Almond Truffles

Almond Truffles

Ingredients

100g (4oz) fresh or stale cake crumbs

100g (4oz) caster sugar

100g (4oz) ground almonds

120ml (8 level tbsp) apricot jam, heated and sieved

10-15ml (2-3 tsp) rum or sherry

75-100g (3-4oz) chocolate vermicelli

Step 1 Crumble the cake crumbs finely and add the sugar, ground almonds and 75 ml (5tbsp) apricot jam to bind it and give a fairly sticky mixture.

2. Add your rum or sherry to taste

3 Shape into small balls, dip them into the remaining jam and roll them in the chocolate vermicelli. Harden, then put into paper cases

Makes about 350g (12oz)

I haven't made these for a long time but love the flavour and these do not take a lot of preparation. They can be quite sticky to make so if you add the apricot jam slowly whilst mixing the cake/sugar and almond mix then this may make it easier to handle.

Hope you enjoy!

Sweet Essentials!

Homemade sweets make attractive presents and they are fun to make. The sweets on my page range from simple uncooked peppermint creams which can be made by children with a little supervision, to more complicated fudges and toffees which require undivided attention and patience, as well as a certain amount of special equipment.

Essential equipment:

Sugar boiling thermometer is the only really accurate way of measuring the temperature of the liquid when making cookerd sweets and can mean the difference between success and failure. Accurate measurement is imperative with some sweets to get the right consistency. Buy one which is easy to read and graduates from 16 C (60F) to 182 C (360F) or 232 C (450F). These thermometers are usually mounted on brass with a brass or wooden handle. Some have a sliding clip so that they can be fixed to the edge of the pan.
A new thermometer should be seasoned by placing in cold water, bringing the pan to the boil and leaving it in the water to cool. Check the reading when the water is boiling to see if it is accurate: it should be 100C (212F).
Shake a thermometer well before use, and be sure that the bulb is completely immersed in the mixture. Always read a thermometer at eye level.
It is important to warm a sugar themometer before dipping it in the hot liquid; if you put it straight in, the tube could burst. While you are not using the thermometer, stand it in a mug of hot water. Once you have finished measuring, clean the thermometer very thoroughly as any sugar crystals left on it could spoil the next batch of sweets.

Saucepans
Use a strong, heavy based one to prevent burning and sticking. Make sure it is large enough to allow room for the boiling sugar to rise in the pan. Non-stick pans are not suitable as the high temperatures reached may damage the lining.

Wooden Spatula
is used for working fondant mixtures and beating fudges. Avoid using the wooden spatula to stir melted sugar as you will find that the sugar crystals end up cooling on your wooden spatula and can be a nightmare to clean off.

Palette Knife
Your palette knife should have a flexible stainless steel blade. It is used for lifting and shaping sweets. A good palette knife will allow you to create a variety of finishes including smoothing finishes.

Cutters
There are so many shapes and sized cutters that it can be hard to know where to start. If you purchase a basic shape cutter set then this would be a good starting point and then add some more fun shaped cutters as you go/ Little shaped cutters make it easy to cut fondants, marzipans and other soft mixtures

Working surface
The ideal surface to work sweet mixtures is marble but there are some alternatives too if you find purchasing a marble slab unrealistic. If you really want the marble work surface without the cost then it is worth seeing if you can purchase a marble off cut from a stone mason or source via local antique reclamation yards as they do provide some alternatives. I have actually used a marble plinth from an old marble fireplace that I found at a reclamation yard. A good alternative is to use an enamelled surface or you can use a heavy wooden chopping board as long as it is dampened or well greased before use to prevent sticking. One point regarding the wooden chopping board - do make sure that if it does start to warp or split that you replace your chopping board. A worn or split board can harbour bacteria over time and it really is not worth taking the risk!

Toffee Apples

Toffee Apples 

450g 1 lb demerara sugar

50g (2oz) butter or margarine

10 ml (2tsp) vinegar

150ml (1/4 pint) water

15ml (1tbsp) golden syrup

6-8 medium apples

6-8 wooden sticks

1. Place the sugar, butter, vinegar, water and syrup gently in a heavy-based saucepan and heat until the sugar has dissolved. Bring to the boil, then brush the inside of the pan with water just above the level of the sugar syrupo. Boil rapidly for 5 minutes until the temperature reaches 143C (290F), soft crack stage.

2 Wipe the apples and push the sticks into the cores, making sure they are secure.

3. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.

Makes 6-8

Mocha Truffles

MOCHA TRUFFLES

225g (8oz) plain chocolate

60 ml (4tbsp) condensed milk

few drops of coffee flavouring or strong black coffee

cocoa powder

1. Break the chocolate into small pieces and melt it in a bowl over hot water, making sure the bottom of the bowl does not touch the water. If you do allow the water to touch the bottom then it is easy to over cook the chocolate and for it to split become dull once set.

2. Stir in the condensed milk and a few drops of coffee flavouring

3. Allow the mixture to cool slightly, then form into small balls.

4. Roll in cocoa powder and leave until set

Makes about 225g (8oz)

I am not a huge fan of coffee but I quite like these at the end of a meal and I am lucky to have a coffee loving other half who loves it when I make these. It really depends on the strength of the coffee you are using as to whether these are really strong coffee flavoured so you can adapt these to suit your pallet quite easily. 

Rich Chocolate Rum Truffles

I have a great fondness for anything chocolate so I did not need much of an excuse to make these lovely Rum Truffles. These would make a good Easter present especially if you want to give a chocolate inspired present without giving the traditional Easter Egg. Hope you enjoy this recipe as much as I do.

RICH CHOCOLATE RUM TRUFFLES

225g (8oz) plain chocolate

2 egg yolks

25g (1oz) butter

10ml (2tsp) rum

15ml (1tbsp) single cream

drinking chocolate powder

1. Melt the chocolate in a bowl over a saucepan of hot water making sure the bottom of the bowl does not touch the water, then add the egg yolks, butter, rum and cream.

2., Stir until the micutre is thick enough to handle.

3. Cool slightly, then form into balls and roll in chocolate powder.

4. Leave until firm, then put in paper cases

Makes about 225g (8oz)

Variation: Rich chocolate brandy truffles
Replace the rum with brandy

Storing Home made sweets

There is nothing worse than overly sticky sweets that have melted together, drying fudge or soggy chocolate so its always a good idea to prepare how you are going to store or present your sweets once you have made them.

As a rule most home made sweets should be stored in a cool place in airtight containers. If you have made uncooked sweets or unboiled marzipan you will probably know that they do not keep well so try and use them within a week.
For toffees and caramels they last a lot longer if you wrap them up in greaseproof paper. This will prevent them becoming too soft and inedible. They also look great if wrapped up if you are presenting them as a gift.
When storing homemade sweets do remember that different types of sweets should be stored separately until served. There is nothing worse than coffee flavoured confectionery stored with a softer flavoured sweet as the smell with penetrate the milder sweet. It can be even more disastrous if you are using a strong flavour such as mint - so keep different flavours apart.
Chocolates should be covered with greaseproof paper and stored in an airtight tin. If your household is anything like mine they probably won't last that long but I would recommend that you don't keep them stored for too long as they can loose that lovely glossy finish.
It goes without saying that any sweets that use ingredients such as cream need to be kept in the fridge to prevent deterioration. Sweets such as truffles and chocolates with a high percentage of cream should be eaten within a few days - so do bear this in mind if you are making them as a gift for someone.
If you are making sweets as a gift and want a good choice that will last then fudge  can be cut and stored between sheets of greaseproof paper in an airtight tin and these will normally last approximately 2-3 weeks.

COCONUT ICE

Sir Francis Drake introduced the coconut to England. The tropical palm on which it grows is called 'kalpa vriksha' in sanskrit, meaning 'tree that gives all that is necessary for life'. Mrs Beeton described its many uses in her Household Management 1861 while giving a recipe for a cocoa-nut soup. Since Drakes time the white rine has been a popular addition to many spice and sweet recipes. A slab of coconut ice is something few people can resist, and it is quick and easy to make.

Preparation time : 30 minutes

Setting time : 2 hours

Makes : 1.1kg (2 1/2 lb)

INGREDIENTS

150 ml (1/4pt) water and 150 ml (1/4pt) milk

OR

300ml (1/2pt) milk

900g (2lbs) granulated sugar

25g (1oz) butter

225g (8oz) desiccated coconut

1 teaspoon of vanilla essence

a few drops of red colouring or cochineal

METHOD

1. Pour the water and milk or the 300ml (1/2pt) milk, into a saucepan with the sugar and butter

and heat it slowly until the sugar dissolves.

2. Bring to the boil and cook for 10 minutes, stirring occasionally until it reaches a temperature of

120c (248f).

3. Meanwhile oil a 20cm (8in) square shallow tin.

4. Remove the saucepan from the heat and add the coconut and vanilla essence. Beat the

mixture briskly with a wooden spoon until it is fairly thick and creamy. Then pour half the

mixture into the oiled tin.

5. Add the colouring quickly to the remaining other half as the texture will soon change, making

it difficult for the colour to spread easily.

6. Pour the pink mixture on top of the white and spread it evenly over the top.

7. Leave the coconut ice in a cool place until it is firm, and then cut it into narrow bars about 4cm

(1 1/2 in) long.

8. Store in an airtight tin.

Sugar Boiling

Sugar boiling is the basis of nearly all sweet making. Getting the various types of sugar boiling correct takes a bit of practice but once the basics are learnt then this skill we stand you in good stead for making great sweets. Have a few key utensils ready for when you start this process. Finding you have the wrong type of saucepans and thermometers can mean it isn't easy to create and gauge when your sugar boiling is ready. Use a good heavy based saucepan for boiling and most cookery shops serve jam making or sugar making thermometers. These are the heavy duty metal ones that are specifically designed to work for cooks and chefs. Never ever use a thermometer that has not been designed for cooking as shattering is highly likely and contents of these are dangerous if consumed.

The sugar is first dissolved in the liquid, then brought to the boil, 100C (212F). The temperature continues to rise as the water evaporates and the syrup thickens and becomes darker.
The following are the most important stages; they are best checked with a sugar thermometer but simple tests are described for those who don't have a sugar thermometer to hand.

Thread 102C-104C (215-220F) Used for crystallising purposes. The mixture looks syrupy. To test, dip your fingers in water and then very quickly in the syrup. The thumb will slide smoothly over the fingers but sugar will cling to them

Soft Ball. 116-118C (240-245F)
Used for fondants and fudges. Test by dropping a little of the syrup into very cold water. It should form a soft ball. At 116C (240F) the soft ball will flatten when you take it out of the water; the higher the temperature the firmer the ball.

Firm or hard ball (120-130C (250-265F)
Used for caramels. When dropping into cold water the syrup forms a ball which is hard enough to hold its shape, although still piable

Soft crack 132-143C (270-290F) Used for toffees, When dropped into cold water the syrup separates into hard and brittle threads.

Caramel 1600162C (320-325F) Used for pralines and caramels. The syrup turns golden brown when it reaches this temperature

Avoiding Crysallisation
Sugar must be dissolved and boiled with great care, as syrup has a tendency to re-crystallise if incorrectly handled. The main causes of crystallisation are agitation of the mixture by stirring or beating whilst the sugar is dissolving and the presence of solid particles during boiling.

Collettes

190g (6.5 oz) plain chocolate
25g (1oz) butter
10ml (2tsp) brandy
60ml (4 tbsp) double cream
flaked almonds, glace cherries and crystallised violets, to decorate

1. Place 16 small papers cases on a baking sheet

2. Break 100g (4oz) of the chocolate in pieces into a heatproof bowl standing over a suacepan of gently simmering water. Heat gently until the chocolate has melted. stirring only once or twice after the chocolate has started to melt. Remove bowl from the pan.

3. Spoon a little chocolate into each case and using a clean paintbrush, coat inside of the cases. Leave to set in a cool place for about 1 hour.

4. Coat again making sure the cocolate forms an even layer. Leave to set in a cool place for about 1 hour. then carefully peel away the paper from the cases.

5. Melt the remaining chocolate with the butter as in step 2, leave for about 5 minutes until cool but not set, then stir in the brandy until evenly mixed.

6 Whip the cream until stiff and fold into the chocolate mixture. Leave to set for about 5 minutes until mixture is thick enough for piping.

7. Spoon the chocolate cream into a piping bag fitted with a snmall star nozzle and pipe into the chocolate cases. Decorate each with a flaked almond, a piece of cherry or a crystallised violet.

8. Arrange in clean paper cases in a box. Store in the refrigerator for up to 1 week.

Makes 16

These make a lovely Easter gift when arranged in a pretty presentation box. If you are giving them as a present please remember to make them just before you are going to give them to the recipient and keep them chilled as they include fresh cream and you don't want to give the recipient more than they bargained!