sweeties r the best (Favourite Homemade Christmas Recipes)

Member Name: sweetlady

Product:	Favourite Homemade Christmas Recipes
Date:	30/11/01 (325 review reads)
Rating:

Advantages: thoughtful

Disadvantages: takes a lot of effort

I have been reading many recipes here on dooyoo and I have found out how to make many an interesting dish.

I thought I would submit my contribution :-)

With “Christmas just around the corner” – I thought I would share these delicious sweet recipes with you all. They make really thoughtful presents or maybe even a nice offering for your family & friends when they come to visit.

Candy Canes

675 grams Sugar
1 teaspoon of peppermint flavouring
200 ml Water
175 ml golden syrup
3/4 teaspoon of red food colouring
1/4 teaspoon of Cream of tartar

Mix the sugar, water, syrup, and cream of tartar together and heat until the sugar has dissolved. Divide into two saucepans, boil ( but don't stir) until each lot is 280F. Add 1/2 teaspoon of peppermint flavouring to each lot and add the colouring to one, leaving the other one it’s natural colour (just like my hair): place on an enamel or marble surface to cool. (First oiling the table, as a general rule). Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your candy cane. Now place them on an oiled surface you allow them to harden.

Sweetie Mints

1 lb of icing sugar
115 grams of Butter
2 tablespoons of Evaporated milk
4 drops of peppermint flavouring
2 drops (or more) of green food colouring

Combine all of the ingredients in bowl and beat at high speed until well blended. Knead until smooth. Shape mints in desired shapes (the arty bit). Then place on stand covered with paper towels. Cover with paper towels. Leave overnight to set. Makes 9 Dozen.

Rum Balls

2 tablespoons of Cocoa powder
220 grams of icing sugar
425 grams of finely crushed vanilla wafers
170 grams of finely chopped pecans or walnuts
3 tablespoons of golden syrup
950 ml of rum or bourbon

Sift the coc
oa and 110 grams of icing sugar into a large bowl. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle some icing sugar on a plate and roll the balls in it to coat.

Store in a tin for at least 1 week before giving them away. The “rum balls” will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Makes about 36.

Fudge

450 grams granulated white sugar
400 grams brown sugar
170 grams margarine
200 ml evaporated milk (tinned)
1 tsp vanilla essence
85 grams of flour
80 grams of dark\milk chocolate chips
2 – 4 tablespoons of peanut butter
40 grams chopped nuts of your choice

Mix first 5 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Moulds - or tin of any shape. Place in fridge. This fudge sets up beautifully.

Turkish Delight

450 grams of granulated sugar
300 ml of water
1 lemon, the peel cut into strips, the juice squeezed
1 orange, the peel cut into strips, the juice squeezed
4 tablespoons unflavoured/powdered gelatine
2 tablespoons icing sugar
1 tablespoon corn flour

Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes.

Soften the gelatine by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatine to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage. Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours.

Cut the candy into 1 inch squares. Sift the icing sugar and corn flour together into a sh
allow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more icing sugar and corn flour between each layer.

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