|Sometimes it is fun to have a go at making sweets yourself so we wanted to include some of our favourite recipes on our web site to encourage you to have a go that we used at The Sugar Boy when we were children. |
Please note The Sugar Boy does not accept any repsonsibility for the outcome of any recipe tried from this website!
|When I was a little girl I used to love making sweets with my sister. were the first I remember making. We used to make them with just icing sugar, peppermint essence and green food colouring, we thought they were delicious!|
Important: Recipes which require sugar boiling should not be tackled by children without close supervision by a responsible adult. Melted sugar solutions are very, very hot.
|Ingredients: Choc Truffles|
25g cocoa powder
50g icing sugar
50g chopped nuts
50g cream cheese
|Put the cheese, chopped nuts, icing sugar and cocoa powder into a bowl and stir until everything is well mixed together. Roll the mixture into balls of the right size to fit into the sweet cases. Sprinkle the chocolate vermicelli onto a board and roll the truffle balls in it carefully until they are covered all over. Pop into the sweet cases and keep in a cool place until you are ready to eat them!|
Makes approximately 12 pieces.
|Ingredients: Choc Pepp Creams|
500g icing sugar
4 tablespoons condensed milk
oil of peppermint
Green food colouring
Makes approximately 40 pieces.
|Sift the icing sugar into a bowl and stir in the condensed milk until the mixture is smooth, add three drops of oil of peppermint and knead it into the mixture until the flavour is thoroughly mixed through. Add more oil of peppermint a drop at a time and work it through the mixture until you achieve the strength of flavour you prefer. Take the mixture and roll it out on a board dusted with icing sugar to the desired thickness and then cut to size and shape with small pastry cutters or a knife.Take the remaining half of the mixture and work a drop of green colouring into and then roll out and cut. Leave in a cool place to set. |
Once the creams are set break the chocolate into a bowl. Heat some water in a saucepan over a low heat until it just being to bubble. Stand the bowl over the saucepan over a low heat, stir chocolate with a wooden spoon until it completely melts. Turn off the heat and move the bowl onto a mat. Take a peppermint cream carefully and dip it into the chocolate so that half of it is coated. Place on a sheet of baking parchment to set.
Sound too much like hard work? Just buy 100g of your favourite sweet friend The Sugar Boy!
|Obviously there are a lot of fruits out there so we have picked our faves for you to try.|
You will need some marzipan already made up. This can be bought from a supermarket.
|Apples: Shape about 1-1/2 teaspoons red dough into a ball for each apple; gently stretch balls, forming apple shapes. Indent stem ends slightly using a pointed wooden stick. Insert cloves in stem ends. Brush the apples with glaze, if desired. |
Cherries: Shape about 1/4 teaspoon red dough into a ball for each cherry. Push 1/4-inch piece of licorice into each cherry for stem. Brush cherries with glaze, if desired.
Bananas: Shape bananas using about 1 teaspoon yellow dough for each. Push clove into stem end of each banana. Combine 2 tablespoons water, 1 drop green, 4 drops yellow, and 3 drops red food coloring, mixing well. Brush streaks on each banana with mixture.
Oranges: Shape about 1-1/4 teaspoons orange dough into a ball for each orange. Roll each orange over grater to get rough skin. Insert a clove in each orange for stem.
|Looking for something a bit more complicated? Then why not try butterscotch.|
Or just buy some of our delicious butterscotch made by Lions of course!
(The ingredients below will make about one pound (450g) of butterscotch)
One pound (500g or 2½ cups) granulated sugar
Quarter pint (150ml or two-thirds of a cup) water
3 ounces (90g or ¾ stick) unsalted (sweet) butter
One teaspoon (5ml) lemon juice
Quarter teaspoon (1.5ml) cream of tartar
Quarter teaspoon (1.5ml) vanilla essence (extract)
Oil for greasing a baking tin (pan)
1.) Well oil an 11" x 7" (28cm x 18cm) shallow baking tin (pan). Put thw ater and lemon juice in a heavy-based saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently, stirring with awooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil. 2.) Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water.
3.) Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
4.) Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave until it is almost set. Then mark into small rectangles with a knife. When it is competely set, break into pieces and store in an airtight container.
|Ingredients: Sugar Mice|
450 Gram Granulated sugar (1 lb)
225 ml Water (7 1/2 fl oz)
40 Gram Glucose (1 1/2 oz) or 2 tbsp golden syrup
Fine string, for the tailes
Glace icing, for decorating the head
|Method (Makes about 8)|
1.) Put the sugar and water into a strong saucepan, stir over a moderate heat until the sugar dissolves and then add the glucose. Boil rapidly, with little, if any stirring, until the mixture reaches the soft ball stage at 115 °C / 240 °F. Do not beat the fondant mixture in the saucepan as this will make it slightly granular. Allow to cool and stiffen slightly before handling.
2.) Dampen a slab or working 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 spatula or flat bladed knife until it becomes very white and firm in texture.
3.) If you have some small animal moulds (the kind for making jellies), press the warm fondant into the ungreased moulds and add a small piece of string for the tail. When firm remove from the moulds and pipe on the eyes, nose and mouth with glace icing.
4.) If you do not have any moulds, divide the fondant into equal amounts. Wrap the ones you are not handling in cling film so that they do not dry out. 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 as before. Leave for 24 hours in the air to dry.
Toffee: Boil 3/4 cup of water 1/4 cup of butter and 4 cups of brown sugar to 310 degrees F. Pour into buttered pan. Let it cool then cut into pieces.
|PLEASE NOTE THESE ARE RECIPIES THAT WE HAVE FOUND OR CREATED OURSELVES. THEY ARE NOT THOSE OF THE MANUFACTURERS THAT SUPPLY OUR SWEETS. |