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Making Sweets at Home PLEASE BE CAREFUL
Please do not attempt any of these recipes unless you feel completely confident to do so. Children under 16 years of age should have adult supervision. Warning: boiling sugar is very hot, it can spit out of the pan and can cause a nasty burn. |
 | Lollies All kids love a lolly!
Ingredients:
450g/1lb Granulated Sugar
150ml/1/4 pint water
pinch of cream of tartar
Flavourings and colourings: raspberry essence and red colouring.
Method:
Place the sugar and water into a heavy saucepan: stir over a low heat until the sugar has dissolved. Boil steadily until the mixture reaches "hard crack" stage or 148C/305F. Allow to cool in the pan for a few minutes, then carefully spoon out small amounts onto a marble or laminated board. Mould these small amounts into round or oval shapes and insert a wooden stick into each. Leave to set hard. Wrap the lollies into waxed paper or cellophane to ensure that they do not get over-sticky. |
Raspberry Humbugs Follow the recipe for lollies but colour only half the mixture. Pull the two portions into long strips and then twist the two strips together for a striped effect. |  |
 | Harlequin Humbugs Follow the recipe for Lollies but omit adding the colouring to all the mixture. Instead, divide it into two or three portions. Work various flavourings and colourings into each portion, strecth each of these differently coloured portions to form long strips and then twist together for a stripy effect. Cut into pieces and leave to cool before sampling. |
 | Dipping Cherries Equipment needed:- double saucepan or a basin over a pan of water, a wooden spoon or spatula, a marble slab or laminated board, wire cooling trays, a dipping fork,spoon or skewer or fondue fork.
Melting the Chocolate:
Over Hot Water-Prepare the chocolate by grating,breaking or cutting it into small pieces. Place in a double saucepan or in a basin in water. Heat the water, do not boil, until the chocolate just begins to melt. Remove from the heat and you will find the chocolate will continue to melt.
In a Microwave-Place the prepared chocolate into a microwaveable container. Use a low setting, such as defrost. As a guide, 100g/4oz of chocolate takes 4 minutes on a defrost setting. Stir at regular intervals.
Now for the fun bit!
Spear one of the cherries with your fork. Tip:- dry off any excess syrup first. dip into the chocolate and liberally coat in chocolate. Allow the excess chocolate to drip backinto the basin. Place on a wire frame and allow to cool.
Dip the first cherry (glace or maraschino ... |
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