Kerry’s Christmas Rocky Road
Ingredients
- 200g Bag spearmint leaves, chopped
- 200g Bag red jelly lollies
- 1 Large bag marshmallows, pink and white
- 100g Pink turkish delight, chopped
- 250g Cashews
- 350g Melted chocolate
Method
Place all ingredients in a large mixing bowl and mix until evenly coated with chocolate.
Press into greased and lined slice tray.
Refrigerate until firm the cut to desired size.
Recipe courtesy of Kerry, from our Fortitude Valley showroom.
Kahlua and Dark Chocolate Christmas Truffles
Ingredients
- 300g Leftover christmas cake or pudding
- 150g Good quality dark chocolate, melted
- 2 Tablespoons Kahlua
- Sea salt
Method
Crumble the cake into a large bowl and stir in the melted chocolate and Kahlua. Mix well to combine.
Refrigerate until slightly firm then roll into bite size balls.
To garnish, here are a few options:
Roll in shredded coconut
Roll in Dutch cocoa
Dip into melted chocolate and garnish with a pinch of sea salt
Kerry’s Famous Fudge
Ingredients
- 125g Unsalted butter
- 400g Tin condensed milk
- 2 Tablespoons golden syrup
- 1 Cup brown sugar
- 200g White chocolate bits
- 6 Teaspoons Malibu or your choice of alcohol
Method
Combine all ingredients in a heavy based saucepan and bring to boil, stirring constantly.
Reduce to simmer for 10 minutes and continue stirring.
Remove from heat and stir in white chocolate bits.
Pour into a greased and lined slice tray and allow to cool in refrigerator before cutting.
Recipe courtesy of Kerry, from our Fortitude Valley showroom.
White Christmas
Ingredients
- 3 Cups rice bubbles
- 2 Cups coconut, shredded
- ¾ Cup condensed milk
- 1 Cup raspberry lollies
- ½ Cup spearmint leaf lollies
- 185g Copha, melted
- 100g White chocolate, melted
- ¼ Cup edible silver balls
Method
Combine all ingredients in a large mixing bowl.
Mix until well combined.
Press evenly into a greased and lined slice pan.
Sprinkle with silver balls to decorate.
Refrigerate until set, then cut into squares.
