For Kids:Toy Workshop in Berwick: 66 High Street, Berwick, 9796 1281. GlenMac: 85 Bald Hill Road, Pakenham, 5941 5966
For the hard to buy: Gift vouchers from Billy Lidz in Berwick, Australian Skin Clinic at Fountain Gate, Vereys Shoes at Fountain Gate, Phllip Island Nature Parks 4 Parks Pass www.penguins.org.au
For the book lover: Check out the latest books at scribepublications.com.au
For the food lover:
Make your own with this recipe from Meg White, Cooking 4 Kids, cooking4kids.net.au cooking4kids@outlook.com.au
Peppermint candy cane fudge
Ingredients:
510g dark chocolate buttons
400ml condensed milk
60g unsalted butter
A few drops of peppermint essence
3 candy canes
Method:
1. Grease and line a small square cake tin with canola oil and baking paper. Allow the paper to overhang the edges of the cake tin, this allows for easy removal of the fudge once set.
2. Combine chocolate buttons, condensed milk and butter in a saucepan over a medium heat on the stove top.
3.Stir to prevent from burning until the chocolate has melted and all ingredients are well combined.
4. Remove saucepan from heat, add a few drops of peppermint essence and stir well to combine. The peppermint essence flavour will intensify, so be careful not to add too much.
5.Pour mixture into prepared tin.
6. Place candy canes into a snap lock bag, remove air and seal. Using a rolling pin gently crush the candy canes into medium sized chunks.
7. Sprinkle the broken candy cane pieces over the top of the chocolate mixture. Place a piece of baking paper over the top of the candy canes and gently press to secure into the fudge.
8.Refrigerate for approximately three hours or until set. Lift fudge from the tray using the overhanging paper, cut into portions using a hot knife.
