Peppermint Creams

225g icing sugar, flavouring or peppermint essence, a little dried egg white

1) Sieve sugar in basin
2) Make up dried egg white and mix with sugar to form a dry paste
3) Add peppermint essence
4) Roll out the mixture and cut shapes from it
5) Leave the shapes in a fridge until firm

I also have a recipe using condensed milk instead of egg white, but I've never managed to make it set!

1) Add a drop of food colouring to marzipan and need

2) Mould into the shape of a fruit (e.g. banana, apple, orange)

3) For apples and oranges push a clove into the top

Warning: Check for nut allergies!

This recipe works really well but requires heating:

450g granulated sugar, 150ml water, 115g dessicated coconut, pink food colouring, sugar thermometer

1) Dissolve the sugar in water and bring to boil
2) Boil to 270 degrees F (careful - very hot, you may want an adult to do this part)
3) Remove pan from heat and add coconut
4) Mix well and it feels rough and looks white
5) Put half the mixture into a greased tin
6) Add pink colouring to the rest
7) Put pink layer on top of white
8) When set cut into slices

This recipe doesn't need heating, but doesn't work quite so well:

170g dessicared coconut, 4 tbs condensed milk, 340g icing sugar, colouring

1) Mix the condensed milk and icing sugar together
2) Stir in the coconut
3) Colour half the mixture pink
4) Shape the pink and the white into two bars and push them together
5) When set cut into slices

This recipe works really well but takes a while:

85g chocolate, 1 egg yolk (from dried if worried about using raw), 15g butter, 1 tsp of evapourated milk, chocolate powder

1) Melt chocolate and add egg yolk, butter and milk
2) Beat until thick and pasty
3) Leave in fridge until firm enough to handle
4) Form into balls and roll these in chocolate powder

This recipe doesn't work so well but is really easy:

115g cooking chocolate, 1/4 to 1/2 small tin of carnation milk, 1/2 tsp almond essence, 115g cake crumbs, 230g icing sugar, cocoa powder

1) Melt the chocolate
2) Add the carnation milk, almond essence, cake crumbs and icing sugar (add the milk a little at a time to prevent the mixture becoming too runny)
3) Chill until firm
4) Roll into small balls
5) Roll balls in cocoa powder