sweet shop

Let them eat Sweets (they have to make them)

How are the holidays going? Have you made it to the beach? Most importantly is the weather being kind to you and are the children driving you nuts?

I have a plan for you – Open a sweet shop!

This will involve planning…on their part.

Firstly may I humbly suggest you pick a charity to benefit from the sale of said sweets? (This could involve lots of research by the children who will have to explain to their customers why they have chosen said charity).

Posters will have to be made (this will keep them occupied designing, drawing and colouring) and put up around the local area (this will involve getting out of the house, away from screens and ACTUAL exercise in the form of walking…you should go too!)

Make your stall … like den building, shop building and setting up is a joy to children…I should know I was a child once.

Make your sweets…I’m sorry but if you plump for toffee or fudge (recipe below) this will involve you…but take heart – you can buy some afterwards.

Set out your wares and alert the local media and get the streets most notable resident to open your shop. I am available and can be bribed with sweets!

 

Vanilla fudge: you will need a sugar thermometer.

250g butter (softened)

1 x 397 g tin of condensed milk

2 x tbsp golden syrup

600g granulated sugar

2 x tsp vanilla essence

2 x tsp sea salt flakes (optional…but I prefer it!)

  • Grease a half sized roasting tin and line with bake-o-glide
  • Put all the ingredients apart from the vanilla and the salt into a large pan and bring to the boil on the boiling plate, stirring constantly.
  • Move to the simmer plate and continue to boil for at least 12 minutes (- up to 20minutes), keep stirring (be careful though this mixture is extremely hot!) The mixture should turn golden and reach a temperature of 116C (if you don’t have sugar thermometer drop a spoonful into iced water and it should form a ball but which is still squidgy – ‘soft ball stage’).
  • When the mixture has reached this stage remove from the heat and stir in the vanilla and salt if you are using it. Using an electric whisk beat the mixture to thicken it for a few minutes and then pour (push, coax and cajole) into your tin.
  • Allow to cool – If in a hurry you can speed up the cooling of the fudge in the fridge, be careful not to leave it in the fridge for longer than an hour and a half.
  • Cut into pieces and portion up for sale…this extremely sweet so less is more!

 

Dipped fruit in chocolate: fruit of your choice…I have used Strawberries and bananas (please note that if using bananas they will go brown after a while. You could dip them in lemon juice but I’m not sure your customers will like that!)

  • Using a baking tray or large flat platter lay some baking parchment or bake o glide on top. Make sure this tray can fit in your fridge.
  • place 200g of dark chocolate in a bowl on the back of the Aga to melt.
  • Stick cocktail sticks in the base of your chosen fruit and dip into melted chocolate and lay them on your bake o glide.
  • Place in the fridge to set the chocolate for at least half an hour.

Coconut Buntys:

200g desiccated coconut

397g (1 tin) condensed milk

200 g dark chocolate

Sprinkles

  • Place the chocolate in a bowl on the back of the Aga to melt (if you don’t have an Aga place over a bowl of boiling water and melt that way).
  • In a large bowl mix the coconut and condensed milk together and then roll into small sausage shapes. This is a sticky business and children will need to NOT LICK THEIR FINGERS if hoping to sell these later! Place the sausages on a tray lined with bake-o-glide and pop into the fridge for an hour to chill.
  • When thoroughly cooled dip the coconut sausages into the melted chocolate and place back onto the tray, when all are done you can sprinkle with colourful sugar sprinkles and pop back into the fridge for 15 minutes or until chocolate has set.
  • I warn you…these are delicious!
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Posted in holidays, Recipes

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