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South African Recipes - SKUINSKOEK | DIAGONAL CAKE #skuinskoek #southafricanrecipes A well known sweet treat from Northern Cape deep fried with leftover "mosbolletjie" dough. Ingredients: 4 cups Cake flour 1 cup Sugar 2/3 cup Butter 2 teaspoons Yeast ½ teaspoon Salt 1 teaspoon Aniseed ¾ cup Hot Water not boiling Oil, Enough to deep-fry Method: Prepare the yeast with water and additional 1 teaspoon sugar, set aside to proof. Mix all the dry ingredients in a bowl and rub the butter into the dry ingredients with your fingertips. Add the yeast mixture and bring all together to make a dough. Knead for 10 minutes. Cover and leave in a warm place to rise to double the size. Punch down and roll pieces of dough into long sausages about 3cm thick. Cut the dough into diagonal shapes. Cover with a cloth and let the dough proof for another 15 minutes. Heat the oil and deep-fry the cakes until golden brown on both sides. Recipe from Huisgenoot | Facebook

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South African Recipes - HOMEMADE CADBURY CRUNCHIE Crunchy, chewy, and sweet, honeycomb is a fragrant candy with an unusual texture. It's even better dipped in chocolate! Ingredients: ¼ cup honey ½ cup corn syrup 2 cups sugar 3 tbsp. water 1 tbsp. baking soda 3 cups (24 ounces) milk or semi-sweet chocolate 1 tbsp. vegetable oil Method: Cover a baking sheet in parchment paper and spray with non-stick cooking spray. Set aside. Place the honey, corn syrup, sugar and water in a very large saucepan (I used 5.5 quarts). Whisk to combine. Heat the mixture over medium heat, until golden brown and bubbling, and at 300 F on a candy thermometer. Do NOT stir while the mixture is cooking. Keep a careful eye on it - the timing will vary, but it should take in the 10 minute range. Remove from the heat and dump in the baking soda. Begin to whisk, and watch the mixture foam up to quadruple the size. Quickly pour it out onto the baking sheet. Let sit at room temperature for 20 to 30 minutes until rock hard. Break up into chunks. Melt the chocolate and oil together in a large bowl. Stir to combine. Dip the pieces in the chocolate, scraping off any extra (but making sure all sides are covered). Let dry on parchment paper. Note: if you don't temper your chocolate, after about 3 days white streaks and dots may appear (still edible) though). If you think you will eat it all up by then, then never mind. Don’t have corn syrup? FIRST WAY ½ cup honey 2 cup sugar 1 cup LIGHT brown sugar 5 tbsp. spoon water 1-2 tbsp. spoon baking soda depending on how airy you want it. Cook down first 4 ingredients as the above recipe explains, approximately 10-12 min on med-high heat. Immediately add baking soda gently stir, set to dry, break, dip, eat, enjoy. SECOND WAY: 3 cups LIGHT brown sugar ½ cup honey 5 tbsp. spoon water 1-2 tbsp. baking soda Cook down first 4 ingredients as the above recipe explains, approximately 10-12 min on med-high heat. Immediately add baking soda gently stir, set to dry, break, dip, eat, enjoy. TIPS: Honeycomb cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky, soggy mess. To prevent this, it should be stored in baggies within airtight containers. Dipping the candies in chocolate helps, and the chocolate-dipped candies will last several days, although it is best eaten soon after it is made. You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17 pan, the honeycomb will be approximately ¼” thick, while a 13x9 pan yields a ½” candy and an 8x8 pan produces an even thicker honeycomb. Photo: http:// www .easy-kids-recipes. com/homemade-cadbury-crunchie. Html Recipe: http:// www .bakingandmistaking. com/2010/12/chocolate-covered-honeycomb-candy. Html | Facebook

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