Tag Archives: valentines

Peppermint and coffee creams

Coffee Creams and Peppermint Creams

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This recipe makes a creamy sugar candy in either coffee or peppermint flavours.

Ingredients

2 1/2 cups of sugar

for coffee creams

1/2 cup of strong coffee. If using instant coffee, 2-6tsp, depending on your personal taste

for peppermint creams

use 1/2 cup water and 1-2tsp pf peppermint essence instead of the coffee

Each batch makes 50 to 60 sweets, depending on the size.

Method

Mix everything together and boil for four minutes.

Pour it into a bowl and beat with an electric mixer until it’s cold.

When you can roll it into a ball shape and it holds it’s shape it’s ready. If it’s too dry add a couple of drops of water. Just a couple of drops should do.

Roll teaspoon amounts into balls and set aside to dry.

Fruit marshmallows

Fruit Marshmallows

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If you make your own marshmallows from this recipe you’ll never want to eat store bought ones again!

Make them in fancy shapes or float them on top of a bubbling mug of witch’s brew.

Ingredients

28gm/1oz of gelatine

240ml or 1US cup of fruit juice

2 teaspoons of essence to match your juice (optional)

490gm/1lb of white sugar

1 or 2 tablespoons each of icing sugar and cornflour (icing sugar is known as powdered or confectioner’s sugar in the US and you may know cornflour as corn starch).

butter and cornflour to grease your dishes

Method

Butter the dish you’ll be setting your marshmallow in and dust it lightly with the cornflour/icing sugar mixture.

Put the gelatine in a tiny bit of boiling water to soak.

Put the juice into a saucepan over a low flame, add the sugar and mix.

Bring it to a slight boil until the sugar has melted and continue to heat until the temperature reaches 217 degrees F or 105 degrees C. Do not stir it at this stage.

Pour it onto the gelatine mix and beat with an electric mixer.

Pour into your prepared dish and leave to set.

Cut into squares and roll in the remaining cornflour/icing sugar mixture.