Salted Vanilla Fudge


The introduction of condensed coconut milk is a game changer. This fudge tastes delicious but not of coconut.

For about 24 squares you need

  • 397g tin of condensed coconut milk
  • 150ml soya milk
  • 115g vegan butter
  • 450g light soft brown sugar
  • 1 tsp vanilla bean paste
  • 1-2 tsp salt flakes (to taste)
  1. Place everything apart from the salt and vanilla in a heavy based pan and heat slowly and gently. Stirring all the time to prevent it from catching you want to bring it to the soft ball stage, about 118 degrees. This will take about 45 mins. Don’t rush it!
  2. Once it has reached temperature remove the pan from the heat and add 1 tsp salt and the vanilla. Beat the fudge until it’s cooled and thickened.
  3. Scrape into a lined tin and sprinkle over the remaining salt. Leave to cool then cut into squares.

Peppermint Creams (v)


The usual way to make peppermint creams is to use a raw egg white. This recipe replaces that with 1 tablespoon of glycerine. They are tricky little buggers to roll out so I recommend using two sheets of baking paper to stop them from sticking. Only roll a small section at a time and cut a few at a time to help with them keeping their shape. Once they have been left to air dry for a few hours you can dip in chocolate for a more luxurious finish if you want. It is Christmas after all and these taste just like After Eights 🙂

For about 30 trees you need

  • 200g sifted icing sugar
  • 1 tbsp glycerine
  • 1 tsp peppermint extract
  • 1-2 tbsp water
  • A LITTLE green dye. Don’t use as much as I did!!!
  • 75g melted dark chocolate (optional)
  1. Place all the ingredients apart from the water in a bowl. Add enough water to make a firm but pliable dough.
  2. Roll out between sheets of baking paper and cut into shapes.
  3. Leave to dry on parchment paper and dip in chocolate if you wish.

Boozy Chocolate Christmas Pudding Truffles (v)


Another quick and easy gift idea here. These are a little sticky to roll so don’t be afraid to just dollop them into cases if you can’t make them into round balls.

For about 30 truffles you need

  • 454g christmas pudding
  • 125g dark chocolate, melted
  • 65ml brandy
  • 40g sifted icing sugar with a little extra for dusting
  1. Crumble the pudding into a bowl and mix in the brandy. Add the melted chocolate and icing sugar and mix into a sticky dough.
  2. Leave for 5-10 mins to let the chocolate begin to set a little then with cold hands and working quickly take teaspoons of the mix and roll into balls in the palms of your hands. Place into petit four cases.
  3. Dust with icing sugar and edible glitter and leave to set. These are boozy so best not to let the kids scoff them! Father Christmas would appreciate one though I am sure!

Rose Coconut Ice (v)


Nothing says Happy Christmas more than something homemade, so the next few posts are some simple sweet ideas that are easy to produce but will guarantee smiles from your recipient.

For about 20 squares you need

  • 250g condensed coconut milk
  • 250g sifted icing sugar
  • 1 tbsp rose water
  • 200g desiccated coconut
  1. Place everything in a bowl and mix until well combined. It will get very stiff towards the end.
  2. Press into a small (6″ x 4″) tin lined with baking paper and leave to set over night.
  3. Cut into squares and gift away or keep to yourself and scoff…


Almond Brittle (v)

Lex wanted me to make peanut brittle. But he doesn’t actually like peanuts… so I managed to talk him out of that and we made this instead. It’s lovely, if a little dangerous for those with brittle teeth to eat..!

For one batch you need:
175g vanilla caster sugar
50g blanched almonds
1 tbsp water

Gently heat the sugar and water in a pan until the sugar has melted. Then keep cooking until it reaches a light caramel stage (or however dark you like it).

Meanwhile lightly toast the almonds. Roughly chop them. When the caramel is at the right stage, stir in the almonds and then tip everything out on to an oiled baking sheet to cool and set. Smash into pieces before serving. It’s nice as a snack or on top of ice cream.

Peppermint and Orange Cremes

Christmas is coming… and so it’s time to make lots of yummy sweet things.

These cremes are very easy and are destined for the present hampers we’re doing this year. Assuming Lex and I don’t eat them all first that is!

You need:

250g sifted icing sugar. It’s really REALLY important to sift it so don’t be lazy like I was one year or you’ll end up with lumpy, bumpy nice tasting gloop.
2 1/2 tsp egg white made with dried egg powder
2 tsp lemon juice (or orange juice for the orange cremes)
1 tsp orange or peppermint flavouring
some food colouring if you wish

Begin by sifting the icing sugar in to a bowl. Then make a well in the middle and add the wet stuff. Mix thoroughly. Don’t be tempted to add more liquid as it is enough. Knead a little until soft (you’re basically making a flavoured, coloured fondant icing). Then roll to about the thickness of a £1 coin. Stamp out shapes and leave them somewhere cool (but not the fridge or they will sweat) to harden a bit. Best tip is to leave them on a cling film lined board.


I absolutely adore the Florentines that Betty’s sells. OMG they are seriously divine, but seriously expensive! So when I found a recipe for florentines in Good Food this month I thought I’d give them a go. I couldn’t believe how easy they were, or how good they taste.

The original recipe can be found on the BBC Good Food website but in case they remove it it’s below too…

You need
* 140g light muscovado sugar
* 100g clear honey
* 200g salted butter
* 100g desiccated coconut
* 140g flaked almonds
* 300g glacé cherries , sliced
* 4 tbsp plain flour
* 250g dark, milk or white chocolate , or a mix

Melt the sugar, honey and butter in a pan. Meanwhile slice the cherries. Once the butter mix has melted, add everything other than the chocolate to it and then pour into a lined tin (30x40cms) and bake at 180 for 12 mins (it needs to be golden and bubbly all over). Remove from the oven and leave to cool. Whilst it’s cooling melt the chocolate. Turn the cooked and cooled florentines on to a board lined with more baking paper and then spread the melted chocolate on the back. Leave to set. Then cut into shapes and scoff. Then go to the gym. Lots.

Next time I make them I will omit the coconut I think and add some peel to make them more like Bettys ones. But these are pretty good!