I love giving handmade gifts at Christmas and, because I am a baker by passion and profession, these gifts are usually of the sweet variety. Over the course of the years, I’ve done boxes with an assortment of cookies (the boxes were also handmade, of course), mini cakes, elaborately decorated cookies and assortments of pastries. However, I have often become very overwhelmed with the baking and packaging marathon that ensues when you’ve got a nice long list of family and friends. With all that’s happening in the winter — including weddings, birthdays and other festive gatherings — I’ve realised the importance of keeping things simple without compromising on the flavour of my offerings. To present beautiful sweet creations that don’t necessarily involve staying up all night to get them done but are still able to convey that I care about the recipient.

CHOCOLATE FUDGE

Fancy chocolate tins lined with butter paper and filled with pieces of this chocolate fudge make delightful gifts. This is good, old-fashioned fudge that you will make using a candy thermometer (these thermometers are now available in most large supermarkets). Don’t be intimidated by the thermometer, this is some of the easiest and most delicious fudge you will make.

INGREDIENTS

225g caster sugar
395g (1 can) condensed milk
50g butter
1 tablespoon honey
1 teaspoon vanilla essence
100g good quality grated dark chocolate (70 percent cocoa solids is great for this recipe)

Spread Christmas cheer with handmade goodies in simple packaging this season

METHOD

Grease an 8x8 inch square brownie pan, line it with butter paper and grease the paper. Put the caster sugar, condensed milk, butter, honey and vanilla essence in a medium non-stick saucepan (most sugar cooking is done in stainless pans but in this one instance I think it is alright to break the rules). Stir over medium heat until the sugar dissolves and the mixture begins to boil. Put your candy thermometer in and let the mixture boil and bubble. I use the thermometer as a sort of spatula at this stage and keep moving it around to ensure even cooking. When the mixture reaches 115 degrees C (240 degrees F), also called the ‘soft ball’ stage, take it off the heat immediately and quickly stir in the chocolate. Mix vigorously and spread into the prepared pan as fast as you can. Leave to set at room temperature and then cut the fudge into cubes with a sharp knife.

CARAMEL POPCORN

I love the taste and fragrance of caramel, especially in the winter. Giving away bags of this freshly made caramel popcorn, which is far better than any store-bought variety, fills me with a great joy and satisfaction. Start the process by either making or buying salted popcorn and then follow the recipe below.

INGREDIENTS

5 cups popcorn
150g caster sugar
55g brown sugar
60g corn syrup
60g water
20g butter
½ tsp baking soda

METHOD

Grease a large tray and two spatulas and set aside. In a stainless steel saucepan, combine the brown and white sugars, corn syrup, water and butter. Stir over medium high heat until the sugar is dissolved and the mixture starts boiling. Stick a candy thermometer in there and don’t stir from this point on. Gently swirl the mixture at regular intervals and let it cook until it reaches 149 degrees C (300 degrees F) on the thermometer, also called the ‘hard crack’ stage. Take it off the heat, stir in the baking soda (be careful, the caramel will froth and bubble up) and quickly pour it over the popcorn. Use the greased spatulas to mix the popcorn and then turn it out on the greased tray to cool. When the popcorn is cool, break it into small pieces and package it in small plastic bags with a pretty ribbon or, better yet, use a large piping bag for packaging.

SPICED CANDIED CHOCOLATE COATED WALNUTS

If you’re balking at the thought of using a candy thermometer, this is the recipe for you. It is super simple and the nuts have several layers of rich, roasted flavour that makes them the perfect Christmas present.

INGREDIENTS

1 egg white
100g caster sugar
270g walnuts
3 teaspoons spice mix*
½ teaspoon sea salt
100g dark chocolate (54 percent cocoa solids works well)

*Spice mix: Make a spice mix with 4 teaspoons cinnamon powder, 2 teaspoons ginger powder, 1 teaspoon ground cloves and 1 teaspoon freshly grated nutmeg and set aside.

METHOD

Preheat the oven to 180 degrees C. Line a large flat baking tray with baking paper. In a bowl, whisk the egg white until frothy and then slowly add the sugar while continuing to whisk. Next add the walnuts, the spice mix and the sea salt. Coat the walnuts well, spread on the baking sheet and roast the nuts for about 25 minutes, checking and turning them over at 10, 10 and then five-minute intervals. While the nuts are in the oven, melt the dark chocolate over a saucepan of boiling water. Put the roasted nuts in the chocolate and coat well. Spread them in an even layer on a baking tray lined with paper and leave them to set in the fridge for about 20 minutes.

Glass jars, fancy muffin cups or clear plastic bags all make excellent packaging for these delicious beauties.

The writer is an alumna of Le Cordon Bleu

Published in Dawn, EOS, December 16th, 2018