So, this festive season, Chef Ryan has given us all twice the amount of love. Not one, but two recipes have snuck out of the Tanda Tula Safari Campkitchen, perhaps he has been over sampling the Christmas eggnog?
In all seriousness, this year we decided to do things a little differently. Instead of sharing one traditional festive season recipe we have chosen two treats that we will be serving over this period, both of which are a little less conventional. And, what’s more, you can make these throughout the year and are not bound to a specific time.
The delicious smokey fudge really gives a new kick to on old firm favourite, and if you have never had homemade marshmallows, you have absolutely no idea what you are missing out on – these delicate morsels are like feasting on fluffy white clouds. Neither of these sweet treats are too difficult to make and both are absolute crowd pleasers. Make a batch of either, or both, and keep them in large jars to give as gifts or share with visitors. Either way, we hope you are enjoying the festive season and making the most of time with friends and family.
Smoked Butter Fudge
- 2 cup White Sugar
- 90ml Cold Water
- 30ml Golden Syrup
- 1 tin Condensed Milk
- 60g Smoked Butter
- 5ml Almond Extract
- 5ml Vanilla Essence
- Place the sugar and water into a heavy based saucepan.
- Bring sugar up to the boil over medium heat.
- Once the sugar starts boiling, add the condensed milk and bring the mixture back up to the boil.
- Add the syrup and smoked butter and bring back to the boil, stirring continuously.
- Once the mixture starts to boil, reduce the heat and simmer gently until the mixture reaches a soft ball stage:
- If you have a candy thermometer, the temperature needs to reach 115ᵒC.
- If you do not have a thermometer; the sugar is ready when it forms a soft pliable ball when dropped into cold water.
- Once the sugar mixture has reached a soft ball stage, remove it from the stove and stir in the almond extract and the vanilla essence.
- Line the bottom of a bread loaf tin and pour in the fudge mixture.
- Smooth the top with a spatula and place in the fridge to set for at least 4 hours.
- Once the fudge has set, cut into cubes and store in an airtight container.
How to make the smoked butter:
- Place about 1 handful of wood chips into a heavy based saucepan.
- Cover the wood chips with 1 cup of water and let them soak for 15 minutes.
- Place a block of butter (500g) into a small stainless-steel container. Make sure that the container can fit into the saucepan.
- Place the container into the saucepan and cover the top with tinfoil. Make sure the tinfoil is tight around the edges of the pot so no smoke can escape.
- Place the saucepan over a medium flame and smoke the butter for about 30 minutes.
- After 30 minutes, remove the saucepan from the heat and rest for a further 15 minutes.
- Pour the melted, smoked butter into a container and store in the fridge.
Homemade Marshmallows with Hazelnuts and Vanilla
- 3 Egg Whites
- 2 cup White Sugar
- 2 tblsp Liquid Glucose
- ½ cup Cold Water
- 2 tblsp Powdered Gelatine
- 1 cup Toasted Hazelnuts
- 5ml Vanilla Essence
- Combine the sugar, liquid glucose and water in a heavy based saucepan and bring to the boil over medium heat.
- Once the sugar comes to the boil, reduce the heat and slowly simmer the sugar, without stirring, until it reaches hard ball stage:
- If you have a candy thermometer the temperature needs to reach 125ᵒC.
- If you do not have a thermometer, the sugar is ready when it forms a hard, set ball when dropped into cold water.
- Whilst the sugar is boiling, hydrate the gelatine in cold water.
- Once the sugar has reached hard ball stage, remove from the heat and add the gelatine.
- Stir until all the gelatine has dissolved.
- Whisk the egg whites, using an electric beater, until they reach soft peaks.
- Slowly add the sugar syrup, beating continuously.
- Continue beating until the egg whites forms stiff peaks.
- Add the vanilla essence to the meringue and beat well.
- Crack the hazelnuts apart using a rolling pin and fold into the meringue.
- Line a bread loaf tin with greaseproof paper and pour in the meringue mixture.
- Smooth the surface using a spoon dipped into hot water.
- Place the marshmallow in the fridge to set for at least 4 hours.
- Once set, cut the marshmallows into squares and coat with a little corn flour.
- Store the marshmallows in an airtight container.