Tuesday, 19 June 2012

Caramel Mud Muffins

This a good old "women's weekly" recipe and it is fabulous.  They are moist, sweet, soft and caramelly, absolutely heart warming and delicious.

125g butter, chopped coarsely
100g white chocolate melts
2/3 cup (150g) firmly packed brown sugar
1/4 cup (90g) golden syrup
2/3 cup (160ml) milk
1 cup (150g) plain flour
1/3 cup (50g) self-raising flour
1 egg

Preheat your oven to 170oC
Line your muffin tin with paper cases
In a large microwave safe bowl, pop the butter, chocolate, brown sugar and syrup and microwave for one minute.
Stir to mix melted mix together.
Whisk in the flour.
Add the egg
Divide the mixture among the paper cases and bake for about 30 mins.
Turn cakes onto wire rack to cool.
Serve with whipped cream on top or dusted with icing sugar.


Gluten Free Marshmallow Caramel Slice

This is so delicious - a big thank you to my friend Paula B for her recipe, which I converted to gluten free and it worked brilliantly! 

Makes approx. 15 pieces.


1 cup gluten free plain flour
1 teaspoon gluten free baking powder
3/4 cup desiccated coconut
1/2 cup brown sugar
125g melted butter
1 can sweetened condensed milk
2 tablespoons golden syrup
60g extra butter
1 cup caster sugar
1 cup water
1 tablespoon gelatin powder
1 teaspoon vanilla extract


Preheat your oven to 180oC.  Line a slice tin with baking paper or grease well with butter.
Combine the flour, baking powder, coconut and brown sugar with the melted butter in a bowl. 
Stir till combined.
Spoon into prepared pan and press firmly over base with the back of a spoon.
Bake in the oven for 12 minutes or until golden.
Set aside to cool completely.
 Place the condensed mik, golden syrup and extra butter in a saucepan over medium heat.
Stir until butter melts and mixture is smooth.
Reduce heat to low and simmer, stirring constantly for 8 minutes or until caramel thickens and is light golden in colour.
Spread over your biscuit base.
 Place the caster sugar, water and gelatine powder in a small saucepan over low heat. 
Cook, stirring, for 4 minutes or until the gelatine dissolves.
Increase heat to medium and simmer gently, stirring occasionally, for 5 minutes.
Set aside to cool.  It will look like a pot of water!!
 Now the magic - making marshmallow.
Place the gelatine mixture into a large bowl.
Use an electric mixer or beater to beat for 8 minutes or until mixture has doubled in volume, whitened and firm peaks form.  MAGIC!!!
Add vanilla and beat until well combined.
 Spoon the marshmallow mixture over the caramel, spreading evenly.  If desired, sprinkle with coconut.  Place in the fridge for about 2 hours to set.  Cut with a knife dipped in hot water to serve.

Monday, 11 June 2012

Guava Jelly

 Guava’s are just dropping off the tree in our backyard –literally hundreds of them. Hubby picked a huge bag full for me to see if I could “do something” with them. They were perfect, no grubs, worms or borers and the flesh inside sweet and beautiful. I’ve never made jam or jelly before and figured it couldn’t be that difficult so I’d give it a go. It was surprisingly easy, if a little time consuming… but the results, oh YUM, so deliciously home-made and worth it! So here we are… a step by step guide to making guava jelly/jam. You could use the same method with any fleshy fruit such as mango, strawberry, peaches.

For each kilo of fruit you need: ¼ kilo of sugar and 2 tablespoons of lemon juice (or any other citrus juice) and three cups of water.
 Wash and then peel the guava’s and cut off the tops and bottoms. 
 Scoop out the seed ball.Pop all the seeds into a saucepan and all the flesh into a bowl.(I had so much fruit this took me two hours!!!)

 Add one cup of water to the seeds and pop on the stove top to simmer for 10 minutes to release their juices. Drain the liquid off using a strainer or clean cheese cloth. Put the liquid aside for later. Discard the seeds.
In a blender or food processor, put two cups of water,  your liquid from the seeds and the guava flesh.  Blend it together until it looks like a smoothie.
Pour the smoothie-like mix into a big pot and bring to the boil over moderate heat.Keep stirring and add the sugar and juice.Keep mixing regularly until it thickens and changes colour. Will take about 1 hour.

 Once the mixture is almost brown and quite thick, turn off the stove and let your jam cool.
 I then strained it through a sieve as I don’t like seeds and wanted a super smooth beautiful jelly.
 Once cool, pop into your clean jars. Top with a little piece of plastic wrap and a lid and store in the fridge.

Saturday, 2 June 2012

Caramel Fudge

Creamy, silky, smooth, sweet - melt in the mouth caramel fudge!

You will need...
 125g buter (4.4 ounces) - haha look at my giant 1.5 kilo butter from Costco!
1 can sweetened condensed milk - 395g (14 ounces)
2 x tablespoons golden syrup
1 cup brown sugar
100g (3.5 ounces) white chocolate melts

 Over a medium heat melt the butter completely.

 Add the sugar, condensed milk and syrup and stir till boiling.
Turn the heat down to low and stir non-stop for 10 minutes.

 Remove from the heat and stir in the white choc till they melt.

 Pour into a pan either greased with butter or lined with baking paper.  Allow to cool for about 10 minutes out of the fridge.

 Pop in the fridge for a couple of hours (if you can wait that long)

 Slice up and enjoy... would be beautiful drizzled on top with chocolate!!