Some quick recipes allow us to make homemade candies and sweets in a few minutes perfectly in line with the Christmas atmosphere that can be used to fill the traditional Christmas stocking. Probably, by following a few simple tricks, your children will thank you and you will taste the fruit of your work with satisfaction, enjoying candies exactly as tasty as those bought in supermarkets but much more nutritious. Here are some recipes that will make many children happy (and their mothers, often struggling with stomach aches caused by the abuse of candy filled with chemical additives).
Some quick recipes allow us to make it in minutes homemade candies and sweets perfectly in line with the Christmas atmosphere that can be used to fill the traditional Christmas stocking.
Probably, by following a few simple tricks, your children will thank you and you yourselves will taste pleased with the fruit of your work, enjoying exactly tasty candy as much as those bought in supermarkets, but definitely more genuine.
So here are some recipes that will make many children happy (and their mothers, often struggling with aches belly caused by the abuse of candy filled with chemical additives).
Index
Fruit galèe
This recipe that we proposed some time ago will allow you to make delicious caramel jelly biological a basis of fresh fruit, natural and without the addition of preservatives. Therefore suitable for young and old and ideal at any time of the day. The key thing is to choose fresh, organic and seasonal fruit and follow the procedure step by step.
Caramelized peanuts
Toast, lay some on a baking sheet peeled peanuts (as many as needed to fill 2 cups) for a few minutes. Melt the equivalent of two cups of brown sugar, diluted with a little water, in an old saucepan (this dough sticks a lot). Make sure that the dough does not acquire shading. When the sugar has melted, add the roasted peanuts, and let them boil until a thick, white foam forms. Then reduce the heat to low and stir vigorously so that the sugar adheres well to the peanuts. Turn off the heat and continue stirring. Remove the peanuts with the help of a fork and arrange them well spaced on one baking tray covered with greaseproof paper to dry them well. When they are cold and hard, you can put them in a cellophane bag, which will allow them to be stored for several weeks.
Candies with dates
Chop 5 pieces of dates, 1 tablespoon of hazelnuts, 1 tablespoon of walnuts, 1 tablespoon of almonds, 1 tablespoon of extra virgin olive oil, 1 teaspoon of cocoa and a tablespoon of agave juice in a kitchen mixer.
- Place the result in the refrigerator for 2 hours
- Obtain 2 cm diameter balls
- Roll the balls with 100 gr of grated coconut. Put the candies obtained to rest in the refrigerator until ready to serve.
gelatin
Leave a few sheets of gelatin to soak for 10 minutes, in the meantime put 200 grams of brown sugar in a saucepan with 2 tablespoons of lemon juice and 10 tablespoons of fruit juice (pineapple, orange, strawberry ...). Bring to the boil for 5 minutes. Remove from the heat and add the well-squeezed gelatine sheets; then mix until completely dissolved. With a teaspoon take the mixture and fill the silicone molds. Do not use molds with strange shapes (it is not easy to remove the candies), but with a sphere or a square. Put the mold in the fridge for a couple of hours, take the candies and roll them in sugar (and add some dye if you wish).
Geneva
- Put 200 grams of sugar in a saucepan (possibly non-stick) together with 5 tablespoons of water, a few drops (3/4) of food coloring and, if desired, 2 drops of vanilla or lemon essence (not essential) . Mix everything well until it becomes a soft cream (attention: not liquid!).
Heat (over very low heat) for about 5 minutes, always continuing to stir so that the liquid does not stick to the bottom of the pan. The mixture must not boil: the sugar must heat up and melt a little.
When the mixture is hot, form the candies. Remove the pot from the heat and, using a spoon, drop a few drops on a sheet of parchment paper. The liquid naturally tends to expand so, if you want small candies, measure the amount you drop well, perhaps with a coffee spoon to be more precise.
Once the candies are formed, leave them to cool on the paper for about 30/40 minutes. When they are well solidified, they tend to detach themselves from the sheet.
NB: the mixture tends to harden quickly once removed from the heat. If you can't form the drops right away, don't panic: just add a teaspoon of water and put everything back on the heat for a couple of minutes. The mixture will become liquid again at the right point!
To give your home a Christmas touch, you could even make one Garland with the candies you prepare it yourself: to prepare it you will need a silver cable that can be folded and remains rigid enough in the structure, colored ribbons, lots of candies of your favorite flavors and a pair of scissors. With the wire create a crown, then take colored threads and ribbons and start tying your candies after wrapping them with colored paper. Tighten the ribbons by piercing the paper at the ends and passing the thread inside. Each strand must be tied to the stiff cord of your crown and, if you like, curled with scissors to add volume to the crown.
Perhaps "house dolce house”Is not just a proverb!
Serena Baronchelli
