ingredients
- 3 ½ cups Chelsea White Sugar
- 200g sweetened condensed milk
- 125g butter
- ½ cup Meadow Fresh Original Milk
- 3 Tbsp Chelsea Golden Syrup (tin)
- ½ tsp salt
- 2 tsp vanilla essence
ingredients
- 395g can sweetened condensed milk
- 100g butter, cubed
- 1 ¼ cups Chelsea Caster Sugar (280g)
- 1 Tbsp Chelsea Golden Syrup
- 100g dark chocolate, roughly chopped
- 100g white chocolate, roughly dropped
- ½ tsp peppermint extract
- 2-3 drops green food colouring
ingredients
DARK CHOCOLATE LAYER
- 400g can sweetened condensed milk
- 250g Chelsea Dark Cane Sugar (1 ¼ cups)
- 100g butter, cubed
- 1 Tbsp Chelsea Golden Syrup
- 100g dark chocolate, finely chopped
WHITE CHOCOLATE LAYER
- 400g can sweetened condensed milk
- 250g Chelsea Caster Sugar (1 cup + 2 Tbsp)
- 100g butter, cubed
- 1 Tbsp Chelsea Golden Syrup
- 100g white chocolate, finely chopped
- 1 tsp vanilla extract
Topping
- 75g mini pink and white marshmallows (1 heaped cup)
ingredients
- 1 ½ cups blanched peanuts (240g)
- ¾ cup raw almonds (120g)
- 1 ½ cups pretzel bows (150g)
- 1 ½ cups roughly broken plain crackers (Snax or Ritz crackers work well) (115g)
- 50g butter, cubed
- ¼ cup Chelsea Dark Cane Sugar (50g)
- 1 ½ Tbsp Chelsea Golden Syrup (tin)
- 2 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp salt
- Pinch cayenne pepper
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ingredients
- 100 g butter
- 1 cup Chelsea White Sugar
- 1 can (400 g) sweetened condensed milk
- 4 tablespoons Chelsea Golden Syrup
- 2 teaspoons vanilla essence
ingredients
- 250g butter, softened but not melted
- 1 ½ cups maize cornflour
- ¾ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp grated lemon rind
ingredients
- 125g butter
- 2 eggs
- ¼ tsp almonds essence
- ¾ cup milk
- 1 cup Chelsea White Sugar
- 1 ½ cups flour
- 3 tsp baking powder
- blueberries, fresh or frozen, as many as you like
- coconut, optional
ingredients
- 125 g butter or margarine
- 1 can (400 g) sweetened condensed milk
- 1 cup Chelsea Icing Sugar
- 3 cups crushed biscuit crumbs
- ¼ cup cocoa
- 2 tsp mixed spice
- 1 cup raisins, sultanas or chopped pitted prunes
- 375 g (1 packet) dark or milk chocolate melts to dip truffles
- extra chocolate for decorating
ingredients
- ¾ cup dried apricots
- 1 cup desiccated coconut
- ¼ cup sweetened condensed milk
- ¼ cup Chelsea Caster Sugar (for rolling balls in)
ingredients
- 200g butter
- 200g dark chocolate
- ¼ cup rum (or 2 tsp rum essence)
- 2 cups Chelsea Icing Sugar
- 1 cup raisins or sultanas, finely chopped
- 1 cup desiccated coconut
ingredients
- 3 cups raspberries, fresh or frozen
- 2 ¾ cups Chelsea White Sugar or Chelsea Organic Raw Sugar
ingredients
- 4 Cups Chelsea Icing Sugar
- 100g Butter
- ¼ Cup Milk
- 1 teaspoon Vanilla Essence
- 1 ½ Cups Shreaded Coconut
- 2 Drops Red Food Colouring
ingredients
- 700g pears, cored and finely chopped
- 4 medium onions, finely chopped
- 1 small green pepper, de-seeded and chopped
- 1 small red pepper, de-seeded and chopped
- 4-5 medium-sized ripe tomatoes, diced
- 2 cups Chelsea Organic Raw Sugar
- 1 ½ tsp salt
- ¼ tsp ground cloves
- Good pinch cayenne pepper
- 2-3 cloves garlic, crushed (1 tsp)
- 450ml malt vinegar
ingredients
- 3 ½ cups Chelsea Dark Cane Sugar
- 125g butter
- 3 Tbsp Chelsea Golden Syrup
- ½ cup, milk
- ½ tsp salt
- 200g sweetened condensed milk (½ the standard 400g tin)
- 2 tsp rum or vanilla essence
ingredients
- 125g butter
- 1 cup flour
- ½ cup Chelsea Icing Sugar
- 1 cup pecans
- 60g butter, melted
- 1 egg
- 1 cup Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
ingredients
- pulp of 6 passionfruit
- 1 Tbsp fresh lemon juice
- 2 eggs
- 1 tsp butter
- 1 cup Chelsea White Sugar
ingredients
- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1 Tbsp Chelsea Golden Syrup
- 1 Tbsp Meadow Fresh Original Milk
- 1 tsp Edmonds Baking Soda
- 125g butter, softened
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup Chelsea Coffee Sugar Crystals
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