Making chocolates or sweets

Mortal

Thank you for this thread, it came just at the right time. Yesterday I made a batch each of lemon and peppermint creams, some almond brittle, some almond truffle ball things, and some peanut brittle...well, actually, two lots of the peanut brittle because the first lot must have 'caught' as it tasted really bitter.

I managed to get hold of some cellophane for 50p form the florist and along with some tissue paper, and ribbons, wrapped a couple of each into little gifts for my sons teachers. They were both thrilled with them
Thank you, and Merry Christmas

misskool

http://www.taste.com.au/recipes/9622/hazelnut+praline+truffles

made these a few nghts ago inspired by this thread. started feelng christmassy now

Mortal

oooh yummy. I have a question though, what is 'pouring cream'?

Lynn11

What are the actual quantities of the ingrediants for peppermint creams. If I remember right you mention icing sugar, condensed milk and peppermint essence - how much of each and the instructions as I would like to do this next week for wee parcels for the direct family.

annie123

Lynn11 wrote: »

What are the actual quantities of the ingrediants for peppermint creams. If I remember right you mention icing sugar, condensed milk and peppermint essence - how much of each and the instructions as I would like to do this next week for wee parcels for the direct family.

http://www.sugarboy.co.uk/acatalog/Recipes.html

I use the above recipe, and they always taste fab:D

annie123

Made lots of things from here today and all went well, except the fudge.
Used the carnation recipe, even watched their video, but its not quite stiff enough (the fudge :rolleyes:)
It tastes fab, looks great but its just a tiny bit too soft. I can roll it into balls, which I'm sure isn't right.
It seemed OK when I did the bit in ice water.
Any ideas how to firm it up a bit for my pressie batch (clean answers only please:D)

mardatha

o WHAT A LOVELY WEBSITE ANNIE TY !

calvincamel

Mortal wrote: »

oooh yummy. I have a question though, what is 'pouring cream'?

Pouring cream = single cream

nic2075

annie123 wrote: »

Made lots of things from here today and all went well, except the fudge.
Used the carnation recipe, even watched their video, but its not quite stiff enough (the fudge :rolleyes:)
It tastes fab, looks great but its just a tiny bit too soft. I can roll it into balls, which I'm sure isn't right.
It seemed OK when I did the bit in ice water.
Any ideas how to firm it up a bit for my pressie batch (clean answers only please:D)

Hi, I also made fudge a few weeks back and it didnt go quite hard enough, I just ate mine soft :rolleyes:, but Kazipoo I think it was , reheated hers and added dark choc to it, it then hardned up ok.hth

jem1276

scotrae wrote: »

Gorgeous and very, very simple after dinner mints. Everyone asks how I make them but I daren't let on they are this simple!

Smash Extra Strong Mints into fine pieces and mix into melted plain chocolate.

Pour this into a dish or baking tray, possibly lined with a silicone sheet or cling film. Make it a thin layer - about half a centimetre is ideal.

Stick in the fridge and break it into irregular shaped pieces when set - taking care not to get finger prints on it!

I bag them into clear sellophane bags with festive ribbon and keep them in the fridge til DH goes out delivering them as extra gifts to aunts and uncles etc.

I made them last night to give 4 bags as prezzies today and they are yummy. I am a complete kitchen dunce and even I couldn't mess these up! Thank you :beer: