Traditional Boiled Sweets Recipes

BOILED CUSTARD

Steps:

• Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
• Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Once it has cooled to a suitable temperature, it is ready to drink.
• For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!

HOW TO MAKE OLD FASHIONED HARD CANDY

Steps:

• Before you make candy of any kind, read through the entire instructions for the individual recipe. You need to be thoroughly aware of what the recipe requires before starting because candy needs precise temperature control and precise actions at the times that the recipe states. Most importantly, remember that candy not attended to is candy that burns!
• Check the temperature before making candy. Candy should not be made when the weather is high in humidity or rainy or it has a hard time setting. Check the room temperature--it should be around 60ºF-68ºF (15.5ºC-20ºC), with low humidity. If you have no choice about cooking in sub-optimal temperature conditions, you may be able to compensate by cooking the candy 1 to 2 degrees higher than recommended by the recipe. Altitude will affect the outcome; if you live at high altitude, you may need to make adjustments in accordance with the usual recommendations for high altitude cooking.
• If you don't already have one, purchase a candy thermometer of good quality. You need to be happy about working with great precision when making candy--it's a science as well as an art. For more details on selecting a candy thermometer, see How to choose a candy thermometer. Never touch the base of a saucepan with a candy thermometer. The pan must always be long enough that the thermometer does not reach the bottom when hung on the pan lip.
• Avoid changing the ingredient amounts in a recipe. They are precise because they work. Even doubling ingredients in a candy recipe can result in a failure.
• For the heat source, choose the burner that is wider than the cooking pan you're using. This ensures more even heating.
• Know how to test the hardness of candy. This can be done manually or using a thermometer. The thermometer is easiest, but it's handy to know how to test the temperature manually, which you can learn to do before using a recipe by reading How to test candy hardness stages.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.