Lolly pops



Lolly pops



Ingredients:

 

Serves: 16

• 60g icing sugar for dusting
• 400g caster sugar
• 250ml water
• 160ml golden syrup
• 1 teaspoon peppermint oil, or other flavoured oil
• 1 teaspoon any colour food colouring

 

 

 

 

 

 

Preparation method:

Prep: 5 mins | Cook: 40 mins

 

1.Generously coat a baking tray with icing sugar, and set aside. To make lollies, grease the lolly moulds and then dust with icing sugar.

 

2.In a heavy bottomed saucepan, stir together the caster sugar, water and golden syrup until sugar has dissolved. Bring to the boil over medium-high and cook to a temperature of 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavoured oil and food colouring.

 

3.Immediately pour the sugar mixture onto the prepared baking tray or lolly moulds in a thin stream (this helps it cool).

 

4.If making lollies, press a stick into each of the moulds and let cool thoroughly before removing. If making sweets, when the mixture is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container

 

 

No moulds?

If you don't have lollipop moulds but still want to make fun shapes, simple grease and dust biscuit cutters set atop of a baking tray lined with parchment. Carefully pour the mixture into the cutters, and remove when just about cool.

Toffee Apples

Toffe Apple

Ingredients:

Serves: 9

• 9 small red apples
• wooden skewers (wooden sticks)
• 450g (1 lb) sugar
• 150ml (1/4 pint) water
• 30g (1 oz) butter
• 1 tablespoon glucose
• 3 drops red food colouring

Preparation method:

Prep: 1 hour | Cook: 30  mins

1.Wash and dry the apples thoroughly. Impale them on the skewers.

2.Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 degrees C or is at hard crack stage.

3.When mixture stops bubbling, add the red food colouring.

4.Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set. When cold wrap in cellophane or greaseproof paper

Creamy Chocolate Fudge

  Ingredients:



Creamy Chocolate Fudge



Serves: 48

• 200g marshmallow fluff
• 300g caster sugar
• 160ml evaporated milk
• 55g butter
• 1/4 teaspoon salt
• 500g milk chocolate, chopped
• 250g plain chocolate, chopped
• 60g chopped nuts
• 1 teaspoon vanilla extract

Find marshmallow fluff at Waitrose, via Ocado or in specialty shops. You may also try using 200g of plain white marshmallows instead.

Preperation Method:

Prep: 10 mins | Cook: 20 mins | Extra time: 2 hours

1. Line a 20cm square tin with aluminium foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow fluff, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

3. Remove from heat and pour in chocolate. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared tin. Chill in refrigerator for 2 hours, or until firm.