


Marshmallow and chocolate kebabs, cream fudge, and other yummy things. It’s the time of year when I boil up sugar, do things with an orange that don’t stop with juicing, and make confectionary for Christmas presents.
Why do this? Well, firstly it’s cheaper – far cheaper, to make these things yourself. Secondly it’s fun, and thirdly you know the provenance of the items. I’m not sure it’s super-green because of fuel economy, but it’s not terrible, at least, especially if you save and recycle packaging.
So far I have made cream fudge (the recipe, if you want it, is here), barley sugar and crystallised orange peel (dipped some in chocolate, too – well, not actually dipped, more popped them in the pan and stirred them about, pulled them out, left to dry, rather than the ’skewer each piece on a cocktail stick’ tidy purist method). I’ve made mincemeat (very, very easy, and you can check for what kind of nasty fats go in there), and I’ve covered marshallows with chocolate for stocking fillers.


Tomorrow, barring adventures, I make Turkish Delight, which is such a delicate thing to make, and, like all these things, incredibly easy.

The barley sugar has been taken to friend’s houses for gifts (it’s vegan, which is useful), and the marshmallows have been put away. The crystallised chocolatey oranges have been hidden in the ‘cupboard where the ceiling is coming down’ and the fudge…
the fudge…
The fudge I have eaten. This is bad. There was one bit left, about half an hour ago. I photographed it. Then I ate it. It is (or rather was), and you can trust an expert here – Very Lovely Fudge. It sits on a nice vintage plate that I found for 10p, and which originally was made for a Brexton Hamper.
I have also made a small embroidered landscape with which I know not what to do next. I don’t want to embroider it any more, and so I shall, ummm…paint it?










