Caxton magazines staff“My food is usually prepared just up to the final stages so that I have time to spend with my family and friends when I entertain,” says Chrislene Retief, owner of the trendy boutique Spaces (spacesr62.co.za)
INGREDIENTS
For the fudge:
- 125g margarine or butter
- 420g caster sugar
- 1 tin condensed milk
- 25ml vanilla essence
- 15ml vinegar
For the coconut ice:
- 940g desiccated coconut
- 1kg icing sugar
- 1 tin condensed milk
- pinch salt
- 5ml vanilla essence
- pink food colouring
METHOD
To make the fudge:
1. Microwave the margarine or butter in a bowl for 1 minute on full power.
2. Add the caster sugar and condensed milk but do not stir. Microwave for a further 1 minute on full power.
3. Mix well until creamy and microwave for a further 10 minutes on full power.
4. Add the vanilla and vinegar and beat until thick and creamy.
5. Pour into a suitable flat dish and allow to cool before cutting into squares.
This recipe makes 24 blocks of fudge.
To make the coconut ice:
1. Mix all the ingredients, except the food colouring, together.
2. Divide the mixture in half and place each in a separate bowl.
3. Add the food colouring to one half and mix well.
3. Press the white half of the mixture into a small baking tray, followed by the pink mixture on top.
4. Press out into heart shapes or cut into squares.
This recipe makes 25 coconut ice hearts.
