Christmas Old Style Home made Gifts??

 

Good Evening

I have spent the Saturday afternoon, curled up on the sofa with a pink fluffy throw watching Bette Davies films and The Cranks Christmas! I made a huge pan of curried parsnip soup, boy was it hot!!  Beware when you make this recipe, I put one teaspoon of curry powder in and then tasted it and thought it would not be enough. Oh was I wrong, it turned out to be too hot doh! I know for next though, apart from it being too hot , it was very yummy, so will be making again. 

After cooking and relaxing, I felt very chilled out and I have been thinking over my Christmas plans. I plan to have an old style Christmas and I thought it would be nice to  make and give some home made gifts this year.

This home made fudge looks very old style and also frugal to make. Has anyone tried to make this type of thing?? 

Super easy microwave fudge
Ingredients:
1 can sweetened condensed milk (large size)
1 pound (3 cups) chocolate chips (I used 4 packs of Adsas/walmart chocolate chips - 38p a pack)

Materials:
Microwave
Microwave-safe bowl
Foil
Something with vertical sides for cooling the fudge (I used a 8 inch square cake tin)

Directions:

1. Place milk & chips in bowl.

2. Microwave on high at for 1 minute, then 30 second intervals until chocolate looks melty. Stir. If it’s still not completely melted, then 30 more seconds (etc.)

3. Line whatever you’re cooling the fudge in with foil.

4. Pour, chill completely, then cut into pieces.

Nigella Lawson, also has a recipe for Peanut Butter squares, very much like Reese’s peanut cups

Ingredients:

for the base:50g dark muscovado sugar200g icing sugar50g unsalted butter200g smooth peanut butter

for the topping:200g milk chocolate100g plain chocolate1 tablespoon unsalted butter1 x 23cm square brownie tin, lined, preferably, with Bake-O-Glide

 How to make:

Stir all the ingredients for the base together until smooth.

Some of the dark muscovado sugar stays in rubbly, though very small, lumps, but don’t worry about that.

Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich.

Makes approximately 48