)

1. Just warm (not cook) the honey, coconut butter, and sesame butter in a pan until slightly melted. 

2.  Then add the carob, vanilla, and salt and stir very well.

3.  Plop the mixture into a container or dish and press out (with fingers or a spoon) until flat.  

4.  Put into the refrigerator for a few hours until hardened.  Cut into small squares and serve.

The consistency is perfect and the richness and taste are out of this world!  If you don't have coconut butter, you can use peanut butter or simply leave that ingredient out.  You can also use peanut butter instead of the sesame butter.  You can get sesame butter and coconut butter from your health food store or from this source.


Caramel Popcorn

400g light brown sugar
250g margarine
125ml golden syrup
3ml salt
5ml Bicarb. Of soda

 Melt together and boil for 6 minutes. Remove from heat and add Bicarb. Of soda. Pour over cooked popcorn on a tray and mix well. Place in oven at 100ºC for 15 minutes.  Turn over (mix) leave in oven for another 15 minutes.


Lemon Surprise Sponge Pudding

50g Butter
100g Castor Sugar
2 Lemons, grated rind and juice
2 Large Eggs, separated

g Self Raising flour
175ml milk

Place butter, sugar & lemon rind in a bowl and beat until light & fluffy.

Add Lemon juice and egg yolks, then flour and milk and beat until smooth. Don’t worry if the mixture curdles.

Whisk egg whites until softly peaking, carefully fold into the lemon mixture. Pour into 4 –6 ramekins or one larger dish.  Place in a rasting tin and add boiling water to come to about halfway up the sides. 

Bake on 180oC for ± 20 –25 min’s until golden brown.

Serves 4 – 6


Free-Form Beesting Cake

2/3 cup warm milk (105°-115°F.)
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/3 cup sugar
1/2 teaspoon salt
1 large egg yolk
about 2 3/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened

For topping
1/2 stick (1/4 cup) unsalted butter
1/3 cup sugar
2 tablespoons milk
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sliced almonds

In a bowl whisk together cornstarch, yolks, and a pinch salt. In a heavy saucepan combine milk and sugar and bring to a bare simmer. Add hot milk mixture to yolk mixture in a stream, whisking, and return custard to pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 2 minutes.

Pour custard into a metal bowl set in a larger bowl of ice and cold water and cool, stirring. Stir in vanilla, cream, and prune mixture and freeze in an ice-cream maker. Makes about 1 quart.

Make the cake:
In a large bowl whisk together milk, yeast, and 1 teaspoon sugar and let stand until foamy, about 5 minutes. With an electric mixer on medium speed beat in remaining sugar, salt, yolk, and 1 cup flour until combined well and beat in butter, 1 piece at a time, adding each new piece just as previous one is incorporated. With a wooden spoon stir in 1 1/2 cups flour, adding more if necessary, until mixture forms a soft dough. On a lightly floured surface knead dough 6 minutes, or until smooth and elastic. (Alternatively, dough may be made in bowl of a standing electric mixer, attaching dough hook to knead 4 minutes.)

Transfer dough to a lightly oiled bowl and let rise, covered tightly with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch down dough. Dough may be prepared up to this point 1 day ahead. Put dough in a sealable plastic bag, pressing out excess air, and chill. Bring dough to room temperature before proceeding.

Make topping:
In a small saucepan melt butter over moderate heat and stir in sugar, milk, cinnamon, salt, and almonds. Simmer mixture 1 minute and cool to warm.

Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.

Stretch and press dough onto baking sheet to form a 12-inch round. Spread topping evenly over dough and let rise, uncovered, in a warm place 30 minutes. Press indentations all over cake with your fingertips and bake in middle of oven 18 to 20 minutes, or until puffed and golden. Cool cake on baking sheet 10 minutes and transfer to a rack. Cake keeps, wrapped well in foil and chilled, 1 day or frozen 1 week. Reheat cake in middle of a preheated 350°F. oven 15 minutes if chilled or 20 minutes if unthawed frozen.

Serve beesting cake warm with ice cream.


Serves 6.