Baileys Fudge

Ingredients: 

3 cups sugar

1 cup milk 

1/4 cup baileys 

2tbsp baileys irish cream

1/4 cup corn syrup( boil 1/4 cup sugar & 3 tbsp water then add to mixture)

2 tbsp butter

Method:

Grease a pan with butter set aside. In a large saucepan add sugar,milk,1/4 cup baileys, butter and syrup. Bring to the boil then turn down to medium heat.boil and stir for 20-25 minutes for a soft ball effect (115 degrees). Cool down (100 degrees)  add the 2tbsps of baileys and quickly pour onto the greased pan. Cut when almost cooled.

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South African Fudge

Ingredients:

1can condensed milk

110g butter

450g sugar 

Method:

In a heavy base saucepan melt all the ingredients together. Then turn up the heat and boil for 20-25 minutes stirring all the time. Make sure you dont burn it. Pour the mixture in a well buttered pan. Cut when its almost cooled down.

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Peppermint crisp tert

Peppermint crisp tert is a popular dessert in south africa. Its to be enjoyed on a hot day or it always finishes off a nice braai.  Its easy to prepare and very easy to polish of the whole dish in one setting.

Youll need:

2 packs of tennis biscuit 

5 bars of peppermint crisp

2 tins of caramel 

800mls of doubled cream

Prepare the following:

•Whip the cream till soft peaks form.

•Empty the caramel into a bowl, stir to loosen it.

•Break the peppermint crisp bars into  crumbs.

method:

1. Spread a thin layer of caramel on the bottom of your pyrex dish. Cover it with one layer of biscuit 

2. Cover the biscuits with a layer of cream and then cover the cream with the peppermint crisp crumbs 

3. Repeat the following steps until you have a hight you are happy with 

Biscuit - caramel - cream - peppermint crisp crumbs - biscuit ...

End your tart with a very thick layer of peppermint crisp crumbs.

Cover with tinfoil/clingfilm, place it in the fridge for a couple of hours and enjoy !!!