When I went looking for some treats to make for Valentine’s Day, I headed over to Baking Mad, which has a brilliant database for all kinds of recipes, savoury or sweet. Whether you want to make bread or Valentine’s Cupcakes, they have something for everyone. And boy did I score huge points with DH when I whipped up a batch of White Chocolate Fudge. Simple to make, delicious to eat, the only downside was losing my sugar thermometer down the back of the cooker. But as we are (hopefully) getting a new kitchen before next Valentine’s Day, I should be safe.
If sugar thermometers aren’t your thing, then may I suggest very easy and super-child-friendly Valentine’s Cremes. If you saw my post on making Peppermint Creams at Christmas, you’ll know they require few ingredients:
Fondant icing- either white or pink (again you could buy it or colour it yourself)
Strawberry flavouring
Dark chocolate
1. First, colour your fondant, if that’s your plan, then add a good couple of teaspoons of flavouring to the mix and knead until smooth. The best way to stop the fondant from sticking is to use cornflour, rather than icing sugar.
2. Shape the fondant into an oval, wrap in cling film and chill for 20 minutes.
3. Once cooled, roll out to 5mm thick and use a small heart cutter to cut out your Creams.
4. Melt your dark chocolate slowly over a low heat until liquid. Beat well, then dip the Strawberry Hearts into the chocolate. Let excess chocolate fall back into the warming pan, then place your chocolate hearts on a cooling rack to dry. Be careful not to leave the hearts in the chocolate for too long as they will melt.
5. Package and give to your beloved this Valentine’s Day.
Alternatively, you could pinch walnut-sized pieces of fondant and roll into balls, then press down to create Strawberry discs. Likewise, drizzle the discs with molten chocolate rather than dipping them if this is easier. This works very well with younger children. Like mine.
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