Sweet Recipes
Amelia Fletcher
Peppermint Creams
1 egg white
1/2 teaspoon peppermint essence
350g icing sugar (sifted)
100g plain chocolate
Whisk the egg white and peppermint essence together with a fork in a bowl until frothy.
Gradually add the sifted icing sugar and work into the egg white, using your fingertips to knead in the last of the sugar.
Turn out onto a work surface which has been lightly coated with icing sugar and knead until smooth.
Roll out to a thickness of 5mm and cut into rounds using small cutters or small round shapes.
Place the circles on to a piece of greaseproof paper to dry, turning them over once the top is dry.
(Optional: Break the chocolate into a bowl over a pan of hot water. Dip in the dry peppermint creams and half cover them. Allow time to set).
This makes 30 peppermint creams and are fantastic for kids to make and make great presents!!!
Marshmallow Fudge
You will need:
450g icing sugar
100g pink/white marshmallows
2 tbs milk
100g butter
1/2 teaspoon vanilla essence
food colouring
small cutters
small sweets for decorating
Sift the icing sugar into a large bowl. Make a small hole in the middle with the back of a spoon.
Using scissors cut the marshmallows in half and put them in a small pan. Add the milk, butter and vanilla essence.
Gently heat the pan. Stir the mixture every now and then with a wooden spoon until everything has just melted.
Pour the mixture into the hole in the icing sugar. Mix everything together until it is smooth, then mix in a few drops of colouring to your desired brightness.
Let the fudge cool for 10 mins, then flatten into a round shape wrap in plastic food wrap.
Put the fudge mixture in the fridge for 3 hours to go firm. Then, sprinkle a little icing sugar on a clean work surface.
Roll out the fudge with a rolling pin until it is 5mm thick. Then, use the cutters to cut out shapes.
Squeeze the scraps into a ball and roll it out again. Cut more shapes out then decorate with a small sweet.