sweets | The Kate Tin

The Greatest Honeycomb Ever

by Kate | Nov 7, 2019 | 0 comments

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Do you want to know the secret ingredient to making the greatest honeycomb ever? It’s a little bit weird, and you might already have it in your pantry…

Death by Chocolate Fudge

by Kate | Oct 16, 2019 | 0 comments

A smooth, melt-in-the-mouth chocolate fudge with a rich, bitter chocolate flavour that offsets the sweetness perfectly.

Death by Chocolate fudge is a long-standing joke in my family. Do you remember the American Fudge Factory?! One year, my cousin decided to surprise my grandmother with a box of their most famous chocolate flavour. We received a phone call from my hysterical grandmother exclaiming that we had to call the police because someone was trying to kill her. We were confused! ‘Why do you think someone is trying to kill you, Gran?’ ‘Well, this morning I found a gift box on my doorstep. When I opened it there was a piece of fudge with a little tag that said; ‘Death by Chocolate’!

This is my version of the cult classic – and I promise, the only thing that will be dying, is your diet!

Death By Chocolate Fudge

2019-07-01 10:44:27

Yields 12

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Nutrition Facts

Serving Size

Yields

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

900g castor sugar
450g cream
60g glucose
30g salted butter
100g condensed milk
400g 70% dark chocolate, chopped

Instructions

Grease and line a standard loaf tin with baking paper.
In a large, heavy bottomed saucepan, combine all the ingredients and stir over a low heat until the sugar has dissolved.
Bring to the boil and simmer, stirring occasionally so it doesn’t stick, for 30 minutes or until it reaches 118 degrees celsius on a sugar thermometer (or until the syrup forms a firm ball when dropped into a cup of cool water).
Remove from the heat and beat vigorously with a spatula until the fudge starts turning grainy and begins to set.
Immediately pour it into the prepared baking tin and allow to set.

By TheKateTin.com

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calories

fat

protein

carbs

The Kate Tin https://thekatetin.com/

Raspberry Coconut Ice Hearts (No-Cook)

by Kate | Jan 21, 2018 | 0 comments

Boiled coconut ice was one of my favourite things to make as a kid – I used to use the recipe on the side of the sugar packet until quite recently, well, until I discovered this no-cook coconut ice and my life changed forever! Because nobody likes standing over a boiling pot of sugar in the middle of summer! Icing sugar, condensed milk and coconut make a deliciously creamy treat, especially when layered with tart raspberries. Make it extra special and drizzle or dip it in dark chocolate – or white chocolate!

Raspberry Coconut Ice Hearts

Makes 24

2 cups Natura Sugars Demerara icing sugar, sifted

3 1/2 cups desiccated coconut

1 can (397g) condensed milk

½ tsp vanilla extract

2 drops rose water (optional)

pink food colouring

60g blended, fresh raspberries.

Line a 20cm square cake tin with baking paper. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl. Add the condensed milk and vanilla and mix well. Press half the mixture into the lined baking tin to form a smooth layer. To the remaining coconut ice, add the rose water, pink food colouring and blended fresh raspberries. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. Press the pink layer on top of the white layer and allow to firm up for 1 hour. Once slightly firm, unmould the coconut ice then slice the 20cm square in half. Place the one half on top of the other to form 4 stripes. Using a sharp bread knife, slice the coconut ice into 1cm slices then use a small heart-shaped cookie cutter to cut out shapes from the slices. Place on a lined baking sheet, uncovered, for 1-2 hours until firm. Store in an airtight container for up to 4 weeks.

TIP Save the off cuts and fold them into ice cream or crumble on top of a frosted cake as a quick decoration.

Funfetti Gingerbread House

by Kate | Dec 6, 2017 | 2 comments

#SPONSORED

It’s not Christmas without a gingerbread house, right?! Introducing the Funfetti Gingerbread House! Without really planning it, making a gingerbread house has become a bit of a tradition on this blog. I’ve done a Gingerbread Train, a Gingerbread house cake, and then we had the local ‘n lekker version of my Muizenberg Beach Huts last year! This year though, I was challenged to make a pretty pastel sprinkle-loaded Funfetti Gingerbread House of fun by the folks over at Stork. And yes, this was as fun to make as it looks!

This is no dark and spicy gingerbread, though. It’s light and crisp with just a hint of ginger. Using Stork Bake for the base means that the biscuits will stay fresher for longer – so you can actually eat the house! It’s not just a decoration, guys! Because the biscuit dough is loaded with funfetti, I kept the walls naked to show off the little bursts of colour. The trick to making a house that actually stands is to cut the gingerbread AFTER you’ve baked it, not before. If you cut the dough before, it will warp either during baking or when you move it onto the baking tray. Cutting it afterwards means you’ll have sharp, crisp lines that will make assembly so much easier!

Then, it’s all in the decorating! I used white chocolate drops to form the roof tiles, marshmallow strips and milky jelly tots to trim the walls – and how cute are those jelly heart windows? *faints* I’d definitely want to live in a house like this… Although, knowing me, I’d be homeless pretty soon with such delectable walls!

Feeling inspired to bake this Funfetti Gingerbread house? Or maybe you have your own festive recipe that’s a family favourite! Whip it up using Stork Bake and share a picture on the I Love Baking SA Facebook Page and you could WIN a Kenwood Mixer! Do it, go now!

Yum

Funfetti Gingerbread House

Ingredients

125g Stork Bake, softened
220g castor sugar
375g cake flour, plus extra for dusting
2 tsp ground ginger
1 tsp vanilla essence
pinch of salt
1/3 cup funfetti sprinkles
1 tsp bicarbonate of soda
1/3 cup (80ml) milk
Royal icing
1 egg white, beaten
2 cups icing sugar, sifted
squeeze of lemon juice
To decorate
Variety of sweets, lollies, candy canes, mini meringues and sprinkles

Instructions

Preheat the oven to 180C (or 160 degrees celcius if using a fan-forced oven). Download and print a gingerbread house template from the internet (whichever shape takes your fancy) and cut out the pieces. Cream the Stork Bake and sugar until very pale and fluffy – about 6-8 minutes. Add the flour, ginger, vanilla, salt, sprinkles, bicarbonate of soda and enough milk to form a soft dough. Roll the dough out on a floured surface or between two sheets of baking paper until 5mm thick. Refrigerate for 30 minutes if too soft. Place the entire large piece of gingerbread dough on a baking sheet and bake in the preheated oven for 8-10 minutes or until golden and crisp. Remove from the oven and, while still hot, cut out the gingerbread house templates using a sharp knife.* Set aside to cool.
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice. The icing should be quite thick. Place the icing in a piping bag and snip off the tip.
To assemble, use the front side of the gingerbread so you can see the funfetti. Start by piping the gingerbread pieces to the bottom of your cake stand or serving board and then add the roof. Use the icing to pipe on the various decorations – roof tiles, doorway and ‘grass’.
*TIP If the gingerbread gets hard, simply pop it in the oven for a few minutes to soften up.

https://thekatetin.com/funfetti-gingerbread-house/

Roasted White Chocolate Truffles with Coconut

by Kate | Mar 15, 2017 | 0 comments

Introducing my latest obsession. Caramelised white chocolate. It deserves it’s own sentence it’s just that good. I stumbled upon this creation one night by pure accident (I like to call it good chocolate karma) while reading through my twitter feed. I accidentally clicked on a tweet and before I knew it I was transported via a blog into the realm of golden caramel-coloured goodness. It was love at first sight and I knew I simply had to recreate this so-called caramelised white chocolate and make it my own. The main reason it’s so charming (I mean other than the fact that it’s chocolate), is that it consists of just two ingredients: white chocolate and a drizzle of oil. My secret ingredient though, which makes it even more delicious, is a sprinkle of sea salt flakes. Other than eating it straight out of a jar with a spoon, I have also day-dreamed about drizzling it over ice cream, spreading it between cookies or cakes, making cake pops from it, blobbing it on top of vanilla cupcakes and stirring it into hot milk on a chilly evening. How I lived my life up until this point, without caramelised white chocolate in my life, is a mystery, but now that I’ve found it, I want to share the delicious secret with everyone, and I hope once you have tried it, you will do the same!

Roasted White Chocolate Truffles with Coconut

Makes 12

200g The Kate Tin White Baking Chocolate, chopped

2 tbsp vegetable oil

55g cream, heated

pinch of sea salt flakes

toasted coconut, for rolling

Arrange the broken-up white chocolate on a baking sheet and drizzle with the oil. Place in an oven preheated to 150C for 40-50 minutes, stirring every 10 minutes until it reaches a rich caramel colour. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil until it reaches melted chocolate consistency. Heat the cream to just below boiling point then pour over the caramelized chocolate and stir until smooth. Pour into a shallow container, sprinkle with the salt and allow to set for 1-2 hours. Roll teaspoonfuls of the mixture into truffles then roll in the toasted coconut. Chill in the refrigerator to set.

TIP Skip the rolling and pour the mixture into jars for a delicious better-than-Nutella spread!

Blueberry White Chocolate Marshmallows

by Kate | Sep 8, 2016 | 5 comments

#SPONSORED

Making marshmallows always terrified me. Even though I was one of those kids who made spun sugar and mousses and gateaux and all sorts of pastries I couldn’t even pronounce, I never attempted marshmallows. Maybe it was the gelatine or just that they looked so intimidating! But one day, my sister casually flipped open one of my mom’s recipe books and at the age of 11, made a batch of the fluffiest, pristine coconut marshmallows I’d ever seen! They were just perfect. And I was jealous.

Now don’t for a second think that my sister is some sort of baking protégé, although she was always my trusty assistant in handing me little bowls of weighed out ingredients during the cooking shows I would put on in our kitchen. She was good at tasting, yes, but not baking. So when she casually whipped up that batch of marshmallows one day, my fear was conquered. If my little sister could do then so could I!

Marshmallows (like most other sweets) are so easy to make – gelatine, good-quality caster sugar, glucose and a little water are whipped into fluffy clouds of melt-in-the-mouth deliciousness! The reason I say ‘good-quality sugar’ is that because there are so few ingredients, most of your flavour is coming from the sugar itself. I used the Natura Golden Caster Sugar which is unrefined and has a subtle caramel flavour. It’s also silky smooth which means it dissolves quickly – nobody likes gritty mallows! For extra flavour, I’ve also dusted them in Demerara Icing Sugar. This stuff is so good – it’s made from demerara sugar and is unbleached and is what real icing sugar should taste and look like!

The best thing about marshmallows is that they can be whatever you want them to be – chocolate, caramel, fruity, spicy, swirly, two-toned, knots, strings, shapes! So, come now, don’t be scared, give marshmallows a chance!

Blueberry White Chocolate Marshmallows

Makes 15

½ cup (150g) pureed blueberries

1 tbsp Natura Golden Caster Sugar

150ml water

200g Natura Golden Caster Sugar

2 tbsp gelatine powder

1/2 cup glucose

125g The Kate Tin White Baking Chocolate, chopped and melted

1/2 cup (80g) Natura Demerara Icing Sugar, sifted

¼ cup corn starch, sifted

Line a 20cm square cake tin with baking paper. Stir the sugar into the pureed blueberries and microwave for 2 minutes to make a quick jam then set aside to cool. Place the water, sugar and gelatine in a saucepan over low heat and stir until the gelatine and sugar is dissolved. Do not let the mixture boil. Remove from the heat and place in the bowl of an electric mixer. Add the glucose and beat on high for 8-10 minutes or until the mixture is thick and holds it’s shape. Fold in the cooled melted chocolate swirl in the blueberry jam and pour into the lined baking tin. Cover and allow to set in the refrigerator for an hour. Once set, unmould and use a hot or oiled knife to cut into squares. Dust with a mixture of the icing sugar and corn starch and store in an airtight container for up to 2 weeks.

Disclaimer: This post has been sponsored by Natura Sugars, however, I only work with brands I think are awesome and that I actually use myself.

WATCH HOW TO MAKE THE RECIPE HERE:

« Older Entries

The Greatest Honeycomb Ever

Do you want to know the secret ingredient to making the greatest honeycomb ever? It’s a little bit weird, and you might already have it in your pantry…

Death by Chocolate Fudge

A smooth, melt-in-the-mouth chocolate fudge with a rich, bitter chocolate flavour that offsets the sweetness perfectly.

Raspberry Coconut Ice Hearts (No-Cook)

Funfetti Gingerbread House

Roasted White Chocolate Truffles with Coconut

Blueberry White Chocolate Marshmallows

Recipes

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