As theres quite a few doing sweet buffets or sweets as favours, i thought i'd share the recipes i've collected so far (ive not tested them yet but will do soon). Im having a sweet buffet as my favours and have decided to make some of the sweets myself, as well as have some shop bought ones. If you tey one of the recipes let us know how they turn out please!
Fudge
To make about 20 pieces, you’ll need: 150ml milk 175g caster sugar 50g unsalted butter Half a teaspoon of unsalted butter Cake tin and oil to grease it Sugar thermometer
Step one: Heat the milk, sugar and butter in a pan slowly until the sugar and butter has dissolved and melted. Step two: Bring the mixture to the boil, stirring continuously. Step three: Boil gently for 20 minutes. Step four: Use a thermometer to gage when the mixture reaches 115 degrees and then remove it from the heat and add the vanilla extract. Step five: After five minutes’ standing time beat the mixture until it starts to thicken. Step six: Pour the mixture into your greased tin and allow to set at room temperature (NOT in the fridge). Step seven: Once it has set, cut the fudge into squares and store in a sealed container.
Peppermint creams
You will need: 2 egg whites 400g icing sugar, plus extra for dusting Peppermint flavouring
Step one: Lightly beat the egg whites, whilst gradually adding the icing sugar. Step two: You should end up with a firm, dough-like mixture. Step three: Mix in a few drops of peppermint flavour. Step four: Dust a work surface with icing sugar and roll the mixture out to the thickness you’d like the sweets to be. Step five: Using a small novelty-shaped cutter, or just a knife, cut individual sweets out. Step six: Leave the sweets for around half an hour to set on a baking tray covered with greaseproof paper.
Coconut ice
You will need: A large tin of condensed milk (405g) 350g desiccated coconut 350g sifted icing sugar Red or pink food colouring (optional) A greased cake tin
Step one: Put the condensed milk into a bowl and gently beat the icing sugar in. Step two: Mix in the desiccated coconut. It will be quite hard to mix so you may find it easier to use your hands. Step three: Spoon half the mixture into a greased cake tin to form a layer. Step four: Add the food colouring to the remaining half of the mixture. Step five: Add this to make the second layer. Step six: Allow to set for four to five hours in a cool place. Step seven: Cut the coconut ice into squares.
Chocolate tablet
Ingredients 450g (16 oz) granulated sugar 1 (170g) tin of evaporated milk A pinch of salt 1/2 teaspoon of vanilla essence 120g (4 oz) milk chocolate buttons or chocolate chips
Preparation method 1. Butter a 20cm (8 inch) shallow square cake tin. Fill a shallow roasting tin with cold water. 2. Place the sugar in a heavy-based (not non-stick) medium saucepan with the milk. Heat very gently, stirring occasionally, until the sugar is dissolved. Do not let mixture boil during this time or it will crystallise. 3. Bring to the boil and leave it boiling for about 20 minutes or until it registers 118 degrees C on a sugar thermometer (i.e. the hard ball stage - when a little of the mixture will form a hard ball when dipped in cold water). 4. Immediately stand the base of the pan in the cold water and stir in the salt and vanilla essence. 5. Remove the saucepan from the water and beat the mixture as it begins to go grainy around the edge of the pan. Do not overbeat, otherwise the mixture will not pour; if underbeaten, the tablet will be chewy which isn't real tablet! 6. Stir in the chocolate and mix well. 7. While still pourable, transfer the mixture into the prepared tin and allow to cool slightly until set. Mark into squares and leave until completely cold, then cut into squares and store in an airtight container.
Chocolate mice
Ingredients For the mice: 100g plain chocolate 5 tablespoons soured cream 125g chocolate biscuit crumbs For decoration: 5 tablespoons chocolate biscuit crumbs 5 tablespoons icing sugar 24 silver dragées (silver balls) for the eyes 25g flaked almonds 12 (5cm) liquorice strings
Preparation method 1. Melt the chocolate and combine with soured cream. Stir in 125g chocolate biscuit crumbs. Cover and chill until firm. 2. Roll by level tablespoonfuls into balls. Mould to a slight point at one end (the nose) to form mice. 3. Roll each mouse in icing sugar (for white mice), and in chocolate biscuit crumbs (for dark mice). On each mouse, place dragées in appropriate spot for eyes, almond flakes for ears and a liquorice string for the tail. 4. Chill for at least two hours until firm.
CommentAuthorpanther_87k
Old fashioned toffees
Ingredients 400g caster sugar 200g dark brown soft sugar 350g golden syrup 250ml evaporated milk 475ml whipping cream 250g butter 1 1/4 teaspoons vanilla extract
Preparation method 1. Grease a 30x40cm tin. 2. In a medium-sized pot, combine sugar, brown sugar, golden syrup, evaporated milk, whipping cream and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 120 C, remove the pot from the heat. 3. Stir in vanilla. Transfer mixture to the prepared tin and let the mixture cool completely. When cooled, cut the toffee into small squares and wrap them individually in greaseproof paper for storage.
Preparation method 1. Butter a 23x23cm (9x9 in) dish. 2. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 235 and 240 C, or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. 3. Remove from heat and quickly spread in prepared dish. Let cool before cutting and serving.
Lollies
Ingredients 60g icing sugar for dusting 400g caster sugar 250ml water 160ml golden syrup 1 teaspoon peppermint oil, or other flavoured oil 1 teaspoon any colour food colouring
Preparation method 1. Generously coat a baking tray with icing sugar, and set aside. To make lollies, grease the lolly moulds and then dust with icing sugar. 2. In a heavy bottomed saucepan, stir together the caster sugar, water and golden syrup until sugar has dissolved. Bring to the boil over medium-high and cook to a temperature of 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavoured oil and food colouring. 3. Immediately pour the sugar mixture onto the prepared baking tray or lolly moulds in a thin stream (this helps it cool). 4. If making lollies, press a stick into each of the moulds and let cool thoroughly before removing. If making sweets, when the mixture is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container. No moulds? If you don't have lolly moulds but still want to make fun shapes, simple grease and dust biscuit cutters set atop of a baking tray lined with parchment. Carefully pour the mixture into the cutters, and remove when just about cool.
Cinder toffee
Ingredients 500g caster sugar 225g golden syrup 2 tsp vanilla 90ml water 1 tbsp bicarbonate of soda
Preparation method 1. Grease a 20x30cm tin, then line the bottom and sides with baking parchment, making sure the parchment sides are at least 5cm above the sides of the tin. Grease the parchment with a little more butter or oil. 2. Add sugar, golden syrup, vanilla and water to a deep, heavy bottomed saucepan. Bring the mixture to the boil, but do not stir. Boil until it reaches the hard crack stage (the temperature on a sugar thermometer reads 149 - 154 degrees C), about 10 minutes. During boiling, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water. 3. Remove from heat and working quickly, add the bicarb, whisking to incorporate. The mixture will bubble when adding the bicarb, so mind the hot toffee. Immediately pour into the prepared tin. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.
Djente di Kacho (Dog's Teeth Coconut Sweets)
This is a fabulous and popular coconut sweet from the Dutch Antilles, which is very easy to make. There are only five ingredients needed to make this tropical treat.
Ingredients 1 whole coconut, shelled and drained 250ml water 1/2 teaspoon ground cinnamon 100g caster sugar 1 tablespoon fresh lime juice
Preparation method 1. Chop the coconut meat into pieces about 1cm square. 2. Place water in a saucepan, and bring to the boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat. 3. Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.
Marshmallows
Ingredients 1 tablespoon gelatine powder 4 tablespoons cold water 400g caster sugar 350ml boiling water 2 teaspoons vanilla extract toasted desiccated coconut, as needed
Preparation method 1. Soak the gelatine in the cold water, then heat over a low heat until dissolved. 2. Meanwhile, stir the sugar into the boiling water until dissolved. Stir in the gelatine mix and the vanilla extract. 3. Beat the mixture with electric beaters on high until it is thick and can stand in peaks by itself, about 10 minutes. 4. Line a greased baking tray with toasted coconut and spread the marshmallow evenly into the tray. Sprinkle more coconut on top. 5. Refrigerate until set, about 1 hour, then cut into squares.
Cherry rocks
Ingredients 2 tablespoons marzipan paste 3 1/2 tablespoons icing/confectioner's sugar 1 tablespoon cream 10 glace cherries, cut into small pieces few drops of cherry brandy (see measure conversions for more information)
Method - Put the marzipan paste into a bowl. - Work into it the cream, flavoring, icing sugar, and the cherries. - Form the paste into little rocky shapes. - Leave them on sugared tins to dry, and then put them in little crinkled paper cases
CommentAuthorpanther_87k
Honey treats
Ingredients 4 cups (2 lbs) granulated sugar 2/3 cup (3 fluid ozs) water 3 tablespoons clear honey 3/4 cup (6 fluid ozs) light/single cream 1/2 tablespoon butter strawberry, lemon or vanilla extract natural pink food colouring (see measure conversions for more information)
Method - Place the sugar in a heavy-based pan with the water and stir over a low heat to dissolve the sugar. - Stir in the honey, cream and butter and boil until a sugar thermometer registers 290of (145oc). - Quickly stir in the flavouring and coloring and pour on to an oiled slab. - Leave to set, and then cut into small squares.
Lemon drops
Ingredients 3 cups granulated sugar 1/2 pint water 1/2 teaspoon cream of tartar lemon essence to taste 1 dessertspoon cream of tartar (see measure conversions for more information)
Method - Boil the first three ingredients together until the mixture becomes pale yellow. - Remove from the heat and add lemon essence to taste. - Turn out onto an oiled marble slab. - Sprinkle the 1 dessertspoon of cream of tartar onto the candy and knead in thoroughly, when cool enough. - Form into thin rolls, cut into small pieces with scissors and shape into sweets by hand. - Sift with icing sugar and allow to dry thoroughly.
Turkish delight
Ingredients 9 cups icing/confectioner's sugar 3 pints water 6 tablespoons corn starch (cornflour) 3/4 pint cold water rose water lemon juice almond oil (see measure conversions for more information)
Method - Make a syrup of the icing sugar and 3 pints of water by boiling together in a heavy pan (take great care not to burn yourself with the sugar syrup). - Mix the corn flour with the 3/4 pint of cold water, making sure that the cornflour is completely dissolved. - Add the cornflour mix very carefully to the boiling syrup and continue boiling until reduced by about two thirds. - The mixture will become very thick and stringy. - Remove from heat. - Pour half into another saucepan. - Flavour one half with lemon and the other with rose water. - Pour into two dishes greased with almond oil. - When set turn both onto a board dredged with a mixture of half confectioner's sugar and half cornstarch (cornflour). - Cut Turkish Delight into cubes and store in a dry place.
Chocolate truffles
Ingredients 100g/4oz Fairtrade plain chocolate, broken into small pieces 100g/4oz unsalted butter, diced 275g/10oz Tate & Lyle Fairtrade Icing Sugar, sifted 2.5ml/1/2tsp vanilla extract or essence
To Coat truffles A little sifted Tate & Lyle Fairtrade Icing Sugar A little Tate & Lyle Fairtrade Caster sugar A little Fairtrade cocoa powder A few chocolate strands and flakes Paper sweet cases
1. Put chocolate into a non stick saucepan over very low heat until just melted, stirring with a wooden spoon. 2. In a mixing bowl, beat butter until soft and creamy. Stir in the melted chocolate, icing sugar and vanilla extract. 3. Beat well and chill for 45 minutes (or until stiff enough to roll into balls) 4. Using a teaspoon, scoop out small quantities of the mixture and roll them into even sized balls. 5. Put choice coatings (icing sugar, caster sugar, cocoa powder, flakes etc) into separate bowls and roll them into the coating. 6. Pop each truffle into paper cases and arrange on dish or put in a box as a gift. 7. Keep in a cool place until eaten.
Enjoy and don't rot your teeth! lol
CommentAuthorsuzky123
thanks for the heads up. Will have fun trying but knowing me will fail drastically. My fudge attempt was VERY poor. It was just gloop
cant wait to be Mrs Evans less than 3 weeks woooo
start weight 10st 1.5 lbs
weight now 8st 4.5 lbs
total loss to date: 24.5 lbs now need to maintain!
no problem, i'll be trying them myself once ive got rid of this cold, sugar will just make me worse
CommentAuthorpanther_87k
BUMP for Kimmie.Bride.to.be
CommentAuthorClareS
Yummy! I'm sooo looking forward to making some of these :D x
CommentAuthorlinzi
I'm bookmarking this!!
recipe for very easy mircrowave tablet.........
microwave tablet
1lb castor sugar 1/2 lb butter large tin condensed milk vanilla essence
Put sugar, butter and condensed milk in large bowl.
Heat in microwave for 14 mins total. Take out every 3 mins and stir well. After 14 mins take out and add 2 drops vanilla essence and beat. Pour in dish, leave for around 10 mins, then score and leave to set.
I don’t repeat gossip so listen very carefully!!
Started Slimming World - 23/03/2011 - 2 Stone to lose!
Total Loss = 1 stone 7 lbs.
As at 23/11 - 3 days before the wedding.
CommentAuthorKaz
Definately gonna try a couple, was trying to figure out what to do for favours! Thanks panther xx
WARNING:
I say the first thing I think of!
CommentAuthorClarabella
Oh my gold i love this. Just bookmarked this page so i can keep this in mind lol
Started losing weight last year 22/1/11 - 13 Stone 12 pounds
Lost this week 2lbs ;0)
Weighs as of 29/9/12 10 stone 12 lbs
CommentAuthorIgnition
Thanks for these, they are awesome. xx
Can't wait to be Mrs Mansfield
Having a Fun Fair Reception
It's going To Be Awesome
Roll On The 15th September 2012
CommentAuthorCheryl22
i make marshmallows quite a lot as H2B loves them and they are so easy to make and always turn out really yummy. x
There is nothing so sweet in life, as loves young dream!
CommentAuthorKimmie.Bride.to.be
Oooooh thanks for bumping this for me panther :) xxx
CommentAuthorKaz
Bump for Star light xx
WARNING:
I say the first thing I think of!
CommentAuthorstarlighthunny
thank you kaz x
Years from now, I'll want you years from now, and I'll hold
you years from now as I love you tonight! xx
CommentAuthorRockabilly chick
AMAZING! Not having a sweetie buffet but I do hampers for xmas and this is perfect! Thank you so much!!
xxxxxxxxxxxxxxx
CommentAuthorMrsV2b
Thanks for receipes i will def try to make some :)
getting married on 29th June 2013
You cant please everyone!!!!!!!!!!!!!
love smillies :)
CommentAuthorsharon
uhmmmm i will be using these thank you xxx
CommentAuthorIgnition
I'm seriously thinking about having a sweet buffet now, cos everything /I see seems to be sweets and it does go with the Fun Fair Theme. xx
Can't wait to be Mrs Mansfield
Having a Fun Fair Reception
It's going To Be Awesome
Roll On The 15th September 2012
CommentAuthorA.Bird2b
Thanks for all the recipes, I have made fudge before and the trick is getting it to the right temperature. Its called soft ball consistency, if you drip a little into a bowl of cold water it should form into a little soft ball that you can handle easily, it will seem almost like a fairly soft fudge. Thought I'd just share that for those who don't have a sugar thermometer!
