General Chat, Products & Comps <
21/11/2013 at 13:55
21/11/2013 at 15:40
21/11/2013 at 16:40
21/11/2013 at 16:51
21/11/2013 at 17:53
21/11/2013 at 18:22
Last year I did white chocolate and cranberry fudge, truffles and honeycomb for people, wrapped in a cellophane bag - went down really well. We usually do biscuits as well, need to find a recipe for this year - I let the children loose on the icing which they love. We've also made soap this year but not sure how it will turn out just yet!
21/11/2013 at 19:37
21/11/2013 at 20:05
Will have a hunt and send them over tomorrow AR!
21/11/2013 at 21:06
I've been making lots of jams and chutneys this year. I've done biscuits, truffles and cakes in the past.
21/11/2013 at 21:19
We've spent today making these
first coat of paint is drying but they look so cute!
21/11/2013 at 21:43
I'm not a home made person at all, but love those decs E. What paint do
I need to get for them?
22/11/2013 at 09:36
OMG Fi I was just thinking the same. How cute will it be to have his handprints for every year growing up!
What paints and seals so you use?
22/11/2013 at 12:37
Margot can I have the white choc and cranberry fudge recipe please? x
22/11/2013 at 12:38
Actually, I'll message you on FB x
22/11/2013 at 13:39
M-L and AR, I've FB messaged you the recipes for the fudge and for honeycomb.
22/11/2013 at 13:44
Can you post here please Margot.
22/11/2013 at 13:56
No probs Belle!
White Festive Fudge:
300g white chocolate
200ml sweetened condensed milk
2 teaspoons vanilla essence
90g dried cranberries, chopped
Line a 15cm square baking tin with greaseproof paper
Put the chocolate, condensed milk and vanilla essence in a saucepan over a medium heat and stir until chocolate is melted.
Add cranberries and mix well.
Pour the mixture into the tin and smooth the top with the back of a metal spoon. Put the tin in the fridge for 3-4 hours.
Turn the fudge out of the tin and peel off the paper. Cut into squares (and try not to eat too much before giving it!)
a little butter
5 tablespoons caster sugar
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
Grease a 18cm square baking tin with butter.
Put the sugar and syrup in a saucepan over a medium heat. Bring the mixture to the boil then let it simmer for 3-4 minutes until it turns golden brown.
Take the pan off the heat, add the bicarb and mix it in with a wooden spoon. When the mixture froths up, pour it into the baking tin right away.
When the mixture has cooled, turn it out onto a chopping board and use the wooden spoon to crack it into bite size pieces. You can dip it into melted chocolate if you wish to decorate.
Just remember not to put it anywhere warm once cracked as mine kept melting again last year! I ended up keeping it in the fridge.
22/11/2013 at 14:32
OMG That fudge sounds so easy!
22/11/2013 at 14:33
Those sound delicious Margot, I must have a go at making some of them.
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