3 oranges.
1 lemon.
1 lb of superfine sugar.
6 eggs, beaten.
4 ounces of butter.

Method:

Wash the oranges and lemon and remove very thin strips of rind from one orange and the lemon.

Cut the fruits in half, squeeze out the juice and remove any pips.

Put the juice, rind, superfine sugar, beaten eggs and butter into a double saucepan on low heat and heat gently until all the sugar has dissolved.

Continue cooking until the mixture thickens.

Remove the rind.

Turn into hot clean jars and seal immediately.

Source: Curd Recipes.

List of ingredients:

4 medium mangoes.
1 whole clove.
2 oz of vinegar.
1/2 cup of sugar.
1/2 cup of white wine.
1 tablespoon of ground ginger.
1 teaspoon of salt.
1/2 teaspoon of ground allspice.
1/2 teaspoon of cayenne pepper.
Pinch of ground cinnamon.

Method:

Peel the mangoes and discard the middle pit.

Remove pulp and purée in a food processor or blender.

Add all of the remaining ingredients and purée until thoroughly combined.

In heavy saucepan, cook the mixture over low heat until reduced and thickened.

Remove from heat and allow to cool.

Strain mixture through a fine sieve.

Refrigerate for 8 hours or overnight to allow flavors to meld.

Source: http://www.mangorecipes.net/mango-ketchup.html

14 oz of sweetened condensed milk.
11 oz of white chocolate chips.
11 oz of butterscotch chips.
1 teaspoon of rum flavoured extract.
1 teaspoon of butter flavoured extract.

Method:

Combine condensed milk, butterscotch chips and white chocolate chips in medium sauce pan over medium heat.

Stir until the mixture has melted and is smooth.

Take off the hear and mix in the rum and butter flavourings.

Pour into a dish and refrigerate for about half an hour or until firm.

Cut and serve.

Source: http://www.fudgerecipes.org/butterscotch-fudge.html