Homemade Christmas sweets really are delectable: but many people don’t try them, fearing that they will be complicated to make. They are not, and what is more, they add that personal touch to Christmas (or other festive) preparations. Such sweets are good for when guests arrive or as an after-meal treat with coffee. The presentation is almost as key as making the sweets. Try a runner on the table and try serving dishes that are compartmentalized as many of these sweets, being different colors, complement each other aesthetically.
* Dark Chocolate (100 g),
* Butter (50 g)
* Dark Brown Sugar (2 tablespoons)
* Plain Flour (1 tablespoon)
* Cornflakes (1 cup)
* Glace Cherries, chopped (2 tablespoons)
* Raisins (2 tablespoons)
1. Grease and line a baking tray at least 30cm by 40 cm.
2. Combine butter and sugar on a low heat until melted/ dissolved. Add flour, cornflakes, cherries, and raisins.
3. Put spoonfuls of mixture onto the tray. Allow room for spreading. Bake for 10 minutes and cool on the tray.
4. Melt chocolate in a bowl over a saucepan of boiling water. Spread melted chocolate over base of florentines and cool upsidedown with the chocolate base on top.
* Dark Chocolate (300 g)
* Butter (100 g)
* Icing Sugar (100 g)
* Egg Yolks (4-5)
* Dark Rum (50 ml)
* Cocoa powder/ hundreds and thousands/ chocolate sprinkles for serving
1. Melt the chocolate slowly in a bowl over a saucepan of boiling water and add the butter.
2. Whilst the chocolate is melting, double sift the icing sugar.
3. Stir rum into the chocolate mixture followed by icing sugar.
4. Remove chocolate mixture from heat and add egg yolks one at a time.
5. Divide mixture into balls: they need to be stiff so ad more icing sugar if they are not. Dust in cocoa powder or hundreds and thousands before serving.
Chocolate Fudge Recipe
Many people experience problems setting the fudge when making it – this is an easy chocolate fudge, so the problem shouldn’t arise.
* Chopped dark chocolate (125 g)
* Unsalted butter (125 g)
* Milk (2 tablespoons)
* Pecan nuts (half a cup)
1. Grease and line a baking tray at least 17cm square.
2. Mix Chocolate, butter, icing sugar and milk in a saucepan over low heat until the mixture is smooth.
3. Bring to boil and boil for only 1 minute. Remove from heat and beat until smooth. Fold in the nuts.
4. Pour into the tin, smooth and cool (just let it cool at room temperature). When cool remove from tin, peel off foil and cut into squares.
Chocolate Marzipan Cherries
An absolutely delicious creation and very easy to make. Simply roll glace cherries in marzipan (you can buy the marzipan or make your own) and then dip in melted chocolate. Then cool and serve!
This classic Victorian festive holiday sweet is a great alternative to the chocolatey sweets listed above, although still quite heavy on the stomach.
* Icing Sugar (120g)
* 1 egg white
* Peppermint essence
1. Beat egg white and mix in a bowl with the sifted icing sugar. Beat until smooth and stiff (add more icing sugar to make stiffer if necessary).
2. Beat in a few drops of peppermint and divide it into small balls. Dry on a plate dusted with icing sugar in the open air.
Happy cooking enjoy your holidays!
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