Preparedness for when

GreyQueen

The life expectancy of any sugar-based product in my possession is anything from a few minutes to a couple of hours so I cannot conduct this experiment myself.

It seems that I may not be the only member of this forum who has this problem...............:rotfl:

Righty, must get back to the sewing project; I'm remaking a pair of 2nd hand curtains to fit my awkwardly-shaped sitting-room window. Due to the nature of the main fabric (80/20 cotton poly, frays like beggary) I'm doing closed seams on the inside where the lining and the main fabric join along the sides. Bygorry, if I make or repair something, it stays made.

ETA pineapple, I've sometimes chucked chocolate bars in the freezer to stop me eating them all at once. HTH.

pineapple

GreyQueen wrote: »

ETA pineapple, I've sometimes chucked chocolate bars in the freezer to stop me eating them all at once. HTH.

Great I'll try that!

[Deleted User]

I know how to make old fashioned fruit cheeses that you spread out on a plate and cover with sugar and then dry them off in the airing cupboard until they are set solid. Then you cut them into cubes and roll them in even more sugar to make jelly sweeties, as long as we can get sugar I'll keep you supplied Mar I can make damson, apple, plum, quince, greengage and I guess peach and apricot would work too. Not quite jelly babies but maybe an acceptable alternative???

boultdj

I'v got a 'traditional' sweet recipe book, include's stuff like humbug's, cinder toffee[the orange bit of crunchie] and the like.

greenbee

pineapple wrote: »

Great I'll try that!

Doesn't work... :cool:

(Although it does take a little longer to eat)

nuatha

MrsLurcherwalker wrote: »

I know how to make old fashioned fruit cheeses that you spread out on a plate and cover with sugar and then dry them off in the airing cupboard until they are set solid. Then you cut them into cubes and roll them in even more sugar to make jelly sweeties, as long as we can get sugar I'll keep you supplied Mar I can make damson, apple, plum, quince, greengage and I guess peach and apricot would work too. Not quite jelly babies but maybe an acceptable alternative???

Lyn, you could have a major fan club with them

mardatha

Nope Pineapple, it doesn't work.
Because if you dip it in tea it thaws..
MrsL, would you share more about fruit cheeses? I mean, cheese is healthy isn't it??? :A

RAS

I finished a bar of good chocolate given for Christmas over easter weekend, but sometimes it takes a year for them to disappear.

However, you lot led me astray and I have just woofed a whole packet of sweeties that I bought when I got a coffee earlier.

Now fruit................ can eat a whole punnet of almost anything except lemons in one sitting. Brekkie in the right season is a gentle graze of the fruit bushes and strawberry plants. Then I progress to the top fruit.

Like the idea of the proper fruit pastilles, Lyn.

[Deleted User]

Very healthy MAR, practically a health food!!! The old fashioned sweeties are the best ones eh? Sherbert Fountains, lemonade crystals, rainbow drops, barley sugars, crispits oh yes, very good indeed!!!

Easy to make and keep for a long time

Damsons, plums, apple and plum, gooseberry all make good cheeses. wash the fruit and just cover with water in a heavy based pan. Simmer until the fruit is soft and cooked then rub it through a sieve to remove stones etc. weigh the pulp and add 12oz of sugar for each 1 pint of fruit pulp. Stir until the sugar is completely dissolved and then cook stirring for 45 minutes until the mixture is thick enough to hold the impression of the spoon. Pour on to an old dinner plate and spread out then leave to cool. sprinkle liberally with sugar once the cheese is cooled and cover with waxed/greasedproof paper and put into an airing cupboard to dry and crystallise, this will take 1 month - 6 weeks. You can make other cheeses and when they are cooled on the plate and solid you can sugar both sides of them and stack the cheeses on top of one another in the airing cupboard and keep the top one sugared and covered, When you want to use them cut each cheese into 1" cubes and roll in sugar, cover the remaining cheeses and again store in the airing cupboard until you want to use them. You can also set the cheeses in straight sided jars or moulds, cover the moulds and put the lids on the jars and leave them to 'harden' you should be able to turn them out whole and slice them to go with cheeses and cold meats.

katep23

GreyQueen wrote: »

If it was a garden rather than a mile and half away, I'd be having a few hens on there for eggs and the very occasional chicken dinner of an old hen permantantly off-lay.