Amarula Fudge

Ingredients needed to make Amarula Fudge:
• 1 cup sugar
• 1 cup brown sugar
• 3 tablespoons cocoa powder
• 3 tablespoons corn starch
• 1 cup Amarula cream liqueur
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter (if you use salted, then leave out the 1/4 tsp salt)
• 3 tablespoons peanut butter

Cooking Directions:
• On top of stove at low heat, mix the first 6 ingredients until smooth and slightly thickened.
• Add the butter and peanut butter.
• Stir until smooth.
• It will start to thicken quickly.
• Pour into a greased square pan.
• Cool at room temperature then cover and put in fridge.
• Cut into little squares because it is rich.

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Amarula-Broodpoeding

Ingestuur deur Jan van Niekerk

Wegsleep

Bestanddele:
2 Eetlepels botter
½ Koppie Amarula
¾ Koppie room
1 Koppie melk
½ Koppie suiker
3 Eiers
6 Dag oue croissants of mosbolletjies, in stukkies gesny
50 g Sjokolade, gekap

Metode:
1. Smeer ’n 40 cm x 15 cm- oondvaste bak of pot, of 4 blikbekers met botter.
2. Meng die Amarula, room, melksuiker en eiers goed saam in ’n bak, gooi die broodstukkies daarby en laat dit vir 10 minute goed week.
3. Skep die helfte van die mengsel in die gesmeerde bak of verdeel dit tussen die bekers, sprinkel die sjokolade oor en skep dan die res van die mengsel bo-op.
4. Bak dit op ’n driehoek oor matige kole met ’n paar kole op die deksel vir 45 minute totdat die poeding goudbruin en uitgepof is. In die oond moet jou temperatuur 180 °C wees. Die blikbekers kan in ’n groot plat pot gepak word, of oop in die oond – dit sal sowat 20 minute neem.

AMARULA SJOKOLADEKOEK

Met vergunning www.funkymunky.co.za

Bestanddele
60 ml Kakao
125 ml kookwater
3 eiers
220 ml suiker
60 ml olie
250 ml koekmeel
10 ml bakpoeier
2 ml sout
Bestanddele STROOP
200 ml suiker
250 ml water
60 ml Amarula-likeur
1 blik karamelkondensmelk
styf geklopte room vir versiering
Flake-sjokolade
Stel oond op 180 grade Celsius.
Metode Beslag:
Meng kakao met kookwater en laat dit afkoel.
Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik.
Sif res van droë bestanddele by en meng goed.
Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom.

Metode Stroop:
. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed. .
Prik koek met ‘n vurk sodra dit uit die oond kom en gooi warm stroop
oor.

Metode Versier:
Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor.
Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit
belemmer die smaak). Dis ‘n heerlike klam koek wat lekker klam bly.
WENK: Meer Amarula kan gebruik word indien verkies.

Amarula Chocolate Cake

Caren Anderson


INGREDIENTS:
60ml Cocoa                             
125ml Boiling Water
3 Eggs                                     
220ml sugar
60ml Oil                                  
250 Flour
10ml Baking Powder              
2ml Salt
SYRUP:
200ml Sugar                            
250ml Water               
60ml Amarula
TOPPING:
1 Tin Caramel                          
Whipped Cream          
Flake

Preheat your oven to 180 degrees.
Mix cocoa with boiling water and let it cool.
Beat eggs, sugar and oil, add the cool cocoa mixture and mix throughly.
Sieve the rest of the dry ingriedients and mix well into the egg mixture.
Pour into a greased 22cm x 30cm cake tin and bake for approximately 20 minutes.
Boil the sugar and water together for about 5 minutes and add the Amarula and mix well.
As the cake comes out of the oven prick with a fork and pour the warm syrup over.
Allow the cake to cool, and decorate with the caramel, cream and Flake.

 

Amarula and White Chocolate Cheesecake

 

Ingredients:
– 200 g ginger biscuits, crumbed
– 80 g butter, melted
– 690 g cream cheese
– 250 ml castor sugar
– 80 ml Amarula
-160 g white chocolate, grated
– Fresh berries

Method:

Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.