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One memory of my childhood was the ability to literally fill my boots with sweets at Christmas. At no other time throughout the year was I actually allowed to eat sweets almost non-stop - a Christmas wish come true! Now, with children of my own our Christmas preparations are well under way, with the Christmas tree decorated (something which used to be done on Christmas eve but alas it seems easier to buy a tree in November than the end of December!), cards hung from red ribbon and a beech bough covered with sweets hanging within easy reach of everyone. This year, rather than use good old quality street I decided we should make the sweets ourselves and below are our success stories. So not only do they look good and taste good, there is great pleasure gleaned by myself and the children in the knowledge we made them ourselves!
Sugar Mice
1lb/450b icing sugar
½ tbs lemon juice
2 egg whites
Food colours/favours (optional)
Beat all the ingredients together to make a stiff, smooth mixture. You can add a little more lemon juice or water if it is too dry. Now, if you have managed to buy some sugar mice moulds dust those with icing sugar and press the mixture into the moulds. If you want to shape them yourself, dust your hands with a mixture of icing sugar and corn flour then shape some of the mixture into a pear shape, not forgetting to make a pointed nose and ensuring that the bottom is flattened. Either use little silver cake balls to make the eyes or simply the lid of a bic biro to make indentations for the eyes. I am sure the children will not object to sharing their bootlace liquorice to make tales and if whiskers are needed, break up a few Sharwoods Rice Noodles which give excellent results (uncooked of course!). Leave to dry on a non-stick board or parchment paper. Peppermint Creams
Use the same ingredients but add some peppermint essence to taste. Make a thick roll and then cut into coin shapes, or if you have Christmas-shapped cutters, make any shape you desire! Again, dry on a non-stick board or parchment paper and once dry you can dip them in some melted chocolate (preferrably dark chocolate, but that is my personal favourite).
Milk Fudge
10fl oz/300ml evaporated milk
1lb12oz/800g white or demerara sugar
4oz/115g butter
2 tsp vanilla essence You will need a heavy saucepan. Heat the milk slowly to boiling point then add the sugar and butter and turn the temperature down low. Heat slowly and stir until the butter has melted. Then boil for 10 to 15 minutes. If you have a sugar thermometer test the temperature to see that it has reached 116ºC. Otherwise to test the mixture has reached the right temperature, it should form into a ball when dropped into cold water. If it has reached this stage take it off the heat and beat the mixture with a few drops of vanilla essence with a wooden spoon. This is hard work, so you may want to suggest to the children that you do it to start. Once the mixture starts to thicken and look creamy pour it into a buttered tin (again if you have moulds you could use these but I would personally recommend using a tin as the fudge can crumble when removed from the moulds). Do not attempt to cut it until it is completely cold. My mother always used to place it in the airing cupboard overnight to ensure it had dried out and cooled nicely! Chocolate or Fruit and Nut Fudge
If you want to make chocolate fudge, you can either melt about 4oz of chocolate with the milk or add 2oz of cocoa to the sugar. For the fruit and nut, add chopped nuts and raisins at the beating stage, but remember those with nut allergies. If you are making these for a last minute gift, you can wrap them in cellophane and at this time of year, the florists always have a great selection of colours!
Finally, in case you need a glass of something to stand with whilst you sing your Christmas carols around the tree, how about mulled wine to warm the soul. Have fun preparing for Christmas!!
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