I well remember as a small child making these with my mother in the days before Christmas,money was never plentiful and we made almost all the gifts given to friends and relations. In these times of “austerity” it may be that the old way of gift making will come back in to fashion once again,for me ,and for my family it never went out of style.
This recipe has the advantage of not needing to be cooked and so it is ideal for children to make while mum is getting on with other kitchen tasks.
1lb icing sugar
4 tablespoons of condensed milk
A few drops of peppermint oil
Sift the icing sugar in to a mixing bowl and add the condensed milk. Mix well until smooth and creamy,Now add he peppermint oil and work the mixture with the hands until the flavouring is evenly mixed in. roll out on a board well dusted with icing sugar to a quarter of an inch thick,cut with a small round cutter. Lift with a palette knife and leave to set in a cool place.
Alternatively shape in to small balls and roll in chocolate vermicelli
Colour can be added to the mix at the stage where the oil is added, divide three and using a cocktail stick sparingly add a few drops of red or green food colouring,leaving one third of the mixture white ,then proceed as before.
If you do not care for peppermint try adding a few drops of rose water or orange flower water to the mixture instead, raspberry flavouring can also be used. Take things a stage further if you like by half dipping the cut out sweets,once they have dried out a little in dark chocolate. This recipe can be as simple or as sophisticated as you like. Have fun
Tomorrow's sweetie recipe will be an old fashioned Scottish delicacy, unusual in so far is it is actually good for you, Oatmeal Candy.
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