Edible Xmas gifts that can be made well in advance.....

Gemzie121

Hey guys

Im going to make chocolates for xmas presents and wrap them in cello that ive sellotaped and tied with ribbon... how can I keep them fresh/not melted until I put them in cello? Cant leave them in fridge for long as Im at uni so someone will pinch them! :P are they ok left in a cupboard in a plastic tub?

jollymummy

Hi everyone
How are all the Chrimbo makes going? I've not been around for a bit as I'm busy Christmas stitching. I was sewing snowflake costumes for DS's school play on Friday - they will look cute!!
Anyhoo, thanks for your replies Pookiewm, Chelleway 78 ( I go on Netmums all the time and never thought to check there - doh) Alfieroux - the HM after eights sound fab, will definitely have a try at them all.
Thanks again

Gemzie121

Chocs are made, turned ok ish but a bit powdery in places/off colour? is this normal with white chocolate?

got-it-spend-it

No chocolate advice I'm afraid Gemzie. It's not something I've braved yet.

My mini Christmas cakes are in the oven as I type and they smell amazing. I know I've left it late, but I am hoping that they are still super delicious. I went for the Delia recipe.

cuddles123

got-it-spend-it wrote: »

No chocolate advice I'm afraid Gemzie. It's not something I've braved yet.

My mini Christmas cakes are in the oven as I type and they smell amazing. I know I've left it late, but I am hoping that they are still super delicious. I went for the Delia recipe.

Would be interested to know how long you bake the mini cakes please?

cuddles123

Me again!

Anyone have a simple recipe for something that looks stunning and will fit in a smallish box please?

Been asked to do individual edible gifts for the table.
Thinking truffles, fudge etc, but have visitors until Christmas Eve, so need something quick.

Thanks in advance.

mum2one

cuddles123 wrote: »

Me again!

Anyone have a simple recipe for something that looks stunning and will fit in a smallish box please?

Been asked to do individual edible gifts for the table.
Thinking truffles, fudge etc, but have visitors until Christmas Eve, so need something quick.

Thanks in advance.

Just a thought, I did these for DDs xmas fayre, - get the recipe for you later, its on DDs computer, and daren't interupt club penguin!!

Just off it is marshmallow melts.....
They don't need to be cooked, just left to cool to set and chopped up from there.

I did 2 varieties -
1st - Cherry and Marshmallow crunch (lush)
2nd - Toffee melt (again gorgeous) best way to describe it is like peanut crunch, but a soft version. They hold for 3 days in a sealable container.

Will get back to the thread with both recipies xx

cuddles123

TY so much - look forward to recipes.

mum2one

The X-Factor now finished - DD in bed......

CHEWY CHERRY CRUNCH

APR 30 SQUARES OF CHERRY CRUNCH

25G / 1OZ GLACE CHERRIES
75G / 3OZ RICE CRISPIES
100G / 4OZ PINK AND WHITE MARSHMALLOWS
25G / 1 OZ BUTTER
small bit butter for the greaseproof paper

18CM (7IN) SHALLOW CAKE TIN (I USED A BAKING TRAY - LOT QUICKER)

STORE IN AN AIRTIGHT CONTAINER + EAT WITHIN 3 DAYS

METHOD
1. If using a cake tin lay in on piece of greasproof paper, draw round cut out, line the tin. Grease
(I used greasproof chucked on baking tray and greased the paper then)

2. Chop the glace cherries in half, then into smaller pieces

3. put the chopped cherries into a bowl, add rice crispies, mix well with wooden spoon.

4. Cut the marshmallows in half, put into sauceoan with butter

5. heat the mixture on a low heat, until just melted, stir ocassionally with a wooden spoon.

6. Take off the heat, add the cherry and rice crispie mix, stir well until all pieces are covered

7. spoon the mixture onto desired method - chill in fridge for 2 hrs

8. Loosen the edge with a blunt knife, if using cake tin - turn out onto chopping board and use sharp knife to make into squares.
if used baking tray - peel edge - I found scissors lot quicker.

---

TOFFEE MELT

100G / 4oz toffee
100g / 4oz butter or marg
100g / 4oz marshmallowa ( i used pink and white - any colour fine)
100g / 4 oz rice crispies

baking tray - lined with greaseproof paper - gently greased

keep in an airtight container - eat within 4 days

METHOD

1, put the toffee, butter and marshmallows into a saucepan, melt them gently on a low heat - stirring all time - wooden spoon, takes about 15mins to melt and mix.

2. when all melted take off heat and add in rice crispies, spoon the mixture pressing down with back of spoon.

3. Leave to cool and set - still be slighty sticky - thats normal - about 2 hrs, you can either make these into big squares or smaller 1in squares - great little knick knacks.

---

CHERRY CRUNCHES

makes about 15 mini crunchies - use the mini cake cases for these.

25g / 1oz glace cherries
25g / 1oz rich tea or other plain biscuits
25g / 1oz white marshmallows
100g / 4oz white chocolate
25g / 1oz unsalted butter
15 dried cranberies ( can be replaced with half glace cherries0

METHOD

1. Cut the cherries into small pieces, put them into a large bowl,break the biscuits into little pieces and add them too.

2. cut the marshmallos into little pieces, add to bowl, mix well

3. fill a large saucepan 1/4 full of water and heat it until the water bubble, remove the pan from the heat

4. put the chocolate (broken up) and butter into a heat proof bowl, wearing heat proof gloves, carefully put the bowl into the pan

5. After 2 mins, stir the mixture with a metal spoon. When everything has melted, carefully lift the bowl out of the pan

6. spoon the mixture into the bowl - mix well with a wooden spoon

7. scoop up some of the mixture with a teaspoonm shape into a ball with your fingers, then put into a paper case

8. continue till all mixture has been used

9. top each one with half a cherry x

2.

cuddles123

Thank you mum2one - they sound great !