The 'Original' Creative Crafting Magazine written by Crafters, for Crafters

Creative Crafting magazine began in August/September 2009, when a group of crafting friends on the Creative Connections network decided that it would be a good idea to raise awareness of the crafting community. From this point they started work and the first issue of Creative Crafting was published in October 2009 and are still publishing today.

Wednesday, 30 January 2013

Millie - Mae, Toby and Mummy Makes - Rocky Road and Chocolate Truffles

Published in Issue 21, February 2013
Written by Tracey from WowThankYou

Rocky Road

You will need:
150g Unsalted butter
200g Dark chocolate
2-3 tbs Golden syrup
100g Mini marshmallows
100g Milk chocolate chips
100g Raisins
100g Mixed nuts
200g Shortbread biscuits

Step 1. Place 100g of mixed nuts into a pan and lightly toast them until roasted. Remove from heat

Step 2. Break the chocolate block into small pieces and place in a bowl. Cut the butter into cubes and add to the bowl. Heat over a pan of boiling water until totally melted. Set aside to cool a little.

Step 3. Add 2-3 tablespoons of golden syrup.

Step 4. Place the roasted nuts into a sandwich bag, and give them a bash with a rolling pin to break up. 

Step 5. Crush the shortbread biscuits into small pieces, and then add to the chocolate mix. 

Step 6. Add all remaining ingredients and stir well. 

Step 7. Wet some greaseproof paper and wring out – this makes it nice and pliable. Line a square tin or glass dish with the paper.

Step 8. Pour the chocolate mixture into the tin/dish. 

Step 9. Place in the fridge for at least 2 hours.

Step 10. Remove from dish and with a sharp knife slice into fingers or squares. 

Step 11. Arrange on a plate and lightly dust with icing sugar.

Step 12. Enjoy!

Chocolate Truffles
You will need:

100g Unsalted butter
100g Dark chocolate
2 tbs Golden syrup
200g Icing sugar
Few drops of vanilla essence
Chocolate strands/sprinkles

Step 1. Melt the chocolate and butter in a bowl over a pan of boiling water. Leave to cool for 10 minutes.

Step 2. Add 2 tablespoons of golden syrup. 

Step 3. Add 3-4 drops of vanilla essence.

Step 4. Add icing sugar while continually mixing. Keep adding until the mixture thickens and has a consistency that will allow you to roll into balls. 

Step 5. Take a teaspoon sized lump of mixture and roll into a ball. Roll the ball in the chocolate sprinkles and place on a plate to set. Continue until all the mixture has been used up.

Step 6. Place the truffles in the fridge to set for at least 2 hours.
Place in a decorative box lined with a pretty paper napkin and offer around the grandparents when they visit. Guaranteed to impress!

Millie-Mae (6) and Toby (4) are the children of Tracey Kifford, founder and owner of the online marketplace WowThankYou.

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