Wrap in cellophane and store in an airtight container. Sugar Mice Ingredients Granulated sugar g Water ml Golden syrup 2 tbsp Fine string Glace icing Method Put the sugar and water into a strong saucepan, stir over a moderate heat until the sugar dissolves and then add the golden syrup. Do not beat the fondant mixture in the saucepan as this will make it slightly granular. Allow to cool and stiffen slightly before handling. Dampen a slab or work surface with a little warm water. Turn the fondant out of the saucepan and allow to stand for a short time to stiffen slightly.
Work the fondant up and down with a flat bladed knife until it becomes very white and firm in texture. Divide the fondant into equal amounts. To shape the first mouse, pull off a small amount of fondant and shape the head. Form an oval shape for the body, press the head against the body while the two portions of fondant are soft enough to adhere together.
Press the string into the end of the body for the tail and decorate the head with glace icing. Leave for 24 hours in the air to dry.
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Put the granulated sugar, water, cream of tartar and golden syrup in a saucepan over a medium heat and heat until the sugar is dissolved, stirring gently. When the mixture comes to the boil, remove the sugar crystals that are stuck to the inside of the pan above the bubbling solution. Keep the mixture bubbling vigorously, without stirring, until it reaches C F — the soft-crack stage. Then take the pan off the heat and stir in the citric acid. Set the saucepan over a low heat to keep the remaining mixture syrupy. Pull the sugar for about 10 minutes until the candy has a glossy, creamy texture.
Work quickly, as the sugar will cool quite fast. Leave to cool for 10—15 minutes until it is cool enough to pick up. Add the food colouring to the sugar and repeat step 4.
Place one on top of the other and roll them into a single cylinder. Stretch out the candy cylinder until it reaches the desired thickness. Now cut it into 2. Shape the sweets as desired, then roll them in caster sugar while still warm. Allow to set for 1—2 hours. Store in an airtight container. Coconut ice Ingredients Butter, for greasing g can condensed milk g desiccated coconut g icing sugar Few drops of vanilla extract Pink or red food colouring Method You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and two of the sides with baking paper.
Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well.
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Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers. Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
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Roll back into a ball before it dries out and pinch off small amounts; form into balls and coat with cocoa powder. A co-worker that I had the pleasure of working with in the 70s made this and brought it to work to share. I loved it then and she was kind enough to give me recipe.
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Years later I made it again and it brought back such fond memories of my friend. Thanks so much for sharing this recipe. For all those people not using potato in the recipe then guess what? I use to make something like this for Holi, for many years, only I made peppermint patties.. Now I can use this, was pleased to see it..
I make something similar, but not with potatoes. I make 3 batches. One batch I roll into balls around marachino cherries, freeze, then dip in almond bark. One batch I mix in nuts and coconut, form into small logs, freeze and dip. Mom made these for years and passed the recipe on to us kids. I was born in the 70s and have never heard of this. So even the most seasoned cooks can make a mistake.
Instead of the mashed potatoes, she slowly added Evaporated Milk to the Powered Sugar, until it reached the desired consistency. She did not use Vanilla Flavoring. Maybe the alterations she made were because she did not have the mentioned ingredients on hand at the time, and she liked her version better. She experienced the Great Depression also. We learned to make this as kids.
I always called it poor kids candy. It is very sweet.
Homemade Candy Making Secrets and Recipes
I have made it for my children and grandchildren, Think I am going to try rolling it in some salted nuts and see how tat works. It came from Russia?? In my family we used jelly as the filling since my cousin was allergic to chocolate, honey, all forms of nuts! The most requested flavors were mint or raspberry. My Aunt and grandma taught me how to make this. I will sometimes put green food coloring in and mint extract instead on vanilla to have mint flavored.
I also found out that depending on what you use vegetarians can eat this candy as well!! My great grandson is allergic to peanuts and I am looking for something he can eat to replace the nut butter.
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What mixture would work for the cocoa powder. Both my kids are allergic to peanut butter and I use sunflower butter. Is that an option for you? I thought about melting chocolate chips and spreading on the potato mixture. It takes it from a peanut butter fudge flavor to a chocolate-hazelnutty flavor that is divine! I put unsweetened coconut in mine.
It taste just like the bonbon candy. I roll the mixture in balls and dip in chocolate instead of rolling out with a rolling pin. I make every Christmas. Love them! You can also make them like mint patties.
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My Grandmother used to make this candy, along with chocolate fudge and peanut butter fudge every year at Christmas and thankfully taught me how to also. After she passed, my Mother or I always made it at Christmas. Now that my Mother has passed, I carry on the Christmas candy tradition! Lol Hopefully now that I have a Granddaughter of my own, my daughter and I will teach her how to make it! Love the memories this candy brings to all of my family! Merry Christmas! My grandmother used to make this every year at Christmas and she would sue half the dough green and half Red.
It makes a lot more festive looking.
Homemade Candy Making Secrets and Recipes
I just tried these for the first time, as I was making the mixture, I gave it a taste, being diabetic they were way too sweet. Got the right consistency, a wee bit of different texture and it cut down on the sweetness. Just an idea if anyone else wants to give it a whirl. My Mom did not use potatoes. She used egg whites instead and beat them until stiff then added powdered sugar.
naestephpati.tk It was my favorite! They sell egg whites pasteurized. Also use for sheen on pastries. Posted on pm Monday 1st Aug Magdalena Marsden. That's good to know Nidge, I like the idea of strong pair of secateurs, probably much more useful than normal scissors. And your butterscotch flavour with hit of salt, sounds delicious! Posted on pm Tuesday 26th Jul Brilliant instructions. Finally one that worked for me. I've found a pair of secateurs are fab for cutting not the ones I use in the garden though!