ETK's Christmas Sweets!

With most UK schools breaking up for the Christmas holidays on Friday December 18th...  that leaves an "entire" week to "fill" before "The Big Man" pops down the chimney - which will probably feel like an eternity for parents & excited Littleys alike, (possibly for very different reasons.)  ETK understand that "Kids-In-Kitchen" can become yet another added "Christmas-Stress-Factor, so we've put together some easy & relatively quick recipes for you all to try out & hopefully alleviate some of the cries of "I'm bored"s that will be brewing by mid-week.

Some of these might even make a good pressie for the long-suffering Grandparents this year!

Top Hats:

  • Marshmallows
  • Melted Chocolate
  • Smarties

Easy, easy easy!

Melt the chocolate, dip the top of the marshmallow & top off with a smartie!  Leave for the chocolate to set

(That's it!)


Candy-Cane Marshmallows:

  • Marshmallows
  • Melted Chocolate
  • Candy Canes

Another "easy" version of the "Top Hats!"

Crunch up a few candy canes (ETK top tip: put them into a food bag & take your Christmas frustrations out on them with a rolling pin... then they won't end up all over your kitchen & you won't end up in A&E trying to explain how you have a candy cane "chip" embedded in your eye...) 

Melt the chocolate

Dip the bottom of the marshmallow in the chocolate & roll it in the crushed candy cane fragments

"Garnish" by sticking a whole candy cane in the top & leave to cool


Easy Chocolate Fudge (microwave!):

  • 100g chocolate (milk or plain, broken into pieces)
  • 100g butter (not low fat spread), melted
  • 450g icing sugar
  • 45ml milk
  • Few drops of vanilla essence (or other flavouring essence, this is optional)

Put the chocolate in a heatproof bowl & heat in the microwave on medium for 2-3 minutes, stop the cooking time & stir every 30 seconds or so, until just melted (if it burns - you will have to start again!)

Add the butter, icing sugar, essence & milk, mix well

Heat on high for 3-4 mins - BUT: take out of the microwave & beat well every minute (it will get hot - so be careful!)

When the mixture starts to set around the edges of the bowl & becomes thicker, it's ready to pour into a greased dish

Allow to set for a few minutes before marking into squares using a knife, leave to cool before removing from the tin

(Then eat it) 



(usually one of THE hardest things to produce in the kitchen - but NOT with ETK!):

  • 300g icing sugar
  • egg white

In a bowl, add the egg white to the icing sugar (if it is a "small" egg - you may need 2 egg whites - but add gradually to achieve next step!)

Knead into a dough (adding more egg white if necessary)

Tear off into small pieces & make into balls

Put some kitchen roll onto a plate, add 4 balls at a time - so they are not touching

Microwave on high for 1-2 minutes

Repeat until all "dough" is used

(well - we did say it was "easy") 


Vanilla Fudge:

  • 300ml milk
  • 800g granulated sugar
  • 100g butter
  • 2 tsp vanilla essence

Pour milk into a saucepan & bring slowly to the boil, then add sugar and butter, heat slowly stirring all the time until sugar dissolves & butter has melted.

Bring back to boil, then cover with lid & boil for approx 2 minutes, uncover & continue to boil steadily, stirring occasionally, for 10-15 mins or until the mixture, dropped into a cup of cold water forms a soft ball when rolled in fingers

Remove from heat, add vanilla essence, stir & leave for 5 minutes

Then beat it until it begins to lose its gloss & is thick & creamy

Transfer to a greased tin & leave to set


Peppermint Creams:

  • 225g royal icing
  • boiled water
  • peppermint essence (a few drops)
  • chocolate (optional), melted

Put the royal icing mix into a large bowl, add 1tbsp water to start with & mix well - add more water 1 or 2 tsps at a time, until it is a very stiff mixture, which holds its own shape

Add a few drops of the essence & mix well, (you can also add a few drops of green food colouring if desired) - if the mixture is sticky, add some more royal icing mix or icing sugar

Knead the mixture in to a firm paste, with a dough texture & either roll out until about 1cm thick on a surface dusted with sieved icing sugar & cut into shapes with a small cookie cutter, or form into small balls using your hands & flatten

Place the peppermint creams onto greaseproof paper & allow to dry for a few hours

If you want to make your peppermint creams extra special, melt some chocolate & dip half of each sweet into the melted chocolate, allow the excess chocolate to drip off & place the sweets onto greaseproof paper - allow to set for another hour or so



  • 4 tbsp water
  • 100g butter
  • 300g Demerara sugar
  • 2 tbsp golden syrup (level tablespoons)
  • 1 tbsp black treacle (level tablespoons)

Put all ingredients into pan, heat slowly, stirring, until butter melts & sugar dissolves

Bring to the boil, cover pan & boil gently for 2 minutes

Uncover, continue to boil, stirring occasionally for 10/15 minutes (or until a little of the mixture dropped into a cup of cold water separates into hard and brittle threads)

Pour into a buttered tin & leave until hard

(& if you have any loose fillings - avoid the temptation of eating over Christmas....)


Marzipan Balls:

  • Marzipan
  • Chocolate (melted)

Roll the marzipan into balls (about 2cm across)

Drop each ball into the bowl of melted chocolate (turn with a fork until covered, or use washed fingers that can be licked in-between turning & the tap) 

Scoop out the marzipan ball with a fork (or fingers as above), & allow the excess chocolate to drip off, before placing onto some greaseproof paper

Sprinkle in any cake decoration that takes your fancy & allow to cool


Rocky Road: 

  • 400g milk chocolate
  • 400ml condensed milk
  • 100g butter
  • 200g marshmallows
  • 200g glace cherries
  • 100g chopped nuts (optional)
  • 200g digestive biscuits
  • 50g raisins (or sultanas)

Put the digestive biscuits in a thick plastic bag & crush,  so that you end up with nice chunky biscuit pieces, then set aside

Melt the chocolate & the butter together on a low heat (or in the microwave) & once melted, add the condensed milk, mixing well

Take the chocolate mixture off the heat, add in the digestive biscuit & then all the other ingredients - mix well

Add as little, or as much, as you like of the other ingredients to suit you (sir) 

Tip the mixture into a tin lined with cling film (this well help you later!) - flatten out into the tin & put in the fridge to set



ETK hope that's given you a  few "festive-cooking-activities" to keep the kids (big & little) occupied until the 25th (& we have no objections whatsoever to sampling any of these recipes for you, if you feel the need... )