PEANUT BRITTLE 2 cups sugar 1/2 cup water 2 tablespoons liquid glucose 3 teaspoons butter, melted 1 teaspoon bicarbonate of soda 1 cup chopped roasted peanuts 1. Put sugar, wate r and glucose into a saucepan, stir over low heat until sugar has dissolved. 2. Increase heat to medium and bring to boiling point, then boil rapidly until it becomes a deep yellow and a little will break into two when it is dropped into cold water. 3. Remove from heat, add melted butter, bicarbonate of soda and the peanuts. Stir two or three tirnes to froth up the mixture. 4. Pour on to a greased surface (marble or stainless steel). Leave until cool enough to handle, pull out and stretch out very thinly. 5. Turn it over, leave until quite cold and then break into bite-sized pieces. Store in airtight jars. ALMOND CARAMELS 1 cup castor sugar 2 tablespoons golden syrup 90g (3oz) butter or margarine 1/3 cup liquid glucose 1/2 cup condensed milk 125g (4oz) ground almonds  Preserved ginger in syrup, drained well Glace cherries 125g (4oz) cooking chocolate 30g (loz) Copha 1. Put sugar into a saucepan, add the syrup, butter, glucose and condensed milk, stir over low heat until sugar has dissolved. Increase heat, bring to boiling point, stirring, then boil for 5-7 minutes, or until golden brown. 2. Mix in the ground almonds, pour into a greased 20cm (8in) tin, put aside until just slightly warm. Mould heaped teaspoons of the caramel around small pieces of ginger and quartered glace cherries, forming into rounds. Put on greased trays, chill in refrigerator for 10 minutes. 3. Chop chocolate and Copha, melt together over simmering water, stirring constantly, cool until just thickening. Top caramel rounds or ovals with chocolate. May be garnished with glace cherry pieces.        4. Arrange on a tray covered with greased greaseproof paper and chill until chocolate has set. Serve at room temperature. ROCKY ROAD 1 x 100g pkt pink or white marshmallows 1 x 225g pkt plain sweet biscuits 1/2 cup chopped walnuts or peanuts 3/4 cup icing sugar 2 tablespoons cocoa 125g (4oz) Copha 1. Cut marshmallows into pieces and put into a bowl. Crush biscuits roughly with a rolling pin (do not crush them finely), add to the marshmallows, together with the nuts, sifted icing sugar and the cocoa. 2. Melt the Copha over gentle heat, add to bowl and stir until combined. Turn into a greased 18 or 20cm (7 or 8in) tin, lined with greased greaseproof paper. Chill until firm, cut into blocks. COCONUT ICE 500g (1lb) icing sugar 1/4 teaspoon cream of tartar 1 egg white 3 tablespoons condensed milk 1 cup desiccated coconut Pink food colouring 1. Sift together icing sugar and cream of tartar, make a well in centre. Beat the egg white lightly and add, with condensed milk. 2. Stir in half the coconut, add the other half and mix in with one of your hands. Divide into halves, tint one half pink with colouring. 3. Press the pink half over base of a well-greased 25 x 8 cm (10 x 3in) bar tin, top with the white half, press down lightly. Leave until set, cut into squares. MOCHA FUDGE 2 cups sugar 4 tablespoons butter or margarine 1 teaspoon instant coffee powder 1 cup evaporated milk 1 x 100g pkt Choc Bits 1/2 cup chopped almonds or walnuts 1. Mix together in a saucepan the sugar, butter, instant coffee and evaporated milk. Stir over low heat until boiling and the sugar has dissolved. 2. Boil for 5 minutes, or until thick and a little forms a soft ball when dropped into cold water. Remove from heat and carefully fold in the Choc Bits and chopped almonds or walnuts. 3. Pour into a well-greased 20cm (8in) square sandwich tin, leave until completely set and then cut into squares. Each fudge square may be rolled in a little dry cocoa and topped with a nut. PEANUT TOFFEE APPLES 12 small red apples 2 cups sugar 1/2 teaspoon cream of tartar 1/2 cup water 1 teaspoon vinegar  Red food colouring (optional) Chopped roasted peanuts  1. Wash and dry apples, stick a wooden skewer firmly into each. Put sugar, cream of tartar, water and vinegar into a saucepan and stir over low beat until sugar has dissolved and mixture comes to boiling point. 2. Boil rapidly without stirring until a little dropped into cold water will separate into hard and brittle threads. Stir in colouiring, put pan into a bowl of cold water for 1 minute, remove from water. 3. Dip apples, one at a time, into the toffee (tilt pan each time), let apples drain for a minute over saucepan, roll them in chopped peanuts, or leave to set without nuts. Stand them on oiled trays and leave to set. (If toffee should begin to thicken before all apples are dipped, return pan to very low heat to melt-do not stir toffee.) COFFEE NOUGAT 1/4 cup condensed milk 1 teaspoon vanilla essence Small pinch salt 1 tablespoon instant coffee powder 3/4 cup skim milk powder 1/4 cup chopped toasted almonds 1. Mix together the condensed milk, vanilla essence, salt and instant coffee powder. Stir in the skim milk powder and chopped toasted almonds. 2. Knead until smooth, roll between your palms into a rope 2.5cm (1in) thick, dust with sugar and cut into 2.5cm sections. WALNUT-BUTTERSCOTCH 1 cup chopped walnuts 1 cup sugar 1/4 cup golden syrup 1/2 cup butter or margarine 1 tablespoon vinegar 2 tablespoons boiling water Small pinch salt 1. Butter a 28 x 18cm (11 x 7in) lamington tin, sprinkle the nuts over base. Put sugar, syrup, butter, vinegar, boiling water and salt into a saucepan. 2. Cook over low heat, stirring, until sugar has dissolved then cook, without stirring, until a little will crack when dropped into cold water and breaks when crushed with fingers. 3. Pour over the nuts, let cool slightly, then mark into squares. Cut when quite cold. PEANUT BUTTER FUDGE 2 cups sugar 1/8 teaspoon salt 3/4 cup evaporated milk 2 tablespoons liquid glucose 3 tablespoons peanut butter 1 teaspoon vanilla essence 1. Put into a saucepan sugar, salt, milk and glucose. Cook over low heat, stirring until sugar has dissolved, continue cooking, stirring occasionally, until a little dropped into cold water moulds easily with fingers into a ball. 2. Let cool to lukewarm, add the peanut butter and vanilla essence, beat until creamy. Pour into a, lightly buttered 20cm (8in) square sandwich tin and cut into squares. CHOCOLATE SLICES 2/3 cup evaporated milk 1 1/4 cups castor sugar 185g (6oz) cooking chocolate, grated coarsely or chopped 1 tablespoon butter Grated rind 1 medium-sized orange 1 tablespoon evaporated milk 2 1/4 cups icing sugar, sifted 1. Heat together 2/3 cup evaporated milk and the sugar until boiling, stirring until sugar has dissolved. Boil for 3 minutes, stirring occasionally. 2. Remove from heat, add chocolate, stir in until melted and blended. Cool slightly and then beat until thick. 3. Divide into halves, spread each on a piece of greaseproof paper approx 30 x 13cm (12 x 5 in), put into refrigerator and chill until firm. 4. Beat together butter, orange rind and remaining evaporated milk. Gradually work in 2 cups of the sifted icing sugar, then knead in the rest of the icing sugar. 5. Divide this mixture into halves and shape each into a 30cm (12in) roll. Place a roll in centre of chilled chocolate mixture and roll up. Pinch edges together to seal. 6. Put into the refrigerator and chill until quite firm. When needed, cut into slices. (If you wish, gently toss the slices in desiccated coconut.) Click next for more recipes