Sweets

• Packet of flavoured marshmallows
• To make the sherbet
• 1 cup Chelsea Icing Sugar
• 1 tsp baking soda
• 2 Tbsps Vitafresh drink power (any flavour)
• 1 tsp citric acid
• 1 tsp tartaric acid
• 1 toothpick per person (used to pick up the 'snowmen')

• 4 ½ tsp Gelatine
• ¾ cup cold water
• ¾ cup Chelsea Caster Sugar
• 2 tsp Vanilla Extract Food colouring (pink or green)
• Toasted desiccated coconut for coating

• 200g dark baking chocolate, chopped
• 200g milk baking chocolate, chopped
• 165g Turkish Delight, coarsely chopped (see recipe below)
• 100g plain digestive biscuits, coarsely chopped
• 85g pistachios, coarsely chopped
• 50g marshmallows, coarsely chopped

• 1 ¼ cups pitted dates, chopped
• 1 ¼ cups boiling water
• 1 tsp baking soda
• 60g butter, chopped
• ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 2 eggs
• 1 cup self raising flour

Butterscotch Sauce>

• 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 250ml cream
• 50g butter
• 1 tsp vanilla essence

• Oil cooking spray to grease pan
• 1 ½ cups plain flour
• ¼ cup Dutch cocoa powder
• ¾ tsp bi-carb soda
• 1 tsp coarse salt
• 175g unsalted butter, room temperature
• 1¼ cups Chelsea Raw Caster Sugar
• 1 vanilla bean seeds scraped
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 120g bittersweet dark chocolate (61% cacao), melted and cooled

Filling

• 4 punnets fresh raspberries (6 cups)
• ¾ cup plus 2 tbsp Chelsea White Sugar
• Pinch of coarse salt
• 2 tsp fresh lemon juice

Icing

• 1 cup chocolate hazelnut spread
• 200g dark chocolate, melted & cooled

• 2 cups Chelsea White Sugar
• ½ cup Milk
• 1 tbsp Chelsea Golden Syrup
• 2 tbsp Cocoa
• 1 tsp Butter

• ¾ Cup Chelsea Soft Brown Sugar
• 90g Butter
• ¼ Cup Light Corn Syrup
• ¼ Teaspoon Bicarbonate Soda
• ¼ Teaspoon Vanilla Essence
• 4 Cups popped Corn

• 1 cup (90g) rolled oats
• 2 Tbsp cacao powder or cocoa powder
• 12 pitted fresh dates
• 1 cup (80g) desiccated coconut
• 2 Tbsp Chelsea Maple Flavoured Syrup
• 2 Tbsp desiccated coconut, extra to coat

• 3 Cups Chelsea White Sugar
• 1 Cup Cold Water
• ¼ Cup White Wine Vinegar
• 12 Paper Patty Cases
• 2 Teaspoons Hundred's and Thousand's

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g Coconut
• 3 Tablespoons Cream
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• Glace Cherries
• Shredded Coconut

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g packet Almond Meal
• 8 Tablespoons Rum
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• ¼ Cup Chopped Raisins
• Cocoa

• 1 small mango
• 2 tsp gelatine
• ¾ cup Chelsea Raw Sugar
• 20 small wafer cones
• 2 tbsp toasted shredded coconut

• 3 ¼ cups plain flour
• ¼ cup Chelsea Caster Sugar
• 3 tsp instant dried yeast
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• pinch of salt
• 1 cup milk, warmed
• 100g butter, melted
• 3 egg yolks, lightly beaten
• canola oil for deep-frying

To Garnish

• extra 1 cup Chelsea Caster Sugar
• 2 tsp cinnamon
• 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.

Flour Paste

• ½ cup plain flour
• 5 tbsp cold water

• 4 sheets (15.5 x 23.5cm ) edible rice paper
• 200g blanched almonds
• 560g (2 ½ cups) Chelsea White Sugar
• 80ml (⅓ cup) water
• 1 500g glucose syrup 
• 2 egg whites, at room temperature
• 1 teaspoon vanilla essence

• 175g Flaked Almonds
• 90g Butter
• 1 ½ Cups Chelsea Caster Sugar
• ¾ Cup Water
• 3 Slices Glace Pineapple
• 60g Green and Red Cherries
• ¼ Cup Brandy
• 125g Dark Chocolate
• 30g butter

• 2 cups Chelsea White Sugar
• ⅔ cup Chelsea Golden Syrup (tin)
• ½ cup water
• Flavouring extract
• Food coloring
• Wooden craft sticks or lollipop sticks