Last year you may remember I made some sweets which were well received so I thought this year I would make another batch for the teachers Christmas presents. The boys loved going in to school this morning with the little ribbon wrapped jars and boxes and I hope the teachers like their handmade chocolate treats 🙂
Recipe 46 is Raspberry Liqueur soaked fruit.
All you need for this simple preserve is a jar of dried fruit and a bottle of Raspberry Liqueur (any alcohol will do as long as it has a strong taste) Layer the fruit in the jar so that you have a good selection with every spoonful you take out.When the fruit is at the top of the jar pour over the alcohol until the fruit is fully submerged.I bought the raspberry from Lidl and was only ?5.99 a bottle, the fruit was ?2.29 and if you use jars you already have at home you could have up to 4 handmade beautiful present for less than ?10! Leave to soak for at least 3 days before using in the recipe below.Ideal to serve over icecream, in cakes or as a little nibble now and again! I have more pictures to show as I have used some in the marzipan wrapped fruit (see last years pic above).
Recipe 47 is Chocolate Pretzels.
You will need 20 pretzels per jar, 100g of chocolate and some sprinkles. (I made 2 jars) Melt the chocolate and half dip the pretzels, leave to cool slightly on greaseproof paper. Sprinkle with your decorations and leave to cool completely before transfering to your jars. Tie with ribbons and personalise with a tag 🙂Recipe 48 is Grown up Chocolates!
You will need 2oz of the raspberry soaked apricots, 2oz pecan nuts, 2oz cherries, 100g dark chocolate and 100g of milk chocolate with caramel crunch. Chop up the apricots, pecans and cherries. Melt the chocolate and add the fruit and nuts, mix well. Plate up 24 tiny sweet cases/muffin cases and gently spoon the mixture in until level with the top. Leave to harden overnight, box and decorate 🙂Enjoy xxx
AND my cutest little sweetie of the day…….watching tv with her daddy 🙂