Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling. Lower heat and cook, stirring for 10 minutes.
Combine sugar, water, vinegar and glucose syrup in a large pot over low heat until sugar dissolves. Stir once. Turn to high. DO NOT STIR.
Dissolve gelatine in boiling water. Pour over sugar, add vanilla and tartar.
Remove to a cool surface. Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly. Let peanut brittle set and cool before breaking into bite-size pieces.
Pour into small patty cake papers. If desired, decorate with sprinkles.
Sprinkle half the coconut over the base of a foil-lined baking dish. Top with marshmallows, white choc bits, nuts, cherries and remaining coconut.
Sprinkle over the Hundreds and Thousands and Sprinkles. Put in fridge for 30 mins to 1 hour to set.
Reader question: What 3 questions you would ask during a Tuckshop Manager interview? Here are some Tuckshop Manager interview question...
Here are some fabulous ideas for stalls that you can have at your Fete. Amusement rides, candle making, stick lotto, stairway to heaven, ring a bottle, lob the dunny roll and many more.
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