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By Sara Millbank
I always think that February is the perfect month for Valentine's Day. Never mind what tradition tells us, I think Valentine's Day was introduced by someone who had too much to eat at Christmas, went on a diet in January and then got feed up with eating no sweet stuff by the time February arrived! Instead of searching the shops for heart shaped chocolates this year, what about sending your loved ones homemade sweets? Some are easy and some are not so easy but taste so much better than shop bought varieties. The effect can be very affective and it shows just how much you care. so why not impress everyone with your home made sweets.
Buen Apetito!
Apricot Fudge
450g granulated sugar
100g butter
150ml milk
150ml evaporated
100g ready to eat dried apricots
Place sugar, butter, milk and evaporated milk in a heavy-based pan and heat gently until sugar dissolves. Bring to boil without stirring and then boil gently until the mixture is 116ºC (a sugar thermometer is best used for this). Stir occasionally to prevent the milk scorching. Chop apricots, remove pan from heat and add to mixture. Beat with a wooden spoon for 10 minutes or until the mixture becomes grainy and thick. Pour into lightly oiled tin and leave to set. When almost set, mark squares with a knife which allow for easier removal when completely set.
Traditional Butterscotch
75g butter
450g Demerara sugar
¼ tsp Vanilla essence
150ml water
Place sugar in a heavy-based saucepan with the water. Heat gently, stirring until the sugar dissolves and then bring to the boil. Gently boil without stirring until mixture registers a temperature of 140ºC. Gradually add the butter in small chunks, stirring until it melts and blends into the syrup. Stir in vanilla essence. Pour the mixture into a prepared tin and allow to set.
Chocolate Marshmallows
A packet of Marshmallows
150g Chocolate
A packet of cocktail sticks
Melt the chocolate in a glass bowl over a saucepan of boiling water, stirring. When the chocolate is runny, without lumps, take a marshmallow and put a cocktail stick into the top. Dip it into the chocolate and coat all over. Place on a kitchen towel and allow to set. Decorating with hundreds and thousands can be done with the chocolate is still wet. Fruit can also be used instead of marshmallows.
Rum Truffles
100g trifle sponges
4 tbsp rum
4 tbsp black coffee
25g slivered almonds
1 tbsp icing sugar
25g butter
100g strong chocolate
Chocolate strands to decorate
Dice the sponges and place in shallow dish. Grill nuts for 5 minutes, turning until toasted. Allow to cool. Put icing sugar and butter into a bowl and beat together. Add the sponge, juices and almonds and mix well. Set aside. Break chocolate into squares and place in a glass heat proof bowl over a pan of hot water. Leave until melted and stir until smooth, remove from the heat and mix into sponge mixture. Set aside to cool until firm enough to roll. Using a spoon, scoop out a small portion and roll into a ball. Roll in the chocolate strands and place in a paper case.
Marzipan Squares
225g icing sugar
225g ground almonds
1 egg
1 tsp lemon juice
Few drops of almond essence
Glace cherries to decorate
Place icing sugar and almonds in a bowl and mix. Beat the egg and add with the lemon juice and almond essence. Turn the mixture onto a dusted board and knead lightly until smooth. Press the marzipan into a flat sheet and then cut into squares. Place on a baking sheet and leave to dry overnight. Heat the oven to 200ºC and bake the marzipan for 8 to 10 minutes. Allow to cool and decorate.