Making sweets as presents

3_cheeky_princesses

Hi

I made my peppermint creams from a recipe from a thread on here from last yr and they were quick and easy.

Ingredients:
White from one large egg or two small eggs
8 oz icing sugar
Peppermint essence or peppermint oil

Method:
Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of the peppermint.

Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy. Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin

Plus fudge too! :


Vanilla Fudge
Ingredients
oil for greasing
300ml milk
350g caster sugar
100g butter
1 tsp vanilla extract
You will need:
18cm square cake tin, measuring jug, scales, measuring spoons, heavy-based saucepan, wooden spoon, sugar thermometer
Method
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.

HTH

RHDragonlady

I have just finished making some mini chocolate xmas puds for my OH to take into work.

7 oz plain choc
2 oz butter
2 tbsp golden syrup
7oz digestive biscuits (crushed)
5oz dried fruit (I just added raisens)

melt the choc, butter and syrup then mix in biscuit crumbs and fruit, squeeze together into round balls.

Decorate with rolled out white icing, and finish with Holly and berries. I piped mine with icing pens but you could also cut out of coloured icing.

I made quite small puds so got about 30 out of 1 batch of mixture.

almond

3_cheeky_princesses wrote: »

Hi

I made my peppermint creams from a recipe from a thread on here from last yr and they were quick and easy.

Ingredients:
White from one large egg or two small eggs
8 oz icing sugar
Peppermint essence or peppermint oil

Method:
Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of the peppermint.

Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy. Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin

Plus fudge too! :


Vanilla Fudge
Ingredients
oil for greasing
300ml milk
350g caster sugar
100g butter
1 tsp vanilla extract
You will need:
18cm square cake tin, measuring jug, scales, measuring spoons, heavy-based saucepan, wooden spoon, sugar thermometer
Method
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.

HTH

what type of milk did you use was it cows milk? want to make some to sell but thought you had to use condenesed

spookybuffy

can evaporated milk


for fudge rescipes i found on the net

thevicster

Erm, might be a silly question but can is it possible to make peppermint creams from ready to roll icing? If I just added peppermint essence? Got some left over from icing the christmas cakes!

kal25

thevicster wrote: »

Erm, might be a silly question but can is it possible to make peppermint creams from ready to roll icing? If I just added peppermint essence? Got some left over from icing the christmas cakes!

Yes you can just add the peppermint oil and food colouring if u wish. just make sure u mix it well into the icing. HTH. Kal25