Pecan Pralines

Ingredients:
2 cups granulated sugar
1 cups half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans
Directions:
Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until mixture reaches 238 to 241 degrees F. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.

Jamaican Coconut Candy

Ingredients:

2 fresh coconuts, whole coconut, not shredded

2 cups chopped fresh ginger root

4 cups raw brown sugar (recommended: Natural Sugar)

1 cup chopped pecans (or nut of choice) optional Melted chocolate, for dipping

Directions:
Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.
Put the coconut pieces and chopped ginger root into a large pot (cast iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down. Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state. Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes. Dip in melted chocolate and sprinkle with chopped nuts.

Pine Nut and Pumpkin Seed Brittle

Ingredients:

3 ounces (about 1/2 cup) pine nuts

3 ounces (about 1/2 cup) hulled pumpkin seeds

2 tablespoons vegetable oil

2 1/2 cups sugar 1 cup water

6 tablespoons corn syrup

4 ounces unsalted butter

1/4 teaspoon salt

1/2 teaspoon baking soda

Directions:
Preheat the oven to 375 degrees F.
Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven. Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.
Line a large sheet pan with a silpat cover, or, with aluminum foil. Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside. In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring. Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.
When the sugar reaches 250 degrees F, gradually add the butter, but do not stir. Continue to cook the sugar until it starts to turn a light caramel color. Remove from the heat and add the salt and baking soda, stirring to distribute. Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat. While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy. Allow to cool completely before breaking and serving.

Recipe courtesy Emeril Lagasse

Old Fashioned Milk Chocolate Fudge

3 tablespoons plus

1 teaspoon butter

1 1/2 cups sugar

1/2 cup light brown sugar

3/4 cup half and half

2 ounces milk chocolate, chopped

1 teaspoon light corn syrup

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts, toasted

Directions:
Line a 8 by 8 by 2 inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, cream, chocolate and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 20 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Using a knife, score the mixture into individual squares. Let the mixture set completely. Carefully lift the foil from the pan and cut the fudge into individual squares.

Chocolate Toffee Trifle

1 box chocolate cake mix (recommended: Duncan Hines)
1/2 cup coffee liqueur
1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with
1/3 cup sugar

Directions:
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.
Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
becomes thick and creamy, about 8 minutes. Stir in the vanilla.

Espresso Toffee Fudge

Ingredients:
Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

Directions:
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Grand Marnier Chocolate Truffles

Ingredients:
1 orange
1 tbs caster sugar
1 tbs water
7 oz milk chocolate, coarsely chopped
2 tbs thickened cream
1 tbs Grand Marnier
1/4 tsp finely grated orange rind
7 oz dark choc melts

Directions:

Use a zester to remove rind from the orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a sharp knife to remove white pith from rind. Cut rind into very thin strips). Line a baking tray with non-stick baking paper. Combine the orange rind, sugar and water in a small frying pan over low heat and stir until sugar dissolves. Increase heat to medium and bring to the boil. Cook, stirring occasionally, for 2-3 minutes or until rind is translucent. Use a fork to transfer candied rind to the lined tray.
Place the milk chocolate, cream, Grand Marnier and orange rind in a heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and the mixture is smooth. Remove from heat. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
Line a tray with non-stick baking paper. Use a teaspoon to scoop out 1 1/2 teaspoonsful of the chocolate mixture and use your hands to roll into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture. Place in the fridge for 30 minutes or until firm.
Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth. Remove from heat.
Line a baking tray with non-stick paper. Use a fork to dip a truffle into the melted chocolate to evenly coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess melted chocolate. Transfer to the lined tray. Top with a piece of candied rind. Repeat with remaining truffles and candied rind. Set aside for 30 minutes to set.

Chocolate Fudge Slice

Ingredients:
9 oz milk chocolate, roughly chopped
14 oz Sweetened Condensed Milk
7 oz milk arrowroot or plain biscuits
1/2 cup sultanas
1/2 cup walnuts, roughly chopped

Directions:
Grease and line a 2 inch deep, 6 x 1o inch pan. Combine chocolate and condensed milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until chocolate has melted and mixture is smooth. Remove from heat.
Place biscuits into a food processor. Process until roughly chopped (do not process to crumbs). Add to chocolate mixture with sultanas and walnuts. Stir until well combined.
Gently press mixture into prepared lamington pan. Cover. Refrigerate for 2 hours, or until set. Cut into pieces. Serve.

Palm Sugar Peanut Brittle

Equipment:
You'll need an 7 x 11 inch (base measurement) non-stick slab pan for this recipe.

Ingredients: (serves 8)
Vegetable oil, to grease
1 1/2 cup unsalted roasted peanuts, roughly chopped
1/2 cup caster sugar
1/2 cup palm sugar, finely shaved
2 1/2 tbs butter, chopped

Directions:

Preheat oven to 400 F . Brush an 7 x 11 inch (base measurement) non-stick slab pan with oil to grease. Spread the peanuts in the pan and bake in preheated oven, stirring once during cooking, for 3 minutes or until warmed through.
Combine the caster sugar and palm sugar in a medium non-stick frying pan over medium-high heat. Cook, uncovered, stirring continuously with a wooden spoon, for 5 minutes or until sugar dissolves and becomes golden brown. Stir in peanuts and butter, and cook for a further 2 minutes or until butter melts and mixture is well combined. Pour into prepared pan and set aside for 30 minutes to set and cool completely. Break into large pieces to serve.

Brazil Nut & Almond Brittle

Ingredients (serves 8)
Vegetable oil, to grease
1 cup Brazil nuts, coarsely chopped
1 cup slivered almonds
1 1/2 cups caster sugar
2 oz butter

Directions:
Preheat oven to 350 F. Brush a 7 x 11 inch (base measurement) slice pan with oil to lightly grease. Spread the Brazil nuts and almonds over separate baking trays. Bake in oven for 5 minutes or until toasted. Set aside to cool slightly.
Cook the sugar in a medium non-stick frying pan over medium heat, stirring, for 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat. Add the Brazil nuts, almonds and butter and stir to coat. Pour into the prepared pan and set aside for 20 minutes to set. Break into large shards to serve.

Flavoured Popcorn

Ingredients
4 oz unsalted butter
To serve, add your choice of flavouring such as 1 tbs chicken seasoning or 1 tbs mild curry powder or 1 tbs of dried Italian herbs and 2 tbs chopped fresh parsley
14 oz of popcorn

Directions:
Melt the butter in a small saucepan. Add the seasoning of your choice, stirring to combine. Pour over the popcorn, tossing well. Serve in large bowls.

Baileys Chocolate Fudge

Ingredients:
Melted butter, to grease
14 oz sweetened condensed milk
3.5 oz butter, cubed
1 1/4 cups, firmly packed brown sugar
2 tbs glucose syrup
5 oz good-quality dark chocolate, finely chopped
1/4 cup Baileys Original Irish Cream liqueur

Directions:
Brush a 8 inch square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

White Chocolate & Pistachio Fudge

Ingredients
2 cups caster sugar
1 1/2 cups thick cream
4.5 oz white chocolate, broken up
2 tbs liquid glucose
1 oz butter
1/2 cup shelled pistachio nuts, roughly chopped

Directions:

Grease a 8 inch square baking pan.
Place all ingredients, except nuts, in a large pan and stir over low heat until sugar dissolves. Increase heat to medium and boil mixture until it's a honey colour and reaches soft ball stage (when a teaspoon of syrup dropped into cold water forms a soft ball, or a sugar thermometer reaches 234-245 F). This may take up to 20 minutes. Remove from heat, add nuts and beat with a wooden spoon for 5 minutes or until thick. Pour into dish. Cut when completely cool and set

Cheesy Popcorn

Ingredients
1/3 cup popcorn kernels
1/2 cup finely grated cheddar

Directions:
Place 1/3 cup popcorn kernels in a large microwave-safe bowl. Cover with plastic wrap and use a fork to pierce. Cook on High/800watts/100% for 4 minutes or until the popcorn has popped. Transfer the popcorn to a heatproof bowl and discard any unpopped kernels. Add 1/2 cup finely grated cheddar and toss until well combined. Divide among serving bowls and serve immediately.

White Chocolate Liqueur Fudge

Ingredients:
Melted butter, to grease
14 oz can sweetened condensed milk (Nestle brand)
1 cup, firmly packed brown sugar
4.5 oz butter, cubed
2 tbs liquid glucose
3.5 oz white chocolate (like Nestle Milkybar brand), roughly chopped
3/4 cup walnut halves, roughly chopped
1 1/2 tbs Baileys liqueur

Direction:
Brush six 1.5 inch deep, loaf pans or an 7 inch (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides.
Combine the sweetened condensed milk, brown sugar, butter and glucose in a 8-cup, heatproof, microwave-safe glass jug or bowl. Cook, uncovered, on Medium-High/650watts/70%, using a balloon whisk to stir every 2 minutes, for 6-8 minutes or until the mixture begins to boil.
Continue to cook on Medium-High/650watts/70%, stirring every minute, for 3-4 minutes or until the mixture is thick, golden and boils rapidly. With a tea towel or oven mitt, very carefully place the jug on a board and set aside for 1 minute or until the bubbles subside.
Add the white chocolate and use a wooden spoon to stir continuously until the chocolate melts and the mixture is smooth. Stir in the walnuts and liqueur and mix well.
Spoon the mixture evenly into the prepared pans. Set aside for 2 hours to cool to room temperature and become firm. Remove from pan, wrap in greaseproof or non-stick baking paper and store in an airtight container in the fridge. Cut the fudge into 1inch -thick slices to serve.

Creamy Caramel Fudge

Ingredients
3 1/2 cups sweetened condensed milk
2 cups firmly packed brown sugar
9 oz butter, chopped
1/3 cup liquid glucose
1/4 cup golden syrup
14 oz good-quality white cooking chocolate, chopped

Directions:
Grease a 1.5 inch deep, 7* 10 inch slab pan. Line with baking paper, allowing a 1/2 inch overhang at both long ends.
Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.

Spiced Buttered Popcorn

Ingredients
2 tbs olive oil
1/2 cup popping corn
1 tbs cumin seeds
1 tsp sea salt flakes
3 oz butter
2 tsp ground coriander
2 tsp garam masala
1/4 tsp chilli powder

Directions:
Heat the oil in a large saucepan over medium-high heat. Add the corn and cover with a tight fitting lid. Cook, shaking the pan occasionally for 3-5 minutes or until the corn has popped. Transfer to a large bowl.
Cook the cumin seeds in a small frying pan over medium heat, stirring, for 1-2 minutes or until aromatic. Transfer to a bowl and stir in the salt.
Melt the butter in the frying pan over low heat. Add the coriander, garam masala and chilli and cook for 30 seconds or until aromatic. Add to the popcorn and toss until the popcorn is well coated. Sprinkle with the cumin mixture. Serve.

Caramel Popcorn

Ingredients
1/4 cup vegetable oil
1/2 cup popping corn

Caramel
4.5 oz butter, chopped
3/4 cup white sugar
2 tablespoons honey
1 cup pecans, roughly chopped

Directions:
Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
Make caramel Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.

Rum & Raisin Chocolate Fudge Squares

Ingredients
1/4 cup rum
1/2 cup raisins
14 oz dark chocolate,
coarsely chopped
1 x 14 oz can sweetened
condensed milk
2 oz unsalted butter

Directions:
Line a 8 inch square cake pan with non-stick baking paper. Combine the rum and raisins in a small bowl. Set aside for 1 hour to macerate.
Place the chocolate, condensed milk and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth.
Stir in the raisin mixture. Spoon into the lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares.

Chocolate-Coated Orange Peel

Ingredients
2 thick-skinned oranges
9 oz caster sugar
3.5 oz good-quality dark chocolate, roughly chopped

Directions:
Quarter each orange and pull the flesh away from the skin. Use a sharp knife to remove any excess white pith from the skin (or the sweets will be bitter).
Cut the peel into 1/4 inch -wide strips. Get an adult to help you place it in a heatproof bowl and cover with boiling water. Leave for 5 minutes, drain, then repeat twice more. Drain well.
Place 1 cup cold water in a saucepan with the sugar, stirring over low heat until sugar dissolves. Add peel and simmer for 10 minutes, by which time the peel should look translucent. Place on a wire rack over a tray, cover loosely with foil and leave at room temperature overnight.
The next day, get an adult to help you melt the chocolate in a heatproof bowl over simmering watering, making sure bowl does not touch water. Cool slightly, then dip half of each orange peel strip in chocolate and return to the rack until chocolate hardens.

Choc-Cherry Lollipop Biscuits

Ingredients
2 1/2 cups plain flour
1 tsp bicarbonate of soda
7 oz unsalted butter, softened
1 cup firmly packed brown sugar
5 oz caster sugar
2 eggs
1 1/2 tsp vanilla extract
9 oz milk chocolate, coarsely chopped
1 cup glace cherries, quartered
30 wooden icy pole sticks

Directions:
Preheat oven to 350 F. Sift flour, bicarbonate of soda and 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla then stir in flour until just combined.
Roll heaped tablespoonfuls of mixture into balls. Place 5cm apart on baking paper-lined oven trays then, using your palm, flatten each to a 2 inch round. Press an icy pole stick into each, then pieces of chocolate and cherries. Bake biscuits for 8-10 minutes or until golden. Cool on trays. Store in an airtight container for up to 2 weeks.

Licorice Allsort Slice

Ingredients
Melted butter, to grease
4.5 oz butter, chopped
2/3 cup sweetened condensed milk
1 tbs golden syrup
9 oz plain sweet biscuits, crushed
1/2 cup desiccated coconut
13 oz licorice allsorts, coarsely chopped
7 oz dark cooking chocolate, chopped
1 oz copha

Directions:
Brush a 9*13 inch pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.

Chocolate Truffle Easter Eggs

Equipment
You will need 4 plastic trays each containing 11 Easter-egg moulds for this recipe.
Ingredients
2 x 6 oz pkts white chocolate, coarsely chopped
2 x 7 oz pkts milk chocolate, coarsely chopped
1/2 cup thickened cream

Directions:
Place half the white chocolate in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts. Reserve 2 tablespoons of chocolate.
Use a small clean brush to brush a thin layer of melted chocolate over 22 Easter-egg moulds. Set aside to set. Repeat with half the milk chocolate.
Meanwhile, combine remaining white chocolate and half the cream in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat and cover with plastic wrap. Place in the fridge, stirring occasionally, for 1 hour or until ganache thickens. Repeat with remaining milk chocolate and cream.
Spoon white and milk-chocolate ganache evenly among chocolate egg shells and smooth the surface. Place in the fridge for 15 minutes to chill.
Turn eggs on to a clean work surface. Melt reserved white chocolate. Brush edge of a white-chocolate egg shell with melted chocolate and sandwich together with a second white-chocolate egg shell to make a whole egg. Set aside to set. Repeat with remaining melted white chocolate and white-chocolate egg shells.
Melt reserved milk chocolate and repeat with milk-chocolate egg shells.