Luscious Lemon Curd

I have just finished making two large meringues for a summer fruit Pavlova which is the alternative pudding for New Years Eve.

I was left with the dilemma of what to do with 6 egg Yolks, it is such a waste just too throw them away, after a quick search on Google " 6 egg yolk recipes " I came across a great post which contained an amazing resource for using up egg yolks.

I absolutely Love Lemon Curd & have never made it before, probably because I would have been left with 6 egg whites & not known what to do with them either !

Ingredients:

• 6 egg yolks
• 1 cup sugar
• 1/3 cup fresh lemon juice (about 4-5 lemons)
• 2 tbsps grated lemon zest
• 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

Homemade Lemon Curd, the jars& Lids are from Lakeland

French Onion Soup

A new recipe for New Years Eve.

Dan has recently been travelling a lot with his job, he has also been very fortunate to sample some fabulous cuisine & asked if we could have French Onion Soup for Starters for our New Years Eve meal. I found this recipe on Delia Online

Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguette, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.

Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well.

As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

 All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup. Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!

Pomegranate & Vanilla Vodka

During 2012 I have ventured into preserving, and I never realised just how easy it was. Whilst I was looking for some foodie gifts I came across a post about making Pomegranate & Vanilla Vodka, anyone who knows me will probably be surprised as I'm a real lightweight when it comes to alcohol, but I am always tempted by anything Vanilla so I decided to give it a go. As I was looking for foodie gifts I could always give it away to friends.

How to sterilize your equipment/bottles and jars

• Boil them in plain water
• Wash them in hot soapy water then put them in the oven (lids, too) at 170 degrees Celsius
• Put them through a dishwasher cycle

NB The Kilner bottles I used had plastic or rubber stoppers, so I put mine through a dishwasher cycle rather than in the oven. Jam lids are usually fine in the oven. Fill your bottles or jars when they are still hot.

The alcohol preserves the fruit, but I also always use spirits which are 40% ABV. 

Pomegranate and Vanilla Vodka

This makes enough for 3 x 250ml  bottles or a large 1 litre preserving bottle 

Ingredients

• 120g or 2/3 cup fresh pomegranate seeds (roughly the amount from one large pomegranate or a packet)
• 3 Fairtrade vanilla pods (I used Ndalli pods)
• 75cl bottle vodka (40%ABV)
• 220g or one cup sugar
• 240ml or one cup water 

Method

1. Sterilize your bottles and funnel, if using (see above for How to Sterilize tips)
2. Put the pomegranate seeds and vanilla pods into sterilized bottles or one large litre Kilner jar. Carefully pour in the vodka.
3. Put the sugar and water in a pan, boil for a few minutes until the sugar dissolves. Leave to cool slightly.
4. Pour the cooled sugar syrup into the vodka and shake well. Store in a cool, dark place and shake every few days.
5. Before drinking or giving as a gift, strain the vodka into a newly sterilized bottle or container, removing the pomegranate seeds.
6. Pour the strained vodka into three smaller sterilized bottles, adding a pod to each one and a few fresh pomegranate seeds.

After just a couple of days, the vodka has turned a beautiful translucent peachy colour. When you shake it, you see pretty specks of vanilla.

Leek & Potato Soup

Leek & Potato soup, my favourite soup of all. This recipe comes from the BBC website. After all of the rich food over the festive season I always find myself craving something simple & vegetable based.

A smooth, creamy vegetable soup that's full of flavour. Make it into a meal with plenty of bread and butter.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, sliced
• 225g/8oz potatoes, cubed
• 2 medium leeks,sliced
• 1.2 litres/2 pints vegetable stock
• 150ml/5fl oz double cream or crème fraîche
• salt and freshly ground black pepper

Preparation method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

Indulgent Eggnog

Indulge yourself with this amazing eggnog recipe, it is Christmas afterall!

Indulgent Eggnog Ingredients

6 eggs
2 + 1/2 cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
1/2 cup brandy
1/2 cup dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated (fresh is best)

Indulgent Eggnog Directions

Begin with pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.

Tomato & Basil Soup

A lovely Winter warmer & one of our starters for Christmas Dinner, Paul & Abi both love Prawns, Dan & I are not lovers of Seafood and prefer soups with Brown Bread or Crusty Bread.
My favourite Tomato & Basil soup recipe comes from the GoodFood website

This is a super quick recipe & one you could make up in a flash if you have extra guests or guests who don't eat your chosen starter.

Ingredients 

• 2 onion , chopped
• 2 carrot , grated
• 2 garlic clove , crushed
• 1 tbsp olive oil
• 2 tin chopped tomatoes
• 400ml vegetable stock
• 4 tbsp double cream
• a handful basil , chopped
• 2 chopped sticks celery

Method

1. Cook the onion, carrot, celery and crushed garlic in the olive oil, until softened. Add the tinned tomatoes and vegetable stock. Simmer for 15 minutes.
2. Whizz in a blender. Stir in the double cream and a handful chopped basil.

I've been published

I recently submitted a recipe to the lovely ladies at My Secret Kitchen and it has been published on the MSK Blog, how exciting for them to share the recipe.

Apple Cup Cake with Canella Buttercream

Makes 12 cup cakes

Thanks to Lisa Lovell for the inspiration for these cup cakes and Katie Lang for her baking expertise in putting it all together 

For the apple cup cakes:

115g unsalted butter, softened

175g caster sugar

3 medium eggs

1 packet My Secret Kitchen Original Beer Bread Mix

1/2 tsp My Secret Kitchen Vanilla Pudding Spice

1 medium cooking apple, peeled and chopped into small dice

For the canella buttercream:

150g unsalted butter, softened

250g icing sugar

2 tsp My Secret Kitchen Vanilla Pudding Spice

To garnish:

Fudge or toffee pieces

Drizzle of My Secret Kitchen Maple Caramel Sauce

Preheat oven 190C, line a muffin tin with 12 paper cases.

Cream the butter and the sugar together until pale and fluffy. Add the eggs one at a time while mixing.  Add the Beer Bread Mix in 3 parts along with the Vanilla Pudding Spices, folding each part in carefully until combined.  Fold in the cubed apple.  Divide the batter equally amongst the 12 muffin cases and bake for 15 - 18 minutes until golden.  Leave to cool completely on a wire rack.

Make the buttercream by creaming together the butter, icing sugar and Vanilla Pudding Spices until smooth and creamy.

Pipe the buttercream onto each cupcake, drizzle with Maple Caramel Sauce and garnish with fudge pieces.  For an added touch, hollow out a small part of the centre of the cup cake and fill with apple puree and Maple Caramel Sauce before icing.

Something for the weekend

Reese's Popcorn Munch

I found this on a blog tonight & thought I'd save it here to try at the weekend.


Reese's Popcorn Munch
Recipe from Inside Brew Crew Life 

6 cups popped popcorn
1 bag of mini Reese Cups, cut in half (not the ones in wrappers)
1 cup Reese's pieces candy
1 cup Reese's Puff cereal 
1/2 cup white chocolate chips, melted with 1 tsp. shortening
1/4 cup peanut butter chips, melted with 1 tsp. shortening
1/4 cup chocolate chips, melted with 1 tsp. shortening

Mix popcorn, reese's cups, and cereal in a large pan lined with waxed paper. Drizzle with melted white chocolate and toss until everything is coated. Sprinkle with the reeses pieces. Place pan in refrigerator and let set for about 5 minutes. Remove from the refrigerator and break into chunks. Drizzle with the melted peanut butter and melted chocolate chips. Let set again. Spoon munch into a clear cellophane bag and tie with ribbon for an instant homemade treat gift.

Crunchy Sausage rolls

These sausage rolls make a great evening snack whilst watching a movie. 


Ingredients


8 slices white Bread
100g grated Cheese
50g Softened Butter ( Not Melted )
Salt & Pepper
8 Chipolata sausages
1/2 teaspoon Mustard
16 Wooden cocktail sticks



Pre-heat oven gas mark 6 Elec 400°F 200°C

• Remove crusts from the slice of bread
• Roll each slice of the bread flat using a rolling pin
• Mix together softened Butter, Cheese, Mustard, Salt & Pepper
• Spread the mixture over each slice of bread
• Roll a sausage up in each slice of bread and secure in two places.
• Cut each roll in half making 2 pieces
• Cover a baking sheet with baking parchment and place all of the sausage rolls onto the sheet.
• Place in the oven and bake for 20-25 minutes.

Cool before serving

Pineapple & Cherry Ring cake

Pineapple & Cherry Ring cake


Pre-heat oven gas mark 4 Elec 350°F / 180°C


This cooks in a Kugelhopf pan 


Ingredients
432g can of crushed pineapple
200g Glace Cherries, Chopped
225g Self Raising flour
100g Butter
1 Egg
100g demerara Sugar
50g Icing Sugar
15g Crystallised Pineapple

• Prepare the pan by greasing & flouring 
• Drain pineapple, reserve juice, 
• Chop 175g cherries saving 4 whole cherries for decoration
• Sieve flour, add the butter and rub in butter until the mixture resembles breadcrumbs.
• Beat egg 
• Add sugar, crushed pineapple, chopped Cherries, egg & 60ml pineapple juice to rubbed in mixture. Stir Well to a soft sticky consistency.
• Spoon the mixture into the prepared Kugelhopf pan.
• Bake in the pre-heated oven for 50 - 55 minutes.
• cool in the tin for 5 minutes and remove and cool on a wire rack.
• Icing ~ Sieve icing sugar into a clean bowl, beat in 15ml of pineapple juice & drizzle over the cooled cake, cut the remaining 4 cherries in half and use to decorate with the crystallised pineapple.

Barbeque Spare Ribs

Gas Mark 5 Elec 375 °F / 190 °C

Ingredients

3lb Pork Ribs

6 tablespoons oil

2 medium onions diced

6fl oz water

3 tablespoons tomato ketchup

6 tablespoons brown sugar

6 tablespoons vinegar

3 teaspoons Worcester sauce

3 teaspoons Mustard

3 teaspoons Branston pickle

Salt, Pepper & Mixed herbs

• Heat the oil in a pan, add the chopped onion & fry for 5 minutes until soft
• Stir in the remaining ingredients & bring to the boil.
• Arrange the ribs in an ovenproof dish, pour over half the sauce and cook uncovered for 45 minutes.
• Remove from the oven & add the remaining sauce and cook for a further 30 minutes.

Serve with plain boiled rice.

MSK Lemon & Bergamot Pancakes

200g My Secret Kitchen Lemon & Bergamot Shortbread Mix
1 medium egg
110ml milk
Oil or butter (unsalted) for frying 

Put the Lemon & Bergamot Shortbread Mix into a bowl and make a well in the centre.  
Add the egg and milk into the well and whisk together thoroughly. 
Leave to stand for 10 minutes and whisk again. 
Heat a frying pan with a little oil (or unsalted butter) and using a dessert spoon, add spoonfuls of the batter into the hot pan.  
Cook for 1 -2 minutes until the edges start to curl and bubbles appear on the surface, turn and cook on the other side until fluffy and golden brown.  
Freeze any leftovers for emergency breakfast supply when you’re fed up of cereal or run out of milk!


Serve with MSK Maple Caramel Sauce,




My Secret Kitchen products are available via home parties & through the MSK blog / Website

Cherry Bakewell Loaf ~ My Secret Kitchen

Cherry Bakewell Bread

1 My Secret Kitchen Original Beer Bread Mix

50g ground almonds

50g caster sugar

50ml veg oil

2 tsp almond essence

100ml lemonade

100g glace cherries

125g icing sugar

20ml cold water

Preheat oven 190c and line a 1lb loaf tin.

Empty the bread mix into a bowl and add the ground almonds and sugar and stir together. 

Reserve 6 of the glace cherries and chop the rest in half and add to the dry ingredients and mix. 

Make a well in the centre of the dry ingredients and add the vegetable oil, almond essence and lemonade. 

Mix thoroughly and quickly before putting in to the loaf tin and bake for 25 - 30 minutes. 

Make the icing by mixing the icing sugar with the water. When the loaf is cool, top with the icing and the reserved whole cherries.

This recipe came from the My secret Kitchen blog and I've now made it twice and it is absolutely beautiful, even after a week this was still beautifully fresh and luscious.

Cinnabon Cinnamon Rolls

Total Time:

Prep Time:

Cook Time:

1 hrs 10 mins

1 hrs

10 mins

Ingredients:

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

FILLING

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup margarine, softened

ICING

• 8 tablespoons margarine
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions:

1. 1
   For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. 2
   Add sugar, margarine salt, eggs, and flour, mix well.
3. 3
   Knead the dough into a large ball, using your hands dusted lightly with flour.
4. 4
   Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. 5
   Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. 6
   It should be approx 1/4 thick.
7. 7
   Preheat oven to 400 degrees.
8. 8
   To make filling, combine the brown sugar and cinnamon in a bowl.
9. 9
   Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. 10
    Working carefully, from the long edge, roll the dough down to the bottom edge.
11. 11
    Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. 12
    Bake for 10 minutes or until light golden brown.
13. 13
    While the rolls are baking combine the icing ingredients.
14. 14
    Beat well with an electric mixer until fluffy.
15. 15
    When the rolls are done, spread generously with icing.

Read more: http://www.food.com/recipe/cinnabon-cinnamon-rolls-76864#ixzz1xJRbIb3O

Indulgent Eggnog

Indulgent Eggnog Ingredients

6 eggs
2 + 1/2 cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
1/2 cup brandy
1/2 cup dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated (fresh is best)

Indulgent Eggnog Directions

Begin with pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.

Steph's Chocolate Caramel Tarts

Chocolate Caramel Tarts

Tarts:

110g plain flour

1/2tsp baking powder

90g des. coconut

95g soft brown sugar

125g melted butter

1tsp vanilla

1) Mix all together and push into holes of mini muffin tins. Bake for 12 mins or until crisp 


and golden (180 deg)

Caramel filling - I just use carnation ready made caramel condensed milk 

2) Spoon into the cases and bake for further 5-8 minutes.

3) Cool for ten mins in tin, then remove to wire rack to cool

Chocolate topping:

200g dark choc - chopped

30 butter, cubed

4) Combine in bain marie and mix well, spread over top of caramel


The ideal pan for these is from Lakeland Mini Morsel pan

Jubilee Cupcakes

Jubilee Cupcakes
Chocolate cupcakes with White Chocolate Buttercream

The cupcakes are made from my favourite Chocolate Cupcake recipe which produces 16 very moist cupcakes.
Preheat Oven 170  °C/ 375 °F / Gas Mark 5


115g Good quality dark Chocolate
85g Unsalted Butter at Room temperature
2 large Eggs at Room temperature, Separated
175g Soft brown sugar
185g Plain Flour, Sifted
3/4 Teaspoon Baking Powder
3/4 Teaspoon Bicarbonate of Soda
Pinch of salt
250ml Semi skimmed milk at Room temperature
1 Teaspoon Vanilla Bean Paste.

• Break the chocolate into pieces & melt, leave to cool
• In a large bowl cream together the butter & sugar until the mixture is pale & smooth, which should take approx 4 minutes.
• In a separate bowl and with clean beaters beat the egg yolks for a couple of minutes.
• Add the egg yolks slowly to the creamed butter mixture and beat well.
• Next add the cooled melted chocolate to the mixture & beat well.
• In a separate bowl combine the flour, Baking Powder, Bicarbonate of Soda & salt.
• Put the milk into a jug and add the vanilla Bean paste.
• Add 1/3 of the flour mix to the chocolate mixture and beat well, pour in 1/3 of the milk and beat well, repeating until all of the ingredients are mixed well together.
• In a clean bowl bowl with clean beaters, beat the egg whites until they form soft peaks, carefully fold into the batter using a metal spoon taking care not to beat the air out of the light mixture.
• using an ice cream scoop fill the cupcake cases 2/3rd's full
• Bang the tray firmly once on the worktop to ensure there are no large air pockets in the cakes & then place in the oven for 20 - 25 minutes
• Do not open the oven until the timer sounds, check the cupcakes by inserting a cocktail stick into the centre of the cakes, if the stick comes out clean the cakes are ready, any moisture or stickiness on the cocktail stick and the cakes need returning to the oven.
• Cool in the tin for 10 minutes and then place on a wire cooling rack until completely cool.

White Chocolate Buttercream

175g White Chocolate

22g Unsalted Butter at room temperature

1 tablespoon Semi skimmed Milk

1 teaspoon vanilla bean Paste

250g Sieved icing Sugar

• Break the chocolate into pieces & melt, leave to cool
• In a large mixing bowl beat the butter, milk, vanilla together, slowly add the sieved icing sugar and beat until thick and creamy.
• Add the cooled melted chocolate and continue beating until you achieve the thickness for icing cupcakes, this should be stiff & spreadable.

If you are colouring icing i would suggest you use colouring paste added to the mixture with a cocktail stick, less is more, you don't want bright lurid coloured cupcakes.

Cake Pops ~ Jubilee

Jubilee cake pops 



Getting Started With Cake Pops 

Supplies book

The best i have found is one by Molly Bakes called cake pops, this is cheapest on Amazon. Isbn 9780224095228

Molly bakes also has a website and a facebook page, the designs and possibilites are endless. http://www.mollybakes.co.uk/

Cake sticks from ebay

http://www.ebay.co.uk/itm/170720590575?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649#ht_500wt_922

Cake pop bags from ebay

http://www.ebay.co.uk/itm/110768860988#ht_560wt_922

Bag ties from ebay

http://www.ebay.co.uk/itm/330637962559?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649#ht_706wt_689

Candy melts for dipping - the cheapest i have found is hobbycraft at £2.99 a bag and they come in approx 10 different colours, most are vanilla flavoured but the also do mint choc and peanut butter.

Chocolate cake - these are like truffles

55g cocoa powder

250ml boiling water

120g unsalted butter, softened plus extra for greasing

200g caster sugar

200g self raising flower

1teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs at room temperature

Put the cocoa in a jug and pour in the boiling water and stir until fully combined and set aside to cool.

Preheat oven 190c gas mk5

For the next step either lightly grease and flour a 25cm round cake tin or i use the silicone cup cake cases as this reduces the cooking time, recipe make about 20 cupcakes, mixture filled 2/3rds of case.

Cream the butter and caster sugar together until pale and fluffy.

Sift together the flour, baking powder, bicarbonate of soda and salt.

Mix the vanilla into the creamed butter mix.

Add the eggs one at a time, mixing well. If the mixture starts to split add a sppon of the flour mixture as you start to mix each egg.

Pour in the dry ingredients and gently beat until combined.

Fold in the cooled cocoa mixture and mix until the colour is even.

Pour into the tin or cases and bake

Whole cake 45 - 60 minutes

Individual cakes 27- 30 minutes

Test using a cocktail stick or knife if the cocktail stick inserted into the centre of the cake comes out clean, then they are cooked.

Cool in the tin for 20 minutes and turn out onto a cooling rack.

Chocolate frosting

120g unsalted butter, softened

200g icing sugar sifted

100g chocolate melted and cooled.

Cream the butter, gradually add the icing sugar and then the cooled chocolate until light and fluffy. Refrigerate for 30minutes before using.

Making the balls

Crumble all of the cake mixture into fine crumbs, add the frosting a tablespoon at a time and mix, keep adding and mixing untill you have a fudge like texture.

Wrap the mixture in cling film and chill for 1 hour.

Rolling the balls

Break off small amounts of the chilled mixture and roll into balls, i make approx 30. 

Place on a baking sheet covkered with greaseproof.

Chill for at least 30 minutes.

Putting the sticks in

Remove the tray of balls from the fridge

Melt the candy melts

Dip approx 1" of the stick in the melted candy melts and push one stick into each ball.

When finished chill for at least 10 minutes.

Covering the balls & decorating.

Re-melt the bowl of candy melts and add 2 teaspoons of cooking oil and stir well.

You can melt the candy melts as many times as you need.

Dip each cake pop into the candy melts and completely cover them decorate with sprinkles now if your using them, i dont dip in the sprinkles but just drop a few onto the cake pop, i then stand them to dry in the side holes of my metal collander and when completely dry after about 20 minutes i bag them and store them in the fridge.

There shelf life is 10 days stored in the fridge, or a week if stored at ambient temperatures but they seldom last 7 days in this house