Chocolate Nut Fudge Easter Treats

Posted by The Sugar Breakup on March 16, 2017 in News, Recipes, Seasonal & Celebration, Snacks

Chocolate fudge 2 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

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Yummy Chocolate Marshmallow Eggs

Posted by The Sugar Breakup on March 13, 2016 in News, Recipes, Seasonal & Celebration, Snacks

Easter egg hunt

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

Ingredients

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

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Chocolate Caramel Cups The Family Will Love

Posted by The Sugar Breakup on March 9, 2016 in News, Recipes, Seasonal & Celebration, Snacks

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

Ingredients
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

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Apple Pie For Two

Posted by The Sugar Breakup on February 28, 2016 in Cakes & Breads, Ice Cream & Puddings, News, Recipes, Snacks

Apple pie 2

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 egg
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.

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