Sweets

DARK CHOCOLATE LAYER

• 400g can sweetened condensed milk
• 250g Chelsea Dark Cane Sugar (1 ¼ cups)
• 100g butter, cubed
• 1 Tbsp Chelsea Golden Syrup
• 100g dark chocolate, finely chopped

WHITE CHOCOLATE LAYER

• 400g can sweetened condensed milk
• 250g Chelsea Caster Sugar (1 cup + 2 Tbsp)
• 100g butter, cubed
• 1 Tbsp Chelsea Golden Syrup
• 100g white chocolate, finely chopped
• 1 tsp vanilla extract

Topping

• 75g mini pink and white marshmallows (1 heaped cup)

• 250g Chelsea White Sugar
• 100g sliced almonds

• 200g white marshmallows
• 1 Tbsp water
• 400g Chelsea Icing Sugar
• Pineapple flavouring (LorAnn oils)
• Yellow food dye
• 1 packet (250g) milk chocolate melts

• 1 cup dry roasted peanuts
• 2 cups Chelsea White Sugar
• 1 cup water
• 1 teaspoon vanilla essence

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup approx lightly salted and roasted shelled peanuts
• 50g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla essence
• 2 tablespoons smooth peanut butter

Dusting Sugar

• 3 Tbsps Chelsea Icing Sugar
• 3 Tsps cornflour

Marshmallow

• 180ml passionfruit juice, strained of seeds (approx. 20 passionfruits)
• 5 tsps (20g) powdered gelatine
• 2 ⅓ cups (520g) Chelsea Caster Sugar
• 1 cup (250ml) water
• 2 egg whites

• 3 cups Chelsea White Sugar
• ½ cup water
• ¼ tsp cream of tarter
• 2 drops of red food coloring
• 8 apples
• 8 wooden ice block sticks

• 2 x 220g pkts good-quality white chocolate, coarsely chopped
• 80ml (⅓ cup) thickened cream
• 20g (¼ cup) desiccated coconut
• 2 tablespoons Malibu coconut liqueur
• 375g pkt white chocolate melts
• Chelsea Icing Sugar, to decorate

• ½ cup reduced cream
• ¼ cup Chelsea Caster Sugar
• 125 g milk chocolate, chopped into pieces
• ¼ cup each of chopped marshmallows, glacé cherries, toasted almonds
• 200 g dark chocolate

• 3 cups Chelsea White Sugar
• ½ cup water
• ¼ tsp cream of tartar
• Few drops red food colouring
• 8 apples
• 8 wooden ice-block sticks or wooden sticks
• Prepare a baking sheet with a layer of baking paper.

• 1 ½ cups dates
• 1 cup Chelsea White Sugar
• 1 egg (beaten)
• 125g butter
• ½ tsp vanilla essence
• 3 cups rice bubbles
• ½ cup coconut

• 1 ½ cups Chelsea Caster Sugar
• 1 tbsp Chelsea Golden Syrup
• 1 tbsp honey
• ¼ cup water
• ¼ tsp cream of tartar
• 2 tsps bicarbonate of soda
• 200g dark chocolate, melted

• ONE CUP CHELSEA White SUGAR
• ONE TABLESPOON BUTTER (OPTIONAL)
• ONE TABLESPOON SIFTED COCOA,
• ONE QUARTER CUP MILK(ANY)

• 400g walnuts
• 160g blanched almonds
• ½ cup Chelsea Raw Caster Sugar
• ½ cup almond meal
• 2 tsp ground cinnamon
• Pinch of ground cloves
• 250g unsalted butter, melted
• 1 packet of filo pastry (22 sheets)
• 4 tbsp water

Syrup

• 3 cups of Chelsea Raw Caster Sugar
• 3 cups water
• ½ cup honey
• Juice of 1 large lemon
• Lemon peel
• 2 cinnamon sticks
• 2 tbsp of rosewater (optional)

• 1 cup Chelsea White Sugar
• 1 tablespoon honey
• 1 tablespoon vinegar
• Knob of butter (size of a walnut)
• ½ teaspoon bicarbonate soda

• 2 cups rice bubbles
• 1 cup chocolate milk bits
• 1 cup Chelsea Icing Sugar
• 1 cup full cream milk powder
• 100g glace pineapple, chopped
• 100g glace red cherries, chopped
• 100g glace green cherries, chopped
• 250g copha, melted
• 1 teaspoon vanilla essence