12 x 250ml popcorn (about one and a half bags of microwave popcorn) salt (optional) 125ml butter 125ml brown sugar 220g marshmallows
Add the popcorn to a very large mixing bowl and sprinkle over some salt. Set aside. Add the butter and sugar to a saucepan set over medium heat and stir until both the butter and sugar has melted completely. Add the marshmallows and keep moving everything around until you have a thick, runny mixture. Take off the heat and pour over the popcorn. Mix the popcorn until it is evenly covered in the marshmallow mixture. Best eaten when slightly warm but almost as good at room temperature!
It is best not to attempt making Turkish delight when rainy – the moisture in the air prevents the sweets from setting properly.
50ml water 45ml powdered gelatine 300ml water 100ml red grape juice, store bought 450g sugar 1ml citric acid (you will find it in the baking isle) 5ml rose water 50ml cornstarch 25ml icing sugar
Line a 28cm x 18cm container with plastic wrap. Leave an overhang of the plastic so that you can lift the Turkish delight out of the tin once it has set. (2 x 14cmx9cm Tupperware containers also work well) Pour the 50ml water in to a small heatproof bowl and sprinkle the gelatine on top. Set aside for 5 minutes. Pour the 300ml water and grape juice in to a small saucepan and set it over medium-high heat. Add the sugar and citric acid and stir the mixture until the sugar is completely dissolved. Bring it to a boil, turn the heat down to a simmer and cook for 20 minutes. Melt the gelatine by placing it in the microwave for 5 second bursts at a time – it should be liquid. Remove the grape juice mixture from the heat and drizzle in the melted gelatine . Mix well and set aside until the mixture is at room temperature. Add the rose water, mix through and pour in to the prepared container. Refrigerate for 8 hours.
Lift the Turkish delight from its container, pull off the plastic wrap and slice into even-sized squares. Sift the cornstarch and icing sugar together and roll the Turkish delight in it. Place it on a pretty serving dish and be the star of the show!!
Line a container that is about 20cm x 14cm with baking paper.
Pour 250ml milk into a small bowl and add the cornstarch. Whisk together until the cornstarch has dissolved. Set aside. Pour the other 250ml milk into a small saucepan and add the sugar. Place over medium-low heat and cook for 3-4 minutes while stirring. The milk should be warm but it should not come to the boil. Now, whisk the cornstarch mixture while slowly pouring it into the saucepan. Stir continuously for about 4 minutes until the mixture is very thick. Pour the mixture into the prepared container and allow to cool completely – about 2 hours. Add the desiccated coconut to a shallow bowl. Lift the milk pudding out of the container with the paper and cut into small squares. Roll each square in the coconut to coat. Keep in a sealed container in the refrigerator for 2-3 days.
My Whisk and I 