Make some edible jewellery using your favourite sweets!

INGREDIENTS

Skittles
Jelly Tots
Jelly Babies
Jelly Beans

EQUIPMENT

Toothpick
1m elastic string
Scissors

INSTRUCTIONS

1. Choose the sweets you want to use for your jewellery.
2. Use a toothpick to poke a hole through the middle of each sweet.
3. For bracelets: use the scissors to cut a 10 cm piece of string.
4. For necklaces: cut a 20 cm piece of string.
5. Pull the string through the holes of the sweets and arrange the sweets how you’d like.
6. Leave enough string on the ends and tie a double knot.  Now wear it, share it and eat it!

Ask a parent or older person to help you when using sharp things

Photography: Samantha Pinto, Courtesy Images

The post For The Kids: ‘Eat Me’ Beaded Jewellery appeared first on MyKitchen.

These super easy and cute home-made gummy sweets make the perfect spoils for that special someone in the month of love. You can even get the kids involved and make it a fun day of baking!

MAKES 40–50 // COOKING TIME 4 hours 10 min

INGREDIENTS
20 g gelatin
2 × 80 g packet jelly (flavours of your choice)

METHOD
1. Pour 60 ml water each into 2 small bowls. Sprinkle half the gelatin over each bowl of water. Leave to bloom for a few minutes until thick.
2. In another 2 bowls, dissolve the 2 packets of jelly in 190 ml boiling water each. Stir until all the sugar has dissolved.
3. Add a bowl of gelatin to each bowl of jelly and stir well until it is dissolved.
4. Pour into silicone moulds and pop into the fridge to set, about 4 hours.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Home-made gummy sweets appeared first on MyKitchen.

Put your sweet-making skills to the test with this rose-flavoured classic! A batch of Turkish delight is a perfect way to treat yourself and the fam.

MAKES 20 // COOKING TIME  4 hours 20 min

INGREDIENTS
2 tbsp gelatin
200 g caster sugar
60 g cornflour, plus extra to dust
2 tbsp lemon juice
90 g icing sugar, plus extra to dust
Pinch cream of tartar
Red food colouring
2 tsp rose water

METHOD
1. Line a 10 × 20 cm baking tin with baking paper.
2. Pour 280 ml hot water into a microwave-safe bowl. Sprinkle the gelatin over it. Whisk with a fork so the grains dissolve, then leave to bloom (swell) for a few minutes until thick and spongy.
3. Add caster sugar. Microwave on high for 5 minutes. Stir well. Microwave for 5 more minutes until thick and syrupy.
4. Mix together cornflour and lemon juice. Whisk into the hot sugar mixture, along with the icing sugar and cream of tartar. Microwave on high for another 3–5 minutes.
5. Add colouring and rose water.
6. Pour into prepared baking tin and leave to set, about 4 hours.
7. Cut into squares and dust with a little cornflour and icing sugar. Store in a single layer in an airtight container in a cool place (don’t keep in the fridge).

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Turkish delight appeared first on MyKitchen.

The perfect combo of sweet and salty, these sea salt caramels are easy baking treats that the whole family can enjoy this weekend.

MAKES 20 // COOKING TIME 2 hours 25 min

INGREDIENTS
2½ cups sugar
1 cup water
385 g tin condensed milk
115 g butter, cubed
1 tbsp sea salt flakes

METHOD
1. Line and grease a loaf tin.
2. Heat the sugar and water in a pot over low heat. Once the sugar has dissolved, bring to the boil and cook, swirling the pot occasionally, until the mixture turns a deep amber.
3. Remove from the heat and add the condensed milk and butter. Allow to bubble for a few seconds, then whisk vigorously.
4. Return to medium heat. Use a sugar thermometer to monitor the caramel. Cook, whisking all the time, until it reaches 115°C. Remove from the heat and add 2 tsp sea salt flakes.
5. Pour into loaf tin and sprinkle with the remaining 1 tsp sea salt flakes. Leave to cool and set, at least 2 hours.
6. Use a hot knife to slice into bite-sized caramels. Wrap in waxed paper and store in a cool place.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Sea salt caramels appeared first on MyKitchen.

Show off your kitchen skills with these elegant DIY chocolate truffles. They are a lovely treat to have at functions or parties, and they’re super easy to make, we promise!

MAKES 30 // COOKING TIME 1 hour (leave overnight)

INGREDIENTS
For the dark-chocolate truffles
180 g good-quality dark chocolate, finely chopped
120 ml cream
10 g butter
For the white-chocolate truffles
200 g white caramel chocolate, finely chopped
100 g butter
2 tbsp cream
1 tsp vodka
1 egg yolk
For the coatings
50 g cranberries, finely chopped
50 g pistachios, finely chopped
20 g desiccated coconut, lightly toasted
Sweet cocoa mix (2 tsp cocoa + 2 tsp icing sugar)

METHOD
For the dark-chocolate truffles
1. Melt the chocolate, cream and butter in a double boiler over low heat. Remove it from the heat immediately after the mixture has come together.
2. Place in the fridge and leave to cool overnight.
3. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
For the white-chocolate truffles
1. Melt together the chocolate, butter, cream and vodka over low heat. Remove it from the heat immediately after the mixture has come together.
2. Beat in the egg yolk with an electric mixer.
3. Place in the fridge and leave to cool overnight.
4. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
5. Serve white and dark chocolate truffles with a choice of DIY coatings.

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Can’t seem to shake that sweet tooth? Try this lovely nut halva recipe and serve with a cup of mint tea! What is a halva, you ask? It’s a delicious Middle Eastern sweet made from sesame flour and honey. YUM!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
100 ml brown sugar
150 ml milk
150 ml tahini
¼ cup pistachios, roughly chopped and toasted
¼ cup pine nuts, toasted

Method
1. Place the sugar and milk in a small pot. Bring to a boil and then lower the heat until the mixture has reached soft-ball stage. The easiest way to do this is to drop a small amount of the sugar syrup in cold water; if the sugar forms a soft ball, you are at the right stage.
2. Add the tahini to the sugar, but do not stir. Leave to stand for about 2 minutes, then beat with a spatula until well incorporated. Stir in the nuts.
3. Pour into a greased tin and leave to set. Slice and serve.

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