Chocolate Fudge

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Ingredients:

• 1 can condensed milk I use Nestle brand
• 2 tablespoons cocoa powder Go for Hintz Dutch Processed brand
• 50 g unsalted butter
• 1/2 cup milk
• 100 g nuts finely chopped use almonds walnuts or cashews
• sugar

Steps:

• Add cocoa powder to milk in a bowl
• Stir to dissolve
• Now take a broad heavy based pan
• Pour the condensed milk alongwith the rest of the ingredients into the pan
• On low flame
• stir the contents of the panconstantly till the mixture becomes homogenous
• After 20 minutes
• you will notice that the mixture has thickened and started leaving the sides of the pan
• Now
• cook it till it becomes thick enough to set
• Pour it into a greased with butter plate
• Smoothen the top with a flat ladle
• It should be about 1/2 inch thick
• Allow to cool
• Cut into pieces
• Serve
• Store this in your freezer if it remains though it is so yummy that it is not quite likely that itll remain and allow to thaw a bit before serving

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Delectable Carob Fudge

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Ingredients:

• 1 1/4 cups maple syrup
• 1 cup peanut butter
• 1 cup carob powder
• 1/2 cup sesame seeds
• 8 drops peppermint extract
• 2 tablespoons arrowroot
• 1 teaspoon vanilla
• nuts or coconut for topping

Steps:

• Heat the maple syrup and peanut butter on low to medium heat until hot and soft
• Remove from heat and stir in the remaining ingredients
• Press the mixture into a 9 or 10 glass pie plate or similar pan
• If topping
• press coconut or nuts on top
• Chill thoroughly
• Cut and serve
• Keeps up to 3 months refrigerated

Honey Graham Peanut Butter Crunchies

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Ingredients:

• 2 cups peanut butter chips
• 2 tablespoons shortening
• 1 1/2 cups coarsely crushed pretzels
• 1 cup Honey Graham cereal
• 1/2 cup slivered almonds

Steps:

• Line cookie sheet with wax paper
• Combine peanut butter chips with shortening in medium microwavable bowl
• Microwave on high for 1 1/2 minutes
• Stir only for a few seconds
• If needed microwave about 15 additional seconds to melt mixture; stir well Chips should be completely melted and mix should be smooth
• Stir into mixture crushed pretzels almonds and cereal; combine well
• Drop by spoonfuls onto wax paper
• Let cool for approx 1/2 hour until firm and cooled off

Nonfat Caramel Candy

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Ingredients:

• 2 cups brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• 1 egg white

Steps:

• Melt brown sugar
• until caramelized
• Slowy add in water and continue cooking
• Stir constantly You dont want it to stick
• Stir
• cooking until the soft ball stage
• or 240F
• Next
• slowly pour brown sugar mix into stifly beaten egg white
• Beat continuously
• Add in vanilla extract
• beating until mix is thick enough to drop
• When ready
• drop with small spoonfuls onto wax paper
• Let cool well before eating

Rahat Al-Holqum

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Ingredients:

• 2 cups sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 1 tablespoon orange extract or 1 tablespoon creme de menthe
• red food coloring looks nicer with it
• 1/2 cup chopped roasted pistachios add along with your choice from above or 1/2 cup almonds add along with your choice from above
• 1 cup granulated sugar 1 c equals 250 ml or 1 cup desiccated coconut for dusting 1 c equals 250 ml

Steps:

• Combine sugar
• 1 c water
• cream of tartar
• and flavorings in a small saucepan and bring to a boil
• In a separate bowl
• combine cornstarch with remaining water
• mix completely
• and slowly stir into sugar mixture
• Boil over medium-low heat for 20-30 minutes
• until the mixture reaches Firm-ball stage
• or 248 F 120C on a candy thermometer
• Apply non-stick cooking spray to a form ice cube trays will do nicely or an 8x8 pan
• Pour the hot mixture into the pan or form and allow to set When cool
• release from form or cut into cubes as applicable and roll each piece in powdered sugar
• granulated sugar
• or coconut
• Store at room temperature in airtight container

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use