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Charlie Harrison proudly showing off his Chocolate Brownies
Charlie Harrison proudly showing off his Chocolate Brownies

Marshmallow Fudge and Brownies

Most children love helping out in the kitchen - whether preparing or cooking!

The chocolate Brownies below can easily be 'made' by a child as long as Mum, Dad or big sis/bro are willing to 'help'!

Charlie's Chocolate Brownies

Ingredients
175g butter
2 eggs - beaten 125g light brown sugar
100g dark chocolate
75g self-raising flour
Charlie Harrison having fun cooking

50g cocoa
1tsp boiling water

preheat oven to 190c/gas 5

Method
Bullet Line tray with non-stick paper
Bullet Beat the eggs, butter and sugar in bowl
Bullet Whizz choc in food processor to finely chop
Bullet Add choc to butter/egg/sugar mix
Bullet Put into bowl and add flour,cocoa and water
Bullet Transfer to prepared tin
Bullet Bake for 30mins
Bullet Leave to cool and cut into 12 pieces

Logan's Marshmallow Fudge

Ingredients
450g (1lb) Icing Sugar (preferably unrefined)
100g (4oz) White Marshmallows
2 TBSP Milk
100g (4oz) Unsalted Butter
Half a TSP Vanilla Essence
A shallow 18cm (7") Square Cake tin
Greaseproof Paper

Method
Bullet Put the tin onto a piece of greaseproof paper. Draw
Logan Murray
round it and cut out the square just inside the tin. Use a paper towel to wipe some oil onto the sides and bottom of the tin. Press in the paper square and wipe this with oil too.
Bullet Sift the Icing sugar into a large bowl. Make a small hollow in the middle of the icing sugar.
Bullet Using scissors, cut all the marshmallows in half and put them into a small pan. Add the milk, butter, and vanilla essence.
Bullet Gently heat the mixture. Stir it every now and then with a wooden spoon until everything has melted.
Bullet Pour the mixture into the hollow in the Icing sugar. Beat everything together with a spoon until it's smooth.
Bullet Put the fudge into the tin and push it into the corners. Use a spoon to make the fudge as flat as you can.
Bullet When the fudge is cool, put the tin in the fridge for about 3 hours.
Bullet Use a blunt knife to loosen the edges of the fudge, then turn it out onto a chopping board. Remove the paper.
Bullet Cut the fudge into 36 pieces. Put it back in the fridge for an hour to harden. Keep it in an airtight container.

MUST BE EATEN WITHIN A WEEK!!!

October 2008
 
 
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