The Vintage Sweets Book

I know Angel Adoree has other vintage inspired books and this one focuses on a lovely combination of vintage sweets and cocktail party treats. Her books are wonderfully styled and full of nostalgic inspirations. There are plenty of recipes to reminiscence and wonder over. However there are more than recipes; there are craft ideas and party ideas to get your know how and creativity flowing. Her chapter titled "Sweetie Know-How" is there to help and guide you on your sweet treat making journey. 

Although candy making may be created at anytime of the year the sweet treats in this cookbook have a summertime, boardwalk, fair... strolling along the pier feel to them and a blissful backyard or garden party - cocktail party to them as well.

I admire Angel Adoree's commitment to a "spoonful of sugar" "and a little imagination" connotation because it gives her that, dare I say, Mary Poppins appeal in a vintage way. She makes it seem so wonderfully easy. What more can one say about a book that covets candy and cocktails! Rum Raisin Fudge, Candy Floss, Nougat, Nut Brittle, Toffee Slab, Mint Royal Hot Mocha, the Parma Violet Cocktail and more are all waiting to be created by you!  

If you are looking to add to your Angel Adoree vintage inspired cookbook's, curious about creating sweet treats, inspired to have a vintage style party then her books are for you. To find out more about Angel Adoree click *here*   however in the meantime enjoy this recipe from the book... 

Parma Violet Cocktail

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Prep time: 10 minutes ~ Total time: 15 minutes 

Makes 4 drinks

For the Violet Syrup:

100ml (3 1/2 fl oz) water

100g (3 1/2 fl oz) granulated sugar

1/4 teaspoon violet flavouring

5 drops of violet colouring

For The Cocktail:

50ml (2 fl oz) peach schnapps

50ml (2fl oz) violet syrup - recipe above

1 tablespoon lime juice

200ml (1/2 pint) sparkling water

50ml (2 fl oz) vodka

crushed ice

violet flowers, to decorate - optional

1. To make the violet syrup, combine the water and sugar in a saucepan and place the pan over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes.

2. Take the pan off the heat and add the flavouring and colouring. Leave in the refrigerator to cool for 30 minutes.

3. When you are ready to make the cocktail, combine all the ingredients in a cocktail shaker. Strain into chilled glasses, decorate with the violet flowers, if using, and serve immediately.   

Hope everyone is having a good week so far. - JD 

Chocolate Fudge

I did make it back into the kitchen to whip up a batch of fudge. This time chocolate. And as you can tell from the photo I have had some success.  The recipe is from the cookbook I feature a few days ago called Christmas Candy. This recipe although it may seem intricate is pretty easy and was a breeze to create. I still do not have a candy thermometer however my kitchen intuition kicked in nicely. So far this recipe is the simplest and easiest. 

Old-Fashioned Chocolate Fudge

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2 ounces unsweetened chocolate

1 cup of milk

2 cups granulated sugar

1 tablespoon light corn syrup 

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts

*Notes: I did not have corn syrup so instead I used golden syrup. Also I omitted the walnuts. 

Grease an 8 inch pan with butter.

In a large, heavy saucepan, combine the chocolate and the milk. Cook over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.

Stir in the sugar and corn syrup. Increase the heat to moderate and continue stirring until the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage. (236ºF on the candy thermometer). Note: Since I do not have a candy thermometer I used my mum's method of dropping a bit of the boiling mixture into a glass of cold water until it form a soft- ball. 

Remove the pan from the heat and stir in the butter and the vanilla. Set aside until the candy cools to lukewarm (110ºF). Note: Once the top of the fudge in the saucepan looked less glossy and when tipping the saucepan the fudge looked like it had a skin on top, I started to beat it with a wooden spoon until it thick and creamy. 

With a wooden spoon, beat the fudge until it is thick and creamy and no longer glossy. Quickly stir in the nuts.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. 

When the fudge is firm and completely cool, cut into squares.

Hope you had a great weekend! - JW