This is an old 1950s (or thereabouts) recipe for chocolate covered caramel balls. With the schools shutting down for an extended time it could be a project for the kids. Obviously, they’ll need supervision with cooking the tin of condensed milk, but the rolling out of the balls could be a fun and messy job for them.
When my kids were growing up providing something for them to take to be sold at their school fetes was a major headache. I’m not sure if it’s the same sort of problem these days, but I thought this compile of Fete Treats might be worth posting just in case it is. It’s from a Herald Sun feature in August 1994 and has all the major fete treats of the day printed in one place which I thought was a great idea.
Mum saved this recipe from her bowling magazine, which published the same sort of down to earth recipes as the old PWMU Cookbooks that every woman had copy of back when I was growing up and every young cook, as I was back in the 1970s, was given. The cookbook was a fund raiser for the Presbyterian Womens Missionary Union and was full of recipes and useful hints. Along with everything else cookbooks have changed a lot since those days, but I still sometimes hunt through my copy for a good chutney or jam recipe.
It’s that time of year again when schools, kindergartens and child care centers are having their end of year activities which from my experience always means that parents have to take along a plate of food. Strangely, good wholesome things don’t seem to be that popular, but something like this chocolate and marshmallow slice should be a hit with the kids.
This time of year when you have to take a ‘plate’ to all sorts of Christmas functions White Christmas is another quick and easy copha recipe that can work quite well. It was something that Mum made every Christmas, put on a plate with a bit of tinsel or some sprigs of holly it looks really festive. It might be a bit old fashioned now, but it still tastes great. These are a couple of versions I found in Mum’s collection.
Copha seems to have gone out of favour in recent years, but around the 1970s it was used a lot for no-bake slices and especially for sweets. This recipe was published by The Australian Women’s Weekly in 1994, it’s a little more modern with White Melts and Mallow Bakes, but it’s still quick and easy to make. Great for adults and children alike.
In the 1970s there was a craze for people to make their own liqueurs. I’m not sure that Mum ever made any of these as she didn’t drink all that much but these sweeter liqueurs may have appealed to her. The most successful one that we tasted was made with peaches, it wasn’t all that good at the time, but when we found the bottle at the back of the cupboard almost 20 years later it had mellowed very nicely…… To be honest I’m not sure if I’d make these, but if you feel like experimenting – good luck.
I found this recipe among the collection and thought it sounded like something kids would like – marshmallows are always a winner. We decided to try it out to see what it tasted like. My daughter made them up and reports back that her girls loved them, but she found them quite bland. Mum must have thought that also, because she changed the biscuits from Digestives to Granitas, which have a bit more texture and flavour. My daughter thinks using Chocolate Ripple biscuits would be a good way to add extra flavour for adults. We’ll try that next time.
- 1 tin condensed milk
- 125g butter, melted
- 1 packet Granita biscuits (or Chocolate Ripple) – finely crushed
- 1 cup coconut
Mix the milk, butter, biscuits & coconut together. Break into pieces and roll into a ball, flatten out and wrap mixture around a marshmallow. Refrigerate until set.