Confectioner's Badge 3 & 4

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Recipes and Guidelines for clauses 3 & 4 of the confectioner badge


See links for recipes/ ingredients:
Chocolate coconut balls -
Super Simple Honeycomb -
Brazilian Brigadeiros -
Plus chocolate to melt, and fruit to dip in chocolate


Girls work in groups to make each recipe. Adult supervision is needed for the honeycomb especially as it involves boiling sugar - sugar boils much hotter than water so take care, and ensure there is a source of cold running water nearby.
Instruction for melting chocolate:
Chocolate should be heated carefully to prevent it from seizing through overcooking. Melt the chocolate just before you intend to use it, as it's difficult to re-melt it successfully.
-Break the chocolate into small pieces and add to a heatproof bowl.
-Add a little boiling water to a saucepan and heat until simmering.
-Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water. Heat the chocolate, stirring regularly, until almost completely melted, then remove from the heat; the residual heat of the bowl will melt any remaining lumps.


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