Sugarplums are old fashioned Christmas candies, which are made of dried fruits and nuts mixed with spices and rolled into balls and coated with sugar. These festive spiced nuts pack quite a punch and I have used the spices generally used with making sugarplums.
They are perfect for this festive season and your guests will love the flavour of these nuts. If you want to give an edible gift to a special friend, these nuts are ideal, packed in beautiful containers. They are easy to make and you can store them in the refrigerator for a few weeks. Just heat in the microwave gently before serving. They bring out all the flavours of the holiday season and taste divine. I have used olive oil and it makes for a healthier option too.
PREP: 15 minutes COOK TIME: 15-20 minutes
3 cups mixed nuts (almonds, cashewnuts and walnuts)
1 tbsp olive oil
1/3 cup cane juice
3/4 cup apple juice
2 tsp cinnamon powder
2 tsp allspice powder
2 tsp nutmeg powder
2 tsp clove powder
2 tsp ginger powder
2 tsp cardamom powder
1/4 tsp pepper powder
1/4 tsp salt
1/2 cup powdered sugar
Preheat the oven to 180C. Spread the nuts on a baking tray and toast lightly for a few minutes until they are lightly golden. Take care not to burn the nuts.
Heat the oil and add the cane juice. After a minute, add the apple juice and bring to a boil. Add the nuts and cook until the liquid evaporates. Cook for an extra two minutes and add half the spice mix. Toss to coat the nuts well. Remove from heat, add the remaining spice mix and mix well. Pour the nuts into the sugar and toss to coat.
This wickedly delicious and fattening fudge is an ideal recipe to make at this time of the year. Packed in attractive boxes or other imaginative containers, they make great gifts, to indulge your friends and loved ones.
This recipe is very quick and easy – just four ingredients and no sugar thermometers! The sugar might seem excessive, but it’s all good. In the end, the taste is just pure indulgence. I love fudge and making confectionery has also been a passion with me. The aroma of this fudge filled up the entire kitchen.
Since Carnations Caramel is not available here, I made the caramel by immersing the can in water and boiling it for three hours. I made this on the previous day. Please refer to this link if you want to do the same – https://www.taste.com.au/recipes/caramel-sweetened-condensed-milk/9005d4ff-d063-43da-9fc6-509cc50ae771.
I know there are so many amazing fudge recipes without any cooking, but I love making it the old-fashioned way. I did try a peanut butter fudge recipe once which required no cooking and it was delicious. One of these days, I must try out the no-cook fudge recipes and I will be sure to blog them. I hope that you enjoy making this fudge as much as I did. This recipe makes around 20-25 pieces of fudge.
PREP: 10 minutes COOK TIME: 20 minutes
400 gms condensed milk can
100 gms butter
500 gms sugar
2 tsp pumpkin spice
! tsp vanilla essence (optional)
Line an 8 inch square baking pan with parchment.
Place the butter, caramelized condensed milk and sugar in a large heavy bottomed pan and heat gently, stirring until the sugar has dissolved.
Increase the heat and bring the mixture to a boil. Boil for about five to ten minutes, stirring constantly until the mixture starts to come away from the sides of the pan and a little dropped into a pan of cold water forms a soft ball. Remove the fudge from the heat and add the spice and vanilla essence (if using) and beat with a wooden spoon or hand mixer until the fudge becomes grainy and starts to set. Pour into the prepared tin and mark into squares when the mixture has cooled slightly. cut into squares when it is completely cold.
These four ingredient chocolate and peanut butter cups is the easiest recipe to make. It’s a great project for children to get involved in! And they would have even more fun eating them!
When you have a craving for something sweet, these chocolate bites satisfy the craving and dark chocolate is so healthy. Studies have shown that dark chocolate is good for the heart and in calming anxiety. And the antioxidants gives the skin a radiant glow.
I used baking chocolate but any dark chocolate works well. You could also use any nut butter and maple syrup instead of honey. Vegans could substitute with agave syrup. This recipe is from Livestrong and makes about 12 chocolate cups.
PREP: 25 minutes COOK TIME: 2 minutes
1 cup dark chocolate baking chunks
½ cup peanut butter
1 tbsp honey
1 tsp pure vanilla extract
Melt the chocolate over a bowl of hot water or in the microwave. Scoop a couple of teaspoons into each ice cube compartment. Refrigerate the trays for five minutes until the chocolate just starts to firm up. Mix together the peanut butter, honey and vanilla. Spoon the nut butter evenly over the cold chocolate molds. Cover each compartment with the remaining melted chocolate (about a teaspoon for each mold). Refrigerate another 15 minutes until chocolate is solid.
Fudgy is normally a word I would use with Chocolate, but the texture of these delightful morsels are quite dense and fudgy.
Coconut is one of my favourite ingredients and the combination of coconut and jaggery is a great one. This recipe is very simple and it can be stored for up to ten days in a cool place. I added cardamom powder but vanilla essence also works very well.
PREP: 20 minutes COOK TIME: 30 minutes
- 2 cups jaggery/brown sugar
- 3 tbsp water
- 1 large coconut, grated
- 1 tsp cardamom powder
- ¼ cup cashew nuts, chopped finely
Bring the jaggery or brown sugar with the water to a boil in a large pan. Continue boiling until the temperature reaches the thread stage (110-112 C). Add the coconut and mix well. Continue cooking until the mixture leaves the sides of the vessel and comes together in the pan. Remove from heat and add the cardamom powder. Cool and form balls of the mixture using a small scoop if necessary. Roll them in the cashew nuts. Enjoy.
Coconut in any form, be it raw or cooked is delicious. The many products of coconut and the amazing health benefits derived from them is now widely known. It’s indispensable in Asian cooking.
I fell in love with this fudge when I was a little girl and my love for it is still the same. It just melts in the mouth. It’s called Barfi in India and it’s so easy to make. It has only five ingredients including the nuts. There’s no butter or ghee that needs to be added.
I usually use cardamom with this recipe. However, vanilla extract also works well. I also usually break the nuts into large pieces. It’s tastier this way.
A large coconut will yield about 3 cups when grated; sometimes a little more or less depending on the size. This recipe makes about 15 pieces of fudge.
PREP: 10 minutes COOK TIME: 20 minutes
- 1 large coconut, grated
- 1 3/4th cup sugar
- ½ cup water
- 1 tsp cardamom powder/1 tsp vanilla extract
- ½ cup cashewnuts, broken into large pieces
Butter an 8” square pan.
Process the grated coconut in a food processor or blender without adding any water. It should not be ground into a paste. It should just be a little smoother than it was before.
Mix the sugar and water in a large pan and stir until the sugar dissolves. Bring it to boil, and using a sugar thermometer, boil it to the thread stage (106-112 C). Add the coconut and reduce the heat. Keep stirring continuously, until the mixture leaves the sides of the vessel. Remove from heat and stir in the cardamom powder or vanilla extract and the nuts. Mix well and turn it out on to the buttered pan. Cut into pieces while it is still warm. Enjoy!
This is one of my favourite Indian sweets. It’s just made with two ingredients, milk and sugar. It takes some time, but believe me the final result is worth it.
I have many happy memories of eating this sweet in my childhood days. This is the way it’s made in one particular region of Tamilnadu which is very famous for this confection. The sugar is added at the end, when the liquid content of the milk has evaporated and it has become thick. However, you can also add the sugar in the beginning and then reduce the milk to a thick solid, which can be cooled and even shaped into little balls.
The traditional name for this Indian sweet is called Palkova. Pal literally means milk and kova is thickened milk. Kova is used as a base for many Indian sweets. It can be made with or without sugar. In India, Kova can be bought in special markets and used to make sweets, especially during festive seasons like Diwali.
The way that I have made it, it’s just meant to be eaten much like ice cream or custard. But it’s so rich, you wouldn’t be able to eat more than a spoonful at a time.
PREP: 5 minutes COOK TIME: 1 hour SERVES: 4
- 5 cups full cream milk
- ½ cup+2 tbsp granulated sugar
Bring the milk to a boil in a large non-stick pan. Reduce the heat and simmer stirring every ten minutes or so. After some time the milk will become thicker and change in colour. Keep going.
At one point, the milk will solidify and start to leave the sides of the pan. Add the sugar and continue stirring until it becomes thick and has the consistency of cooked oatmeal. Remove from heat and cool. Garnish with raisins or nuts.