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default Sweets for christmas?

Post by Akuma on 2nd December 2009, 5:16 pm

Have any of you made sweet treats like fudge and toffee etc? Maybe you have other treats you make for christmas?

Hubs adores fudge (rum & raisin especially) & Dad loves treacle toffee and peanut brittle. I've not made either before but I'd be up for trying for those nice little christmas stocking fillers.

Do you have a proven recipe for such goodies? Also, how long do homemade sweets last for? I want to make them for Christmas and we're off to France on the 20th.

A x

................................................................................................................................
“Life is not a journey to the grave with intentions of arriving safely in a pretty well-preserved body, but rather to skid in broadside, thoroughly used up, totally worn out and loudly proclaiming ... WOW! What a ride!”
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Post by polgara on 12th December 2009, 6:22 pm

For the first time in years I have made some sweets. At the moment only cocanut ice & fudge. Recipies from an old very old Marguerite Patten book. They are what is called laughingly :biglaugh: economical. I must admit I have no idea what they will be like as I used skimmed milk as everyone is supposed to be dieting. The cocanut ice one is probaby about 80 years old & reads

1lb lump sugar
1/2lb cocanut
1/4 pt milk
Put sugar & milk in pan.
Disslove sugar & bring to the boil.
Boil for 8 minutes stirring occasionally.
Stir in coconut.
Put into a buttered tin & leave to set.
Cut into bars while still warm.

As to how it long it keeps I have no idea, it is in the freezer.
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Post by Wilhelm Von Rhomboid on 12th December 2009, 6:30 pm

I made some Turkish delight the year before last but something went wrong.
It tasted lovely but about 10 seconds after putting it in your mouth your teeth became stuck together and there was no way of unsticking them. For hours afterwards. It was like that scene in the first Matrix film where Keanu Reeves is interrogated and his mouth closes over.
Dreadful experience.

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Post by polgara on 12th December 2009, 6:57 pm

Never tried Turkish Delight, but did try nougat one time & it was awful. 🤢
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Post by Jaded Green on 13th December 2009, 12:47 pm

I made Turkish delight m,any years ago and it turned out ok. I don't like it but my dad does and my FiL did.
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Post by polgara on 23rd December 2009, 2:05 pm

Tried to make some fondant creams, they ended up as raspberry sugar although I followed the recipie in the above mentioned book, so made choccy fudge instead. chef2
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Post by Hairyloon on 30th December 2009, 12:47 pm

I suppose you'll be wanting the recipe for my infamous chocolate fudge?
Well you can't have it, there ain't one. The closest there is is a gameplan, thus:
Hairyloon wrote:Recipe? You think I work to a recipe?
Gently melt some butter (1/4lb?)
Add a load of sugar (1lb?) and a sploosh of milk.
Stir until it's melted.
Cover & simmer for a while.
Add a splodge of cream & a bar of chocolate (I usually use Lidl's 70% stuff).
Heat until the mix reaches about 114 deg C. Otherwise known as the"soft ball" stage.
To test, drop a drip into cold water & if it forms soft fudgy balls then it's about right.
(If it's too cold, you'll end up with fudge sauce, too hot you'll get toffee.)
Remove from heat, ideally dip pan in cold water or put on a cold slab (tricky in camp conditions) & beat untill you're knackered.
Pour into a suitably greased container & leave it to cool.

Good luck. (It's dead easy really).
Best served with a hint of paraffin Wink
Sorry I was too late for Xmas.
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Post by polgara on 30th December 2009, 2:26 pm

Hairy, thank you so much. I shall print that off & give it a go, but not till I have eaten this years contributions which turned out well but I am only supposed to eat sparingly. chef2
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Post by Compostwoman on 30th December 2009, 6:14 pm

I can vouch for the fudge....hairyloon made it for us at the BGG 2007...it was utterly delish!
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Post by Hairyloon on 31st December 2009, 5:37 pm

It is almost foolproof.
The trick is, when it goes wrong, to pretend you were actually intending to make fudge sauce, or toffee, depending which direction it went wrong in. Wink
(But hush, that's a trade secret (or it would be if I were in the trade)Wink).

Alternatively, you can melt it down and try it again.
Also nice with a bit of crystallised ginger chopped up & stirred in.
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