Sugar Mice Recipe
Sugar Mice 1 Egg White
450g (1lb) Icing Sugar
Food Colouring
Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the food colouring (flavourings can also be added at this stage if required).
Knead the mixture in to a firm paste and divide into 12 - 16 pieces.
Roll into oval shapes with making one end pointed to form a nose, pinch up two small pieces to produce ears.
Eyes can be formed using silver balls or currants, the tail can be made from string.
Place the mice onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.
450g (1lb) Icing Sugar
Food Colouring
Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the food colouring (flavourings can also be added at this stage if required).
Knead the mixture in to a firm paste and divide into 12 - 16 pieces.
Roll into oval shapes with making one end pointed to form a nose, pinch up two small pieces to produce ears.
Eyes can be formed using silver balls or currants, the tail can be made from string.
Place the mice onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.
Acid Drops Recipe
450g (1lb) Sugar
120ml (4 floz) Warm Water
1 level tsp Tartaric Acid
¼ tsp Cream of Tartar
Lemon Essence
Place the sugar, water and cream of tartar into a heavy bottomed saucepan, heat gently until the sugar has completely dissolved.
Boil the mixture without stirring, to a temperature of 154°C (310°F).
Remove from the heat and immerse the base of the saucepan in cold water to prevent further cooking.
Mix the tartaric acid with a little warm water and a few drops of the lemon essence, stirring well.
Add to the sugar mixture stirring to ensure that it is fully combined.
Allow to cool for a few minutes.
Use a teaspoon which has been lightly oiled, place drops of the mixture onto a oiled baking sheet or marble slab.
Allow the acid drops to cool and set.
Then wrap in cellophane and store in an airtight container.
120ml (4 floz) Warm Water
1 level tsp Tartaric Acid
¼ tsp Cream of Tartar
Lemon Essence
Place the sugar, water and cream of tartar into a heavy bottomed saucepan, heat gently until the sugar has completely dissolved.
Boil the mixture without stirring, to a temperature of 154°C (310°F).
Remove from the heat and immerse the base of the saucepan in cold water to prevent further cooking.
Mix the tartaric acid with a little warm water and a few drops of the lemon essence, stirring well.
Add to the sugar mixture stirring to ensure that it is fully combined.
Allow to cool for a few minutes.
Use a teaspoon which has been lightly oiled, place drops of the mixture onto a oiled baking sheet or marble slab.
Allow the acid drops to cool and set.
Then wrap in cellophane and store in an airtight container.
Jubjubes
450g (1lb) Sugar
300ml (½ pint) Water
160g (6oz) Dried Apricots
150ml (¼ pint) Warm Water
50g (2oz) Gelatine
2 tsp Lemon Juice
Caster Sugar
Soak the apricots in water for 12 hours.
Place the apricots and 300ml (½ pint) water in a saucepan and cook until soft.
Liquidise or pass through a sieve to produce about 300ml (½ pint) of purée.
Return the purée to the saucepan, add the sugar and heat gently until the sugar is fully dissolved.
Place the gelatine and warm water in a bowl over a saucepan of hot water, stir until dissolved.
Mix the dissolved gelatine with the apricot mixture, stirring thoroughly.
Strain the mixture into a slightly chilled 18cm (7 inch) baking tray.
Leave in a cool place to set for 8 - 12 hours.
Cut into squares using a hot, dry knife.
Sieve the caster sugar, roll each of the jubjubes in the sugar and place in sweet cases.
Should be eaten reasonably quickly as they do not keep well.
300ml (½ pint) Water
160g (6oz) Dried Apricots
150ml (¼ pint) Warm Water
50g (2oz) Gelatine
2 tsp Lemon Juice
Caster Sugar
Soak the apricots in water for 12 hours.
Place the apricots and 300ml (½ pint) water in a saucepan and cook until soft.
Liquidise or pass through a sieve to produce about 300ml (½ pint) of purée.
Return the purée to the saucepan, add the sugar and heat gently until the sugar is fully dissolved.
Place the gelatine and warm water in a bowl over a saucepan of hot water, stir until dissolved.
Mix the dissolved gelatine with the apricot mixture, stirring thoroughly.
Strain the mixture into a slightly chilled 18cm (7 inch) baking tray.
Leave in a cool place to set for 8 - 12 hours.
Cut into squares using a hot, dry knife.
Sieve the caster sugar, roll each of the jubjubes in the sugar and place in sweet cases.
Should be eaten reasonably quickly as they do not keep well.
Coconut Ice
900g (2lb) Sugar
225g (8oz) Desiccated Coconut
150ml (¼ pint) Milk
25g (1 oz) Unsalted Butter
1 tsp Vanilla Essence
Red Colouring
Place the sugar, milk and butter into a saucepan and heat gently until the sugar is fully dissolved.
Bring to the boil and cook for 10 minutes, stirring from time to time, allow it to reach a temperature of 120°C (248°F), or when little of the mixtureis dropped into cold water forms a soft ball.
Remove from the heat, add the coconut and the vanilla essence, beat well with a wooden spoon until the mixture is thick and creamy.
Pour half of the mixture into an oiled 20cm (8 inch) baking tray.
Quickly add a few drops of the colouring to the remaining mixture, stirring well to ensure it is fully distributed.
Pour the pink mixture on top of the white mixture, spread evenly with a pallet knife.
Leave in a cool place to set, cut into small bars or squares.
Store in an airtight container.
225g (8oz) Desiccated Coconut
150ml (¼ pint) Milk
25g (1 oz) Unsalted Butter
1 tsp Vanilla Essence
Red Colouring
Place the sugar, milk and butter into a saucepan and heat gently until the sugar is fully dissolved.
Bring to the boil and cook for 10 minutes, stirring from time to time, allow it to reach a temperature of 120°C (248°F), or when little of the mixtureis dropped into cold water forms a soft ball.
Remove from the heat, add the coconut and the vanilla essence, beat well with a wooden spoon until the mixture is thick and creamy.
Pour half of the mixture into an oiled 20cm (8 inch) baking tray.
Quickly add a few drops of the colouring to the remaining mixture, stirring well to ensure it is fully distributed.
Pour the pink mixture on top of the white mixture, spread evenly with a pallet knife.
Leave in a cool place to set, cut into small bars or squares.
Store in an airtight container.
Peppermint Creams
1 Egg White
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint
Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil.
Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar.
Cut into rounds or form small balls and flatten.
Place the peppermint creams onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint
Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil.
Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar.
Cut into rounds or form small balls and flatten.
Place the peppermint creams onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.