Chocolate Fudge
3 cups brown sugar
1 tin condensed milk
250g cooking chocolate
140g margarine or butter

Place all ingredients except for the chocolate in a glass bowl.  Microwave on HIGH for three minutes, stir and microwave again for another three minutes.   Add chocolate pieces then microwave for a further 2 minutes.   Stir gently and pour into a lined shallow tray.  Refrigerate and then cut into 3cm squares.

Cherry Marshmallow Fudge
1 tablespoon water
90 g butter, chopped
250 g pink and white marshmallows
200 g dark cooking chocolate
1/4 cup chopped red glacé cherries

Place the water, butter and marshmallows in a saucepan and heat over a very, very low heat, stirring regularly, until the marshmallows are melted.

Break the chocolate into squares and add to the pan. Remove from the heat. Stir until the chocolate is completely melted.

Stir through the cherries, then pour the mixture into a lined 16 cm square pan. Allow to cool, then refrigerate until set.

Cut into small pieces when required. Store in an airtight container in the fridge.  Makes approximately 50 pieces

Russian Caramels
1 tin condensed milk
2 cups sugar
60g butter
2 dessertspoons of golden syrup
2 tbsp of honey
vanilla essence

Place all ingredients except vanilla into a saucepan.  Stir continually over low heat for approximately 20 minutes.  Stir continually or the mixture will stick to the bottom of the pan.   When the mixture is a good caramel colour and thick add the vanilla, stir in and then pour into a greased shallow tray.     As the mixture cools, mark into squares.  When cold cut into pieces and wrap.

Coconut Ice
4 cups icing sugar
3 cups coconut
1 tin condensed milk
1 tsp vanilla essence
pink food colouring

Mix all ingredients together.   Separate into two bowls and add pink food colouring to one.  Press into a loaf tin, refrigerate and cut into 3cm squares.

Turkish delight
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornflour
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup icing  sugar

Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.

Makes 80 pieces.

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage. Remove the pan from the heat.

In a second large heavy saucepan over medium heat, stir together 1 cup cornflower and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Slowly pour the hot sugar, water, and lemon juice syrup into the cornflower mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

 Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

 Sift the icing sugar and the remaining 1/4 cup cornflower onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well.

Peanut Brittle
2 3/4 cups granulated sugar
120g unsalted butter
2/3 cup water
1 1/2 cups lightly salted peanuts

Grease and line a 9 x 13-inch pan with foil.

In a large, heavy saucepan over moderate heat, cook the sugar, butter, and water, stirring occasionally, until the mixture becomes a golden-brown syrup, about 25 minutes. Remove to a cool surface.

Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly.

Let peanut brittle set and cool before breaking into bite-size pieces.

Mars Bar Slice
Ingredients
3 Mars Bars
90g butter
3 cups rice bubbles
200g melted chocolate (cooking or normal eating chocolate)  

Grease and line slice tin with baking paper.
Melt Mars Bars with butter and mix with rice bubbles.
Pour mixture into tin.
Melt chocolate and pour over slice.
Let slice set in a cool place (or the fridge).
Remove slice from tin and cut into pieces.

Honeycomb
6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tsp bicarbonate of soda

Place sugar, golden syrup and water in a heavy saucepan and stir over a gentle heat until the sugar is dissolved
Bring to the boil and boil for seven minuts
Remove from the heat and quickly add the bicarbonate of soda
At this point the mixture will froth
Stir quickly and pour into a greased 28x18cm lamington tin
As the mixture starts to cool, mark into pieces
When cold, break into pieces and wrap in cellophane ready for sale
If making a few days in advance, make sure you store in an air tight jar

Treacle Toffee
450g Granulated Brown Sugar
150ml
¼ tsp cream of tartar
75g/3oz butter
100g/4oz Black Treacle or Molasses
100g/4oz Golden Syrup

Put the sugar and water in a large heavy-based saucepan and heat gently until the sugar has dissolved. Add the remaining ingredients and bring to the boil. Brush the inside of the pan with water just above the level of the sugar syrup. Boil to 149°C/270°F. (Marked ‘small crack' stage on a sugar thermometer). Pour into a lightly oiled 18cm shallow square tin.   Cool for 5 minutes then mark into squares with an oiled knife and leave to set.

Plain Toffee
2 cups sugar
Three quarters cup cold water
1 tablespoon brown vinegar
Sprinkles (optional)

Place all ingredients in saucepan. Stir over heat till sugar dissolves. Bring to boil - do not stir. Cook till syrup is golden brown. Remove from heat and allow bubbles to settle. Pour into small patty cake papers. If desired, decorate with sprinkles.

Lollipops
4 cups sugar
1.5 cups hot water from kettle
1 tablespoon brown vinegar
Half cup glucose syrup
Quarter teaspoon food colouring
Paddle pop sticks

Combine sugar, water, vinegar and glucose syrup in a large pot over low heat until sugar dissolves. Stir once. Turn to high. DO NOT STIR. Boil for 15 minutes or until toffee cracks when in cold water. Remove from heat then stir in colouring. Allow to sit till bubbles have gone, then pour into pre-sprayed ice-cube trays sitting in cold water. When half-set, put sticks in.

Chocolate Crackles
250g copha
4 cups Rice Bubbles
1 cup of icing sugar
3 tablespoons cocoa
2/3 cup desiccated coconut
2/3 cup sultanas
Paper cupcake cases

Sift together the icing sugar and cocoa, add the coconut and sultanas

Melt copha in a saucepan and when just melted add the dry ingredients and mix together.

Spoon into cupcake cases and refrigerate.

Makes about 24

Rocky Road
1/2 cup of desiccated coconut
100g packet of white marshmallows
100g packet of pink marshmallows
1/2 cup white choc bits
1/2 cup chopped mixed nuts
1/4 cup mixed glazed cherries
375g choc melts, melted

Sprinkle half the coconut over the base of a foil-lined baking dish.
Top with marshmallows, white choc bits, nuts, cherries and remaining coconut.
Pour melted choc melts over mixture and allow to set.
Break into pieces to serve.
Store in an airtight container in a cool place

Remember if you use peanuts to make a note of this on the packaging

Makes approximately 30 pieces

Rocky Road - Kids style
1/2 cup Mini mashmallows
500g choc melts
1/2 cup Small jubes
Sprinkles and Hundreds and thousands

Method:
Melt the chocolates
Line the tray with alfoil
Pour in the melted chocolate
Drop the mashmallows and jubes on top and they will sink
Sprinkle over the Hundreds and Thousands and Sprinkles
Put in fridge for 30 mins to 1 hour to set
Take out of the fridge and break it up.

Submitted by John Rua

Marshmallows

2kg sugar
9-desert spoons gelatine
4 ½ cups boiling water 
1/8 teaspoon cream of tartar
Vanilla

Method
Dissolve gelatine in boiling water. Pour over sugar, add vanilla and tartar. Beat with electric mixer on high until peaks hold firm. Pour into greased tins. When set cut into squares (with a hot knife) cover in coconut.

Yummy Mallow Pops
To make mallow lollies, simply pour mixture into a ice cream container and put about 16-25 wooden lolly sticks. When set, carefully turn out and cut the marshmallow so that each stick has mallow around it, cut with a hot knife. Dip the ends in melted chocolate, leave to set on gladwrap.

Chocolate  Coconut Bars

Ingredients 
125g margarine
1/2 cup brown sugar
1 cup coconut
1/2 cup plain flour
1/3 cup SR flour
1 tblspn cocoa
1 egg

Icing
1cup icing sugar
1 tblsn cocoa
1 tsp marg
1 tblspn milk 
2 tblspn extra coconut

Method    
pre-heat oven to 180 degrees C
lightly grease lamington tin
melt margarine in a medium saucepan over low heat
stir in dry ingredients
add lightly beaten egg. Mix well
spread evenly into tin. (use a fork)
bake for 20 mins
spread with icing immediately. stand for 5 mins then sprinkle with coconut

Icing: sift dry ingredients into a bowl.stir in melted marg and enough milk to make a smooth paste.

Sticky Toffee Apples
450g Demerara Sugar
75g butter or margarine
225g golden syrup
150ml water
10ml vinegar
8 medium apples 

Place the sugar, butter/margarine, syrup, water and vinegar in a large heavey-based non-stick saucepan and heat gently for five minutes or until dissolved.

Using a clean pastry brush, brush the insides of the pan with cold water just above the level of the syrup and then bring to the boil.  Boil rapidly for 5 - 10 minutes or until the temperature reaches the soft crack stage. (132-143C if using a sugar thermometer or drop a little of the mix into a bowl of cold water. If the syrup separtes into threads which are hard but not brittle, it is ready.)

Push wooded sticks into the centre of each apple and then dip the apples very carefully into the toffee to coat well.  You will need to twirl each apple around for a few seconds to allow the excess toffee to trip off.  Leave to cool and harden on a piece of Glad bake or grease-proof paper.

Lamingtons
120g butter
2/3 cup sugar
2 eggs, beaten
2 cups self raising flour
1/3 cup milk
½ teaspoon vanilla essence
30g  butter
½ cup boiling water
3 cups icing sugar
1/3 cup cocoa
1 teaspoon vanilla essence
2 cups desiccated coconut

Preheat oven to 180°C (350°F).
Grease a lamington tray.
Cream butter and sugar until light and fluff and gradually add the eggs and mix well.
Add flour and milk alternately to the mixture stirring gently after each addition. Add vanilla essence and stir.
Spread batter in tray and bake for 35 minutes.
Turn out and cool on a wire rack.
 

Icing
Melt butter in ¼ cup boiling water.
Sift icing sugar with cocoa.
Add butter/ water mixture, mixing well.
Add vanilla essence and enough of the remaining water to form a thin icing.
Cut cooled cake into 30 squares, dip each square in icing, then roll in coconut and leave to dry on a wire rack.

Makes 30

Anzac Biscuits
1 cup flour
1 cup rolled oats
¾ cup desiccated coconut
¾ cup brown sugar
½ teaspoon baking powder
120g butter
2 tablespoons golden syrup
Combine flour, oats, coconut, sugar and baking powder. Melt butter and add golden syrup. Stir over low heat until syrup has melted. Add butter mixture to dry ingredients, mixing until smooth.
Roll mixture into small balls. Place on greased baking tray and flatten slightly. Bake in preheated oven at 150°C (300°F) for about 15 minutes.

Makes 35