If you love sweets as I do, make sure you read this article because I’ve listed three of my favourite sweets, that you can make from scratch.
I am a great fan of candies since childhood, and I’ve always jumped at the chance to go grocery shopping as I knew I would be able to stock up on chocolates and cakes. But since I have discovered that I can DIY them I rarely go to the store these days. If you want to make your own candy too… read this article.
How can we start a list of candies without mentioning lollipops? With this recipe, making homemade lollipops couldn’t be easier. You’ll need a lollipop mould, or if you don’t have one, use a baking tray (it may not have a nice shape, but it tastes just as good) and a packet of sweets.
Preheat the oven to 175 degrees Celsius and break the sweets into small pieces; they should be almost dusty. I recommend you separate the colours when you crush them.
Put the dust in your mould or just place them in sections on the baking sheets (make sure you keep a space between them), and don’t forget your lollipop sticks. Bake them at 175 degrees Celsius, about 5 minutes for thin candies and about 10 or more for thicker ones. Let them cool completely before removing them from the tin or taking them off the tray.
Have you ever thought of making your own chocolate bars at home? It’s a real treat because you get lots of chocolate bars, and your kitchen smells so good.
For this recipe, you will need a can of condensed milk, vanilla extract, icing sugar, coconut flakes, toasted almonds, and chocolate (I prefer milk chocolate, but that’s a matter of taste). Prepare a baking dish by lining it with aluminum foil and non-stick cooking spray. In a large bowl, whisk together the vanilla extract and condensed milk. Stir in the icing sugar and coconut until everything is well mixed.
Pour the mixture into your baking tin and press together to form an even layer. Before placing the tin in the fridge, press the almonds onto it, making sure they are evenly spaced. Put the tin in the fridge for at least an hour. When the time is up, cut the sweet into several pieces.
Place the chocolate in the microwave. You can add a little butter, but it is not necessary if it is melting chocolate. I recommend taking the chocolate out of the microwave every 30 seconds to see if it is melting, give it a good stir so that you avoid burning it.
Use a fork or toothpick to stick the coconut bar into the chocolate. When the bar is ready, place it on a baking tray and refrigerate for 15 minutes.
Peanut butter caramel
Okay, the previous recipe was a bit tricky, but now I’m giving you a recipe that can be made in less than 5 minutes, and you only need 3 ingredients; sound easy? Let’s go. You’ll need unsalted butter, creamy peanut butter, and icing sugar. Line a pan with parchment paper. Use extra paper to hang over the edge and make it easier to remove the fondant. Place the butter and peanut butter in a microwave-safe bowl, microwave for one minute, and stir; repeat this process until the mixture is completely smooth. Add the icing sugar and stir until smooth. Transfer the dough to the lined baking tray and press down either with a spoon or with the palms of your hands. Refrigerate for at least 2 hours, then cut into pieces with a sharp knife.
With these three recipes, you can save money and enjoy good sweets. Let us know in the comments which one you would like to try…