0:00:02 > 0:00:03I'm Kitty Hope.
0:00:03 > 0:00:05And I'm Mark Greenwood.
0:00:05 > 0:00:07And although we've been married for ever...
0:00:07 > 0:00:08..our first love is sweets.
0:00:08 > 0:00:10Oh, I'm going to have another one.
0:00:10 > 0:00:12Over the last ten years, we've built a business
0:00:12 > 0:00:16devoted to rediscovering the best of British confectionery.
0:00:16 > 0:00:18- Whether we're at home... - Oooh!
0:00:18 > 0:00:22..or at work, we're always on the lookout for new and exciting treats.
0:00:22 > 0:00:25Do you like it, or hate it? I bet you hate it. I love it!
0:00:25 > 0:00:28And we never miss a chance to try them out on the people we love.
0:00:28 > 0:00:31- No. - SHE CHUCKLES
0:00:31 > 0:00:34But now, we're going to show you how to make our favourite confections
0:00:34 > 0:00:37right there in your own home.
0:00:37 > 0:00:40With sweets, the possibilities are endless.
0:00:40 > 0:00:42And it doesn't have to be complicated.
0:00:42 > 0:00:45Learn a few simple techniques and you're on your way.
0:00:45 > 0:00:49Making sweets is the perfect way to spoil yourself, family and friends.
0:00:49 > 0:00:52And it's something anyone can do.
0:00:52 > 0:00:55This is Sweets Made Simple.
0:00:58 > 0:01:02Mr G and I love remembering the sweets of our childhood,
0:01:02 > 0:01:04but we're also passionate about
0:01:04 > 0:01:06inventing new and exciting confections.
0:01:06 > 0:01:09So in this show, we're travelling through time,
0:01:09 > 0:01:11celebrating the sweets we loved in our youth,
0:01:11 > 0:01:13and creating up-to-the-minute treats
0:01:13 > 0:01:16with some rather un-sweet ingredients.
0:01:16 > 0:01:17I love bacon!
0:01:17 > 0:01:21We'll been making our own take on the classics, the Walnut Whip...
0:01:21 > 0:01:22They are gorgeous.
0:01:22 > 0:01:25..and the sherbet lemon dipper.
0:01:25 > 0:01:28As well as letting you in on the secrets of two new inventions -
0:01:28 > 0:01:32maple bacon lollies and tequila chillies dipped in chocolate.
0:01:32 > 0:01:35Wow, that is a taste bomb and a half.
0:01:35 > 0:01:39But first, a sweet that harks back to the very roots of confectionery.
0:01:39 > 0:01:43Needing only a few simple ingredients, toffee is something
0:01:43 > 0:01:46that's been made in kitchens all over the world for centuries.
0:01:46 > 0:01:48And we're going to show you how to make it
0:01:48 > 0:01:51using the traditional handmade method.
0:01:51 > 0:01:55This is our recipe for pulled butter toffee.
0:01:56 > 0:01:59If you ever thought that making sweets was difficult,
0:01:59 > 0:02:01I'm here to persuade you otherwise
0:02:01 > 0:02:05with our amazing recipe for pulled butter toffee.
0:02:05 > 0:02:09Start by popping 225 grams of granulated sugar
0:02:09 > 0:02:13and 75mls of water into a heavy bottomed pan.
0:02:13 > 0:02:16And plonk in a quarter of a teaspoon of cream of tartar.
0:02:16 > 0:02:19The cream of tartar will stop the sugar from crystallising
0:02:19 > 0:02:21and give the toffee a really golden glow.
0:02:21 > 0:02:2450 grams of unsalted butter, straight in the pan.
0:02:24 > 0:02:27- No need to use a bowl. Less washing-up.- Spot-on.
0:02:27 > 0:02:30I'm very good at that. And straight on the heat.
0:02:30 > 0:02:34We're going to let the sugar and the butter melt together.
0:02:34 > 0:02:38I know how naughty you are. Please don't fiddle with it.
0:02:38 > 0:02:39Don't prod it around.
0:02:39 > 0:02:42Just leave it alone until the butter and sugar get to know each other.
0:02:42 > 0:02:46Pop the thermometer in there. My trusty thermometer.
0:02:46 > 0:02:51And we're going to bring that up to 137 degrees centigrade.
0:02:51 > 0:02:53Sugar is quite a sensitive little beast.
0:02:53 > 0:02:56Just that one degree difference below or above
0:02:56 > 0:03:00can make all the difference between a soft toffee or a hard toffee.
0:03:01 > 0:03:04This thermometer is my best friend in the kitchen.
0:03:04 > 0:03:08- I thought I was your best friend? - Not today.- Oh...
0:03:08 > 0:03:10If you don't have a sugar thermometer,
0:03:10 > 0:03:13there are other ways of measuring the temperature of your sugar,
0:03:13 > 0:03:16but I beg you to go to the shops and buy one tomorrow.
0:03:16 > 0:03:17You won't regret it.
0:03:17 > 0:03:21Once the toffee has reached 137 degrees centigrade,
0:03:21 > 0:03:23pour the mixture onto a greased baking tray.
0:03:23 > 0:03:27Luscious, golden toffee.
0:03:27 > 0:03:29Still bubbling away.
0:03:29 > 0:03:32But that is gorgeous.
0:03:32 > 0:03:34The toffee is still very, very hot,
0:03:34 > 0:03:37so we need to oil up a pair of rubber gloves.
0:03:37 > 0:03:39And now the magic begins.
0:03:39 > 0:03:43Start folding in the corners of the toffee into the centre.
0:03:45 > 0:03:47It's a bit like kneading bread at this point.
0:03:47 > 0:03:51You can see already it's starting to go really quite golden and silky.
0:03:51 > 0:03:55This is where you need to draft in a friend.
0:03:55 > 0:03:56Slowly.
0:03:56 > 0:03:59Pull the toffee firmly at one end while pulling
0:03:59 > 0:04:00and twisting from the other.
0:04:00 > 0:04:03As it cools, you start to pull it.
0:04:03 > 0:04:04- Twist it over.- You can twist it.
0:04:04 > 0:04:08You can see that it starts to get shinier.
0:04:08 > 0:04:10It's like a unicorn's ringlet.
0:04:10 > 0:04:13But it's not a toffee tug-of-war.
0:04:13 > 0:04:16It can be a toffee tug-of-war!
0:04:16 > 0:04:18As we're pulling it, it's cooling down.
0:04:18 > 0:04:21It's becoming firmer, it's becoming shinier.
0:04:21 > 0:04:24That is absolutely beautiful. Look at that.
0:04:24 > 0:04:26I think that's the last twist for me.
0:04:26 > 0:04:29As the toffee starts to become harder to work,
0:04:29 > 0:04:33place it on the kitchen counter and even out the shape.
0:04:33 > 0:04:34And you end up with something
0:04:34 > 0:04:37that just looks like a golden skipping rope.
0:04:37 > 0:04:39- Do you want to chop it up? - I certainly do.
0:04:39 > 0:04:42Using kitchen scissors, snip into short lengths.
0:04:42 > 0:04:45You can cut it in any length you want, really.
0:04:45 > 0:04:47We do it about 25mm.
0:04:47 > 0:04:50Looking mighty fine there, Mr G, I must say.
0:04:52 > 0:04:56I don't think there can be anything more satisfying or simpler
0:04:56 > 0:04:58than this beautiful pulled butter toffee.
0:05:02 > 0:05:06A bag of this in your pocket, a stroll along the beach...
0:05:06 > 0:05:08Preferably with your best friend.
0:05:08 > 0:05:10Life doesn't get much better.
0:05:12 > 0:05:15Sometimes a traditional toffee is all that you want,
0:05:15 > 0:05:19but let's gallop into the present with a surprising flavour combo.
0:05:19 > 0:05:23Miss H and I love to mix old techniques with modern tastes,
0:05:23 > 0:05:27which is how we came up with our next, slightly odd, recipe.
0:05:27 > 0:05:29Hold on to your hats!
0:05:29 > 0:05:32These are our maple, pecan and - ooh! - bacon lollies.
0:05:34 > 0:05:38This next recipe, it sounds a bit strange, but stay with me.
0:05:38 > 0:05:41First, two rashers of smoked streaky bacon.
0:05:41 > 0:05:46You see, I've got three here. The third is the cook's perk.
0:05:46 > 0:05:50Pop the bacon under the grill until it's crispy and golden.
0:05:53 > 0:05:56Next up, half a dozen pecans.
0:05:56 > 0:05:58Just going to give them a light toast,
0:05:58 > 0:06:01just to release the nut oil and lovely flavour.
0:06:01 > 0:06:04While pecans are toasting, two to three minutes on a medium heat,
0:06:04 > 0:06:07take a piece of taking parchment
0:06:07 > 0:06:10and mark out four circles about 8cms across.
0:06:15 > 0:06:18Pecans are now done, so I am just going to take them off the heat.
0:06:18 > 0:06:21And grab the bacon.
0:06:21 > 0:06:25That is exactly how you want it - nice and crispy. That's ready.
0:06:30 > 0:06:32Oh! So, salty and smoky.
0:06:32 > 0:06:34I love bacon!
0:06:34 > 0:06:36Bacon is so good.
0:06:36 > 0:06:37Pecans out.
0:06:40 > 0:06:44Roughly chopped, about the same sort of size as the bacon.
0:06:45 > 0:06:46Mix that together...
0:06:47 > 0:06:49You beauty.
0:06:49 > 0:06:50Now for the lolly...
0:06:50 > 0:06:53For that, we need to make a caramel.
0:06:53 > 0:06:57Place 150 grams of caster sugar into a heavy bottomed pan
0:06:57 > 0:06:59with 75mls of cold water.
0:07:00 > 0:07:02That can go on the heat.
0:07:02 > 0:07:05Add a drop of oil to the parchment paper.
0:07:05 > 0:07:07Just to stop your lollies from sticking.
0:07:07 > 0:07:11You want to use groundnut oil that won't impart any flavour.
0:07:12 > 0:07:16Now, for the crucial ingredient - the maple syrup.
0:07:16 > 0:07:17Two tablespoons.
0:07:17 > 0:07:20This is real maple syrup, not maple-flavoured syrup,
0:07:20 > 0:07:23and it's a little bit more expensive,
0:07:23 > 0:07:28but it's really worth using because it gives it such an intense flavour.
0:07:28 > 0:07:32Did you know that it takes 40 litres of maple tree sap
0:07:32 > 0:07:34to make one litre of maple syrup?
0:07:36 > 0:07:40And two tablespoons of golden syrup.
0:07:46 > 0:07:48Pop your thermometer into the pan.
0:07:48 > 0:07:50We're looking for a final temperature
0:07:50 > 0:07:52of 150 degrees centigrade.
0:07:52 > 0:07:55The temperature will race up quite quickly to 100 degrees
0:07:55 > 0:07:56and then start to slow down
0:07:56 > 0:07:59and gradually climb up to your required temperature.
0:07:59 > 0:08:02Just leave it alone and let it do its thing.
0:08:04 > 0:08:06Place neat mounds of the bacon and pecans
0:08:06 > 0:08:08into each circle on the parchment.
0:08:09 > 0:08:12Try and get them in the centre of the circle.
0:08:12 > 0:08:14Doesn't matter if they run out to the edge.
0:08:14 > 0:08:16Have a bowl of cold water standing by.
0:08:19 > 0:08:21OK, so that's reached the temperature.
0:08:21 > 0:08:25As soon as the caramel reaches 150 degrees centigrade,
0:08:25 > 0:08:27dunk it in the water to stop it cooking.
0:08:28 > 0:08:32That's cooled down a bit now.
0:08:33 > 0:08:35Just a little drop on there,
0:08:35 > 0:08:39just to set those gorgeous bits of bacon and pecans together.
0:08:44 > 0:08:46Four lolly sticks.
0:08:48 > 0:08:51Just pop that into the middle of the lolly.
0:08:51 > 0:08:54You just need to get a grip on the toffee.
0:08:54 > 0:08:57Seal the sticks with a little more caramel.
0:08:58 > 0:08:59Be very careful,
0:08:59 > 0:09:01because the toffee's still very hot at this stage.
0:09:01 > 0:09:05You don't want to burn yourself and certainly, don't try it.
0:09:07 > 0:09:09That's it.
0:09:09 > 0:09:12Just need to leave them for about half an hour till they set,
0:09:12 > 0:09:14then they're ready to eat.
0:09:14 > 0:09:16Once you've finished your lollies
0:09:16 > 0:09:19and you've got the clearing up to deal with,
0:09:19 > 0:09:21the toffee that's left in the saucepan, to clean it,
0:09:21 > 0:09:24don't bother trying to scrub it out,
0:09:24 > 0:09:26just fill it up with water, back on the hob,
0:09:26 > 0:09:30low boil and it'll clean itself, it'll all drop back into the pan.
0:09:30 > 0:09:32They look great, Mr G.
0:09:32 > 0:09:34That certainly is a very modern lolly.
0:09:34 > 0:09:36Wow.
0:09:36 > 0:09:38Oh, that is good.
0:09:38 > 0:09:40But although very new fangled,
0:09:40 > 0:09:43the lolly's roots go back to the treats of the past.
0:09:43 > 0:09:47Yes, in fact the word "lollipop" originated in the 1780s.
0:09:47 > 0:09:50Lolly is an old word for mouth,
0:09:50 > 0:09:53into which the sweet on a stick would be popped.
0:09:56 > 0:09:59Sweet shops of the past have been a great inspiration to us.
0:09:59 > 0:10:02There can't be many people who don't have
0:10:02 > 0:10:03a delightful memory of a sweet shop.
0:10:03 > 0:10:07I love the sound of sweets tumbling into the metal scales.
0:10:07 > 0:10:09And I love that feeling of having a coin in my hand
0:10:09 > 0:10:12and wondering how far I could make it go.
0:10:14 > 0:10:17Which is why I'm taking you, Mr G, to Newcastle,
0:10:17 > 0:10:20to visit a very important sweet shop from my past.
0:10:21 > 0:10:24I was an art student there in the 1980s
0:10:24 > 0:10:26and I fell in love with my local sweet shop.
0:10:26 > 0:10:29I used it as an inspiration for my work as a graphic designer
0:10:29 > 0:10:32and my warm memories of it really are the foundations
0:10:32 > 0:10:35of the business Mr G and I run today.
0:10:35 > 0:10:39And while we're there, we're going to try out our latest invention -
0:10:39 > 0:10:41those maple bacon lollies.
0:10:41 > 0:10:43- I love these. - I know, you do love them!
0:10:43 > 0:10:45- I so love these.- I don't know what those lovely Geordies
0:10:45 > 0:10:47are going to make of them, though.
0:10:47 > 0:10:49I've got such good memories of Newcastle.
0:10:49 > 0:10:52I haven't been there for 30 years, I think.
0:10:52 > 0:10:54I'm so excited! I'm so excited!
0:10:56 > 0:10:57Over the last few years,
0:10:57 > 0:11:01Newcastle has undergone a dramatic transformation.
0:11:01 > 0:11:04My God, it's changed so much. It's changed so much!
0:11:04 > 0:11:08But there is one corner of it that I really hope has stayed the same -
0:11:08 > 0:11:10Clough's sweet shop.
0:11:10 > 0:11:11Come on! Come on!
0:11:11 > 0:11:13So excited! So excited!
0:11:13 > 0:11:15BELL JINGLES
0:11:17 > 0:11:21- It hasn't changed at all. It hasn't changed at all.- Wow.
0:11:21 > 0:11:23- 30 years since I've been in here. - 30 years?
0:11:23 > 0:11:25Oh, well, I don't think you'll find
0:11:25 > 0:11:27we've changed an awful lot in 30 years.
0:11:27 > 0:11:28- You haven't.- Fantastic.
0:11:28 > 0:11:30It's exactly how I remember it!
0:11:30 > 0:11:34There's been a sweet shop on this site for over a century
0:11:34 > 0:11:37and Alan Clough's family took over the business in 1934.
0:11:37 > 0:11:42I love this shop so much. This shop changed my life.
0:11:42 > 0:11:43I take it you like it?
0:11:43 > 0:11:48Do you know, I loved it 30 years ago and I love it even more now.
0:11:48 > 0:11:50It's so brilliant that it hasn't changed, though.
0:11:50 > 0:11:52Why change it if it works?
0:11:52 > 0:11:54Customers who come here would criticise
0:11:54 > 0:11:56if we tried to make any big changes.
0:11:56 > 0:11:59It was me mam and dad's life, being here.
0:11:59 > 0:12:03- She worked here until she was 95. - Incredible.
0:12:03 > 0:12:05I bought everything,
0:12:05 > 0:12:10from kola cubes to my favourite rhubarb and custards here,
0:12:10 > 0:12:13and it was Alan's mum and dad, Mr and Mrs Clough,
0:12:13 > 0:12:16who sold them to me and every other resident of Heaton.
0:12:16 > 0:12:19- She was amazing, your mum.- She was.
0:12:19 > 0:12:22We were also extremely busy 30 years ago.
0:12:22 > 0:12:25Well, me mam never sat down, really.
0:12:25 > 0:12:28Even the chair the children used to see the sweets is the same.
0:12:28 > 0:12:30I remember this chair, here.
0:12:30 > 0:12:33We get grandads who used to be in here as children
0:12:33 > 0:12:35and they used to stand on that chair.
0:12:35 > 0:12:37One chap was telling me
0:12:37 > 0:12:41that seven generations of his family have bought their sweets here.
0:12:41 > 0:12:43And it's lovely to hear those tales.
0:12:43 > 0:12:46You know, people will say, "Oh, those sweets always remind me
0:12:46 > 0:12:49"of me dad, cos he always had some of them in his pocket."
0:12:49 > 0:12:50Fantastic.
0:12:53 > 0:12:55How many jars have you got in the store?
0:12:55 > 0:12:58- We sell about 300 different kinds of sweets.- 300!
0:12:58 > 0:13:00Pineapple chunks.
0:13:00 > 0:13:03My favourite childhood sweet - chocolate Brazils. They're posh.
0:13:03 > 0:13:05Special occasion, chocolate Brazils. Christmas, usually.
0:13:05 > 0:13:08- Have wine gums got real wine in them? - No!
0:13:08 > 0:13:11- Have you got a gin one for me? - A gin? I have, yes.- Oh, my God.
0:13:11 > 0:13:15- Does it taste like gin? - I can't remember.
0:13:15 > 0:13:16I want it to taste like gin.
0:13:16 > 0:13:20Black Jacks make your tongue go black. And Fruit Salads...
0:13:20 > 0:13:23It's great to be surrounded by these old favourites.
0:13:23 > 0:13:25But can we convince the people of Heaton
0:13:25 > 0:13:28to try something a little more unusual?
0:13:28 > 0:13:31What, like our maple, bacon and pecan lollies?
0:13:31 > 0:13:33Would you mind if your lovely customers had a taste
0:13:33 > 0:13:35- and let me know what they think? - Wow, look at that.
0:13:35 > 0:13:38- I'm not going to tell you what they are yet.- If you hang onto that, Ted.
0:13:38 > 0:13:41- Thank you. - Alan, there's your lolly.
0:13:41 > 0:13:43I want you to guess what's in the lolly.
0:13:43 > 0:13:45What do you think's inside the lolly?
0:13:45 > 0:13:48- What do you think's in there? - What's in there, Ted?
0:13:48 > 0:13:49Shall we have a lick?
0:13:54 > 0:13:57- What does it taste like? - Pecan.
0:13:57 > 0:14:00- Correct!- Pecan's correct.
0:14:00 > 0:14:01And maple.
0:14:01 > 0:14:03What do you think, Alan?
0:14:03 > 0:14:06Well, I've certainly never had a bacon lollipop before,
0:14:06 > 0:14:08or sold one. I'm very surprised.
0:14:08 > 0:14:10- It's great, though, isn't it? - Yes.
0:14:10 > 0:14:11Did you like it?
0:14:11 > 0:14:13Yes, would make a lovely alternative to breakfast.
0:14:13 > 0:14:15Brilliant!
0:14:15 > 0:14:18Our lollies have gone down a storm.
0:14:18 > 0:14:22But it's time to give these customers the sweets they really came in for.
0:14:22 > 0:14:2420p.
0:14:24 > 0:14:25- There you go.- Thank you.
0:14:25 > 0:14:28Satisfied customers.
0:14:28 > 0:14:31It was topper to see all those traditional sweet at Clough's
0:14:31 > 0:14:35and it's inspired me to make a home-made version of a real classic.
0:14:35 > 0:14:38BELL JINGLES
0:14:40 > 0:14:43Let's take a dip in the paddling pool of our past
0:14:43 > 0:14:46with my homage to the sherbet dabs of our childhood -
0:14:46 > 0:14:50a dark caramel lollipop is flavoured with lemon,
0:14:50 > 0:14:53ready to be dipped into a paper bag of mouth puckeringly
0:14:53 > 0:14:55sweet and sour sherbet.
0:14:55 > 0:14:59This is my recipe for a sherbet dipper.
0:15:03 > 0:15:05Let's start with the sherbet.
0:15:05 > 0:15:07Carefully remove the skin from an un-waxed lemon
0:15:07 > 0:15:10and put the peel in a medium oven.
0:15:10 > 0:15:13On 150 degrees centigrade for about 20 minutes should do it.
0:15:13 > 0:15:16Just long enough to be dried, but still fragrant.
0:15:18 > 0:15:21While the lemon is doing its thing, let's make the lollies.
0:15:21 > 0:15:23Put 150 grams of sugar into a pan
0:15:23 > 0:15:26with one tablespoon of lovely liquid glucose
0:15:26 > 0:15:28and the juice of half a lemon.
0:15:32 > 0:15:35Find something fun to do while the syrup crawls its way
0:15:35 > 0:15:38up to 150 degrees centigrade, but please don't leave the kitchen.
0:15:40 > 0:15:42When it's reached the right temperature,
0:15:42 > 0:15:46dunk the pan into cold water and spoon onto greased parchment paper.
0:15:50 > 0:15:54Set in the lolly sticks and leave them to go hard.
0:15:54 > 0:15:57Finish the sherbet by placing the cooled lemon peel
0:15:57 > 0:16:01into a food processor with 100 grams of caster sugar
0:16:01 > 0:16:05and our magic ingredient, one teaspoon of citric acid.
0:16:06 > 0:16:09That's what creates the mouth puckering sourness
0:16:09 > 0:16:12that contrasts so wonderfully with the sweet caramel lolly.
0:16:13 > 0:16:16You can buy citric acid in larger supermarkets
0:16:16 > 0:16:18or in good chemist shops.
0:16:19 > 0:16:21For a truly nostalgic touch,
0:16:21 > 0:16:23spoon the sherbet into bags
0:16:23 > 0:16:26and lick while wondering if your old school friends
0:16:26 > 0:16:29still have plasters holding their glasses together.
0:16:30 > 0:16:33Sadly, we all have to grow up sometime
0:16:33 > 0:16:35and if there's one sweet that says,
0:16:35 > 0:16:39"put childish things away," it's our next classic recipe.
0:16:40 > 0:16:46Walnut whips are one of the oldest British sweets still in production.
0:16:46 > 0:16:49They were invented by Edinburgh confectioners Duncan's in 1910.
0:16:50 > 0:16:53Manufacture moved to Yorkshire in the 1930s,
0:16:53 > 0:16:57where one million whips a week have been produced ever since.
0:16:57 > 0:17:00The original contained a light vanilla fondant
0:17:00 > 0:17:04in the middle of a deep cone-shaped swirl of piped chocolate.
0:17:04 > 0:17:07But it's gone through many changes over time.
0:17:07 > 0:17:10The fillings have been flavoured with coffee, and even maple,
0:17:10 > 0:17:11and mechanisation means
0:17:11 > 0:17:15the chocolate is now moulded and not piped.
0:17:15 > 0:17:18We want to get back to a handcrafted version,
0:17:18 > 0:17:20but with a nod to its evolution
0:17:20 > 0:17:22we're giving ours a soft coffee filling.
0:17:22 > 0:17:24And of course, it wouldn't be the walnut whip
0:17:24 > 0:17:26without its iconic nutty topping.
0:17:26 > 0:17:29Some things you just can't change.
0:17:29 > 0:17:32So, this is our personal tribute to the world-famous treat,
0:17:32 > 0:17:34the walnut whip.
0:17:36 > 0:17:38Now, I'm planning on our walnut whips
0:17:38 > 0:17:40being the best they can possibly be, Mr G.
0:17:40 > 0:17:44And that requires some super special ingredients.
0:17:44 > 0:17:46We're taking a trip up to Piccadilly in London
0:17:46 > 0:17:49to find some top-quality nuts.
0:17:52 > 0:17:54- Nuts!- Nuts! Nuts! Nuts!
0:17:54 > 0:17:57It's believed that walnuts first came to Europe from Persia,
0:17:57 > 0:18:00where they were the preserve of kings.
0:18:00 > 0:18:02- Walnuts.- Oh, look at those.
0:18:02 > 0:18:04They look nice, don't they?
0:18:04 > 0:18:06- Hello. - Hi there.- Hi, welcome.
0:18:06 > 0:18:08I'm making some walnut whips.
0:18:08 > 0:18:11We wanted to get the best walnuts that we could.
0:18:11 > 0:18:13Walnuts are very nutritious.
0:18:13 > 0:18:15They're exceptionally high in those good fats,
0:18:15 > 0:18:17polyunsaturated omega-3s,
0:18:17 > 0:18:19that are known to fend off heart disease and cancer.
0:18:19 > 0:18:22- Can I try one?- Yes, you can try.
0:18:22 > 0:18:25Unfortunately, being high in those fats also makes them
0:18:25 > 0:18:27especially liable to going rancid,
0:18:27 > 0:18:29so buying them fresh is very important.
0:18:30 > 0:18:31They are fresh.
0:18:31 > 0:18:36We keep them in the factory with the shells, and then when we need
0:18:36 > 0:18:40walnuts from our store, we break the shells and they send them to us.
0:18:40 > 0:18:43- That's fantastic. - It's really, really amazing.
0:18:43 > 0:18:45- They taste so different, don't they?- They do.
0:18:45 > 0:18:48They're really...well, they're sort of creamy, aren't they?
0:18:48 > 0:18:52- Yeah.- And buttery, and there's no bitterness in there at all, is there?
0:18:52 > 0:18:55Buying walnuts like these might be a little bit more expensive
0:18:55 > 0:18:59than going to the supermarket, but what we're looking for is flavour.
0:18:59 > 0:19:02I think if you're doing something special and it's a treat
0:19:02 > 0:19:04and you want it to be the best of the best,
0:19:04 > 0:19:08then just paying a little bit extra for something that special...
0:19:08 > 0:19:10- And it's fresh.- Amazing.
0:19:10 > 0:19:12So, if I could have some, I'd be most grateful.
0:19:16 > 0:19:20- Thank you very much.- Bye. - See you soon. Thank you, bye.
0:19:20 > 0:19:23Armed with our walnuts, there's no time to waste.
0:19:23 > 0:19:25It's back to the kitchen.
0:19:25 > 0:19:29- Mr G and I love a walnut whip. - We certainly do.
0:19:29 > 0:19:32To start with we need 50 grams of milk chocolate,
0:19:32 > 0:19:35which we're going to put through a simple process called tempering.
0:19:35 > 0:19:38The reason we temper the chocolate is so that
0:19:38 > 0:19:40when it pops out of the cup at the end,
0:19:40 > 0:19:43it will be lovely and shiny and have a great snap to it.
0:19:44 > 0:19:48Tempering encourages even-sized crystals to form in the cocoa butter.
0:19:48 > 0:19:50The chocolate needs to reach 42 degrees centigrade
0:19:50 > 0:19:53and then allowed to cool down to 31 degrees.
0:19:54 > 0:19:58Using a fluted mould will give you a lovely shape to the whips.
0:19:58 > 0:20:01Silicone ones like this are available from cook shops
0:20:01 > 0:20:03and cake making suppliers.
0:20:03 > 0:20:05That chocolate's going to cool down really quickly,
0:20:05 > 0:20:08so you've got to work as fast as a ferret up a trouser leg
0:20:08 > 0:20:11to make sure the moulds are filled before it cools.
0:20:11 > 0:20:13I'm using plastic spoons,
0:20:13 > 0:20:16as metal ones will cool the chocolate down a lot quicker.
0:20:17 > 0:20:20While Mr G's doing that, I'm going to make the filling.
0:20:20 > 0:20:22Two tablespoons of coffee essence.
0:20:22 > 0:20:25Coffee essence is made with a mixture of coffee and chicory root,
0:20:25 > 0:20:29which is quite bitter and is often used as a coffee substitute.
0:20:30 > 0:20:33Splash in enough water to make 50mls of liquid.
0:20:33 > 0:20:35If you're feeling a bit cheeky,
0:20:35 > 0:20:37you could add a dash of brandy in right now.
0:20:37 > 0:20:40- Oh, that is a grown-up recipe. - It IS a grown-up recipe.
0:20:40 > 0:20:42Splosh the coffee mixture into a pan
0:20:42 > 0:20:45with half a tablespoon of soft light brown sugar
0:20:45 > 0:20:47and bring it to a simmer.
0:20:48 > 0:20:52Using a clear mould makes it really easy to see where the gaps are.
0:20:52 > 0:20:54I don't want any of the filling to escape.
0:20:54 > 0:20:57About 15 minutes in the fridge.
0:21:05 > 0:21:09Now, plonk another 50 grams of milk chocolate into a small bowl.
0:21:09 > 0:21:12Break it up, chop it with a knife, whatever you fancy,
0:21:12 > 0:21:13but smallish bits.
0:21:16 > 0:21:17- Nice?- Mmm!
0:21:18 > 0:21:22That coffee smells amazing. Oh, I love the smell of chicory.
0:21:22 > 0:21:24It's so intense, isn't it? And deep, and rich.
0:21:24 > 0:21:27Pour the coffee mixture over the chocolate.
0:21:27 > 0:21:29And as the chocolate melts,
0:21:29 > 0:21:34it gets gooier and stickier and more velvety.
0:21:34 > 0:21:36That's going to make the most beautiful filling
0:21:36 > 0:21:39for inside these walnut whips.
0:21:39 > 0:21:42The filling needs to set in the fridge for an hour or so
0:21:42 > 0:21:44before being added to the chocolate moulds.
0:21:47 > 0:21:51- Can I have a taste before you do it? - Yeah, go for it.
0:21:51 > 0:21:53- Want some?- No, I'll wait.
0:21:56 > 0:21:57Oh, that's lovely.
0:21:57 > 0:21:59It's got a bitterness to it
0:21:59 > 0:22:02and you've got that punch of coffee coming through,
0:22:02 > 0:22:05but that bitterness is really balanced out
0:22:05 > 0:22:07by the soft light brown sugar.
0:22:08 > 0:22:14That reminds me of when I was about ten and I had this amazing teacher.
0:22:14 > 0:22:18And bizarrely, she had a cooker in the classroom,
0:22:18 > 0:22:21and it was my job to make coffee essence coffee
0:22:21 > 0:22:24for all the teachers at lunchtime.
0:22:24 > 0:22:26- But I wasn't allowed to be head girl. - So you were bossy then?
0:22:26 > 0:22:28Yes, I've always been bossy.
0:22:31 > 0:22:35Let the filling set before covering with more milk chocolate
0:22:35 > 0:22:37and topping with a golden walnut.
0:22:37 > 0:22:40- Could you pass me the walnuts? - OK.- Thank you.
0:22:45 > 0:22:47Do you know, those walnuts
0:22:47 > 0:22:51are the absolute crowning glory of those walnut whips.
0:22:51 > 0:22:55Not only do they look amazing, but they're going to taste amazing.
0:22:56 > 0:22:58I mean, it would be very easy to pop out
0:22:58 > 0:23:01and buy a walnut whip at the garage.
0:23:01 > 0:23:04But how satisfying to make these in your own home.
0:23:04 > 0:23:06You could put maple in the ganache.
0:23:06 > 0:23:09- You are off with your maple.- Mmm. - You love your maple, don't you?
0:23:09 > 0:23:12So you can have a play. But that, for me, it's such a classic.
0:23:18 > 0:23:23It is claimed one Walnut Whip is eaten every two seconds in the UK.
0:23:23 > 0:23:26- I think we could probably beat that record.- I think we can!
0:23:32 > 0:23:33Oh, that is spectacular.
0:23:33 > 0:23:36- Wow!- They are gorgeous.
0:23:36 > 0:23:38They are a real treat.
0:23:38 > 0:23:40You look very happy.
0:23:40 > 0:23:41THEY LAUGH
0:23:41 > 0:23:45From classic to quirky, we couldn't resist ending this programme
0:23:45 > 0:23:48with the hokey cokey of confections.
0:23:48 > 0:23:52Chilli and chocolate may seem like rather odd bedfellows
0:23:52 > 0:23:54in a show about sweets
0:23:54 > 0:23:58but, in this recipe, they really are the most dazzling treats.
0:23:58 > 0:24:03Hot and cool, sweet and sour, you are going to love them.
0:24:03 > 0:24:05These are my Tequila Chillies.
0:24:07 > 0:24:13This next treat is probably the most weird and fantastic recipe.
0:24:14 > 0:24:17I have deseeded my chillies and I have had them soaking
0:24:17 > 0:24:22in a couple of tablespoons of silver tequila for about 48 hours.
0:24:22 > 0:24:24You can use gold tequila if you want.
0:24:24 > 0:24:26I just, personally, prefer silver tequila.
0:24:26 > 0:24:28Did you know that the majority of the heat in a chilli
0:24:28 > 0:24:30is in that pithy bit inside?
0:24:30 > 0:24:33Not the flesh of the chilli, but the actual pithy bit inside.
0:24:33 > 0:24:35- I thought it was in the seeds?- No.
0:24:35 > 0:24:38Well, you are a mine of information today, darling.
0:24:38 > 0:24:41- Are they finished yet?- Not quite.
0:24:41 > 0:24:42Now for the ganache filling.
0:24:42 > 0:24:46For that I'm using 50 grams of white chocolate.
0:24:46 > 0:24:49Stick it in a bowl, over a pan of warm water.
0:24:49 > 0:24:52Don't let the bottom of the bowl touch the water and don't let
0:24:52 > 0:24:56the water get in the chocolate because it will ruin your chocolate.
0:24:56 > 0:24:57That is my top tip for today.
0:24:57 > 0:25:00Let that melt and I'm going to add
0:25:00 > 0:25:02one tablespoon of double cream.
0:25:04 > 0:25:06That will take about two minutes.
0:25:06 > 0:25:10Once the chocolate has melted, take the bowl off the heat.
0:25:10 > 0:25:14This is where the zingy bit happens.
0:25:14 > 0:25:17I'm going to zest about half a lime.
0:25:19 > 0:25:23Then add the juice of half a lime and a tablespoon of tequila.
0:25:29 > 0:25:32So that ganache is lovely and glossy,
0:25:32 > 0:25:34I'm going to add 25 grams of butter.
0:25:34 > 0:25:38I'm going to mix together that lovely butter with that sweet chocolate.
0:25:40 > 0:25:43Now that smells like a very alcoholic ganache.
0:25:43 > 0:25:47Allow the mixture to set in the fridge for a couple of hours
0:25:47 > 0:25:49by which time it will be ready to fill the chillies.
0:25:49 > 0:25:53Just do a little bit of quality control.
0:25:58 > 0:26:01Whoo! Yee-ha! That's how good it is.
0:26:01 > 0:26:05Fill each chilli with about a teaspoon of the ganache.
0:26:05 > 0:26:08Now, I know you're looking at me from your sofa and you're thinking,
0:26:08 > 0:26:09"You are truly weird",
0:26:09 > 0:26:13because these look like I should be putting cheese into them.
0:26:13 > 0:26:16Bear with me, because the combination of the lime,
0:26:16 > 0:26:18the heat from the chilli,
0:26:18 > 0:26:22the sweetness from the chocolate is absolutely stunning.
0:26:22 > 0:26:25It does a complete hokey cokey with your taste buds.
0:26:26 > 0:26:30I'm dipping the chillies in even more tempered white chocolate.
0:26:30 > 0:26:34I've already tempered a bowl of white chocolate which means taking it
0:26:34 > 0:26:38up to 42 degrees and then letting it cool to about 27/28 degrees.
0:26:38 > 0:26:42That's the best temperature to start to use it.
0:26:42 > 0:26:45It means it will be shiny and it will have a lovely snap when it's set.
0:26:48 > 0:26:50Stick that chilli, without mercy...
0:26:53 > 0:26:55..into the white chocolate.
0:27:00 > 0:27:03It doesn't matter if you get a bit messy.
0:27:03 > 0:27:05There are no rules with this one.
0:27:05 > 0:27:09This is just good chocolaty fun.
0:27:12 > 0:27:16As a finishing touch, sprinkle with a generous chuckle of sea salt.
0:27:16 > 0:27:19We've got the sweetness, I've got the zing,
0:27:19 > 0:27:22I've got the heat and I've got the salt.
0:27:22 > 0:27:26I think that's about as near perfect as any treat could be.
0:27:26 > 0:27:28That's it. Done!
0:27:28 > 0:27:30I'm going to put them in the fridge.
0:27:30 > 0:27:33I'm going to let them set and then I'm going to feed them
0:27:33 > 0:27:36to Mr Greenwood.
0:27:42 > 0:27:46Look, I've made you some of your favourite tequila chillies.
0:27:46 > 0:27:50- They look absolutely fantastic. - Don't they just?
0:27:50 > 0:27:52Those are very beautiful.
0:27:52 > 0:27:54Yum-yum.
0:27:55 > 0:27:56I'm going for the whole one.
0:28:00 > 0:28:01Oh!
0:28:01 > 0:28:03Wow, that's a little taste bomb.
0:28:03 > 0:28:06Wow, that is a taste bomb and a half.
0:28:06 > 0:28:09I think these should be served on a hot date.
0:28:09 > 0:28:12They would spice up your life and put a bit of pep in your step.
0:28:14 > 0:28:16Next time, we'll be taking a look at sweets
0:28:16 > 0:28:18with roots in the world of medicine.
0:28:18 > 0:28:20From a wonderful throat soothing rose
0:28:20 > 0:28:21and pistachio Turkish delight...
0:28:21 > 0:28:24It is so pink and soft.
0:28:24 > 0:28:25To the ancient remedy liquorice
0:28:25 > 0:28:28used in our salt liquorice caramels.
0:28:28 > 0:28:32And our iced gems made with Vitamin C packed rosehip syrup.
0:28:32 > 0:28:34I'm going to have another one.