Hello my peppermint pixies! If you’re in need of a sweet mid-week treat, you will love today’s recipe! In Sunday’s blog post I discussed how I have recently ventured into the art of sweet making. This was primarily inspired by The Nutcracker and the Four Realms; in the film we are invited to Sugar Plum’s realm of sweets! With her candy floss hair and glittering gowns she allows us to experience all things decadent 🌸🍬🌸
This recipe is from ‘Mrs Beeton’s Homemade Sweetshop.’ A darling cookbook filled with splendiferous treats that will make any child’s eyes gleam with delight.
I have always been fascinated by the art of sweet making. Childhood trips to traditional sweet shoppes were always a source of wonderment. Upon entering the shop, my eyes would become aglow with delight at the shiny jars of rosy apples (which were as ruddy as my blushing cheeks), strawberry bon bons and pear drops. I felt as though I had just stepped into Willy Wonka’s factory.
As a novice confectioner, I thought it would be wise to start with something simple. Gazing over the pages filled with dreamy marshmallows and violet & rose creams, I stumbled upon a set of coconut and raspberry ice squares.
They smell like sugary snow clouds of coconut goodness and are magical alongside a cup of tea.
They are the perfect sweets to start my “sugar plum treats” series and I can’t wait to test out more recipes from this adorable book. I’m tempted to try out their raspberry marshmallows, vanilla fudge and rose candy canes!
340g icing sugar
300g desiccated coconut
397g tin sweetened condensed milk
1/4 tsp red food colouring
- Sieve the icing sugar into a large bowl, stir in the desiccated coconut and knead in the condensed milk.
- Halve the amount and to one half, add the red food colouring until it reaches a pale pink colour. Knead this thoroughly through the mixture.
- Lay a piece of non-stick baking paper on your work surface and spread the white half of the mixture into a 5-8mm thick rectangle.
- Do the same to the pink mixture and lay it on top, so that you have paper both on the top and the bottom of the mixture.
- Using a rolling-pin, flatten the mixture to the thickness you desire.
- Cut the coconut ice into 2cm cubes and place these on a tray lined with paper to dry for a few hours.
- Store in an airtight tin (it will keep for around a week.)
Here are a few more pictures of the end result! ♡
I really hope you enjoyed this post my shimmering snow flurries! Please let me know in the comments section what your favourite childhood sweets are! 🌸🍥❄️
If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)
I’m sending lots of love to you all and I hope you have a whimsical week filled with fondant fancies and custard creams! 🌸🍰🌸