Making chocolates or sweets

jetty

awwww, thanks Kazipoo

mardatha

my son who lives in Edinburgh has got me 3 wee bottles of rose oil from the indian supermarket over the road....:rolleyes: I told him get me A bottle, and why I wanted it. He got me THREE bottles and told me he likes turkish delight !:D So just have to wait on him sending it down..

wanna-b-rich

Kazipoo wrote: »

The baileys truffles are delish and I got the recipe for the peanut brittle from on here, although I haven't made it myself just yet:

Peanut Brittle Recipe
· 200g sugar
· 60ml water
· 150g golden syrup
· 150g salted peanuts
· 25g soft butter
· 1 ¼ teaspoon bicarbonate of soda
· 1 ½ teaspoon vanilla extract

1. Place the sugar, water and syrup in a pan and boil gently.
2. Turn up the heat and boil for a further 10 minutes, making sure it doesn’t burn.
3. Take the pan off the heat and stir in the rest of the ingredients.
4. Pour onto a sheet and allow to cool.

This is more or less the recipe I used. You may need to boil it for more than 10 minutes though as it needs to form a hard crack, and 10 minutes will more than likely result in a chewy toffee. I use a sugar thermometer and when it reaches 300F it is done - anymore and it will burn.

Kazipoo wrote: »

Oooh I'm making peanut brittle and fudge this week sometime, but I wouldn't mind your recipe for cinder toffee.... I've never made it and we all love it

Cinder Toffee
Groundnut Oil for greasing
450g Granulated Sugar
300ml Water
4 tbsp Light Malt Vinegar
3 tbsp Honey
1 tbsp Liquid Glucose
1 tsp Bicarbonate Soda

1. Grease a 23cm square tin with groundnut oil.
2. Place the sugar,water,vinegar, honey & liquid glucose into a deep, heavy based pan. Heat on a moderate heat stirring continuously until the sugar has dissolved. Then bring to the boil.
3. Place a sugar thermometer in the pan and without stirring, bubble the mixture until the thermometer reads 140c (it takes about 20 minutes).
4. In a seperate container combine the bicarbonate of soda with 2 tsp of cold water mix it well. When the pan reaches 140c remove from the heat, pour in the bicarbonate of soda mix and give the pan a brisk stir. It will bubble upto the top of the pan.
5. Pour into the prepared tin and leave to cool. When cold turn out and break into chunks. Serve it as it is or coat with chocolate.

HTH

phantom_zone

Anyone know where to get reasonably priced dark ( 70%+ ) chocolate?

G&B is £2.50 for 200g from Tescos and i need 1.4kg so it works out quite dear!

Plenty of chocolates in Sainsburys & Tescos but not too many above 50%!

Sarah_Joanne

phantom_zone wrote: »

Anyone know where to get reasonably priced dark ( 70%+ ) chocolate?

G&B is £2.50 for 200g from Tescos and i need 1.4kg so it works out quite dear!

Plenty of chocolates in Sainsburys & Tescos but not too many above 50%!

Asda sell G&B for £1.90 for 200g bars round my way. Not sure where else sells the same quality choc any cheaper though, sorry.

LilacPixie

aldi/lidl do 70%+ dark choccy. it is fab. its about a quid. i will check the pack size in a minute for you

ETA the aldi ecudor 75% cocoa is a 100g pack.

LilacPixie

Oh and sainsburys doing bournville for £1 for 200g

phantom_zone

LilacPixie wrote: »

Oh and sainsburys doing bournville for £1 for 200g

Unfortunately Bournville is only 50% :mad:

phantom_zone

LilacPixie wrote: »

aldi/lidl do 70%+ dark choccy. it is fab. its about a quid. i will check the pack size in a minute for you

ETA the aldi ecudor 75% cocoa is a 100g pack.

Theres a Lidl close...cheers...I'll check that out!

moneysavingmumofone

Ooh these recipes look lovely, i was looking for some easy sweet recipes! Going to make home made sweet hampers for the teachers.