Holiday Activities

For the Christmas holidays I have been doing some activities with the two little boys to keep them occupied and out of trouble. We have had a lot of fun playing Numpty, Go Fish, Piggy-in-the-middle, Squiggle drawing, Keep Talking (you can imagine that they didn't have any trouble with that one); and we also made some lovely food such as Shining star biscuits, Festive fudge, and Marshmallow crunch. I do not have any photos of the games we played, as I had to partake in them and therefore wasn't able to take the shots but I did manage to get some of the finished results of the...




Marshmallow Crunch,


and the Festive Fudge.


And also what the pictures on the cards looked like.


Well, these foods were a big hit at our place so I thought I would write out the recipe for the fudge for you to try out, at your own convenience. And perhaps I will be able to write out the recipes for the crunch and biscuits another time!

Festive Fudge
To make about 50 pieces of fudge, you will need:

350g (12oz) icing sugar
75g (3oz) unsalted butter (or nuttelex)
4 teaspoons of milk (or rice/soy)
1/2 teaspoon of vanilla essence
75g (3oz) pink and white marshmallows
2 tablespoons of sugar sprinkles
a shallow 18cm (7in) square tin, wiped with cooking oil
greaseproof paper

Put the tin on the greaseproof paper. Draw around it and cut out the square. Press the paper into the oiled tin. Use a paper towel to wipe the square with oil.
Sift the icing sugar into a bowl. Make a hollow in the middle of the sugar.
Put the butter, milk and vanilla essence into a small pan. Then, cut the marshmallows in half and add them to the pan. Gently heat the pan. Stir the mixture every now and then with a wooden spoon, until everything has melted.
Pour the mixture into the hollow in the middle of the sugar. Quickly stir it all together, until the mixture is smooth. Pour the mixture into the the tin and push it into the corners. Smooth the top, then sprinkle the sugar sprinkles over it. Press the sprinkles into the fudge with your fingers. When the fudge is cool, chill it in a fridge for two hours.
Loosen the edges of the fudge with a blunt knife. Turn it out onto the a board and remove the greaseproof paper. Turn the fudge over. Cut it into small squares.
Put the fudge in an airtight container. Chill it in the fridge for two more hours.

Keep the fudge in a fridge, in an airtight container, and eat within a week.