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Traditional Sweets...

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Traditional Sweets...


I always dread my littler ones choosing brightly-coloured delights on "Sweetie Day" (Friday!) as I know they'll be totally hyper for an hour or so, then extremely grumpy for the rest of the day.

So here are some recipes for traditional sweets - they are easy to make & at least you know what's in them, even if they're no better for their teeth... wrapped nicely, they also make excellent presents.

Plain Fudge

Half a 250g pat of butter

1 Kg caster sugar

1 400g tin evaporated milk *

1 tsp. vanilla

Grease a swiss roll tin whilst melting the butter in a large pan. Add the sugar & evaporated milk and stir over a gentle heat whilst the sugar dissolves. Then Turn the heat up a little & bring to a rolling boil. Allow to boil, stirring occasionally, for about 10-15 mins, until a little dropped into a cup of cold water forms a soft ball. Add the vanilla & stir. Take off the heat & pour into the swiss roll tin to cool. This will take about an hour and a half. Mark the fudge into squares and remove from the tin. Then go & join your nearest slimming club!

If it doesn't set well, pour it onto vanilla ice cream & call it "fudge sauce" - blame it on barometric pressure, as several of my older cookbooks mention not making fudge on rainy days!

* If none, use half a pint of ordinary full-fat milk & boil for a bit longer.


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Chocolate Fudge

Half a 250g pat of butter

1 Kg caster sugar

1 400g tin evaporated milk *

200g dark chocolate, broken into pieces

Make fudge as above, but keep on a low heat whilst adding the chocolate gradually. Beat as it melts into the mixture; if you feel it's going hard & grainy too quickly add a little more butter & milk at this stage. Then pour into tin to cool as before. Then resign from slimming club...


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Old-Fashioned Toffee

250g butter

500g granulated sugar

60 ml vinegar

60 ml golden syrup

15 ml black treacle or molasses (if liked)

Grease a swiss roll tin. Melt the butter over a low heat in a large. heavy-bottomed pan.Add in the sugar, vinegar & golden syrup, & the black treacle if you want the dark colour & taste. Stir until the sugar is dissloved, then turn up the heat & bring to a rolling boil. Boil, stirring occasionally, until a little dropped into a cup of cold water becomes hard & brittle. Pour into the tin to set; this takes less time than the fudge, about half-an-hour. If you catch it while it's still just pliable, mark it into squares & let it finish cooling. Turn it out of the pan carefully- it will shatter all over the place! You may have no square bits at all - but who cares? They all taste the same! Keep in an airtight tin.


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Copyright: Angela Corbet, 2001.