Christmas Candy

We begin the festive month of December with indulgence and decorations. Here at Cellardoor HQ we aim to bring a touch of winter warmth that will touch the hearts of loved ones or add a touch of femininity to your festive home decorations. Try making our homemade marble marzipan and nutty chocolate coated butter fudge sweets – they can make the most charming gift wrapped up in a box and pretty paper and ribbons. Or even use for decoration on the Christmas tree!

Ingredients 

Nutty chocolate coated butter fudge

450g granulated sugar

4 tbsp water

12 tbsp condensed milk

1 bar cooking chocolate

Handful of hazelnuts

Method

-       Heat the sugar, water and butter in a pan on a low heat – stir until the sugar has dissolved

-       Add the condensed milk – stir occasionally until the mixture is thoroughly blended – boil steadily and mix only occasionally

-       Test to see if the mixture is ready to be taken off the heat by dropping some into a cold glass; if it forms a soft caramel ball/mound then remove the pan from the heat

-       Beat the mixture until it thickens then pour it into a greased tin and leave to cool

-       Melt chocolate and pour over the cold fudge and decorate with the hazelnuts

To make what we call the ‘fudgecomb’ (can be seen in the photo) just continue to boil the mixture until thickens and then crumbles. The pan must then be taken off the heat immediately.

 Tip: tastes great with melted chocolate drizzled on top with chopped nuts.

Marble marzipan swirls and hearts

110g ground almonds

55g castor sugar

55g icing sugar

Few drops almond essence

1 egg

Food colouring

Mini heart stencil

Method

-       Bind the almonds, sugars, essence and egg together – roll into a ball

-       Split the mixture into smaller balls (as many as desired)

-       Add your desired food colour to each ball – a different colour to each

-       Roll together to make swirls or use a mini stencil like we did to make pretty heart shapes

By Melodie Walter