21 Dec 2015

MONDAY MUNCHIES - Christmas Edition

Tis the season to stuff your face and forget the calories.
Surly one day cant hurt...

Yesterday I took command of the kitchen for one of many days of festive cooking for the week ahead. I have a list, a long list that seems never ending at this stage of the game, but I know that come Christmas day all will have fallen into place and I will have been stressing for nothing.
I hope...


* 250 grams arrowroot biscuits
* 395 gram condensed milk
* 1 cup of coconut
* 1/4 cup of cocoa
* Rum (to your tasting)

* Extra coconut for decorating

In a large bowl, add all the ingredients and mix well.

With wet hands, roll the mixture into small balls then coat in the extra coconut.

Refrigerate or freeze for later.


* 395 gram can condensed milk
* 125 grams butter
* 1 cup firmly packed brown sugar
* 2 tablespoons golden syrup
* 155 gram milk chocolate buds (or chocolate of your choice)

Combine condensed milk, butter, sugar and golden syrup in a heavy based saucepan.
Stir over low heat for 5 minutes or until sugar has dissolved.

Increase heat to moderate, and cook stirring for a further 10 minutes or until mixture thickens.
Remove from heat.

Add the chocolate buds and stir until all the chocolate has melted.

Pour into a greased, lined, square cake tin, and set aside to cool.
Cover with plastic wrap and chill in the fridge for 1 hour or until firm.

Turn fudge out onto a chopping board, and cut into squares to serve.

Enjoy, and Merry Christmas

beck xx

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