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CHOCOLATE FUDGE
410g can evaporated milk
1
3
/
4
cups castor sugar
500g dark cooking chocolate, broken into pieces
Place milk and sugar into cooking vessel; heat to
boiling on No. 10, stirring to dissolve sugar. Boil
for 3 minutes, stirring constantly. Turn heat off;
add chocolate and beat until smooth. Pour
fudge into lamington tin lined with greased foil.
Refrigerate until set; cut into squares and serve.
WHITE CHRISTMAS Makes about 42 pieces
250g copha
2 cups rice bubbles
1 cup powdered milk
1 cup icing sugar
1
/
2
cup chopped glace red cherries
1
/
2
cup chopped glace green cherries
1
/
4
cup chopped glace apricots
1
/
4
cup chopped glace pineapple
1
/
4
teaspoon vanilla essence
Melt copha in cooking vessel on Simmer; turn
power off. Stir in remaining ingredients until
well combined. Press mixture into an ungreased
18cm x 27.5cm lamington tin; refrigerate until
firm. Cut into fingers or squares.
NOTE: 1
1
/
2
cups of packaged mixed fruit may be
added to the copha instead of glace fruits.
TOFFEE APPLES Makes 20
20 small crisp red apples
20 wooden skewers
1 kg sugar
1
/
4
cup water
1
/
4
cup vinegar
1
/
4
teaspoon cream of tartar
Red food colouring
Wash apples and dry thoroughly; insert the
skewers firmly. Place sugar, water, vinegar and
cream of tartar into cooking vessel. Set Control
Dial to No. 5; stir mixture until sugar has
dissolved. Allow mixture to boil until
temperature light goes out on the Control Dial,
about 15 minutes. Add food colouring, a few
drops at a time, until toffee is bright red in
colour. Lightly grease two baking trays. Carefully
and quickly dip the skewered apples into the
toffee. Allow excess toffee to drip before placing
onto greased trays. Repeat procedure with
remaining apples and allow to set.
BRANDIED FRUITS Makes 6 to 8 servings
820g can apricot halves
250g dessert prunes, stones
1
/
2
cup glace cherries
3
/
4
cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
Place apricots, syrup from can and prunes into
cooking vessel. Heat to boiling on No. 5; reduce
heat to Simmer and cook for 10 minutes.
Transfer mixture to a bowl; add cherries and
brandy. Cool mixture and refrigerate for 24
hours. Peel and slice bananas diagonally, add to
fruit. Top with shredded coconut, if desired.
Serve fruit in dessert dishes and top with
whipped cream.
25
Desserts (cont).