Rum Balls (without the rum)
INGREDIENTS:
250g Arnott’s Milk Arrowroot biscuits — crushed
395g NESTLE Sweetened Condensed Milk
1 cup coconut
¼ cup cocoa
1 cup coconut — to decorate
METHOD:
1. Combine all ingredients.
2. Wet hands and roll mixture into small balls then coat in coconut.
3. Refrigerate or freeze for later.
Fruit and White Chocolate Fudge
INGREDIENTS:
340g white chocolate, chopped
¾ cups Sweetened Condensed Milk
1 tsp vanilla essence
⅔ cup chopped shelled pistachios
⅔ cup chopped dried apricots
⅔ cup chopped dried cherries
½ cup chopped almonds
METHOD:
1. Grease a 23cm square cake pan or rimmed baking sheet and line with baking paper.
2. In a heatproof bowl set over saucepan of gently simmering water, melt chocolate with condensed milk, stirring until smooth, about 5 minutes; remove from heat. Stir in vanilla. Reserve 1 tbsp each of pistachios, apricots and almonds and set aside.
3. Stir in remaining pistachios, apricots, cherries and almonds until combined.
4. Scrape mixture into prepared pan, smoothing top. Sprinkle reserved nuts, cherries, and apricots over top, pressing gently to adhere; refrigerate until firm, about 4 hours.
5. Using a hot knife, cut into squares.