sweets recipes please

[smile_sunshine]

Hi does anyone have some sweet recipes (eg fudge etc) they would share?
(i'm trying to plan christmas presents).

Thanks

[chadspad]

Hiya, this link take u to every type of confectionery u can think of and then some - Enjoy!

http://www.greatbritishkitchen.co.uk/re ... 0&Itemid=2

[Silver Ether]

heres some to get you started...

One little idea I use for the fudge .... instead of making it in a tray and cutting it trad style you can buy those very tiny little cakes things that are used for sweets an put the mixture straight in so they are individual portions...Great if you are taking them to a group of some kind ... like the yoga class as theres no mucky fingers been on the one you want. also makes it nice to pop in a pretty box or a bag as a gift.



Chocolate Tablet

Granulated sugar - 450g (1 lb)
Evaporated milk - 150 ml (¼ pint)
Salt - pinch
Vanilla essence - ½ tsp
Chocolate Drops - 125 (4 oz)

Butter a 20 cm (8 inch) shallow square cake tin. Fill a shallow roasting tin with cold water.
Place the sugar in a heavy-based medium saucepan with the evaporated milk. Heat very gently, stirring occasionally, until the sugar is completely dissolved. Do not let mixture boil during this time or it will crystallise. Do not use a non-stick pan or it will burn.
Once completely dissolved, bring to the boil and boil for about 20 minutes or until it registers 125 C (250 F) on a sugar thermometer (i.e. the hard ball stage - when a little of the mixture will form a hard ball when rolled between your fingers). Immediately stand the base of the pan in the cold water and stir in the salt and vanilla essence.
Remove the pan from the water and beat the mixture as it begins to 'set' and go grainy around the edge of the pan, pulling the crust towards the centre. Do not overbeat, otherwise the mixture will not pour; if underbeaten, the tablet will be chewy - which is all wrong! Stir in the chocolate drops.
While still pourable, pour the mixture into the prepared tin and allow to cool slightly until set. Mark into squares or bars and leave until completely cold, then cut or break into squares or bars. Store in an airtight container.
NOTE: It may take a couple of attempts to perfect tablet, but it is worth the effort. It should be hard to the touch, and granular and melting in the mouth.
VARIATIONS:
Coconut Tablet
Omit the chocolate drops. Stir 3 tbsp desiccated coconut into the syrup along with the salt and vanilla before beating.
Ginger Tablet
Omit the chocolate drops. Stir 2 tbsp chopped crystallised ginger into the mixture after beating.
Vanilla Tablet
Omit the chocolate drops.

Coconut Ice

Caster sugar - 450g (1 lb)
Milk - 150 ml (¼ pint)
Desiccated coconut - 150g (5 oz)
Red food colouring - few drops

Lightly grease a 20 x 15 cm (8 x 6 inch) shallow tin.
Slowly dissolve the sugar in the milk. Bring to the boil. Boil gently for 10 minutes or until the mixture reaches 116 °C (240 °F) on a sugar thermometer. Remove from the heat. Add the coconut.
Spread half the mixture into the tin. Colour the remainder pink and pour over the first layer. Cool, then mark into 2 x 2.5 cm (1 x 1¾ inch) pieces. Cut when cold.


Chocolate rum and raisin truffles

Dark rum - 2 tbsp
Raisins - 50g (2 oz)
Sponge cake - 110g (4 oz), crumbled
Digestive biscuits - 110g (4 oz), crushed
Ground almonds - 50g (2 oz)
Plain chocolate - 110g (4 oz)
Double cream - 100 ml (4 fl oz)
Chocolate vermicelli and cocoa powder, for coating

Soak the rum and raisins for a few hours or overnight.
Stir in the cake crumbs, biscuits and ground almonds.
Melt the chocolate in a basin over a pan of hot water.
Stir in the cream and cake mixture. Chill well.
Form into balls and coat in vermicelli or cocoa powder.

Turkish Delight

Water - 250 ml (8 fl oz)
Gelatine - 25g (1 oz)
Sugar - 400g (14 oz)
Citric acid - ¼ tsp
Vanilla essence - ½ tsp
Triple-strength rose water - 2 tsp
Pink food colouring - few drops, optional
Icing sugar - 50g (2 oz)
Cornflour - 25g (1 oz)

Place the water in a large saucepan and sprinkle the gelatine on to the liquid. Set aside until the gelatine is spongy. Add the sugar and citric acid, place the pan over a gentle heat and stir constantly until dissolved. Bring the mixture to the boil and boil for 20 minutes without stirring. Remove from the heat and allow to stand for 10 minutes. Stir in the vanilla essence, rose water and colouring if used. Pour into a wetted 15 cm (6 inch) square baking tin. Leave uncovered in a cool place for 24 hours.
Sift the icing sugar and cornflour together on to a sheet of greaseproof paper. Turn the Turkish delight on to the paper and cut into squares using a sharp knife dipped in the icing sugar mixture. Toss well in the mixture, so that all the sides are coated. Pack in airtight containers lined with waxed paper and dusted with the remaining icing sugar and cornflour.

Microwave fudge

2 cups chocolate chips
14 oz. can sweetened condensed milk
1 1/4 cup chopped nuts
1 teaspoon pure vanilla extract

Mix chocolate chips with condensed milk on 50% power 3 to 5 minutes, stirring once.
Stir in nuts and vanilla.
Put into a 8 x 8 greased baking pan. Cool and cut into squares.
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[smile_sunshine]

wow thats certainly plenty of recipes :)
thanks very much both of you

[snapdragon]

ooh how I miss making Tablet anyone know if you can get goat milk evaporated?

[ina]

ooh how I miss making Tablet anyone know if you can get goat milk evaporated?

You could either evaporate it yourself, which involves a lot of boiling, or you could buy dried goats milk and mix it with the appropriate amount of water.

[snapdragon]

ooh how I miss making Tablet anyone know if you can get goat milk evaporated?

..............you could buy dried goats milk and mix it with the appropriate amount of water.

What a brilliant idea thanks Ina

I see another half a stone attaching to my midriff