Sweet Tooth Instructions
Pina Colada Jellies
1.
Take the jelly granules from the blue striped paper bag. Pour the granules into a heat proof bowl.
2.
Add 350ml of boiling water and stir thoroughly until the jelly granules have fully dissolved.
3.
Add a quarter of the coconut flavouring to the bowl (if you have rum, stir in 20ml to the mixture) and stir thoroughly the solution is fully dissolved.
4.
take the two glasses from the box and split the jelly mixture evenly between the glasses.
5.
Add a quarter Place the jellies in the fridge until they have set. Then coat the top of each jelly with a layer of sherbet (1 tub per glass) to add some fizz to your jelly cocktails.
6.
Enjoy!
Chocolate Raisin Hearts
1
Line a baking tray or chopping board with one sheet of baking paper (found in the yellow stripy paper bag).
2
Add Heat a small saucepan three quarters full with water until it starts to boil. Rest a heat proof bowl on top of the saucepan. Pour the (vegan) chocolate chunks into the bowl and stir until melted.
3.
Stir until melted.
4.
Top Tip: Keep 5-10 raisins back for the end
Add the rest of the raisins (and 30ml of rum if you have some and would like to add an extra kick to your chocolate) and mix well.
5.
Slowly spoon the mixture onto the baking sheet – try and form a heart shape with a knife as you go.
6.
Sprinkle your left over raisins on to the chocolate and then leave your raisin heart in the fridge until it has set (1hr). Enjoy!
Strawberry Lollipops
1.
Line a baking tray or chopping board with one sheet of baking paper (found in the yellow stripy paper bag).
2.
Slowly spoon the mixture onto the baking sheet – try and form a heart shape with a knife as you Combine the sugar and 50ml of water into a saucepan and set it over a medium heat.
3.
Stir until the sugar has dissolved and the mixture starts to boil. Continuously stir the mixture until it starts to thicken – it should be bubbling quite a lot at this point. It is important that you continue heating and stirring the mixture until the mixture thickens to a syrup consistency. This may take around 10 minutes.
4.
once the mixture has thickened, turn off the heat, pour in the bottle of strawberry flavouring, and mix well.
5.
Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. Space the dollops 3 to 4 inches apart to guarantee they don’t run into each other. If you fancy a challenge, try to create heart shapes instead of circles . . . lollipops can be romantic too!
6.
quickly press the lollipop sticks into the circles. If you have syrup left over, spoon a small amount on top of each stick to seal it in. leave them in the fridge to set (2hrs).