Stocking of the Befana, what to put in it? If on the morning of January 6 your children are waiting to taste the sweets brought to them as a gift by the Befana, you could think of giving up the purchase of one of the packaged socks that will be on sale as every year and dedicate yourself to the preparation of do-it-yourself sweets. you with which to fill your personalized sock, for the realization of which you can be inspired by one or more ideas proposed in our article on the homemade creation of Epiphany socks with recycled materials.
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Stocking of the Befana, what to put in it? If on the morning of January 6th your children are waiting to taste the sweets brought to them as a gift by the Befana, you could think of giving up the purchase of one of the packaged socks that will be on sale as every year and dedicate yourself to do-it-yourself confectionery preparation with which to fill your personalized sock, for the realization of which you can be inspired by one or more ideas proposed in our article on the homemade creation of Epiphany socks with recycled materials.
Industrial lollipops can contain coloring and flavoring additives, which certainly cannot be considered a cure-all for the health of the little ones. THE lollipops can be made at home starting from a syrup to be made with brown sugar and with fresh orange or lemon juice obtained by squeezing citrus fruits; otherwise it is possible to opt for organic fruit juices.
Use 50 milliliters of the chosen juice for every 100 grams of cane sugar. Pour the juice and sugar into a saucepan, stir to make it melt as much as possible, then turn on the stove and stir occasionally until you get the consistency of semi-liquid caramel. Before it hardens, pour the caramel on a baking sheet greased with oil, helping yourself with some cookie cutters to shape lollipops. Insert a toothpick, which will act as a stick, in each of them, and let it cool.
Chocolates are super easy to make at home from dark chocolate and can be wrapped with aluminum foil before being inserted into the Befana sock. For their preparation you will need to use rather flexible molds. They are perfect those for ice cubes. Proceed melting a bar of chocolate and pour the melted chocolate into each mold.
The chocolates can be flavored as desired with the addition of ground cinnamon or natural vanilla extract, or they can be enriched with whole or chopped dried fruit. They must be allowed to cool to room temperature and must be placed in the refrigerator for at least two hours before being removed from the molds and wrapped.
Fruit jellies can be made using filtered orange juicea, lemon juice or other fruit juices prepared at home using a centrifuge, or organic. For the preparation of fruit jellies you need 200 ml of water, 250 ml of fresh fruit juice, 8 gr of agar in powder and from 100 to 200 grams of sugar, preferably cane, depending on the degree of sweetness you want for your candies. At this address you can consult the complete recipe for preparation of fruit jellies, which can be sprinkled with sugar and packaged in transparent paper bags before being inserted into the Christmas stocking.
From the our recipe is preferably used for preparation of homemade nougat, based on cane sugar and dried fruit, you can think of making nougats with which to enrich the stocking of the Befana. When the nougat has cooled, you can cut into strips or cubes, in order to obtain the shape of the classic nougats. You may also want to think about covering each of them with del dark chocolate melted in a bain-marie. You will have to help yourself with a kitchen brush and let them cool in the refrigerator before wrapping them and filling the sock to give as a gift.
These pralines they will have to be left to rest in the refrigerator for a few hours so that it will solidify to perfection and can be wrapped with some tinfoil or in a small bag to be inserted in the Christmas stocking. For the rest, their preparation is very quick and consists in combining 100 grams of raisins together with a handful of shelled almonds and walnuts in the glass of the kitchen mixer.
Run the mixer and blend until you get a mixture that can be worked with your hands. You may need to add a little water. Shape into balls with your hands and roll each of them in dehydrated coconut flakes, in cocoa powder or in almond flour obtained by directly mincing the dried fruit. Transfer them to a plate or tray and then to the refrigerator. Their preparation does not require the use of sugar, but the pralines will naturally be sweet and certainly much appreciated by young and old.
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