Hot and heavenly

Hot and heavenly

This book is for anyone who makes and sells, or simply wants to learn the tips and tricks from a professional. Chapter one is about the business part of home baking. There are more than 90 unique recipes with variations and creative ideas to help turn them into signature products. It contains shortcuts, tips, and proven results rarely found anywhere, as well as recipes suitable for home industries, catering and farmer’s markets.

Christine Capendale is a great lover of food, and loves few things as much as sharing her passion with the rest of us. She is a trained chef and well known for her cooking classes in Langebaan, where she made the most of the extraordinary West Coast produce and generously shared her secrets with her students.

Her food philosophy is that we can eat delicious food every day of the year. We do not need to get stuck in a routine with tired old recipes – we can cook wonderful and adventurous food without expensive ingredients, or spending hours in the kitchen

Jenny Morris

Fooding Around with Jenny Morris

Let’s cook!

Peanut Butter Chilli Fudge

Makes 24 squares or bars

This combination of chilli, peanut butter and fudge is completely irresistible. The chilli “bite” will become more intense after a while – so be careful!

Ingredients for the Fudge:

  • 850ml (680g) sugar
  • 80g butter
  • 60ml (60g) golden syrup
  • 250ml milk
  • 1 tin (385g) condensed milk
  • 10ml vanilla essence

Method:

Grease and line a square 25 cm baking tin very well.

Heat the sugar, butter, golden syrup and milk in a saucepan on medium heat and stir to dissolve the sugar.

The mixture must not boil at this stage.

When all the sugar has dissolved, bring the mixture to the boil and boil for 5 minutes.

Add the condensed milk and boil, stirring regularly, until the mixture reaches soft ball stage (116–118 °C).

Remove from the heat, add the vanilla essence and beat with a wooden spoon until the mixture starts to thicken.

Pour into the prepared baking tin. Cool slightly while you make the topping.

Ingredients for the Topping:

  • 300ml (150g) icing sugar
  • 125g butter
  • 250ml (250g) peanut butter
  • 10ml dried chilli flakes, plus
  • 5ml extra for garnishing

Melt all the topping ingredients together in a saucepan on medium heat.

Mix well and then spread the topping over the cooled fudge. Sprinkle some more chilli flakes over the fudge before it sets.

Cool and cut into squares or bars as soon as the peanut butter topping is set.

“This is an extract from Baking for Pleasure & Profit by Christine Capendale, published by Human & Rousseau and costs R250.”