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Whakapau kaha – to be better than before.

Microwave Coconut Ice Recipe

In microwave proof bowl add – allowing for melted volume.

  • 500g Icing Sugar
  • 1OOg Butter
  • 1/4 cup milk

Microwave on High for 5 minutes.

Add 1t Vanilla Essence.
(Add red food colouring if making pink batch)

Add 2 cups Coconut.

Beat quickly with wooden spoon until consistency is getting thicker.
Pour into tin.
Set in fridge-before fully set 10 cm/score into squares.

Tip: Instead of trying to make traditional two colour Coconut Ice, we suggest making one batch pink and one batch white.
We then bag it before the fair with pink and white pieces together.

Russian Fudge Recipe (Double Recipe)

  • 1 bag sugar ( 1.5kg) or 6 cups sugar
  • 1 cup milk
  • 250g butter
  • 1 tin sweetened condensed milk
  • 2 tbsp golden syrup
  • ¼  tsp salt

Put sugar and milk into a saucepan. mix and bring to the boil.
Add the remaining ingredients and boil until the mixture reaches the ‘soft ball’ stage.
( When a small amount dropped into a glass of cold water can be formed into a soft ball could take 20-30 minutes)
Stir often as the mixture tends to set, especially towards the end as it thickens.
Cool and beat until thick with an electric beater/wooden spoon.
Pour into 2 greased and lined sponge roll tins, mark into squares before set and then cut when fully set.

Chocolate Fudge Recipe

  • 2 cups sugar
  • 1 tbsp cocoa
  • ½ cup milk
  • 50g butter (salted)
  • l/2 tsp vanilla essence

Put sugar, cocoa, milk and butter into pot. Stir to combine.
Heat gently, stirring constantly until mixture boils.
Lower heat so that mixture continues 10 bubble and boil.
Boil for 6 minutes only stir once or twice al the most.
Check that mixture is at the soft ball stage by dropping a bit of mixture into a glass of cold water. If it forms a ball then take mixture off the heat. If not, keep boiling and testing until soft ball is formed.
Take mixture from heat and leave to stand for 2 minutes.
Add vanilla essence.
Beat with a wooden spoon until mixture is thick. Use a rubber scraper and pour into a buttered tin. You may need to move quite quickly at this point as it will start to set immediately. Mark into squares while cooling.
Store in fridge.
Chocolate Fudge makers do not recommend doubling this recipe.

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