My Mum’s recipe for White Christmas was filled with glace cherries and sultanas, mixed peel and nuts. Often she combined the leftovers from all the other festive baking, to make this simple Aussie no bake candy. There was always a container tucked away in the fridge for when guests popped in. My daughter, Jess and I favour this version with jelly beans or chopped up candy, and it’s a favourite too for the festive table. Darlene, Food Ed.
Note: You will need to chill for 2 hours, 30 minutes.
2 cups rice bubbles
1 cup full cream powdered milk
1/2 cup each icing sugar and desiccated coconut
190g packet jelly beans, roughly chopped
150g vegetable shortening (Copha)
Line a 20 x 30cm lamington pan with baking paper. Place rice bubbles, powdered milk, icing sugar and coconut into a bowl. Add the jelly beans and mix through.
Melt vegetable shortening in a small saucepan over medium heat for 4-5 min or until smooth, allow to cool slightly. Pour shortening over the dry ingredients and stir until well mixed.
Working quickly, spoon mixture into the lined pan. Level the surface with the bake of a spoon. Chill for 2 hr or until set. Break into pieces to serve.
Spoon the mixture into small paper cups for individual serves. Chill until serving time.
White Christmas makes a great gift and it’s so easy the kids can help make it for grandparents, neighbours and the baby sitter.
Try the basic mix with glace cherries in place of the jelly beans, or use some chopped up strawberry and cream lollies or crushed candy canes.
For yummy chocolate white Christmas, prepare the mix, reducing the milk powder to 2/3 cup and use 375g melted chocolate, instead of vegetable shortening.
Keep covered in an airtight container, and chill for up to 10 days.
Cut into small squares or break into pieces and pile into noodle boxes for a gift idea.