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Are you a large organisation or just want something that extra special? We can use our extensive and generations old sweet making knowledge to make any sweet you can imagine, well almost! Please contact us for more information.
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.
Homemade Chocolate Fudge This recipe for make fudge at home takes only 15minutes with the fudge being left to set in the fridge for 12 hours. Place 120g of milk, 125g of butter into a large saucepan. When the butter has melted add 500g of light brown sugar. On a medium heat, continue until the mixture is bubbling. Take off the heat and add 100g of Milk or Dark Chocolate broken into small pieces, and 300g of icing sugar. Beat the mixture with the wooden spoon until stiff. Place into a lightly oiled tray and place in the fridge until set. Serve with coffee in bite sized pieces.
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 colour only half the mixture. Pull the two portions into long strips and then twist the two strips together for a striped effect.
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.
Frying Pan Lollies Ingredients: Dissolve 450g/1lb Granulated Sugar in 150ml/1/4 pint water. 225g/8oz liquid Glucose Syrup. (Alternatively, you can replace the glucose with a pinch of cream of tartar. However, the best results will be made using glucose syrup available from all supermarkets and larger chemists.) Flavourings and colourings: Raspberry food essence and red food colouring. Also available from all supermarkets. Sugar thermometer. Method: Place the sugar and water into a heavy saucepan: stir over a low heat until the sugar has dissolved. When the sugar has been completely dissolved and has just started to boil, turn off the heat and add 225g/8oz liquid Glucose Syrup. (Alternatively, you can replace the glucose with a pinch of cream of tartar. However, the best results will be made using glucose syrup available from all supermarkets and larger chemists.) Boil steadily until the mixture reaches "hard crack" stage or 148C/305F. Allow to cool in the pan for a few minutes, then carefully add the flavouring and colouring, and stir. Tip into a jug and tip into aluminium cake foils and insert a wooden lolly stick into each. Leave to set hard. Place into an airtight container or wrap in cellophane to ensure that they do not get over-sticky. If you would prefer to make brown toffee dabs, replace 150g of the white granulated sugar with brown sugar. The method is exactly the same but do not add any colouring or flavouring.
Sherbet Dib Dabs To make the sherbet, add to an electric mixer bowl the following ingredients: 600g of Icing Sugar 20g of Citric Acid crystals (Available from larger supermarkets/chemists) 10g of Sodium Bicarbonate (Bicarb available fro supermarkets) 4 or 5 drops of lemon flavouring (Available in the home cooking section of supermarkets) Switch the electric mixer on SLOW speed for 5 minutes until thoroughly mixed. Suggestion: Spoon the sherbet into small white paper bags and buy hard liquorice sticks or small hard boiled sweet lollipops to dip into the sherbet.
Nutty Crunch are wrapped sweets full of nibbed peanuts with the same unique taste as our Nut Cluster. find out more
Extra Strong Mentholyptus
Brays Extra Strong Mentholyptus. £13.30 + VAT. They have a "blow your head off" menthol & eucalyptus flavour, which can help/be a perfect relief for blocked nose, head colds, chestiness and sore throats. Vapour menthol action. find out more
Traditional recipe revived due to popular request. Herbal bases flavouring, with added menthol crystals to clear the nose. From the original family recipe book.