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Homemade Sweets???
This year myself and one of the service users are going to make sweets,he is going to make some for his mum, we will box and wrap in them beautifully, i am looking for any easy sweet recipes,i have a good tablet recipe, and my mate is going to throw in his mums truffle recipe,was looking for any toffee or fudge recipes,some on my other guys dont have anybody and that makes sad, so we will make a box each for them, many thanks!!
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Puddicat,
This recipe is one my mum made when I was small, and they were scrumptious.
Box of Icing Sugar
Tin of Sweetened Condensed Milk
A few drops of either Peppermint essence, or Almond Essence.
Put icing sugar into a large bowl, stir in the condensed milk until the consistency is like a dough.
Tip out on to a baking board dusted with icing sugar, roll out, then cut into long strips, not too thin, about three-quarters of an inch wide. Take each strip and roll between (clean) hands, till they are sausage shaped, about the thickness of chipolatas. Then with a clean sterilised pair of scissors, cut into one inch lengths, this crimps the ends. Lay aside on a large baking tray to harden off a little. Of course using this recipe, all the sweets will be a creamy white. But you can if you wish make separate batches, adding to each a few drops of cochineal, for pink, or yellow or green food colouring. Be careful to only use a couple of drops when mixing the icing sugar and condensed milk, as the essences and colourings are very intense. Let me know if you decide to give this a try. I can assure you we adored them as children. Good Luck.
This recipe is one my mum made when I was small, and they were scrumptious.
Box of Icing Sugar
Tin of Sweetened Condensed Milk
A few drops of either Peppermint essence, or Almond Essence.
Put icing sugar into a large bowl, stir in the condensed milk until the consistency is like a dough.
Tip out on to a baking board dusted with icing sugar, roll out, then cut into long strips, not too thin, about three-quarters of an inch wide. Take each strip and roll between (clean) hands, till they are sausage shaped, about the thickness of chipolatas. Then with a clean sterilised pair of scissors, cut into one inch lengths, this crimps the ends. Lay aside on a large baking tray to harden off a little. Of course using this recipe, all the sweets will be a creamy white. But you can if you wish make separate batches, adding to each a few drops of cochineal, for pink, or yellow or green food colouring. Be careful to only use a couple of drops when mixing the icing sugar and condensed milk, as the essences and colourings are very intense. Let me know if you decide to give this a try. I can assure you we adored them as children. Good Luck.
Hi, just thought of another.
Cinder Toffee.
It 's made by boiling Golden Syrup, and adding Cream of Tartar until it bubbles, then pour into a greased (with butter) tin. A swiss roll tin or similar will do. Set aside to cool, When cold, break up into smallish pieces. Sorry I'm not sure of the quantities of syrup and cream of tartar to use, but perhaps you can track it down. If you make two trays, one can be left as it is (a golden colour), and the other tray, you can pour over melted chocolate, and leave to set. This was another favourite. I hope someone will be able to enlighten you as to the quantities to use.
Cinder Toffee.
It 's made by boiling Golden Syrup, and adding Cream of Tartar until it bubbles, then pour into a greased (with butter) tin. A swiss roll tin or similar will do. Set aside to cool, When cold, break up into smallish pieces. Sorry I'm not sure of the quantities of syrup and cream of tartar to use, but perhaps you can track it down. If you make two trays, one can be left as it is (a golden colour), and the other tray, you can pour over melted chocolate, and leave to set. This was another favourite. I hope someone will be able to enlighten you as to the quantities to use.
Just try a small amount. It should turn out smooth on the outside and with small bubble holes on the inside, a bit like the inside of Crunchy Bars.
It sounds as if you're going to be very busy. What's your job. I hope the guys enjoy the experience. Are you going to let them have a go at making the sweets, or just helping.
It sounds as if you're going to be very busy. What's your job. I hope the guys enjoy the experience. Are you going to let them have a go at making the sweets, or just helping.
These all look pretty easy to make ..there's a fudge one .
http://uktv.co.uk/food/homepage/sid/5932
In fact I may have a go myself ,especially the truffles :)
http://uktv.co.uk/food/homepage/sid/5932
In fact I may have a go myself ,especially the truffles :)
Ooo great link Shaney! I know what I will be doing this coming weekend!!! :o)
I bought some small christmas choc moulds from M&S last year, they were �5. We are going to make some up this year for presents and try to do like a marbled effect with milk and white chocolate, just so they look a bit different.
I bought some small christmas choc moulds from M&S last year, they were �5. We are going to make some up this year for presents and try to do like a marbled effect with milk and white chocolate, just so they look a bit different.
Stuffed dates. Really easy one is to remove the stone from dates that come in these long boxes. roll little lengths of golden marzipan & pop them in where the stone was then sprinkle castor sugar over the top.
Peppermint creams are easy too & can be half choc dipped.
Macaroons, boil small potato WITHOUT SALT. Mash it & beat in icing sugar..... i swear you will never guess its cold potato ......... make into little balls, dip in melted choc & roll in toasted coconut to coat the choc
Peppermint creams are easy too & can be half choc dipped.
Macaroons, boil small potato WITHOUT SALT. Mash it & beat in icing sugar..... i swear you will never guess its cold potato ......... make into little balls, dip in melted choc & roll in toasted coconut to coat the choc
