home-made sweets

[corrina28]

In our family we have decided that we are not gonna buy for the adults this year but i have decided to make home-made sweets with my 2 boys to give to nans, grandads, aunts uncles etc etc. Does anyone have any ideas of easy recipes, also any ideas where i would be able to buy some nice little gift boxes

Many thanks

Coconut ice, Peppermint creams, Marzipan dates and Chocolate Truffles are all easy for children to make.

Nougat, Fudge and Turkish Delight are a bit trickier and involve cooking. But they're not hard to do.

Can't think of a little box stockist though. Someone found cellophane bags at Ebay on another thread this evening - could tie up with ribbon?

I posted this earlier, rum truffles are nice. Tesco sell some nice silver and gold petit four cases, cheap and pretty.

Dry ingredients
3 heaped tablespoons milk powder
1 level tablespoon cocoa
2 level tablespoons icing sugar

Wet ingredients
1 ½ teaspoon rum
½ oz melted butter
3 teaspoons condensed milk
Water

Combine dry ingredients. Make a well in centre and add wet ingredients. Mix to stiff consistency adding 2-3 teaspoons water if necessary. Roll in drinking chocolate powder. Serve.

i dont mind recipes that require cooking, as long as they dont have gelatine, i dont fancy messing about with that.

FawkesBride how do i make marzipan date?

um, you get a date, make a slit in it, take the stone out and stuff the gap with a lump of marzipan.

My top source for boxes, cellophane bags etc is here but agree cheap plasitc storage jars from pound shop etc good plan - actually Tesco do Value glass kilner-type jars that'd look very nice.

would love the recipes for

Nougat
Fudge
Turkish delight
Coconut Ice
Peppermint Creams
Truffles

PLEASE!!!!! grovel grovel

Hubby looking to take goodies to work and I am on a baking frenzy

Any other tasty treats would be greaully appreciated

TIA
Jambuttie
x

jambuttie post me ur email address and i will give you the recipes that u want.

Coconut ice

125ml milk
½ kilo sugar
150g desicatted coconut
red food colouring

butter or oil a tin approx 8? square ( I usually line it with parchment)

put milk and sugar into a heavy saucepan, and dissolve slowly. Bring to the boil and cover with a lid, boil for 2 minutes. Continue to boil stirring once or twice, until soft ball stage (when dropped into cold water). Remove from the heat and add the coconut. Beat briskly until it thickens. Pour half into prepared tray, then colour other half with a few drops of food colour then pour over white layer. Leave to set and then cut.

Fudge

½ kilo sugar
50g golden syrup
50g butter
125ml evaporated milk

butter or oil a tin approx 8? square ( I usually line it with parchment)

pour sugar, syrup and milk into a heavy saucepan, heat slowly, until sugar dissolves and butter melts. Bring to the boil and cover with a lid, boil for 2 minutes. Continue to boil stirring once or twice, until soft ball stage (when dropped into cold water). Remove from the heat and allow to cool til luke warm. Beat until thick and cream. And pour into tin. Leave to set and then cut.

Peppermint creams

1 egg white
1 teaspoon peppermint oil
250-300g icing sugar
green food colour(not essential)

beat egg white until fluffy. Add peppermint oil and food colour(just a little). Gradually stir in icing sugar until very stiff. Make into small ball and flatten slightly. (you can roll the mixture but I find it easier this way). Allow to set. You can dip half of the peppermint cream into melted chocolate, but again this is not essential, just nice I think.

sorry it thought the recipes would be longe then that, thats why i was gonna email them.

1lt (1¾ Pints) Water
900g (2lb) Sugar
285g (10oz) Corn Flour (Corn Starch)
225g (8oz) Icing Sugar
1½ tbsp Rosewater
2 tsp Lemon Juice
1 tsp Cream of Tartar
Red Food Colouring (optional)

Place the sugar, 285ml (½ pint) water, and lemon juice in a heavy saucepan over medium heat.
Stir until the sugar dissolves and the mixture boils.
Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage 114 - 118°C (238 - 245°F).
See: Sugar boiling basics
The sugar mixture will form a soft ball which can be squashed flat.
Remove the saucepan from the heat.
In a second large heavy saucepan over medium heat, stir together 225g (8oz) cornflour and the cream of tartar.
Gradually stir in the remaining water until no lumps remain.
Stir constantly, until the mixture boils and forms a thick, gluey paste.
Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or until the mixture has become a pale golden colour.
Stir in the rosewater and add food colouring (if used).
Pour the mixture into the prepared baking tin and spread evenly.
Cool to room temperature, uncovered, allow to stand overnight to set.
Sift the icing sugar and a little cornflour onto a large cutting board.
Turn out and cut into 1-inch squares with an oiled knife.
Roll pieces in the icing sugar mixture to coat well.
Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every

680g (1½lb) Sugar
340-450g (12-16oz) Nuts
340ml (12floz) Golden syrup
235ml (8floz) Water
60ml (2floz) Clear Honey
2 Egg Whites
1 tsp Vanilla Extract

Put the sugar, syrup, honey and water into a saucepan and cook until a temperature of 127°C (260°F) is reached or a brittle ball will form in water.
Beat the egg whites stiffly and pour the mixture slowly into them, beating constantly until the mixture grows stiff and waxy.
Then add the vanilla and nuts.
Mix well and pour into a small box or pan lined with waxed paper.
When it has cooled sufficiently, cut in squares or slices.

i have never made the nougat or turkish delight tho. But the others i have copied out of my mums trusted cookery book that she has lent me. have a nice recipe for chocolate toffee cups if you wouls like that one.

corina you are a STAR!!!!!!!

ooh I'm going to try some of these.

If you fancy being adventurous, try googling burfi (indian sweets) they are quite easy to make and rather tasty.