Wednesday, May 28, 2014

Moonbeams (Marshmallows)

This is a lovely version of traditional marshmallows with a little coconut twist!

Moonbeams (Marshmallows)


  • 2 tablespoons plain gelatine
  • 1 cup cold water
  • 1 cup sugar
  • 1 tablespoon vanilla essence
  • Shredded coconut

Soften gelatine in water in a heavy saucepan for 15 minutes.  Stir over low heat until completely dissolved.

Add sugar and heat until boiling.  Boil without stirring for 8 minutes.  Pour into large bowl and col slightly.

Add the vanilla.  Beat with an electric mixer at high speed until the mixture is very thick, glossy and white.

Pour into buttered 20cm square tin.  Let stand until firm.  Cut into squares and coat with coconut.  Store in an air tight container in a cool place.

Cocinar, comer, y ser feliz!

Monday, May 19, 2014

Marzipan Allsorts

Oh my!  These ribbons of chocolate and pink marzipan will be a wonderful addition to any festivity, or simply for a delicious tea time treat.

Marzipan Allsorts


  • 2 cups sugar
  • 2/4 cup water
  • Pinch of cream of tartar
  • 375g ground almonds
  • 2 egg whites, lightly beaten
  • Sifted icing sugar
  • 60g dark chocolate, melted and cooled
  • 1/2 teaspoon vanilla essence
  • Few drops of almond essence
  • 1 extra egg white, lightly beaten
  • red food colouring 

In a heavy saucepan, combine regular sugar, water and cream of tartar.  Cook, without stirring, over moderate heat until a teaspoonful dropped into icy water can be shaped into a soft ball with your fingers.

Remove the mixture from the heat.  Add all almonds at once, and stir into smooth paste.  Stir in the 2 beaten egg whites.

Return to heat.  Cook and stir until mixture is thick, 3 or 4 minutes more.  Turn out on to a marble slab or cool surface dusted with some icing sugar,  Let cool until warm enough to handle.

Divide into half.  Mix chocolate and the vanilla into one portion; the almond essence and food color to taste into the remaining portion, blending well.

Roll out each portion to make a rectangle about 5mm thick on sugar dusted surface.  Brush the surface of one colour lightly with extra beaten egg white.  Lay the remaining rectangle over top and press gently.  cut the layered stack in half with a sharp knife.

Brush top of one stack with egg white.  Lift the other stack with a wide spatula and place over the top, making sure colors alternate.  Trim and smooth all edges evenly.  Let stand briefly until firm.

Cut stack with a sharp knife into long strips.  Cut strips crosswise into short pieces.  Store between sheets of greaseproof paper in airtight container.

Cocinar, comer y ser felz!

Monday, May 5, 2014

Vanilla Fudge

Oh yes!  Fudge is such a wonderful treat, a few pieces after a meal or a square or two on the run can certainly lift the day from average to superb!

Vanilla Fudge


  • 410g of condensed milk
  • 1 1/2 cups sugar
  • 1/4 cup of milk
  • 60g butter
  • 2 teaspoons vanilla essence

Butter a 20cm square cake tin and then set aside.

In a 2.5 litre, heavy based saucepan, combine the condensed milk with the sugar, fresh milk and butter.

Stir mixture constantly over moderate heat until a teaspoonful dropped into icy water can be shaped into a soft ball with your fingers.

Remove from heat and add vanilla.  Cool to lukewarm, if you prefer a smooth creamy fudge.  For a more grainy texture start beating while mixture is still hot.

Beat steadily with wooden spoon until mixture thickens and begins to lose its gloss.  Pour at once into prepared tin and allow to stand until firm.  Cut into squares.

Cocinar, comer y ser feliz!
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