Chocolate fudge is one of our favourite go-to snacks. It’s very simple to make, keeps in the freezer and is perfect when you need that chocolate hit.
This recipe is a “no cook” version that is lactose free, gluten free and fructose free.
You will be really surprised how easy it is to make and how delicious.
- Makes: 20 pieces
- Preparation: 1 hour and 10 minutes
- Dish size: depends how thick you want the fudge. We used a 12cm x 14cm dish to give us lovely cubes of fudge
Here’s an Easter egg recipe we are going to use for our family. It can be adapted in so many ways. With the marshmallow inside the chocolate you could also add jam, coconut, peanut butter or crushed nuts. There’s so many ways to customise your eggs.
- Prep time: 2 hours
- Pan: Silicone Easter egg moulds
- Makes: 15 large half Easter eggs
- Difficulty level: easy
2 tablespoons of unflavoured gelatine powder
2 cups The Sugar Breakup Dextrose
1 cup cold water
1/4 teaspoon of salt
1 teaspoon vanilla essence
150g 85% dark chocolate* melted
Looking for a mature Easter treat? These soft (wet) caramel Easter eggs are divine.
This recipe is fructose friendly, and gluten free.
- Makes: 24 Easter cups
- Difficulty: medium
- Time: 2 hours
- Moulds: chocolate patty pans
150g 85% *dark chocolate
1 cup thickened cream
1/2 cup water
1 cup The Sugar Breakup Dextrose
1 tablespoon The Sugar Breakup Golden Rice Malt Syrup
When I watch competition cooking shows I’m inspired to make my version of whatever was made for dessert. So this week I made a simple apple pie for two.
I hope you’re inspired to try it yourself.
First you make the pastry.
- Oven: 170°C (160C fan forced)
- Baking dish: shallow pie dish
- Makes: 2 serves
- Baking time: 25mins
Ingredients for Pastry
1/4 cup of self raising flour
3/4 cup of plain flour
85g cold butter
2 tablespoons of The Sugar Breakup Dextrose
1 teaspoon milk
Ingredients for Apple Filling
1/2 cup water
2 large green apples
1 tablespoon of The Sugar Breakup Dextrose
1 teaspoon cinnamon powder
Putting it together
- Rub both flours and butter together until it resembles bread crumbs.
- Add the egg, dextrose and milk until the pastry forms. Roll into a ball, wrap in plastic and put it into the fridge for 30mins. Preheat the oven 170C (160C fan forced).
- Now make the apple filling. Skin the apple and cut into thin slices. Place the apples, dextrose, cinnamon and water into a small pot and bring to the boil. Then simmer apples for about 6mins or until they have started to soften. Set aside until pastry is ready.
- Line the pie dish with butter. Divide the pastry into two and keep the other half for a second pie for another night or make double the apple mix and make a pie for four. Roll out a pastry lid for the pie. Place the Apple mix directly into the pie dish and then put on pastry lid. Use excess to make a curly pie margin. Cut a slit.
- Place into the oven 25 minutes or until it looks golden brown. Serve warm with ice cream, custard or good old yummy cream.
Tips and Hints
- You can use two ramekins. Divide apple mix into each ramekin and place a pastry lid on each. Bake as normal.
- You can add 1/4 teaspoon of cloves to the apple mix.
Our classic 3 layered Macaroon Slice is the winner. Vanilla sponge, berry jam and coconut topping; what’s not to love.
You will find lots of beloved classic recipes, just like this one in our latest eCookbook Classic Collection: Family Favourites.