Chapel Hill State School Spring Fete
Sweet Stall Recipes - Best Sellers!
We hope you find these recipes helpful and
they give you some ideas.
Feel free to use your own favourite recipes. Let us know if you have an amazing recipe you’d like to share!
Batch costs are estimates, based on
Woolworths / Coles online prices 2014.
Please don’t hesitate to contact Octavia
or Sally with any questions.
Happy Sweet Making!
CARAMEL FUDGE (OPTION A) $4.45
1 tin of condensed milk
3 oz butter
¾ Ib Sugar
vanilla to taste - added last after fudge is off stove.
Heat gradually, and boil gently for 10 to 15 minutes – stir continuously until it thickens.If you wish, add chopped nuts, ginger, or raisins now.Pour into a buttered tin and when cooler mark into squares - leave to harden.
CARAMEL FUDGE (OPTION B) $6.76Makes approximately 800g (5 serves)
125g butter
1 tin of condensed milk
2 tbsp golden syrup
1 cup brown sugar
¾ cup Nestle White Melts
Grease and line a 7cm x 25cm bar tin.Melt butter in medium saucepan; add NESTLÉ Sweetened Condensed Milk, golden syrup and sugar; stirover low heat until boiling then simmer 10 minutes, stirring constantly.Remove from heat, stir in NESTLÉ White Melts and mix until smooth; pour into prepared tin, cool,refrigerate until firm. Serve cut into slices or squares.
CHOCOLATE FUDGE $8.93Makes approximately 1.5KG (10 Serves)
(I have heard that this Fudge is to die for...thanks for sharing Liz Godfrey)
1 kg Sugar
1 Tin Evaporated Milk
3 Pinches of Salt
1 packet of Nestle Melts
Line a 32 x 23 cm tray with baking paper. Place Sugar, Salt and Milk into a medium sized saucepan. Stir with a metal spoon bring to the boil stirringand boil for 5 minutes. Take off heat add in chocolate melts-stir quickly until smooth and silky.Pour into prepared tray and put in the fridge to set. Cut into squares.
CHOCOLATE FUDGE - MRS LOCK’S $1.24 (You can double this recipe to make 900g)
2 cups sugar
½ cup milk
1 tablespoon cocoa
½ teaspoon vanilla essence
1 tablespoon butter
Boil sugar, milk and cocoa together to form a soft ball (112deg C – approx 4 minutes). Add butter, essenceand if you wish any dried fruits or nuts. Beat until thick. Pour into a greased tin. Cut fudge in pieces afterset.
Tips: Use crystal sugar for sweet making. Bring sugar, milk and cocoa to the boil with lid on (this helpsdissolve grains of sugar). Do not stir clear syrup or scrape the saucepan as this will cause candying ofmixtures. Cool mixture before beating and pour into heated tins.
COCONUT ICE $5.56Makes approximately 20
Vegetable oil, to grease
300g (2 cups) pure icing sugar
¼ teaspoon cream of tartar
395g can sweetened condensed milk
3 ½ cups desiccated coconut
6 drops pink food colouring
Brush a 30 x 20cm rectangular slice pan with oil, line with non-stick baking paper.Sift the sugar with cream of tartar into a bowl. Add condensed milk and coconut and stir well. Place half the mixture in a separate bowl. Add food colouring to one bowl and stir well to combine. Press uncoloured mixture into base of pan, levelling well, then top with pink mixture, pressing firmly.Refrigerate for 1 hour to set. Cut into squares.
MARSHMALLOW $1.80
1 & ½ cups caster sugar
½ cup hot water
½ cup cold water
1 teaspoon vanilla essence
4 teaspoons gelatine
¾ cup coconut
Colouring/flavour – few drops (optional)
Use electric beater to whip sugar and cold water for 3 minutes.Sprinkle gelatine on hot water and whisk to dissolve. While still hot, add water & gelatine to the sugar mixture. Beat until thick and white – about 8 minutes. Add vanilla and colouring/flavouring (optional). Pour into lamington tin and leave at room temperature to set. Cut into cubes and toss in toasted coconut.
Hint: best made day before required and left at room temperature.
MARSHMALLOW CONES $4.38Makes approximately 12
(2 Cones per plastic Fete bag.)
1 cup Caster Sugar
1 tablespoon Gelatine
2/3 Cup Water
½Teaspoon Vanilla Extract
100s & 1000s
12 Flat Bottomed Ice Cream Cones
Place ice cream cones on a tray. Pour sugar, gelatine & water into a medium saucepan & stir untildissolved.Put saucepan on low heat & boil for 10 minutes without stirring. Take pan off heat & let settle for 10minutes.Add Vanilla Extract/essence and beat until it becomes creamy & delicious about 10 minutes. (if you have ahand held electric beater it would be the best thing to use).Start spooning the Marshmallow mixture into each cone, making sure the cone is filled from the bottom.Using your spoon, create an ice-cream cone shape on top.Sprinkle with 100s & 1000s. Set aside until set for about an hour. Once set, store in airtight container atroom temperature.
Handy Tip: To clean out pans after making sticky stuff like Toffee and Marshmallow fill your pans with water &place back on the stove, bring to a boil until Toffee has liquefied, pour out water and wipe clean.
MERINGUE GRUBS $2.05Makes approximately 35
1 ½ cups Caster Sugar
2 egg whites
½ teaspoon Vanilla Essence/Extract
Coloured Sprinkles
4 tablespoons Boiling Water
½ teaspoon Cream of Tartar
Coloured Cachous or Rainbow Choc Chips for eyes (optional)
Note: Cachous, 100s & 1000s, Coloured Sprinkles, Rainbow Choc Chips (150g tub) all found in the baking aisleat Coles or Woolworths.
Preheat oven to very slow 120 degrees Celsius.Combine egg whites, sugar, Cream of Tartar, Vanilla & water in a small heatproof bowl. Bring smallsaucepan of water to simmer. Place bowl over saucepan – don’t let the bowl touch the simmering water.While bowl is over water beat egg white/sugar mixture with electric mixer for about 7 minutes or untilsugar is dissolved, shiny and stiff peaks form. Remove bowl from heat.Spoon Egg white/sugar mixture immediately into large piping bag* fitted with a 1cm nozzle.Pipe “Grubs” onto baking trays lined with baking paper, top grubs with coloured sprinkles and rainbow choc chips or cachous for eyes.Bake in very slow oven for 30 to 40 minutes or until grubs are dry to touch-cool.
*You can alsouse a plastic bag, push all the mixture into the corner then snip the corner to what size you need andsqueeze.
Note: Grubs can be made up to 1 week ahead; store in airtight container until needed. Don’t worry if the Grubsare “Thin or Fat, Short or Long” the kids love them anyway they come. Gluten Free if using Rainbow Choc Chips instead of Cachous for eyes. Nut Free.You don’t have to make grubs - dollops with sprinkles on top are quick and easy.
ROCKY ROAD $6.61
¼ cup coconut
100g white marshmallows
100g pink marshmallows
½ cup mixed nuts
375g milk chocolate melts
½ cup glace cherries or Turkish Delight bars
Line base and sides of a shallow 27x18 cm cake tin with foil. Sprinkle half of the coconut over the base of the tin.Cut marshmallows in half and arrange in the tin in alternating colours, leaving a space in between the pieces.Sprinkle the remaining coconut, nuts and cherries between the marshmallows and around the edges of the tin.Melt the chocolate in a medium heatproof bowl, over a pan of simmering water, allow to cool slightly.Pour chocolate into gaps and around the edges of the marshmallows. Leave to set. Using a sharp knife, cut intopieces. Store in an airtight container in a cool dark place for up to two weeks.
TOFFEE $1.53
3 cups sugar
1 cup water
¼ cup brown malt vinegar
Decorations: chopped nuts, hundreds & thousands, coconut, etc
Combine sugar, water and vinegar in a saucepan. Stir over low heat until sugar has dissolved. Boil rapidly on higher heat for approximately 14 minutes or until a small amount of mixture will crack incold water. Remove from heat and allow bubbles to subside. Pour into patty cases. Leave for 5 minutes before decorating.
TOFFEES – MINI $1.43Makes approximately 18-24
(4 to 6 mini toffees per bag)
1 Tablespoon unsalted butter
2 Cups Caster Sugar
1 Tablespoon white vinegar
¾ Cup Water
100s & 1000s
18 to 24 mini patty cake cups.
Lightly grease patty-cake paper cups & drop them in mini muffin trays.Put all the ingredients into a heavy based medium size saucepan. Stir over low heat until all sugar hasdissolved. Increase the heat to medium & boil without stirring until mixture reaches 150 Degrees (hardcrack stage). To stop sugar crystallising brush sides of the saucepan with a wet pastry brush.Take the mixture off the heat & pour into your patty cup papers.Sprinkle with 100s & 1000s. Let set at room temperature until cool (takes about 45 minutes).Store in cool dry place.
Handy tip: Using a Candy Thermometer makes it so easy to make jams, toffees and fudges-no guessing whenready. You can buy them at Robyn’s Kitchen.
Chapel Hill State School Spring Fete
Sweet Stall Recipe Collection1