Chocolate Malt Candy squares for Spring!

sweet treats

return of the retro tray bakes

Spring has sprung, the Dogwoods are blooming and there is a sense of expectancy in the air, and just this week my wee Mom flew in from Ireland to spend a few weeks with me as I continue on the path to recovery…

And those of you who know me will not be surprised when I tell you that we have been cooking up a storm in the kitchen with all my childhood favorites from Ireland, like braised steak and onions, chicken soup for the soul, roasted lamb and potatoes and my childhood favorite- retro tray bakes, with all kind of ingredients.

so, here’s one we made this week – Chocolate malt candy squares are one of my favorites because I just love the honey comb candy crunch with the chocolate loaded biscuit base. Oh, and in the US malt candy treats are called Whoopers and in the UK and Ireland the brand name is Maltesers.

Chocolate Malt Candy Squares

 Base

  •  4 oz butter
  • 6 oz semi-sweet chocolate
  • 3 Tbsp golden corn syrup
  • 8 oz (1 cup) graham crackers or British Digestive Biscuits (crushed)
  • 8 oz (1 cup) Malted chocolate candy

 Topping

  •  14 oz White Chocolate (melted)
  • 2 Tbsp  Malt Whoppers (crushed)

How to make it:

  1. Lightly grease an 8×8 cookie pan.  Slowly melt butter, chocolate and golden corn syrup over double boiler.
  2. Pulse Malt Candy for a few seconds in food processor Reserve 2 Tbsp of crushed malt candy for the topping and then add to the melted chocolate mixture.
  3. Crush cookies in to fine crumbs and combine with mixture.  Transfer biscuit    mixture to prepared pan and smooth flat with a knife.  Cool in refrigerator for 30 minutes to 1 hour.
  4. Melt white chocolate over double boiler and spread over biscuit base. Sprinkle chocolate malt candy over the top.
  5. Allow chocolate to harden before cutting in to squares.  It is always easier to cut chocolate at room temperature to avoid cracking.

Enjoy and savor each day with a sweet treat!

Judith the Irish foodie

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Syllabub with Irish whiskey and Lemon

 

Creamy class dating back to the 16th century

Creamy class dating back to the 16th century

All my life I have been fascinated with history and stories from the old world. It’s no surprise how interested I am in the origins and creation of recipes.

Each year my Shamrock and Peach Elegant Ireland tour brings us to dine and stay at the award-winning Beechill Hotel just outside Derry. Talented Chef Ryan prepares us a meal using produce from the private organic walled in gardens. Even more endearing is that their menu is inspired by an original cookbook that has been traced back to the Beechill house and discovered in no other place than an antique store in New York city.  Small world indeed! During our tours we get to experience a period meal with recipes going back as far as the 16th and 17th century with a fashionable modern twist. One of the most memorable course to me was the delicate Rhubarb and Lemon Syllabub served with a delicate cookie for dipping.

syllabub are so refreshing after a meal and so delicate and light and one of those ancient dessert’s that seems to be getting popular again. Most old English recipes use white wine to infuse the sugar and lemon juice but because I am an Irish girl my recipe includes whiskey. Meyer Lemon trees are commonly grown here in Georgia and somewhere between an orange and a lemon to my tastes. Lemons will of course work if you cannot find Meyer lemons.

Syllabub with Irish whiskey and Meyer lemon

  • 1 Meyer lemon (zest and 3 Tbsp juice)
  • 2 oz (1/4 cup sugar)
  • 3 Tbsp honey
  • 5 Tbsp Irish whiskey (I use Irish man’s brand)
  • 8 oz heavy whipping cream (1 cup)
  • 2 medium size egg whites (beaten)

(recipe makes 4 mason jars or 6 small martini glasses)

How to make it

  1. Zest Meyer lemon and squeeze 3 Tbsp of juice in to a small bowl.
  2. Using a whisk stir together the lemon juice, whiskey, sugar and honey until sugar has dissolved.
  3. Beat the heavy whipping cream until soft peaks appear. Add lemon and whiskey mixture to the cream.
  4. In a clean bowl beat the egg whites until they are firm enough to leave a trial with a spoon.
  5. Fold egg whites with the cream mixture. Transfer syllabub in to 4 small mason jars or preferred glass container.
  6. Refrigerate until ready to serve.
  7. Serve with thin almond or ginger cookies for dipping.

Spring is here so enjoy!

Judith the Irish foodie