Apricot Fudge and Cooked Coffee Fudge.
These recipes are both adapted from "Simply the best", by Annabelle White and Kathy Paterson. Although I have been making these for ages, the T.M has made it so much quicker. I make both recipes at the same time as DH likes the coffee ones and I like the apricot ones. I buy cheap plain biscuits but the very best butter, walnuts and apricots.
APRICOT FUDGE
200g unsalted butter
397g can sweetened condensed milk
2 packets x 250g plain sweet biscuits
2 cups of dried apricots chopped
ORANGE ICING
2 cups of icing sugar
grated rind and juice of one orange

( I keep several packets of the crushed biscuits in a sealed container ready for use)

Crush the biscuits in the T.M bowl, 1 packet at a time, press Turbo 3 or 4 times.
set aside.
Chop apricots, 5 sec on speed 7. set aside.
Chop butter and place in bowl,3.1/2 mins on temp. 100, on reverse gentle. Check to see that butter has melted. If not give it another min.
Add condensed milk, 3 1/2 mins,Temp. 80, reverse gentle.
Add 1/2 biscuits and 1/2 apricots ,2 mins. g.entle reverse.
Add remaining biscuits and apricots and mix in with spatula.
Press into a swiss roll tin lined with paper. Cover with plastic and refrigerate until cold.

Mix all icing ingredients together in T.M. Speed 1 for 1 min. Make a thin icing and spread over biscuit. Let set, remove from tin in 1/3 rds. and cut into small pieces.
In hot weather keep in fridge.


Cooker coffee fudge slice.
110g unsalted butter
1 can 397g of sweetened condensed milk
1 teasp. golden syrup
2 cups of walnuts.
1 packet of plain sweet biscuits

Coffee icing
2 cups of icing sugar
2 Tablsp. coffee essence ( I use coffee and chickory essence in a bottle)
boiling water to mix
extra walnuts to sprinkle on top

Melt the butter ( as above but shorten the time )
Add the condensed milk and golden syrup and mix as above.
Chop walnuts by hand and add with crushed biscuits to T.M bowl. 3 1/2 mins on reverse gentle.
Press into a 22cm. square tin ,lined with baking paper and bake at 155 ff for 25 mins.
Slice should be golden brown.

when cold ice, sprinkle with nuts and when set cut into small pieces.

I am going to attempt to introduce myself.     Although I have been a member for a few days , I have't introduced myself because i didn't how.    I'm still not sure that this will end up where it should.   But ,here goes.   I am a Grandmother who lives in the country, in the Macedon Ranges, in Victoria.     i have been interested in cooking since I was a child [I could cook a roast dinner for the family when I was 12].   I have a vast range of cooking books - over 300.  I like going to cooking demonstrations.    I flew to Tassie to a cooking class last April.   This was a 70th. Birthday present.  I am passionate [ some might say obsessive] about bread making.  Sour dough is a real interest.    Since I've had my T.M I have worked at the basic recipe for bread in the EDC book. It is not good.   The ingredient list is o.k.,  but the process is poor.  
Having had a working life as an educator, it is not surprising that I teach friends how to make bread .  Today was good, I used the T.M to make sour dough.  I used the machine to do the  kneading  .  
My aim is to learn to use this computer, so that I can enjoy the sharing and contribute .[I also got this computer for my birthday].  and have made real progress with help from the most generous Thermomixer and Judydawn..  I would like to be able to post pictures of recipes i've converted.    Perhaps this is aiming a bit high.