Festive sweets: five nostalgic recipes

Below are the vital tips for helping your sweet making go oh-so-smoothly. Just click on the recipe names for your step-by-step instructions.

Barley sugar

Florentines

Dark chocolate truffles

Cardamom fudge

Dried fruit balls

EQUIPMENT
A thermometer is worth having. The choice is between a traditional
brass sugar-boiling thermometer that is also handy for deep-frying, or a state-of-the-art probe with digital read-out that is much more versatile. Digital can take the temperature of everything from tepid water for bread-making up to caramel, and check that roasted poultry is sufficiently cooked for safety. A non-stick silicone oven liner sheet makes a cheap and very efficient alternative to the traditional slab of polished marble or granite used for working sugar syrups. Just make sure your chosen surface is big enough for safety - about 50cm x 50cm is sufficient for the barley sugar quantities given here.
Everything else required can be found in most kitchens - scales, a medium-sized saucepan with a heavy base, wooden spoons, whisks (balloon and electric), a palette knife, sturdy scissors and a selection of tins and baking trays.

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