Widgets

Ingredients
1 || teaspoon || [|gelatin] || unflavored || 1/3 || cup || [|orange juice] ||  || 1/4 || cup || [|water] || cold || 1/2 || cup || [|heavy whipping cream] ||  || 3/4 || cup || [|water] || boiling || 3 || tablespoons || [|sugar] ||  || 3/4 || cup || [|sugar] ||  || 2 || tablespoons || [|orange zest] || grated || 1 || each || [|egg yolk] ||  || 1/3 || cup || [|lemon juice] ||  || 1 || each || [|egg white] ||  || [|Popcorn]

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Ingredients

 * 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
 * 1/3 cup of high quality popcorn kernels
 * 1 3-quart covered saucepan
 * 2 Tbsp or more (to taste) of butter
 * Salt to taste

Method
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns. Makes 2 quarts, a nice amount for two people, or for one hungry one.
 * 1** Heat the oil in a 3-quart saucepan on medium high heat.
 * 2** Put 3 or 4 popcorn kernels into the oil and cover the pan.
 * 3** When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, **remove from heat** and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
 * 4** Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
 * 5** If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
 * 6** Salt to taste.
 * Additional tips:** //From the comments section//
 * a** If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
 * b** Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

[| Turkish Delight]

Turkish Delight Recipe rind of 1 medium lemon rind of 1 medium orange 1/4 cup (2 fl oz) orange juice 2 tablespoons lemon juice 3 cups caster sugar (superfine) 1/2 cup (4 oz) water 2 tablespoons gelatine 1 cup (8 fl oz) water, extra 2/3 cup cornflour (cornstarch) 3-4 drops orange or rose flower water red food colouring 1/2 cup icing (confectioners) sugar Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with aluminum foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove white pith from rinds. Combine rinds, juices, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornflour with remaining water, mix until smooth. Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

[|Spiders]

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**Spiders**==Print your recipe with:==

Photography by Ben Dearnley

Ingredients (serves 4)

 * Vanilla ice-cream
 * Creaming soda
 * Lemonade
 * Coke or Passiona

Method

 * 1) Place a large scoop of vanilla ice-cream in a tall glass and pour over creaming soda, lemonade, Coke or Passiona. Serve with a straw or spoon.

[|Candy Floss]

Just about everyone loves candy floss at the carnival, but did you know you can make your own candy floss at home?
 * Ingredient List:**
 * 5 cups of granulated sugar
 * 1-1/3 cups of light corn syrup
 * 1 cup and 2 tablespoons of water
 * food color paste
 * flavored oil
 * baking spray
 * Preparation Steps:**
 * 1) Before you begin be sure that you have a pair of wire cutters and an old whisk. Cut the round ends off of the whisk, then arrange the tines so that they are spaced evenly.
 * 2) You will also need to make sure that you have a large enough area to make the candy floss . To begin cut open a plastic garbage bag and use it to cover the floor. Wedge two large wooden spoons so that they extend over the edge of the counter.
 * 3) Place the sugar, corn syrup and water in a two quart heavy saucepan over medium-high heat. Use a candy thermometer to cook the sugar mixture to a temperature of 320 degrees Fahrenheit(160 Celsius), then remove it from the heat and carefully pour it into a microwave safe glass bowl. Be sure not to let the sugar in the pan, since it will continue to cook.
 * 4) Dip the tines of the whisk into the hot sugar mixture and allow the sugar to drain off for a couple of seconds, until the draining sugar strands are roughly the same consistency. Next, wave the whisk over the wooden spoons, allowing the sugar strands to drift until they rest on top of the spoons. Be sure that you are from 1 to 1-1/2 feet above the spoons during this process. Use long broad strokes and be sure to work quickly.
 * 5) Gather the candy floss and roll it onto the paper that has been rolled into a long thin cone, and enjoy. If the candy floss needs to be stored, it can be stored in an airtight container. When storing the candy floss be sure to avoid moisture and humidity, which could cause it to melt and become sticky.
 * 6) You can adjust this recipe to make as much or as little homemade candy floss as you want, perfect for a quick snack or a treat for the entire family. If you’ve always wanted to enjoy the fun of carnival food in the comfort of your own home, why not give this great recipe a try? Making cotton candy at home is a great family project, and the kids will certainly love the results.

[|Rocky Road]

180g packet marshmallows 70g packet slivered almonds, toasted 1/2 cup dried cranberries 375g dark chocolate buttons or melts 1. Line an 18cm-square cake tin with nonstick baking paper, leaving an overhang on all sides. Combine marshmallows, toasted almonds and dried cranberries in a bowl. 2. Place chocolate in a heatproof bowl, microwave for 2 minutes, then stir. Microwave for 1 minute more, or until the chocolate is completely melted, and stir until smooth. Remove to one side to cool the chocolate for 5 minutes. 3. Pour cooled melted chocolate over marshmallow mixture and stir to coat bits with chocolate. Spoon mixture into prepared tin, using a rubber spatula to scrape the bowl of chocolate mixture. 4. Leave to set for 2 hours. Remove rocky road from tin by lifting the paper out. Cut into 3cm squares. Store in an airtight container in a cool place or in the fridge.
 * Tip:** To toast slivered almonds, heat oven to 180°C. Scatter almonds into an oven pan and bake for 5 to 10 minutes – stirring once during cooking for even browning – until golden brown. Remove to cool.
 * Tip:** If you don’t have a microwave to melt the chocolate, place it in a heatproof bowl and melt by placing the bowl over a saucepan of simmering water. Take great care with this method and be sure to use oven mitts on your hands as the steam can burn your skin.
 * Tip:** For good health, remember that chocolate rocky road is definitely a 'sometimes food', to be eaten occasionally and in small amounts.

[|Fairy Bread]

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**Fancy fairy bread**==Print your recipe with:==

Photography by Chris Chen

Preparation Time
20 minutes

Makes
30

Ingredients

 * 10 slices fresh white sandwich bread
 * 100g butter, at room temperature
 * 125g (1/2 cup) hundreds and thousands

Method

 * 1) Spread the bread slices evenly with butter. Use a variety of 5cm-diameter pastry cutters to cut shapes from the bread, avoiding the crusts.
 * 2) Kids' task: Place the hundreds and thousands on a plate. Press the bread, buttered-side down, into the hundreds and thousands to coat. Serve.

Lollies