Fudge, truffles and coconut ice

I wasn't sure where to put this, so please feel free to move it if it's in the wrong place!

CHOCOLATE FUDGE

1 lb granulated sugar
1/2 pint evaporated milk
1 oz plain chocolate
2 tablespoons cocoa
1 oz butter
1 teaspoon vanilla essence

Put everything apart from the vanilla essence in a heavy bottomed saucepan over a medium heat, and bring to the boil, stirring continuously. Boil (still stirring) until a temperature of 240F is reached. Remove pan from heat and add the vanilla. Beat well, using an electric hand mixer, until the mixture cools slightly and becomes thicker and creamy. Pour quickly into a lightly oiled tin and leave to set. When cool, turn out and cut into squares.

You can add 4 oz chopped nuts to this if you want chocolate nut fudge - add the nuts at the end with the vanilla essence.

For vanilla fudge, add an extra teaspoon of vanilla essence, omit the chocolate and cocoa, and make as above.

COCONUT ICE

1 lb granulated sugar
1/4 pint milk or evaporated milk
5 oz dessicated coconut
Pink colouring, if you wish

Dissolve the sugar in the milk, then bring to the boil, stirring continuously, until a temp of 240 - 245F is reached. Remove from the heat and stir in the coconut. You have to work quickly for the next bit!

Pour half the mixture into a lightly oiled tin, add a couple of drops of pink colouring to the rest, if you're using it, stir quickly and pour into the tin on top of the white coconut ice. Leave to set and then cut into bars or squares.

CHOCOLATE RUM TRUFFLES

3 oz dark chocolate
1 egg yolk
1/2 oz butter
1 teaspoon whipped cream
1 teaspoon rum
Cocoa powder, chopped nuts, grated chocolate

Melt the chocolate in a bowl over hot water, and as soon as it's melted, add the egg yolk, butter, cream and rum. Beat using an electric hand whisk until it becomes thick. Using two teaspoons (or your hands!) form into small ball, and roll in the cocoa powder, nuts or grated chocolate.

CHOCOLATE MARZIPANS

6 oz grated chocolate
2 tablespoons water
12 oz ground almonds
6 oz caster sugar
6 oz icing sugar
1 egg
2 teaspoons lemon juice
1 teaspoon vanilla essence

Put the chocolate and water into a small bowl over a pan of hot water, and stir until the chocolate melts. Then add to the ground almonds, caster sugar and sieved icing sugar, which should be thoroughly mixed together. Beat the egg, add the lemon juice and vanilla, and then add to the chocolate mixture. Knead well, adding extra lemon juice if required. Shape into small balls, or into bars. Dredge with a mixture of cocoa powder and caster sugar.

Alternatively, make as above, then melt some more chocolate and dip the marzipan balls into the chocolate. Leave on bakewell paper until the chocolate sets.

Thanks Febs. I might give all four recipes a try.

Chocolate fudge and truffles sound yummy. Will make a note of the recipes.

These sound delicious. I shall pass on to D as they may be something she would like to make as a Christmas treat.