Tag: treat

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Crispy Slice Recipe

marshmallow and rice cake


Ingredients
300g marshmallows
300g of crisp rice cereal
75 margarine
1 teaspoon of vanilla extract

Method
On a very low heat melt the margarine in a large saucepan. Line a baking tray well with non stick baking parchment.

Once melted, pour in the marshmallows and keep on stirring on a low heat until all have melted and there are no lumps. Stir in 1 teaspoon of vanilla extract.

Pour in the crisp rice in thirds, stirring after adding each section so that they are completely covered with the marshmallow mixture. Once all the crisp rice has been stirred in and coated with the marshmallow remove from the heat and pour onto the lined baking tray.

Spread the mixture over the baking tray and press down firmly. Leave in a cold place to cool.

Slice with a sharp, wetted knife to stop it from sticking to the marshmallow slices. Slices will keep in a sealed box for up to a week, if they last that long!

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Slow Cooker Fudge Recipe

chocolate fudge with vanilla

Ingredients
1 tin sweetened condensed milk
500g chocolate, chopped (I prefer milk chocolate only, but dark is also fine and gives a richer flavour)
1 tsp vanilla extract

Method
I recommend placing a heatproof dish or jug inside your slow cooker to make this recipe. Simply because it makes it easier to lift out the contents when the ingredients are melted together, you can make this recipe by placing the ingredients directly into the cooker.

Pour the condensed milk and chopped chocolate into the cooker/container and stir.

Put the slow cooker on low. Stir the contents every 15 minutes or so, making sure to scrape down the sides of the container.

After 1 hour, all your ingredients should be melted together and combined. If not, allow for a further 15 minutes.

Turn off the slow cooker and remove the lid, allowing any steam to escape. Line a 20cm square baking tin with non-stick baking parchment. Pour the fudge mixture into the tin and leave to cool on the counter, uncovered (this prevents condensation on top).

Once cold, cover the tin and refrigerate for at least 4 hours before tipping out the contents and slicing them into fudge cubes. Allow the fudge to come to room temperature before serving.

Recipe Notes: This fudge will keep in a sealed tin in a cool, dark space for up to 3 months. It may crystalise a little if stored for over a month. I prefer to make it about a week in advance of gifting. Place in a pretty glass jar decorated with ribbon to give as a Christmas gift, and expect loads of oohs and aahs at how clever you are to make your handmade fudge!