True Blue Aussie Confectionery





There are so many sweets and confectionery items available commercially these days, that we tend to forget the delights from days of old.

I will be placing many old recipes, and some brilliant new recipes, on this page over the coming weeks and months - for those of you who have a bit of a sweet tooth.

Home-made sweets are by no means difficult to make, and good results may be obtained with little specialised equipment. The only item which is almost essential is a sugar-boiling thermometer, though even this may be dispensed with for very simple sweets, and for uncooked fondants and marzipan sweets.

The majority of sweets, however, are made by cooking a sugar mixture to a certain temperature. The sugar is dissolved in water and brought to the boil, as it is further heated, water evaporates and the temperature rises.

Imagine the looks on your children's and grandchildren's faces when you produce the most delectable sweets imaginable - in your own kitchen.

Do you have a favourite Confectionery recipe to share?

Click here to view other viewer's favourite Confectionery recipes, OR to share your own!!! Come on - sharing is caring....


General Rules for Sugar Boiling

Now making sweets at home can get a little tricky, so I'm including some general rules before you start.

Use a strong, heavy pan, large enough to prevent syrup boiling over (especially important for fudges).

Dissolve all sugar before allowing syrup to boil.

Once boiling point is reached, do not stir the syrup unless specially directed to do so.

Brush down the sides of the pan with cold water to prevent crystallisation.

Take the thermometer reading at eye level.

As soon as the correct temperature is reached, stand the pan on a cool part of the stove, without shaking it.


Honeycomb Toffee


Rum Balls (and Video)


Marshmallow


Butterscotch


Sugar Coated Peanuts


Russian Toffee


Coconut Ice


Peanut Brittle


Ice Magic


White Christmas (with video)


Spuds


Fondant

Boiled Fondant


Fruit Creams


Opera Creams


Fudges

Vanilla Fudge


Chocolate Fudge


Uncooked Chocolate Fudge


Honey Fudge


Orange Fudge


If you like my website, and have always wanted to create your own content-rich website, please read my page SBI Website . This page will prove to you that whatever you are passionate about, is worth writing about - because the odds are high that many others "out there" want to know what you know.

Afterall - you're visiting my website, right? So you're interested in the information I'm sharing. Read about how I created my website, and be inspired...

Joining the SBI community is like adopting a whole pile of good friends - everyone is so helpful and positive - and with the same goals in mind: to be financially better off, and to have more time to enjoy their lives. Let me know how you go, and if you have any questions, please send them through to:

joanne@aussie-true-blue-recipes.com