Recent Entries to this Blog
Kendal Mint Cake.
Category: Favourite sweet and toffee recipes. | Posted: Sun Jan 22, 2006 9:58 pm
This is something I make up for my husband and eldest son when they go on long walks. They did the West Highland Way last year and are doing the Caledonian Challenge this year - wouldn't be without their KMcake!! Great way to get that extra boost of energy.
1 lb sugar (can be white or brown)
1/4 pint milk
1/2 to 1 teaspoonful peppermint essence OR a few drops of peppermint oil.
Dissolve the sugar in the milk using a heavy pan over a low heat.
Bring to the boil, stirring constantly, and cook until a little of the mixture dropped into cold water forms a soft ball when rolled between index finger and thumb. (237 degrees F/ 114 degrees C.) Remove from the heat; add the flavourings and stir until thick. Pour on to an oiled, shallow tray and mark into bars. Cut when cold.
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Category: Favourite sweet and toffee recipes. | Posted: Sun Jan 22, 2006 12:06 am
2 lbs granulated sugar
4 ozs butter
1/4 pint of water
1/4 pint milk
Large tin condensed milk
1 teaspoonful vanilla essence.
Put the butter, sugar, water and milk into a large, heavy bottomed pan over a low heat and stir until the sugar has completely dissolved.
Bring to the boil and boil for 10 minutes. Remove from heat and add vanilla essence. Beat the mixture for 1 minute then pour into a buttered, shallow tin and mark into squares. Cut when cold.
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Category: Favourite sweet and toffee recipes. | Posted: Sat Jan 21, 2006 11:48 pm
8 oza Demerara sugar
8 ozs black treacle
4 ozs butter.
Melt butter in a heavy pan and add treacle and sugar. Heat gently until the sugar is dissolved, then simmer gently for 30 minutes. Test by dropping a little of the mixture into cold water. It should seperate into hard, but not brittle, threads. (280 degrees F/140 degrees C.) Pour into a buttered, shallow tin and mark into squares when almost set. Break into pieces when cold and wrap in grease proof paper. Store in an airtight tin.
I've decided to include these recipes in my blog for anyone who also finds the long, dark nights of winter boring or wants to make a traditional home-made treat for friends or family.
I use them to make Christmas or special gifts with that personal touch. Great for popping into Christmas stockings!!
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Category: Favourite sweet and toffee recipes. | Posted: Sat Jan 21, 2006 11:43 pm
l lb 1 oz granulated sugar
4 ozs liquid glucose (sold in chemists)
7 fluid ozs water
Food colouring and flavouring to choice
Place the sticks on sheets of grease-proof or non stick paper, spaced well apart.
Put water and sugar into a heavy pan, over a low heat, until the sugar is dissolved. Skim of the white scum from the surface and stir in glucose. Partially cover pan and boil rapidly for a few minutes until a little of the mixture can be dropped into cold water to form hard (but not brittle) threads. (284 degrees F/144 degreesC on a sugar thermemeter.) Add colouring and flavouring to taste. Return to heat until mixture (tested again in cold water) seperates into brittle strands. (312 degreesF/155 degreesC.) Remove pan from heat and allow to stand for a couple of minutes before carefully
pouring or spooning over the sticks to make lollipop shapes. When completely cold remove from the non stick or grease proof paper and wrap individually in clingfilm.
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