Making sweets as presents

kathyd_2

catowen wrote:

Im planning on trying some of these recipes to give as pressies, but do have one question, how long before xmas do you make them? i dont want to make them to soon and then find they go off!!!!

catowen, my recipe for chocolate covered coconut balls are freezable - have loads in mine at the moment.

comping_cat

What about the other sweets? (fudge, peppermint creams) do you think they could be frozen too?

kathyd_2

catowen wrote:

What about the other sweets? (fudge, peppermint creams) do you think they could be frozen too?

I'm hoping someone will let us know 'cos would be handy if you could.

Chocmonster7

I made my peppermint creams using water instead of egg so they should be okay if stored in a airtight tin. The truffles are only cake based (would be different if I'd used cream in them) and need to go hard before I can dip them so again they should be okay in a tin.

ebaybaby

Years ago my dad made us fudge.....we had diarrhea for days.

Katgoddess

I've made some peppermint creams and they look fab! Really professional. Until I tried to dip some in melted chocolate, and now I have a batch of them that look manky. (But taste nice )

Anyone got tips on the best way to dip creams into chocolate?

Also Any tips on fancy ways to wrap them in cellophane?

Tuttifruitty_Theresa

eventer wrote:

So, as the cat seems determined to cost us a fortune (#225 this month and that's before treatment for whatever the heck it is that's wrong with him), I decided only family get actual bought presents this year, and everyone else gets sweets I have made.

First stop, coconut ice (finding a large bag of dessicated coconut in the cupboard prompted this - still have no idea who bought it or why!). All going well until I add the coconut, then mine ceases to look anything like the recipe describes. It is now in the bathroom cooling, but my expectations are low!

Next up will be fudge, then some toffee....I have this feeling we may be struck off some people's gift lists after my efforts this year, so feel free to share your tales of culinary woe!:rotfl:

Here's a recipe for coconut ice that doesn't require cooking

6oz desiccated coconut
4 tablespoons of full cream condensed milk
12oz icing sugar
1 drop cochineal

Mix together the condensed milk and icing sugar, stir in the coconut (the mixture should be very stiff) and divide into two parts. Tint one half of the mixture pale pink with cochineal. Shape the mixture into two identical bars and press firmly together. Dust a plate or tin with icing suagar and leave the coconut ice on this until firm.

I always make my coconut ice with this recipe - yummy

xxx

Lord_Gardener

Katgoddess wrote:

I've made some peppermint creams and they look fab! Really professional. Until I tried to dip some in melted chocolate, and now I have a batch of them that look manky. (But taste nice )

Anyone got tips on the best way to dip creams into chocolate?

Also Any tips on fancy ways to wrap them in cellophane?

Once you have produced your peppermint cream rolls, push down to give flat bottom then cut into pieces leaving gap of about 1cm between each piece then spoon on melted choc with tea spoon - works a treat!

Lord_Gardener

Peppermint Creams

25g butter
1 tablespoon single cream
250g of icing sugar
peppermint flavouring 1/2 teaspoon
60g plain chocolate melted

Melt butter and mix in cream
Sift icing sugar and work into butter/cream mix, add flavouring
Cool, knead until smooth
Roll out into 'cylinders'
Cut into pieces, coat with melted choc.

Store in air tight container

Katgoddess

Lord_Gardener wrote:

Once you have produced your peppermint cream rolls, push down to give flat bottom then cut into pieces leaving gap of about 1cm between each piece then spoon on melted choc with tea spoon - works a treat!

That's where I'm going wrong! I've cut mine out into little stars and christmas trees.