Thanks to the wonders of the internet (and I have been following this lady for so long I no longer remember how I found her in the first place) I have stumbled across The wonderful Hungry Mouse (Jessie). On a regular basis a delicious recipe finds its way to my Google reader and therefore my to do list. Well I am doing. As I type I am in the middle of making her Candied Fruit Peel at the request of R. I am blanching the peel at the moment and I will report back tomorrow (hopefully with a arty picture if R doesn't eat them all when he gets home).
I have only one recipe that I make regularly for candy at that is my easy Peppermint Creams. I found this recipe when a friend was pregnant and couldn't have the regular Peppermint Creams as they contain egg white and I have never looked back. They don't dry out as well as the egg white version but I love them a little squishy. I won't be making them this year as there is no room in my kitchen (long story) but I look forward to embarking on them next year in my new kitchen in my new house.
450g Pure Icing Sugar
4 Tablespoons Condensed Milk
Peppermint oil to taste
Green Food Colouring (optional, I like to do half and half)
- Sift icing sugar into a bowl
- Add condensed milk
- Mix until smooth and creamy (you may need to add a bit more icing sugar if you have been generous with your tablespoons)
- Add Peppermint oil (& Green food colouring)
- Work mixture with hands till flavour and colour are evenly distributed
- Dust a board (or counter top) with Icing sugar
- Roll mixture out to approx 0.5cm depth
- Cut into rounds using a cutter (if you don't have a cutter use a knife and cut into diamonds - this is easier)
- Leave in a cool dry place to set
- Once set (this can take upto 24 hours) you can dip them in melted Chocolate for a more decadent experience.
Off to check on my candied peel.
See you tomorrow