In article >, "FarmI" <ask@itshall be given> wrote:
>......it's surprisingly delicious.
>
>Licorice Allsorts Slice
>
>1 pkt Marie biscuits crushed
>1 Cup coconut
>250gms Licorice Allsorts
>125 gms butter
>1 Tblspn Golden Syrup
>half tin Condensed milk
>
>Cut Licorice Allsorts into 6 (in half then in three), Put crushed biscuits
>into a bowl along with the Licorice Allsorts and the coconut. Melt butter,
>golden syrup and the condensed milk in a saucepan until butter is melted.
>Add butter mix to crushed biscuit mix and mix well. Line a slice pan with
>paper, pour in mix and press down. Can be topped with chocolate icing, but
>why bother?

Okay, I'll bite! :-)

Do these things have to be served from the fridge, or do they hold up
at room temperature? Could they be moulded into smallish balls
(about the size of one of those large marbles) that will hold shape
and not get too messy at room temp?

[I'm looking for alternatives to conventional rum balls that don't
involve baking or whatever -- so other practical alternatives also
welcome!]

Addendum:

A few years ago I made some "rum balls" based on a packet (250 g) of
crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???

Regretably, I can't remember the details and I seem to have lost the
secret instructions (along with my treasure maps etc. but the tour
de force was to make each ball by wrapping the mix around a glace
cherry. I think pieces of confectionary ginger would work too.




Cheers, Phred.

--
LID

(Phred) wrote in
:

> In article
> >,
> "FarmI" <ask@itshall be given> wrote:
>>......it's surprisingly delicious.
>>
>>Licorice Allsorts Slice
>>
>>1 pkt Marie biscuits crushed
>>1 Cup coconut
>>250gms Licorice Allsorts
>>125 gms butter
>>1 Tblspn Golden Syrup
>>half tin Condensed milk
>>
>>Cut Licorice Allsorts into 6 (in half then in three), Put crushed
>>biscuits into a bowl along with the Licorice Allsorts and the coconut.
>> Melt butter, golden syrup and the condensed milk in a saucepan until
>>butter is melted. Add butter mix to crushed biscuit mix and mix well.
>>Line a slice pan with paper, pour in mix and press down. Can be
>>topped with chocolate icing, but why bother?
>
> Okay, I'll bite! :-)
>
> Do these things have to be served from the fridge, or do they hold up
> at room temperature? Could they be moulded into smallish balls
> (about the size of one of those large marbles) that will hold shape
> and not get too messy at room temp?
>
> [I'm looking for alternatives to conventional rum balls that don't
> involve baking or whatever -- so other practical alternatives also
> welcome!]
>
> Addendum:
>
> A few years ago I made some "rum balls" based on a packet (250 g) of
> crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???
>
> Regretably, I can't remember the details and I seem to have lost the
> secret instructions (along with my treasure maps etc. but the tour
> de force was to make each ball by wrapping the mix around a glace
> cherry. I think pieces of confectionary ginger would work too.
>


http://www.taste.com.au/recipes/1502...olate+truffles


http://www.taste.com.au/recipes/search.php?
keywords=truffles&publication=3

http://tinyurl.com/3aqaco

In article > , PeterLucas > wrote:
(Phred) wrote in
:
>> In article
>> >,
>> "FarmI" <ask@itshall be given> wrote:
>>>......it's surprisingly delicious:
>>> Licorice Allsorts Slice
[snip]
>> Do these things have to be served from the fridge, or do they hold up
>> at room temperature? Could they be moulded into smallish balls
>> (about the size of one of those large marbles) that will hold shape
>> and not get too messy at room temp?
>>
>> [I'm looking for alternatives to conventional rum balls that don't
>> involve baking or whatever -- so other practical alternatives also
>> welcome!]
>>
>> Addendum:
>> A few years ago I made some "rum balls" based on a packet (250 g) of
>> crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???
>>
>> Regretably, I can't remember the details and I seem to have lost the
>> secret instructions (along with my treasure maps etc. but the tour
>> de force was to make each ball by wrapping the mix around a glace
>> cherry. I think pieces of confectionary ginger would work too.
>
>http://www.taste.com.au/recipes/1502...olate+truffles
>
>http://www.taste.com.au/recipes/search.php?
>keywords=truffles&publication=3
>
>http://tinyurl.com/3aqaco

Thanks for the pointers, Peter. I would never have thought of using
"truffles" as a key in a Google search for the things! My culinary
vocabulary is sadly deficient. :-(

Cheers, Phred.

--
LID

"Phred" > wrote in message
...
>
> A few years ago I made some "rum balls" based on a packet (250 g) of
> crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???


Ground pecans?

(Phred) wrote in
:

> In article > ,

>>http://www.taste.com.au/recipes/1502...olate+truffles
>>
>>http://www.taste.com.au/recipes/search.php?
>>keywords=truffles&publication=3
>>
>>http://tinyurl.com/3aqaco
>
> Thanks for the pointers, Peter. I would never have thought of using
> "truffles" as a key in a Google search for the things! My culinary
> vocabulary is sadly deficient. :-(
>


Latest Super Food Ideas mag has a whole section on 'truffles'. I saw, first
hand, how easy they were to make at the Good Food and Wine Show, where I
was able to have a long chat with the lovely Kim Cloverdale (it helps when
you have a relative who works at the mag :-).

I'm going to be making a load of them for presents etc, and should be
starting them this afternoon.

The recipes are on page 41&42 (on the reverse side of the magazine)

I'm going to be doing #4, #5, #8, and #9.

Rum and raisin,
Glace cherry,
Coffee, and
Toffee

On Dec 8, 4:59 am, (Phred) wrote:
> In article >, "FarmI" <ask@itshall be given> wrote:
>
>
>
>
>
> >......it's surprisingly delicious.
>
> >Licorice Allsorts Slice
>
> >1 pkt Marie biscuits crushed
> >1 Cup coconut
> >250gms Licorice Allsorts
> >125 gms butter
> >1 Tblspn Golden Syrup
> >half tin Condensed milk
>
> >Cut Licorice Allsorts into 6 (in half then in three), Put crushed biscuits
> >into a bowl along with the Licorice Allsorts and the coconut. Melt butter,
> >golden syrup and the condensed milk in a saucepan until butter is melted.
> >Add butter mix to crushed biscuit mix and mix well. Line a slice pan with
> >paper, pour in mix and press down. Can be topped with chocolate icing, but
> >why bother?
>
> Okay, I'll bite! :-)
>
> Do these things have to be served from the fridge, or do they hold up
> at room temperature? Could they be moulded into smallish balls
> (about the size of one of those large marbles) that will hold shape
> and not get too messy at room temp?
>
> [I'm looking for alternatives to conventional rum balls that don't
> involve baking or whatever -- so other practical alternatives also
> welcome!]
>
> Addendum:
>
> A few years ago I made some "rum balls" based on a packet (250 g) of
> crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???
>
> Regretably, I can't remember the details and I seem to have lost the
> secret instructions (along with my treasure maps etc. but the tour
> de force was to make each ball by wrapping the mix around a glace
> cherry. I think pieces of confectionary ginger would work too.
>
> Cheers, Phred.
>
> --
> - Hide quoted text -
>
> - Show quoted text -

Here's the recipe I use. It gets raves. I usually refrigerate the
dough for half an hour before rolling into balls, otherwise it gets
really messy.

These dense, moist treat are irresistible. Wrapped in a pretty box,
they make a great gift, too.

1 cup semisweet chocolate chips (about 6 ounces)
1 cup sugar
3 tablespoons light corn syrup
1/2 cup dark rum
2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces)
1 cup finely chopped walnuts

Stir chocolate in top of double boiler set over simmering water until
melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and
corn syrup, then the rum. Mix vanilla wafers and walnuts in medium
bowl to blend; add chocolate mixture and stir to blend well.

Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll
1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll
balls in sugar to coat evenly. Cover and refrigerate at least
overnight and up to 5 days.

Note: Out of the fridge and in a cookie tin, they last at least a
week, 10 days.

Anita