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Oh god I'm opening myself up to embarrassment.... what's soft an hard 'crack'?

And I don't have marble board... what else will do in the firdge, just a large ceramic one?

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

Hi Shortie, its something to do with consistencies of caramels and syrups. This is what I found in my book, hope it helps.

SOFT CRACK 132-142 degrees C
Drop a little syrup into iced water, remove from the water and gently stretch it between the fingers. It should form hard but elastic strands and only feel slightly sticky.

HARD CRACK 149-154 degrees C
Drop a little syrup into iced water. Remove from water. It should form brittle threads which snap easily between the fingers.

Kirsty

I've got a Baileys Irish Cream Rocky Road floating round at home somewhere... very moorish!

Will dig it out tonight!

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"Its not who you are underneath, it's what you do that defines you" - Bruce Wayne

I do like Baileys so that really sound good. Cant wait to make it.

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Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris

Thanks Kirsty B!

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

My jam thermometer (from lakeland) has hard and soft crack marked on it as well as "jam", "caramel" and some other stuff

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"Its not who you are underneath, it's what you do that defines you" - Bruce Wayne

Know its not sweets, but if you like Baileys, but have a look at "Dexterdogs chocolate cream pots" in this section - a FAB pudding! DDL

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Appreciate the little things in life because one day you will realise they are the big things

I don't know how I resisted

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ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

Your self control is commendable Nick

think kirstys got it pretty much spot on there, thanks kirsty.
shortie, try covering a tray with tin foil, shiney side up, its just to stop it sticking. LIGHTLY oil it first. i tend to boil it longer than jam, test on a cold plate, when it pulls apart about 0.5cm. before breaking i pour it on the board, hope that helps

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

Cheers again

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

4x290g cans blackcurrants, drained
4tsp lemon juice
450g golden caster sugar
4tbsp glucose syrup
4tbsp liquid pectin
approx 100g granulated sugar for rolling

1 Grease and line 2 x 18 cm square baking tins with greaseproof paper. Put the blackcurrants into a blender or food processor, then liquidise to a thick puree. Pour into a medium-sized, non-stick pan. Add the lemon juice, caster sugar, glucose and pectin and gently heat the mixture, stirring until all the sugar dissolves. Gring to the boil and keep boiling for 10 mins, stirring frequently until the mixture reduces by about half and thickens. Remove from the heat then spread intot he prepared tins and leave to set to a thick jelly. Chill overnight or for at least 3 hrs.
2 Tip the granulated sugar onto a tray. Lift the jelly out of the tins, keeping the lining paper attached. Cut each sheet into 7 strips, then across to make 49 lozenges, about 2.5cm square. Roll each pastile in the sugar until it coast all the sides then drop one or two jellies into petit four cases. Sugar your hands it they get sticky. Chill until as near time as possible for giving.

Will store in an airtight container in the fridge for up to one week.

Does anyone want a recipe for sugar mice?

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

I would love a recipe for sugar mice please!

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smiling is infectious....

http://www.thehudsonallotment.blogspot.com/ updated 28th May 2008

Makes 12

12 oz (or 12 heaped tbsps icing sugar)
1 egg white
1 tsp lemon juice
few drops pink or green food colouring (or whatever you fancy I suppose)
24 silver balls.

Cover a tray with greaseproof paper.

Sift the icing sugar onto a large sheet of greaseproof paper and put the egg white into a large mixing basin. Using a fork lightly whisk the egg white until frothy. Gradually beat in about two thirds of the icing sugar with a wooden spoon. Add the lemon juice. If using food colouring add at this stage.
Turn the mix onto a clear working surface and knead in the remaining sugar to get a fondant that is pliable so that you can shape it. Dust the working surface with a litle extra icin sugar to prevent the mix sticking. Shape the fondant into a thick rope and divide into 14 equal pieces.
Reserve two pieces of fondant and shape the remaining 12 into a round and then elongate each one to make a pear shape with a pointed nose and plump behind. Use the reserved pieces of fondant to provide each mouse with two ears and a tail. Press two silver balls into each one for the eyes.
As you shape each mouse set it on the paper-lined tay. When all are complete put somewhere warm to dry out - e.g. airing cupboard

You can probably use string to make tails if you wish.

Must admit I haven't tried these but they could be fun to make with Miss E next week (half term).

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

That one is great. I saw sugar mice at my local garden centre and they wanted £2.50 for 2 mice. I was outraged and although my youngest stamped her feet and yelled fror them I refused to pay. Does that make me a bad mother?.......maybe but come on £2.50 for two lumps of icing sugar!

EB - you could use strawberry laces for the tails

I quite agree monkeybum. I've had experiences like that and you get some funny looks, but that is exorbitant. I'm looking forward to trying to make some with Miss E next week. don't know how her's will turn out but that's not the point.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Great idea martini. And you can now get some that are made with natural flavours and colours.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Found this one the other night in the other WTP book.

For 10-12 squares

1/4lb white marshmallows
1/4lb cream caramels (toffees?)
1/4lb butter or margarine
6oz rice crispies

Put the marshmallows, butter (marg) and cream caramels into a saucepan over a low heat and stir gently until the ingredients have melted and the mixture is blended. Draw the pan off the heat.
Add the rice crispies all at once and stir gently until the crispies are coated in the toffee mixture.
Pour into a shallow tin and press the mixture down evenly.
Leave in a cool place until set firm then cut into squares.

Must admit, not tried it yet, but it looks like another one to try with Miss E this week. Hadn't realised half term could be quite so hard on the pocket and the waistline.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

South African Fudge
This has a more 'sugary' texture than tradiitonal British fudge and does take a lot of stirring

125g Butter
500ml sugar, 2 cups or I use a measuring jug
1 tin condensed milk
1 tablespoon cocoa (optional for chocolate fudge)
Grease or oil a small Swiss roll tin
Melt the butter in a saucepan, add the other ingredients, bring to the boil. When boiling, adjust heat so that you get a gentle 'plop' every now and again and stir constantly for 20 minutes, the fudge should be beginning to thicken and come away from the pan a bit. Pour carefully into the swiss roll tin and leave to set.
You can add dried fruit or nuts to this before pouring out.
This has not been tested by my pupils, the healthy eating police would have a heart attack as would health and safety with all that hot sugar...