Friday chill out

Friday is perhaps the very best day of the week, and a Friday chill out is the best way to celebrate the end of the working week. Re-charge your batteries ready for the weekend by relaxing on the sofa with the television, family, friends and something that little bit special to eat. We have the recipes for your chill out evening!

Below you will find recipes for Cream buns, Coconut and caramel popcorn, Chocolate-cinnamon milkshake, Chocolate and Raspberry Balls, Marshmallows, Cake pops, Sour raspberry straps, Muscovado truffles, Chocolate coated bars, White chocolate truffles with strawberries and cardamom, Mug cake and Sweet coconut bites.


Cream buns

Cream buns

makes 20-25
Ingredients

About 10-15 wafers for the base

Meringue filling
5 large egg whites
2 tbsp Dansukker Granulated Sugar
2 sheets of gelatine

Syrup
250 ml Dansukker Granulated Sugar
75 ml water
100 ml Dansukker Glucose Syrup

To decorate
200 g dark chocolate
1/2 tbsp vegetable oil
Sprinkles e.g. coconut or dried raspberries


Leave the gelatine sheets to soak in water.

Beat the egg whites with 2 tbsp sugar to a white foam.

For the syrup, mix together the water, sugar, and glucose syrup in a small saucepan. Bring the mixture to 116 °C (use a sugar thermometer).

Squeeze the excess water out of the sheets of gelatine and dissolve them in the syrup.
While whisking all the time pour the hot syrup in a thin stream into the egg whites.

Continue to whisk at high speed until the meringue is cold.

Add the flavouring of your choice
- 4 tsp liquorice powder
- 4 tsp Dansukker Vanilla Sugar
- 4 tbsp crushed, freeze-dried raspberries and if required a little red caramel colouring.

Pipe the mixture onto the stamped out wafer bases. (you can get two bases from each wafer). Place them in the freezer.

Melt the chocolate, add 1/2 tbsp vegetable oil and dip the cream buns in the chocolate.

Sprinkle with your choice of garnish, e.g. coconut or dried raspberries.

The recipe was made by

Dansukker

Coconut and caramel popcorn

Coconut and caramel popcorn

20 minutes
Ingredients

2 tbsp coconut oil
popcorn (should cover the bottom of the pan)
140 g Dansukker Light Syrup
130 g Dansukker Superfine Sugar
1/2 tsp bicarbonate of soda


Heat 1 tbsp of the coconut oil in a medium-large saucepan.
Pour in popcorn so that it covers the bottom of the pan.
Cover with a lid, shaking occasionally. Pop the corn until it has finished popping. Set aside.
Pour the syrup, sugar and 1 tbsp coconut oil into a small saucepan.  Bring to the boil and boil for 3-4 minutes or until the mixture starts to thicken.
Remove from the heat, fold in the bicarbonate of soda, quickly pour over the popcorn and mix.
Turn out the popcorn onto a sheet of baking parchment and leave to cool.

Tip
Keeps for up to 3 days in an air-tight container.

The recipe was made by

Dansukker

Chocolate-cinnamon milkshake

Chocolate-cinnamon milkshake

serves 4-5
Ingredients

Milkshake
500 g chocolate ice cream, shop-bought or home-made according to recipe
200 ml milk
15 ice cubes

Topping
Chocolate sauce (see recipe below)
Whipped cream

Chocolate sauce
3 tbsp Dansukker Muscovado Syrup
60 g cocoa powder
200 ml water
180 g Dansukker Cane Sugar
A pinch of salt
1 tsp Dansukker Vanilla Sugar
1 tsp crushed cardamom

Chocolate ice cream with cinnamon
8 large egg whites
250 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
350 ml milk
40 g cocoa powder
700 ml 40% whipping cream
A pinch of salt
2 tsp ground cinnamon


Milkshake
Blend the ice cream and milk in a mixer until everything is blended. Add the ice cubes at the end.
Layer the milkshake, cream and chocolate sauce in a glass.
Top with chocolate sauce and whipped cream.

Chocolate sauce
Combine all the ingredients and allow to heat until the sugar crystals are dissolved. Boil for 3-4 minutes until the sauce starts to thicken. Remove from the heat.

Chocolate ice cream
Beat the egg yolks and sugar in a bowl.
Heat the milk and cocoa powder until just before it starts to boil. Remove from the heat and slowly pour half of the hot milk into the egg mixture, stirring constantly.
Pour the tempered egg mixture into the rest of the milk and add the cream, cinnamon and salt. Simmer the mixture, stirring constantly until it thickens (5 – 10 minutes).
Leave to cool in a refrigerator for at least 6 hours, or preferably overnight.
Use an ice cream maker or place in the freezer for at least 6 hours.

The recipe was made by

Dansukker

Chocolate and Raspberry Balls

Chocolate and Raspberry Balls

makes about 40
Ingredients

175 g butter at room temperature
180 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
3 tbsp cocoa powder
50 g dark chocolate, finely chopped
210 g porridge oats
1 tbsp cognac or apple juice
2 tbsp raspberries, freeze-dried, crushed

To decorate
100 g dark chocolate, melted
raspberries, freeze-dried, crushed


Beat the butter and sugar until smooth.
Fold in the cocoa powder, chocolate, oats and cognac/apple juice. Finally, fold in the freeze-dried raspberries.
Form into balls, dip in the melted chocolate, place on a baking sheet and decorate with a few freeze-dried raspberries.

The recipe was made by

Dansukker

Marshmallows

Marshmallows

about 100
Ingredients

190 g Dansukker Granulated Sugar
2 tbsp (40 g) Dansukker Glucose Syrup
50 ml water
7 sheets of gelatine
3 (100 g) egg whites
2 tbsp Dansukker Icing Sugar
Food colouring (optional)
120 g Dansukker Icing Sugar
200 ml potato starch


Put the sugar, glucose syrup and water to a thick-bottomed saucepan and boil until the mixture reaches a constant temperature of 100 °C. Soften the gelatine sheets in plenty of water for 5 minutes. Strain off the water and melt the gelatine sheets. Beat together the egg whites, icing sugar and food colouring (if using) in a bowl until thick, using an electric whisk. When the mixture in the saucepan reaches 127 °C, pour it into the egg white mixture, beating constantly. Add the melted gelatine and continue whisking until the mixture is stiff and shiny and has started to cool. Mix together the icing sugar and potato starch, and sprinkle over the base of a large oven pan. Put the mixture into a piping bag and pipe out lengths in the oven pan. Leave to set at room temperature. Cut the lengths into pieces of the desired size. Roll the pieces in the icing sugar mixture. Store in a container at room temperature.

The recipe was made by

Dansukker

Cake pops

Cake pops

makes about 25
Ingredients

1/4 of the roasting pan cake
10 digestive biscuits
75 g Philadelphia cream cheese, natural
30 g Dansukker Dark Muscovado Sugar
200 g chocolate (any kind)
cake decorations
wooden lollipop sticks


Halve the wooden skewers and place in water. Mash or mix the cake to make very fine breadcrumbs. Crush the biscuits and mix with the roasting pan cake crumbs. Work in the cream cheese and muscovado sugar. Form balls of the desired size and place them on a plate in the fridge. Melt the chocolate over a water bath or in the microwave on a low heat. Dip one end of the skewer in the chocolate and leave to cool (fill a bowl with rice and stick the skewers in this). When dry, stick a skewer in each cake ball and dip in the melted chocolate. Dip the balls in cake decorations or sprinkle with cake decorations and leave to set. Store in a cool place.

The recipe was made by

Dansukker

Sour raspberry straps

Sour raspberry straps

makes about 15
Ingredients

200 g frozen raspberries
10 sheets of gelatine
135 g Dansukker Granulated Sugar
70 g Dansukker Glucose Syrup
1/2 tsp citric acid

To decorate
135 g Dansukker Granulated Sugar
1 ml citric acid
Zest of 1 untreated lime


Line a baking sheet with greased baking parchment.

Wash and clean the raspberries, then press them through a fine-mesh sieve to produce 1 dl raspberry purée.

Soak the gelatine sheets in cold water and set aside.

Combine the raspberry purée, sugar and syrup in a saucepan and bring to the boil over a high heat. Boil for about 6 minutes, measure the temperature to 107 degrees and then take the saucepan off the heat.

Squeeze the water from the gelatine sheets and fold them into the hot raspberry mixture. Add the citric acid and stir.

Use a spatula to spread the mixture thinly on the sheet. Leave to set at room temperature for a few hours, preferably one day.

Mix the sugar, citric acid and lime zest.
Use a sharp knife to cut the raspberry mixture into strips about 2 cm, and roll in the sugar mixture.

Store the raspberry straps in a large, unlidded container at room temperature.

The recipe was made by

Dansukker

Muscovado truffles

Muscovado truffles

makes about 25
Ingredients

200 g dark chocolate
100 ml whipping cream
45 g Dansukker Dark Muscovado Sugar
30 g Dansukker Light Muscovado Sugar
25 g butter

To decorate
75 g dark chocolate, melted
Dansukker Cane Sugar Granulated


Chop the chocolate.
Bring the cream and muscovado sugar to the boil and remove from the heat.
Add the chopped chocolate to the cream and sugar mixture and stir to a smooth paste. Mix in the 0butter and stir the mixture until smooth again.
Place the truffle in the refrigerator for at least 3 hours to set.
Roll the stiff truffle into balls. Dip them in the melted chocolate and then in the cane sugar.

The recipe was made by

Dansukker

Chocolate coated bars

Chocolate coated bars

About 20-25 pieces 50 minutes
Ingredients

Bars
60 g almonds
60 g hazelnuts
180 g peanuts
25 g butter
210 g Dansukker Light Syrup
50 g sesame seeds
35 g desiccated coconut

Chocolate coating
200 g chocolate
50 g butter

Garnish
Chopped nuts


Set the oven temperature to 150 °C.

Mix the nuts in a food processor. Melt the butter and stir into the nut mixture.

Combine the remaining ingredients and stir until the mixture thickens.

Spread the mixture in a 24x30 cm pan lined with greased baking parchment.

Bake in the centre of the oven for 20-25 minutes. Leave to cool.

Meanwhile, melt the chocolate and butter over a water bath.

Spread the chocolate mixture over the nut base and sprinkle with chopped nuts. Place in the refrigerator.

Cut up into small bars.

The recipe was made by

Dansukker

White chocolate truffles with strawberries and cardamom

White chocolate truffles with strawberries and cardamom

makes about 25
Ingredients

200 g white chocolate
100 ml whipping cream
50 ml strawberry purée
2 tsp ground cardamom
2 tbsp Dansukker Organic Light Syrup

To decorate
100 g white chocolate, melted
freeze-dried strawberries
crushed cardamom


Chop up the chocolate and set aside.
Bring the cream, strawberry purée, cardamom and syrup to the boil.
Pour the warm cream over the chopped chocolate and stir to a smooth mixture. Leave to cool for at least 4 hours.
Form into round balls and dip in the white chocolate. Decorate with a few freeze-dried strawberries or crushed cardamom.

The recipe was made by

Dansukker

Mug cake

Mug cake

makes 2
Ingredients

1 tsp Dansukker Vanilla Sugar
6 tbsp plain flour
1/2 tsp baking powder
4 tbsp Dansukker Light Muscovado Sugar
2 tbsp cocoa powder
30 g butter, melted
4 tbsp milk
2 tbsp dark chocolate buttons


Combine all the dry ingredients in a bowl.
Melt the butter, add the milk and beat to a smooth batter.
Fold in the chocolate buttons and then divide the mixture between two small, greased cups.
Microwave on high power for about 60 seconds.
Serve with whipped cream and berries.

The recipe was made by

Dansukker

Sweet coconut bites

Sweet coconut bites

makes about 30
Ingredients

90 g Dansukker Dark Muscovado Sugar
2 tbsp Dansukker Muscovado Syrup
35 g desiccated coconut
130 g chopped almonds
100 ml sweetened condensed milk
200 g dark chocolate buttons or chopped dark chocolate

Topping
desiccated coconut
chopped almonds
sprinkles


Mix together the sugar, syrup, coconut, almonds, and condensed milk in a bowl.
Roll into little balls. Refrigerate for 30 minutes.
Melt the chocolate and dip the balls in the chocolate so that they are covered. Place them on a piece of baking sheet paper. Decorate with the topping of your choice.

The recipe was made by

Dansukker