Sweet and Sticky

Thursday, 20 December 2012


I seem to have spent the last couple of days stirring a pot of melting, sugary goo. I have been using my last few days of solitude to make sweet treats and surprises which are now concealed in airtight tubs labelled 'lentils' or hidden in the freezer under the peas.

First there were these apricot and white chocolate bars. I used to make these often when the children were little. Tom recently expressed a nostalgic wish for them. They are very easy to make -melt together white chocolate, golden syrup and butter, stir in oats, rice krispies (does not have to be Kellogg's), apricots and nuts.



Next there were several attempts at hokey pokey. Simultaneously easy and difficult to make -timing is crucial. Success came on the third try -neither burnt like my first effort nor sticky like my second, this was Goldilocks hokey pokey.



Then came a batch of chocolate biscuit cake with mini marshmallows added. I added the marshmallows so that I wouldn't scoff it all -can't stand marshmallows.


Lastly there were four batches of florentines -an essential part of my Christmas.


I now have a strong desire for stilton, bacon and salty nuts.


25 comments:

  1. Your hokey pokey looks yummy. I made some last year but it tasted too much of bicarb (I'm sorry to say I still ate it!) Julie x

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  2. This all looks incredibly delicious, except for the first one. I would have used dark chocolate. I personally don't think the words "white" and "chocolate" should even be used in the same sentence. Can't abide the stuff. Great idea about labeling the containers "lentils", though.

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  3. I on the other hand have been poaching guinea fowl and simmering Puy lentils so have an urgent need of your apricot and white chocolate bars.

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  4. Your florentines look wonderful, and I'm greatly taken with the fact that they use 2 oz of everything. Irrelevantly, what I hate most in recipes is the words 'working quickly'.

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  5. WOW Sue....they all look fabulous.
    In my oven at the moment is my second in a week batch of your Oaty Ginger Biscuits. They are divine.
    Happy Christmas to you and your family.
    Sheila

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  6. Oh delicious! I have been baking sweet treats - and now crave the saltiness of Marmite!

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  7. The best hokey pokey I EVER made was with freshly opened bicarb...I read it loses it's potency once opened....trouble is I then ate it...
    The white chocolate and apricot bars look a bit like breakfast bars........

    Merry Christmas
    x

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    1. They do, but not nearly as healthy and very sweet.

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  8. Chocolate biscuit cake every time. With or without marshmallows.

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  9. I absolutely adore Florentines, they look and taste so luxurious.

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  10. I found myself wondering today why we save all the best foodstuffs for a single culinary orgy. Next year, I intend to begin Christmas eating in November to fit in all the yummy stuff!

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  11. I have had a day of baking too. Chocolate sauce, tiffin cake, Christmas ham, minestrone soup (!?) and mince pies. And potato dauphinoise and duck for supper. I have now hit the Baileys. And I think I won't cook again til the weekend...
    I love the look and sound of the apricot bars. Perhaps I will make them on Saturday!
    Ax

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    1. Baileys you say.....I have two unopened bottles....

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  12. Labelling the tubs 'lentils' - utter genius. I am going to do that with all the cashew nuts and dried figs I keep buying at vast expense, only to find everyone else has eaten them while I was at work.

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  13. Once again, you've inspired me Sue. I think that my Christmas baking will begin tomorrow. All required ingredients are in the apartment. I'll not be making anything as extravagantly delicious as your creations, but all will involve butter and sugar and vanilla, so can't be too bad.

    xo

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  14. Haven't done much this year...but you have nudged me in the right direction. Love those tiffin-type bars and of course Florentines at Christmas...mmmm. Genius re th elentil labelling. However it would be me that I would be hiding them from!!

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  15. I bought some mince pies in a box. You can stop speaking to me now.

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  16. I think I've got a sugar high just from reading this post! I'll be mince pie baking this weekend and Husband will be making crackers to go with our cheese board and I know there's a box of Thornton's under the tree so that's enough for us!!!

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  17. We used to call that cinder toffee. Just as well I live too far away or I'd be begging at your door. You are more disciplined than me, Sue. I agree that biscuit cake is better without marshmallows - but I could still force myself, once I'd finished the florentines!
    BTW, did you see that The Chessmen is out on Amazon already? I'm weighing up Christmas present to self v waiting for the library.

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    1. I've already pre-ordered it Mary so presumably it'll be on its way as soon as Christmas is over.

      Cinder toffee, hokey pokey, honeycomb and puff candy are all names for this stuff. I considered dipping the pieces in melted chocolate like a Crunchie bar but by then I'd had enough of melting stuff.

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  18. I love your last little comment about wanting the salty stuff, I have been known to want sweet things to eat, eat too much then need to eat salty things, eat too much then.....well you know where this is headed :) All your makes look lovely, I haven't made florentines for many, many years.
    Have a wonderful Christmas.
    xx Sandi

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  19. All looks so yummy ..... bet your house smelt gorgeous!

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  20. I was just complaining to my sister that I have never successfully made hokey pokey. That magical reaction when it puffs up just doesn't happen and I'm left with a sticky gooey mess.
    That'll be my new years resolution, try and try again!

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