MAKING SWEETS GETS HOT SO BECAREFUL NOT TO BURN YOURSELF !!!
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Rum Truffles
Equipment:
Bowl, spoon, tray, gease-proof paper
Ingredients:
2 oz sieved icing sugar, 1/2 dozen drops rum flavouring, 2 oz cocoa [or 1 oz cocoa, 1 oz drinking chocolate] 1 tablespoonful cream/evaporated milk, chocolate vermicelli
Method:
Put icing sugar and cocoa into bowl;
Gradually add cream and mix to a firm constituency;
Roll into balls, and then roll on vermicelli and put into sweet cases.
Peanut Clusters
Equipment:
Frying pan, 2 bowls, spoon, tray, gease-proof paper
Ingredients:
1/2 oz margarine, 4 oz cooking chocolate, 4 oz peanuts
Method:
Fry peanuts in margarine for few minutes, turning frequently
Drain and cool
Melt chocolate in bowl placed in another bowl of boiling water
Stir in peanuts
Place spoonfuls of mixture onto greaseproof paper
Leave to set
Coconut Creams
Equipment:
Spoon, pan, fork, tray (buttered)
Ingredients:
2 cupfuls sugar, 1 cupful milk, 1 cupful shredded coconut, 1/2 teaspoon vanilla essence
Method:
Mix ingredients and heat gently over low heat, stirring continuously until mixture forms a large, soft ball
Remove from heat and add vanilla essence
Cool to lukewarm
Beat with fork until creamy
Drop spoonfuls of mixture onto buttered tray
When cool and firm, the creams may be coated with melted chocolate if desired
