the gobstopper sweet recipes

www.thegobstopper.co.uk

BLUE CRYSTAL

Macaroons are the sweet treat of the season and can be enjoyed at home with friends or can be beautifully

wrapped and given as a present. Why not put The Gobstopper spin on this Parisian party piece by adding

the sparkle of Blue Crystal? It’s sure to give anyone show-stopping status!

BUY THESE AND MORE ONLINE >

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125g icing sugar

125g ground almonds

90g free range egg whites

2 tbsp water

110g caster sugar

blue food colouring

blue crystal from The Gobstopper for sprinkling

150ml whipped cream

Preheat the oven to 170’C/325’F.

Mix the icing sugar, ground almonds and half the egg whites into a paste.

Gently heat the water and caster sugar in a small pan.

When the sugar has melted, turn up the heat and boil until the mixture thickens. You can text the temperature is correct with a thermometer, should be around 115’C at this stage.

Whisk the remaining egg whites until they form stiff peaks.

Add the sugar syrup micture and whick til the mixture becomes stiff and shiny.

Add a few drops of the food colouring and tip the merange mixture into the almond paste mixture and combine.

Spoon the mixture into a piping bag and pipe 4cm flat circles on the lined tray about 2cm apart. To

get rid of the little peak ontop, slam the tray at the end a couple of times on the surface to make them all flat.

Sprinkle the sparkly Blue Crystal over the top.

Leave them to stand on the tray for 30 minutes.

When a skin has formed on the top, its time to place the macaroons in the oven for 12-15 minutes, with the door ajar, until they are firm.

Remove from the oven, lift the paper off the tray and let the macaroons cool whilst still on the paper.

When cool, use the whipped cream to sandwich together two macaroons.

These macaroons look and taste so good they are likely to be eaten as soon as possible, but if there are one or two left over, make sure they are eaten within a couple of days.

INGREDIENTS

METHOD

Woof!TASTY


CANDY CANE

Give your chocolate brownies a kick with the inclusion of crushed candy canes from The Gobstopper. This simple yet exciting recipe brings a new twist to the yummy favourite

with a fresh flavour and injection of colour.

4 ounces dark chocolate

1/2 cup unsalted butter

2 eggs

1/4 cup sugar

A few drops peppermint oil (optional)

1 cup all purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

3/4 cup of The Gobstopper’s candy canes (crushed)

1/2 cup chocolate chips

Preheat the oven to 180’C / 350’F.

Take an 8-inch square baking dish and grease.

Add aluminium foil to the greased tin, grease the foil then sprinkle a little flour over the top.

Melt the chocolate and butter in a pan over a low heat and set aside to cool.

Whisk the eggs and sugar in a large bowl until light and fluffy.

Beat in the cooled chocolate mixture, peppermint oil, vanilla, flour and salt.

Add the chocolate chips and 2/3 of the crushed candy canes.

Combine the ingredients well then pour into the greased tin.

Sprinkle the remaining crushed candy canes over the top of the mixture.

Bake in the oven for 25-30 minutes.

When the mixture has set, remove from the oven and leave to cool for 15 minutes.

Turn the tin over onto a plate, then transfer to a chopping board and cut into 8 pieces.

Serve with cream, ice cream or enjoy them solo.

INGREDIENTS

METHOD

MmmmTASTY

Temperature: 180°C / 350°FCooking time: 30 minutesMakes: 8 brownies


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This retro dessert is a hit at parties for all ages, and the beauty is that it can be put together using all your favourite

flavours of yesteryear. This recipe uses Wispa and Curly Wurly, but The Gobstopper offers a huge range of ideas to personalise your trifle with whatever tasty treats tantalise

your taste buds!

150g sponge cake

175g fresh raspberries

2 tbsp. orange juice

500ml tub fresh vanilla custard

100g dark chocolate broken up

300ml double cream

1 Wispa chopped

1 Curly Wurly chopped

Take a large glass serving dish and press broken pieces of the sponge cake across the bottom and sides of the bowl.

Crush 3/4 raspberries and spread over the sponge. Pour over the orange juice to soak the cake.

Put the custard and chocolate in a pan and warm over a low heat until the chocolate has melted. Mix well then pour over the sponge and raspberries.

Chill for half an hour.

Whip the cream and spoon over the custard.

Chop the Wispa and Curly Wurly and sprinkle on top of the trifle along with the remaining raspberries.

Chill for a further 1-hour then serve!

INGREDIENTS

METHOD

WISPA?

Telleveryone!


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Can’t decide between your favourite chocolate bar and a cookie? Why not create chocolate heaven and combine the two. This recipe is really easy and is great because you can add any chocolate bar you like. Get creative with your ideas

and test a few versions out to find the most scrumptious! Happy experimenting!

3 cups flour

½ tsp. salt

1 tsp. baking powder

1 ½ cups sugar

½ cup softened butter

¾ cup smooth peanut butter

2 eggs

1 tsp. vanilla

2/3 cup of milk

The Gobstopper chocolate bars of your choice, chopped up (Caramac, Chomp and Fudge are all delicious options or how about throwing in some Reese’s pieces?)


Cream the sugar with the butter and peanut butter until light and fluffy.

Whisk in the eggs and vanilla.

Add the milk as you stir.

Add the chocolate bar pieces and stir well.

Place a teaspoon of the dough onto a greased baking sheet and make for 12-15 minutes until golden brown.

Cool on a rack then dig in!

INGREDIENTS

METHOD

Temperature: 190°C / 375°FCooking time: 12-15 minutesMakes: 18 cookies

I’LL HAVE

THEM ALL!

Caramac?Chomp?Fudge?Reese’s Pieces??


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The fizzy cola bottle has been named Britain’s favourite sweet, with second place going to its regular version. Why not then use this retro favourite to update the old

fashioned cupcake?

For the cupcakes… 200g plain flour

250g golden caster sugar

1/2 tsp baking powder

Pinch salt

1 large free range egg

125ml buttermilk

1 tsp vanilla essence

125g unsalted butter

2 tbsp cocoa powder

175ml Coca-Cola

For the frosting… 400g icing sugar

125g unsalted butter, softened

1 1/2 tbsp cola syrup

40ml whole milk

Fizzy cola bottles to decorate

INGREDIENTS

WITH FIZZY COLA FROSTING

For the cupcakes… Preheat the oven to 180°C/350’c.

Line two 6 hole muffin tins with papers.

In a large bowl, combine the flour, sugar, baking powder and salt.

In a separate bowl, beat together the egg, buttermilk and vanilla.

Melt the butter, cocoa and Coca-Cola in a saucepan over a low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until smooth.

Pour into the prepared muffin tins and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool.

For the frosting …Beat together the butter and sugar until smooth.

Stir the cola syrup and milk together in a jug

then pour into the butter and sugar mixture while beating slowly.

Once incorporated, increase the speed to high and whisk until light and fluffy.

Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles.

METHOD

MmmmTASTY


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This delightfully easy recipe produces a delicious moist chocolate cake that can be enjoyed just how it comes, or iced and decorated with the vast choice of sweets and

chocolates available at The Gobstopper. You could even cut the cake in half and fashion a treasure chest by scooping out some of the lower layer and filling it with chocolate coins, candy necklaces and other sweet fortunes. Curly

Wurly bars are a great tool to use as a ‘hinge’ to separate the chest and lid. Simply push half the bar to the back of each side of the chest, and balance the ‘lid’ on top. The

perfect little birthday cake for a pirate party!

6oz caster sugar

6oz butter

6oz self raising flour

2 large eggs (or three small)

187g chopped Wispa (melted then allow to cool)

1 heaped tablespoon of cocoa powder (sieved into flour)

INGREDIENTS

(TREASURE CHEST)


Melt the Wispa pieces in the microwave for 30 seconds, then set aside to cool.

Line a loaf tin with greaseproof paper.

Whisk together butter and sugar until fluffy.

Add eggs one at a time with a pinch of flour.

Fold in melted (but not hot) Wispa chocolate.

Fold in the flour and cocoa in three parts until combined.

Pour the mixture into the loaf tin and cook for 35-40 minutes.

Turn out onto cooling rack after 10 minutes of cooling in the tin.

Either leave plain or get creative!

METHOD

Add chocolate coins - pieces of eight!Ahaaarr!


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If a sweet/salty combo sounds like culinary heaven, try this scrumptious twist on the classic cheesecake by

swapping the biscuit crust for a pretzel alternative. It cuts the sweetness, gives a great crunch and an even better

flavour. Be totally indulgent and top with homemade chocolate mousse then decorate with M&Ms. A colourful, sweet and salty delight that tastes as punchy as it looks.

For the crust: 200g crushed salted pretzels

2 tbsp caster sugar

175g salted butter, melted

For the cheesecake: 400g cream cheese, softened

120g caster sugar

1 tbsp lemon juice

1 tsp lemon zest

1 tsp vanilla extract

2 large eggs, separated

For the chocolate topping: 175g semisweet dark

chocolate, finely chopped

70g salted butter, cubed

3 large egg yolks

60g icing sugar

1/2 cup thickened cream (min 35% milk fat), whipped to soft peaks

M&Ms, to decorate

INGREDIENTS

WITH M&MS & SALTED PRETZEL CRUST

To make the crust:Preheat oven to 180°C (350°F) and grease and line a 20cm spring-form cake tin.

Crush the pretzels to a fine crumb then add the sugar and melted butter.

Once the mixture is combined, tightly press into the bottom of the prepared tin, making sure that the layer is evenly spread.

Bake this crust for 10 minutes or until just going golden brown on the edges.

Remove from oven and set aside to cool on a wire rack.

To make the cheesecake:Reduce oven temperature to 160°C (320°F).

Take a large mixing bowl and beat the cream cheese and sugar until smooth.

Next add the lemon juice, vanilla and egg yolks and mix until combined.

In a smaller bowl, beat egg whites on high until the mixture forms stiff peaks then gently fold into cream cheese mixture.

Pour over the crust, place tin on a baking sheet and bake in the oven at the reduced temperature for 25-30 minutes or until the centre is almost set.

Cool in tin on a wire rack for an hour, then chill in the fridge until completely cool.

To make the chocolate mousse topping:

Melt the chocolate and butter in a bain-marie and stir until smooth.

While you are waiting for the chocolate and butter mixture to cool, place egg yolks and icing sugar into a glass bowl.

Place the bowl over a small saucepan of simmering water and whisk continuously for about 10 minutes.

When the consistency is thick and smooth, fold in the chocolate mixture.

Once the mixture has cooled, add the whipped cream.

Spread the chocolate mousse topping over the cheesecake and smooth with a spatula.

Decorate with M&Ms and return to the fridge to set for about an hour.

A crunchy, colourful, chocolatey cheesecake. What’s not to love?

METHOD

Love ‘em!


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This recipe is ideal for the kids to try, as it involves no cooking time! It’s basically grabbing all your favourite

sweet treats, your cereal of choice and mixing them together to make a deliciously easy snack.

6 cups (10 ounces) miniature marshmallows

1/4 cup butter

6 cups cereal of your choice (Cheerios or Rice Crispies work well)

1 cup chopped dried apricots

1 cup Chocolate Raisins from The Gobstopper

INGREDIENTS

CEREAL SQUARES

Line a 9 x 13 inch pan with foil and spray foil with cooking spray.

Melt marshmallows and butter together in the microwave.

Stir in cereals and apricots.

Add the chocolate raisins then quickly pour into the baking tin.

Pat down the mixture into the pan and refrigerate for 20 minutes.

Cut into 12 squares and serve!

METHOD

Supertasty!WOOF!


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A sophisticated alternative to the cornflake cake, these macaroons appeal to kids of all ages. These tasty

macaroon nests are easy to make but impressive to share. A perfect Easter treat.

2/3 cup sweetened condensed milk

1 large egg white

1.5 teaspoon vanilla essence

Pinch of salt

3.5 cups sweetened coconut

1 cup Nutella

Mini Eggs

INGREDIENTS

Temperature: 160°C / 325°FCooking time: 20 minutesMakes: 10 nests

Preheat the oven to 325°F. Line a large baking sheet with greaseproof paper.

Stir together the sweetened condensed milk, egg white, vanilla extract, and salt in a large bowl until combined.

Add in the coconut and mix well.

With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.

Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again.

Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set.

Remove with a spatula onto a cooling rack. Cool completely.

Place a tablespoon of Nutella in the middle of each nest. Arrange 2 or 3 mini eggs on top of the Nutella to complete.

If kept in an air-tight container these yummy treats can kept fresh for up to 3 days.

METHOD

MmmmTASTY


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This fridge cake has been given an injection of flavour through the addition of retro favourite coconut rolls. The combination of coconut and licorice works deliciously

well with the chocolate and biscuit and with no cooking involved even the least domestic god or goddess can

finally impress with their culinary talents.

125g butter, chopped

160ml sweetened condensed milk

1 tbsp golden syrup

250g crushed plain sweet biscuits

375g coconut rolls, coarsely chopped

200g dark cooking chocolate, chopped

INGREDIENTS

METHOD

Grease and line a 19cm x 29cm cake tin.

Combine the butter, condensed milk and golden syrup in a pan set over a low heat.

Stir until the butter melts and mixture becomes smooth.

Transfer to a large heatproof bowl. Add the biscuits and coconut rolls and stir until combined.

Press the mixture into the base of the prepared tin and set aside for 30 minutes to set.

Melt the chocolate and spread over the slice and place in the fridge for 1 hour.

Once set, cut into squares and serve.

Rockin’Rolls!WOOF!


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With Easter round the corner, this tasty treat gets the seasonal thumbs up. It is probably the easiest ever

recipe, looks great and tastes even better.

100g plain or milk chocolate

2tbsp golden syrup or runny honey

50g butter/margarine (not low fat spread)

75g cornflakes

200g The Gobstopper mini eggs

Makes: 12 nests

INGREDIENTS

METHOD

Melt the chocolate, butter and syrup in a pan over a very low heat.

Stir in the cereal until covered.

Line a bun tin with 12 cupcake cases.

Spoon the mixture into each of the cases.

Arrange 2 or 3 of The Gobstopper’s mini eggs onto the top of each nest.

Chill in the fridge until set, and enjoy!

It’s amini-eggadventure!WOOF!


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Let this recipe conjure the carefree memories of childhood. The classic ganache centred truffles are

infused with retro classic Fizwiz to bring a playful ‘pop’ to your sweet treat.

6 ounces bittersweet chocolate (about 1 cup chopped)

4 ounces heavy cream

5 packets Fizwiz popping candy

12 ounces chocolate candy coating

INGREDIENTS

METHOD

Gently heat the cream in a small saucepan.

Chop the chocolate and put in a heatproof bowl. Pour the hot cream over the chocolate to soften, then whisk.

When the mixture is fully combined, cover the top of the bowl with cling film and refrigerate. It usually takes 3 hours for the ganache to set.

Once the ganache is firm, spoon into small balls (about 3/4 inch in diameter). Roll between your palms using cocoa on your hands to prevent sticking.

Empty 4 of the Fizwiz packets into a bowl. Roll each ganache ball in the popping candy.

Cover a baking sheet in tin foil and place the truffles on top. Wrap well with cling film and refrigerate whilst you prepare the dipping chocolate. This is to prevent the popping candy from losing their effect through exposure to air.

While the truffles chill, melt the chocolate and tip the contents of the remaining Fizwiz packet into a bowl.

Once the chocolate is melted and smooth, remove the truffles from the fridge and check if firm enough to dip into the chocolate.

Use a fork to plunge the truffle into the melted chocolate and when fully covered, place back on the foiled tray. Before the chocolate dries, sprinkle over some more of the popping candy. Repeat the process with all of the truffles.

Allow the finished truffles to set in the refrigerator for 10-15 minutes.

Exploding Truffles should be stored in an airtight container in the refrigerator, but are best served at room temperature.

* For best results, eat within 24 hours, although the ‘pop’ will last for up to 3 days.

WOOF!


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This white chocolate fudge is delicious on its own, but adding the colour and retro flavour of jellybeans takes its gusto to dizzy heights. A fun and colourful

taste sensation.

4 oz butter

2 cups granulated sugar

3/4 cup sour cream

1 tsp salt

12oz white chocolate chips

7oz marshmallow cream


2 cups jelly beans

INGREDIENTS

METHOD

Line a 9x9 baking tin with tinfoil then spray with non-stick cooking spray.

Roughly chop the jellybeans.

Mix the butter, sour cream, salt and sugar in a pan over a low heat and stir until the butter melts.

Keep stirring the mixture until it starts to boil.

Cook for 5 minutes at boiling point, stirring all the time.

Next remove the pan from the heat and add the white chocolate chips and the marshmallow cream.

Stir well until the chips and cream are melted into the fudge mix. The mixture can be returned to the heat if necessary.

Add the vanilla and most of the jelly beans, keeping a few to one side, and combine well.

Pour the fudge into the prepared tin and use a spatula to even out smoothly.

Sprinkle the rest of the jellybeans over the top, gently pressing them into the fudge.

Transfer the fudge to the refrigerator to set for 1-2 hours.

To serve, cut it into 1-inch squares.

Your Jelly Bean Fudge will keep fresh for a week if kept in an airtight container at room temperature, or for two weeks if kept in the fridge.

JELLYGOOD!


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This delicious treat is sure to win hearts. The traditional vanilla cupcake has been given an injection of The Gobstopper’s retro pizzazz with love heart infused

buttercream icing. All topped off with a romantic message to your sweet, etched on the adorning heart.

For the cakes… 120g butter, softened

120g caster sugar

2 eggs


120g self-raising flours

For the buttercream… 100g butter, softened

50g Love Heart sweets made into a powder

150g icing sugar

The Gobstopper’s Love Heart sweets for decoration

INGREDIENTS

Temperature: 180°C / 350°FCooking time: 15-20 minutesMakes: 12 fairy cakes

METHOD


Beat the sugar and butter until light and fluffy.

Stir in the eggs, one at a time. If you notice the mixture curdling, simply add a tablespoon of flour and continue to mix.

Add the flour and vanilla extract and combine all ingredients together.

Spoon the mixture into the cake cases in the bun tin and bake at 180 for 12-15 minutes until risen and golden brown.

Transfer to a wire rack to cool whilst you make the buttercream.

Mix the butter with half the icing sugar and Love Heart powder until smooth.

Put the buttercream in a piping bag and ice the cakes.

Pop a Love Heart on the top and voila!

Lovethem!CUPCAKE

S


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This is a quick and easy recipe that kids of all ages can enjoy. All you need to do is make the cookie dough, roll into little balls, pop a pinch of The Gobstopper’s choc

nibbles in the centre and bake in a mini muffin tin – easy!

1/2 cup margarine

1/2 cup smooth peanut butter

1/2 cup granulated white sugar,

1/2 cup light brown sugar

1 egg, at room temperature

1-1/2 cups flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 ounce The Gobstopper Choc Nibbles

1/4 cup confectioners’ sugar

Chocolate drizzly part 1/2 cup semi-sweet

chocolate chips

1/2 tsp smooth peanut butter

INGREDIENTS

Prep time: 30 minutesTemperature: 190°C / 375°FCooking time: 14 minutesMakes: 40 cookie cups

METHOD

Take a large bowl, and beat together margarine, peanut butter, egg, white sugar and brown sugar.

In a second bowl, add the flour, baking soda, salt and baking powder and whisk.

Add the flour mixture to the margarine mixture and combine until it becomes the texture of cookie dough.

Take a heaped teaspoon of the dough into the palm of your hand. Press one pinch of The Gobstopper Choc Nibbles in the centre and fold the dough around to make a ball.

Roll in confectioners’ sugar and put into the ungreased mini muffin tin.

Bake 12-14 minutes at 190’C or 375’F until lightly browned on top. Leave them in the tin to cool for at least 15 minutes, then remove to cooling racks to cool completely.

Drizzly bitMelt the chocolate chips and peanut butter together. Dip in a teaspoon and drizzle the sauce over the cookies in a lovely pattern. Sprinkle a few Choc Nibbles over the top, leave to set, and enjoy!

Yummy


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The perfect treat for sweet fiends – the beloved retro classic wine gums nestled scrumptiously in a biscuit. A colourful, tasty and original variation to the chocolate

chip cookie.

125g margarine

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla essence

3/4 cup plain flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup rolled oats

1/2 cup coconut

3/4 cup chopped wine gums from The Gobstopper

INGREDIENTS

METHOD

Preheat the oven to 180’C/350’F

Beat together the margarine, sugars, egg and vanilla essence.

Sift in the flour, baking powder and baking soda.

Add the oats, coconut and wine gums and combine.

Place a teaspoon amount of the dough onto an ungreased baking sheet.

Bake for 10-15 minutes.

Allow to cool on a wire rack.

By gum!Delicious!!


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Ever tried baking with yoghurt-covered raisins? Thought not - but give it a go! Yoghurt covered raisins are a really tasty

addition to your cookies. Their creamy texture gives a depth of flavour that will keep you coming back for more.

1.5 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter or margarine, softened

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup The Gobstopper’s Yogurt Raisins

1 cup chopped pecans or walnuts

INGREDIENTS

METHOD

Heat the oven to 190’C/375’F.

Add butter, sugars, vanilla and egg to a large bowl and beat until creamy.

In a separate bowl, mix the flour, baking soda and salt and gradually add to the butter mixture and combine.

Fold in the Yoghurt Raisins and nuts.

Take a tablespoon of the dough, roll between your palms and place on an ungreased baking tray.

Bake for 10 minutes until light brown.

Cool on the baking tray for 2 minutes then transfer to a wire rack to cool completely.

Cookies?Coooool!


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the gobstopper sweet recipes

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