Sweets for the New Year

Milk toffees

Ingredients

1 large tin Milkmaid
½ tin water
500 grammes sugar
1 tbsp butter or margarine
1 tsp vanilla essence
50g cashew nuts (chopped)

Method

* Mix the Milkmaid, sugar, butter and water in a saucepan, cook on a low fire, stirring constantly until the mixture thickens.

* Add vanilla essence and nuts.

* Spread evenly on to a greased board. Cut into the desired shapes before it hardens.
 

Turkish Delight

Ingredients

450 grammes sugar
50 grammes gelatine
1/2 pint water
Flavouring
Colouring
Icing sugar

Method

Soak the gelatine in half the quantity of water for a few hours. Put the sugar with the remaining water into a saucepan and bring to boil. Add gelatine and simmer the contents slowly for 20 minutes, stirring all the time on the fire. Strain and divide into two portions. Flavour one portion with rose and colour a pale pink with a few drops of cochineal. Flavour the remaining with lemon or mint and colour yellow or leave its natural colour. Pour the mixture, about an inch thick, into flat dishes, rinsed with cold water. Let it get firm and cold. Then turn out and cut into squares and coat each piece thickly with icing sugar.

Marshmallows

Ingredients

50 grammes gelatine
450 grammes sugar
1 tesp vanilla
1/2 pint water (10 ozs)
Colouring
For coating:
3 dsp icing sugar
1 desp cornflour (mix both together)

Method

Put water and gelatine in pan. Cook on a low heat till gelatine dissolves. Add sugar. Cook stirring for about 12 minutes till the mixture pours down from the spoon like a sheet. Pout into a bowl. Cool for five minutes. Beat till thick and creamy. Pout into a buttered tray and allow to set for 24 hours. Cut and unfold in the coating mixture. Keep for about 45 minutes. Store in an airtight tin.