0:00:02 > 0:00:04- I'm Kitty Hope. - And I'm Mark Greenwood.
0:00:04 > 0:00:07And although we've been married for ever...
0:00:07 > 0:00:09Our first love is sweets.
0:00:09 > 0:00:10I'm going to have another one.
0:00:10 > 0:00:13Over the last ten years, we've built a business devoted to
0:00:13 > 0:00:16rediscovering the best of British confectionary.
0:00:16 > 0:00:19Whether we're at home or at work,
0:00:19 > 0:00:22we're always on the lookout for new and exciting treats.
0:00:22 > 0:00:25Do you like it or hate it? 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 > 0:00:30No.
0:00:31 > 0:00:34But now we're going to show you how to make our favourite confections,
0:00:34 > 0:00:36right there in your own home.
0:00:36 > 0:00:39With sweets, the possibilities are endless.
0:00:39 > 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 > 0:00:55And it's something that anyone can do. This is Sweets Made Simple.
0:00:58 > 0:01:01There's nothing that gives me more pleasure than the look
0:01:01 > 0:01:04on someone's face when they bite into a sweet that I've made myself.
0:01:04 > 0:01:07Sharing out the results of a day melting sugar
0:01:07 > 0:01:09and drizzling chocolate is incredibly satisfying.
0:01:09 > 0:01:11Look at that!
0:01:11 > 0:01:14So today we'll be giving away our ideas for treats that
0:01:14 > 0:01:17you won't be able to resist sharing with your chums.
0:01:17 > 0:01:21We're making the stickiest fruit and nut nougat you've ever seen.
0:01:21 > 0:01:24And a fudge bursting with coffee and ginger cake.
0:01:24 > 0:01:25It's fab.
0:01:25 > 0:01:28I'm making the simplest of pear crisps.
0:01:28 > 0:01:30And you'll be longing to hang your bonnet
0:01:30 > 0:01:31on our cherry chapel hat pegs.
0:01:31 > 0:01:35It's going to be really difficult for you to keep your hands off them.
0:01:38 > 0:01:40But first, it's time for bubbles.
0:01:43 > 0:01:44No, not champagne.
0:01:44 > 0:01:49You might call it honeycomb, puff candy, or even yellow man.
0:01:49 > 0:01:52But where I'm from we call this yummy confection something
0:01:52 > 0:01:54totally different.
0:01:54 > 0:01:58This is my recipe for the explosion we Mackems call cinder toffee.
0:02:00 > 0:02:02Cinder toffee is the simplest thing
0:02:02 > 0:02:04in the whole world to make.
0:02:04 > 0:02:06It's also incredibly dramatic.
0:02:09 > 0:02:14First, add 75g of granulated sugar to a high-sided pan.
0:02:14 > 0:02:17Now add one of my essential sweet-making ingredients,
0:02:17 > 0:02:20golden syrup, 25g of that.
0:02:21 > 0:02:24These squeezy things, much easier to use than the old tins,
0:02:24 > 0:02:26but I do rather like the old tins,
0:02:26 > 0:02:28I have to say.
0:02:28 > 0:02:32There's something rather romantic about an old tin of syrup.
0:02:32 > 0:02:34Liquid glucose goes next.
0:02:34 > 0:02:35There is...
0:02:35 > 0:02:36SQUEAKING
0:02:36 > 0:02:42Noisy...and quite difficult. It's quite strong stuff.
0:02:43 > 0:02:46Mr G, would you come and be the muscle man
0:02:46 > 0:02:49and do my liquid glucose for me, please?
0:02:49 > 0:02:51Yep, I can do that.
0:02:52 > 0:02:56I need a generous squidge. I need 100g, please.
0:02:56 > 0:02:58Okey-doke.
0:02:58 > 0:03:00'Liquid glucose is what we confectioners call
0:03:00 > 0:03:01'inverted sugar.
0:03:01 > 0:03:03'That just means it won't crystallise
0:03:03 > 0:03:06'and helps give the cinder toffee its chewy texture.'
0:03:08 > 0:03:11Tablespoon of water, in the pan.
0:03:11 > 0:03:15Pop it on the ring. Keep it on a low to medium heat.
0:03:15 > 0:03:18And the most important thing that you need to know right now is -
0:03:18 > 0:03:20don't fiddle.
0:03:20 > 0:03:23Let it mingle and just look at it lovingly.
0:03:23 > 0:03:26- What are you reading? - A book on sheds.
0:03:26 > 0:03:28It's a book on sheds?
0:03:28 > 0:03:30Not really, it's a really interesting book
0:03:30 > 0:03:31about food and cooking.
0:03:31 > 0:03:32- That's it.- That's it.
0:03:34 > 0:03:36Whatever you do, do not walk away from this,
0:03:36 > 0:03:39because it will suddenly just go pfff - marmalade colour.
0:03:39 > 0:03:41Don't go and do your nails, don't have a bath.
0:03:41 > 0:03:43Just keep your eye on the pan.
0:03:47 > 0:03:51No need for a thermometer here. We're just looking for colour.
0:03:51 > 0:03:54After about 15 minutes, your sugar will have dissolved
0:03:54 > 0:03:57and it starts going a gorgeous marmalade colour.
0:03:57 > 0:04:01Once it's reached the right shade, it's time for the crucial ingredient.
0:04:01 > 0:04:03Bicarbonate of soda. Level tablespoon.
0:04:03 > 0:04:06Make sure your whisk is ready.
0:04:06 > 0:04:08Cos it's all going to happen at once!
0:04:08 > 0:04:11OK, going in for the kill.
0:04:11 > 0:04:14Bicarbonate of soda is fast.
0:04:14 > 0:04:17Bicarbonate of soda reacts with the syrup, creating millions of
0:04:17 > 0:04:20air bubbles full of carbon dioxide.
0:04:20 > 0:04:23This gas is eventually trapped by the cooling syrup, creating
0:04:23 > 0:04:25a splendid honeycomb structure.
0:04:26 > 0:04:30Get your balloon whisk in, and it will come up to the top of the pan
0:04:30 > 0:04:33like the most amazing, fantastic volcano!
0:04:34 > 0:04:36Pour it into the lined tin.
0:04:36 > 0:04:41And it's oozy, lava, volcanic eruption - look at it.
0:04:41 > 0:04:44You can see the bubbles starting to rise.
0:04:44 > 0:04:47That is a fabulous cinder toffee.
0:04:47 > 0:04:51Don't put your finger in while it's hot because you will burn it.
0:04:52 > 0:04:55Leave for about 30 minutes, by which time it will be brittle
0:04:55 > 0:04:58and ready for hammering.
0:04:58 > 0:05:02It's sticky and it's lovely and it's like a great, big, golden sunshine.
0:05:02 > 0:05:04Use a toffee hammer, or any hammer, really,
0:05:04 > 0:05:07to break it into bite-sized chunks.
0:05:09 > 0:05:11Who were you thinking that was, when you did that?
0:05:13 > 0:05:16Ooh, it's all squidgy and lovely and...cor!
0:05:18 > 0:05:20That's really nice, really lovely.
0:05:20 > 0:05:24Once you've mastered the art of the glorious cinder toffee,
0:05:24 > 0:05:26you can start playing with it a little bit.
0:05:26 > 0:05:28You could dip it in chocolate.
0:05:28 > 0:05:31But the way we like to eat it is, I suppose an Australian way -
0:05:31 > 0:05:34that's hokey pokey, and that's with ice cream.
0:05:34 > 0:05:38Hokey pokey ice cream is one of my all-time favourite desserts.
0:05:39 > 0:05:40I need a spoon.
0:05:41 > 0:05:44Unfortunately, Mr Greenwood, I could only find one spoon.
0:05:44 > 0:05:48So you can't eat yours, so I'll just eat mine on my own.
0:05:49 > 0:05:52Mmm. It's lovely.
0:05:52 > 0:05:56'Oh, come on, Miss Hope, I thought this was all about sharing!'
0:05:56 > 0:06:01- That's lovely.- And it really sticks to your teeth in a very good way.
0:06:01 > 0:06:02No.
0:06:07 > 0:06:10Cinder toffee is one of those things that looks impressive
0:06:10 > 0:06:12although it's easy to make.
0:06:12 > 0:06:15So feel free to show off and share with your mates.
0:06:16 > 0:06:18Our next recipe is a little more time-consuming
0:06:18 > 0:06:21but worth every ounce of effort.
0:06:21 > 0:06:24I think home-made fudge makes a lovely present or just
0:06:24 > 0:06:26an alternative to nibble on with a coffee.
0:06:31 > 0:06:34'I love making fudge, and so does Alison Abernethy.
0:06:34 > 0:06:37'She makes her award-winning fudge in the rolling countryside
0:06:37 > 0:06:40'of Northern Ireland, 20 miles south of Belfast,
0:06:40 > 0:06:43'and she's someone I've been longing to meet.'
0:06:43 > 0:06:46- Morning.- Hello.- Hello, hello!
0:06:46 > 0:06:50'It's impossible to visit Alison without being offered
0:06:50 > 0:06:52'a square or two of her fudge.
0:06:52 > 0:06:54'The key ingredient of which is butter,
0:06:54 > 0:06:56'made right here on her farm.'
0:06:56 > 0:06:59- It smells amazing. - Can you smell the butter?
0:06:59 > 0:07:02- Oh, yeah!- Yeah, you can REALLY smell the butter.
0:07:04 > 0:07:08- That is amazing. I can't stop smiling.- Really smooth.
0:07:08 > 0:07:11Yes. Because we're using our hand-made butter,
0:07:11 > 0:07:14I adapted the recipe to put more butter into it
0:07:14 > 0:07:17so that people would get that nice, smooth, buttery taste.
0:07:17 > 0:07:21- It is a really smooth, buttery taste. - This fudge is absolutely stunning.
0:07:21 > 0:07:23Sorry...your fudge is stunning also!
0:07:23 > 0:07:25- Yes, exactly!- Divorce?!
0:07:26 > 0:07:28Why do you think that's better than mine?
0:07:28 > 0:07:30I didn't say it was better than your fudge.
0:07:30 > 0:07:33I said it was a strong contender.
0:07:33 > 0:07:36'The butter seems to be the secret to this great fudge.
0:07:36 > 0:07:38'Time to meet the man who makes it.
0:07:44 > 0:07:45'Through in the dairy,
0:07:45 > 0:07:50'Alison's husband, William, makes up to 600 rolls of butter a day.
0:07:50 > 0:07:52'From this small farm in Northern Ireland,
0:07:52 > 0:07:55'the Abernethy's butter travels to world-famous restaurants
0:07:55 > 0:07:58'and posh shops all over the UK and beyond.
0:07:58 > 0:08:00'This butter is legendary.
0:08:00 > 0:08:03'There are only two ingredients in the Abernethy's butter -
0:08:03 > 0:08:05'the best Ulster cream from some very happy cows.
0:08:07 > 0:08:09'And a little salt, which goes in later.'
0:08:09 > 0:08:12- You're here to see some butter being churned today.- We are.
0:08:12 > 0:08:14'Will is demonstrating using a churn
0:08:14 > 0:08:17'which has been in his family for four generations.'
0:08:17 > 0:08:19We put cream into the churn rather than milk,
0:08:19 > 0:08:23so I'm just going to pour some cream in here.
0:08:25 > 0:08:29Making the butter is very simple, it's all just about agitation.
0:08:29 > 0:08:32We just put cream in the churn, we don't add anything else to it.
0:08:32 > 0:08:35Show you how it's going, and we'll even give you a go.
0:08:35 > 0:08:38'Churning ruptures the fragile membranes surrounding the milk fat
0:08:38 > 0:08:40'allowing the fat droplets to clump together,
0:08:40 > 0:08:41'eventually creating butter.'
0:08:41 > 0:08:45- It's great.- I can take the lid off.
0:08:45 > 0:08:48- Slow down, Mark, and I'll take the lid off.- Otherwise we'll wear it.
0:08:48 > 0:08:51And you can see actually what's happening in there.
0:08:52 > 0:08:56It's just shooting off the side and that's what's causing the agitation.
0:08:56 > 0:09:00'It's a quick and simple process really, and after seven minutes or
0:09:00 > 0:09:01'so, the churn suddenly stops,
0:09:01 > 0:09:03'letting us know the butter is ready.'
0:09:04 > 0:09:06That's the butter made.
0:09:06 > 0:09:09It just stops dead.
0:09:09 > 0:09:11I thought you would check it a few times,
0:09:11 > 0:09:13see if it's getting a bit thicker...but no.
0:09:13 > 0:09:14What's all the watery stuff, Will?
0:09:14 > 0:09:17That's the buttermilk. We now have to get rid of all that buttermilk.
0:09:17 > 0:09:19Strain it off.
0:09:19 > 0:09:22'There is still some milk left in the butter even once
0:09:22 > 0:09:24'the buttermilk is drained away.'
0:09:24 > 0:09:28- Do we need to put hats on, Will? - You should put a hat on.
0:09:28 > 0:09:30- On a jaunty angle?- Yes, jaunty.
0:09:30 > 0:09:33We'll tip the butter in the bowl now.
0:09:33 > 0:09:37'To make sure the milk is all gone, the butter is washed in cold water.
0:09:37 > 0:09:38'If Will didn't do this,
0:09:38 > 0:09:41'the butter would go off in just a couple of days.'
0:09:41 > 0:09:44- You've got all the buttermilk out of there now.- All the buttermilk's gone.
0:09:44 > 0:09:48I'm going to add a level teaspoon of the salt to the pound of butter,
0:09:48 > 0:09:50and then we mix it in.
0:09:53 > 0:09:55'The Abernethys don't sell their butter in blocks.
0:09:55 > 0:09:59'Every roll is curled by hand between wooden pats.'
0:09:59 > 0:10:02I'm going to ask you just to watch very carefully what I'm going to do next.
0:10:02 > 0:10:04This is like The Generation Game.
0:10:04 > 0:10:06Take a dollop of butter...
0:10:09 > 0:10:13..and we roll it back and it looks like a swiss roll.
0:10:13 > 0:10:15I can't do that in a million years!
0:10:15 > 0:10:18There's no way I'm going to be able to do that!
0:10:19 > 0:10:22- Right, so whack that... - Whack it on to the middle.
0:10:22 > 0:10:25- OK, and start patting it down.- Yeah.
0:10:25 > 0:10:26Fold it over here...
0:10:29 > 0:10:32I'm doing rubbish!
0:10:32 > 0:10:33OK, now what? Now what do I do?
0:10:33 > 0:10:36- Trail this pat back.- Trail it.
0:10:36 > 0:10:37Trail it, yes.
0:10:37 > 0:10:39That covered a multitude of sins, didn't it?
0:10:39 > 0:10:41It's not bad, it's getting there.
0:10:42 > 0:10:46- Oh, OK, I did it. - Not bad for a first attempt.
0:10:46 > 0:10:48What have I scored out of ten?
0:10:48 > 0:10:52- I think that's maybe a 9.1 or so. - Excellent!
0:10:55 > 0:10:57Thank you, Will.
0:10:57 > 0:11:00'The Abernethys' wonderful butter is going to find a rather spicy home
0:11:00 > 0:11:02'in our next recipe.'
0:11:05 > 0:11:07It's time for Miss H to see
0:11:07 > 0:11:10if she can do this wonderful butter proud.
0:11:10 > 0:11:12Ooh, the pressure is on,
0:11:12 > 0:11:16but I'm pretty sure I'll exceed your expectations with my recipe
0:11:16 > 0:11:20for a coffee-shop-inspired gingerbread latte fudge.
0:11:21 > 0:11:26I'm going to make some incredibly special fudge.
0:11:26 > 0:11:30It's special because it's got Abernethy butter in it, of course.
0:11:30 > 0:11:34But most of all because of its secret ingredient - ginger cake.
0:11:34 > 0:11:37First, slice six thin pieces off the loaf.
0:11:37 > 0:11:40Take your ginger cakey bits and stick 'em on a tray.
0:11:40 > 0:11:43- Do you want a bit of ginger cake? - Yes, please.
0:11:43 > 0:11:45- Shall I share a bit with you?- Yeah.
0:11:46 > 0:11:49Mm! Well gingery!
0:11:49 > 0:11:53Pop it under the grill, turning once until it's toasted on both sides.
0:11:53 > 0:11:55While it's grilling,
0:11:55 > 0:11:57get your bits and pieces together to make this fabulous fudge.
0:11:57 > 0:12:01Now find our old friend, the heavy bottomed pan.
0:12:01 > 0:12:03Pop in 500g of caster sugar.
0:12:05 > 0:12:07Slightly too much.
0:12:07 > 0:12:0950g of butter...
0:12:09 > 0:12:11Will and Alison were the nicest people.
0:12:11 > 0:12:14I've never seen two people with such glorious rosy cheeks in my life.
0:12:14 > 0:12:17- I love this butter. - It's fab, isn't it?
0:12:17 > 0:12:19It's really nice, having seen it made.
0:12:19 > 0:12:23Look at the colour of it. It's like the sun is shining inside that tube.
0:12:23 > 0:12:25Next I'm adding 150g of double cream.
0:12:25 > 0:12:27Try not to splash it up the sides
0:12:27 > 0:12:29because it will burn.
0:12:29 > 0:12:32Try and keep all your ingredients in the middle of the pan.
0:12:32 > 0:12:35And 135g of full fat milk.
0:12:35 > 0:12:36OK?
0:12:37 > 0:12:39And some water. Is there water?
0:12:39 > 0:12:42Water! I always forget the water. Always!
0:12:42 > 0:12:45Yes, don't forget the water. Just three tablespoons.
0:12:45 > 0:12:50Thank you kindly. Top tip - don't fiddle. Leave it alone.
0:12:50 > 0:12:52Let them get to know each other.
0:12:52 > 0:12:54She's right, you know.
0:12:54 > 0:12:57This is because sugar crystals have jagged edges and even
0:12:57 > 0:13:00once they're liquid they have a tendency to want to stick together.
0:13:00 > 0:13:03If you stir the sugar, they hook up and create clumps.
0:13:03 > 0:13:05And you don't want clumps.
0:13:05 > 0:13:08After 15 minutes, when everything is mingled together, and it's just
0:13:08 > 0:13:10starting to bubble, get your thermometer in there.
0:13:10 > 0:13:14We're looking for a temperature of 116 degrees Centigrade.
0:13:14 > 0:13:18It's going to race up to about 100 and then start to slow down.
0:13:18 > 0:13:22So don't panic and think you've got to turn it down at this stage.
0:13:22 > 0:13:24Just leave the temperature where it is.
0:13:24 > 0:13:26Don't panic.
0:13:26 > 0:13:29While the fudge is coming up to temperature, give the toasted
0:13:29 > 0:13:31ginger cake a rough chop.
0:13:31 > 0:13:33Chop it down into small pieces,
0:13:33 > 0:13:36because when you mix it in with the fudge,
0:13:36 > 0:13:38it will melt in a lot quicker.
0:13:38 > 0:13:40The fudge will start to bubble like a hot mud pool.
0:13:40 > 0:13:42I love it when it gets to this stage.
0:13:42 > 0:13:44You feel like it's coming alive now.
0:13:44 > 0:13:47OK, we've come up to 116 degrees.
0:13:47 > 0:13:49Thermometer out.
0:13:49 > 0:13:51We're going to split the mixture.
0:13:51 > 0:13:54We'll use a quarter of the plain fudge for the latte topping.
0:13:54 > 0:13:57That lovely buttery stuff into there.
0:13:57 > 0:13:59That's about it. Back on the heat.
0:13:59 > 0:14:01We're also flavouring the fudge with ground coffee.
0:14:01 > 0:14:04Add two teaspoons to the pan.
0:14:04 > 0:14:07And a teaspoon of regular ground ginger.
0:14:07 > 0:14:10Then I'm going to ask you to take that off the heat.
0:14:10 > 0:14:12Give yourself a bit of space.
0:14:13 > 0:14:16And I want you to beat it.
0:14:16 > 0:14:19We're going to bring the temperature down for about a minute.
0:14:19 > 0:14:23The faster you beat, the smaller the crystals, the smoother the fudge.
0:14:27 > 0:14:29Add the ginger cake to the mixture.
0:14:29 > 0:14:32And something truly magical will happen.
0:14:32 > 0:14:35As you start to beat, the residual heat in the pan
0:14:35 > 0:14:39melts the cake and it falls apart in the pan,
0:14:39 > 0:14:42and the smell of the coffee
0:14:42 > 0:14:45and the ginger and the spices,
0:14:45 > 0:14:48it's just...out of the pan, it's just amazing.
0:14:48 > 0:14:49- It's hard work, isn't it?- Yeah!
0:14:49 > 0:14:51This is a two-person job.
0:14:51 > 0:14:53Would you like a go?
0:14:53 > 0:14:55What you're looking for
0:14:55 > 0:14:58is for the mixture to become quite shiny on the surface.
0:14:58 > 0:15:00And as it cools, it will start pulling away
0:15:00 > 0:15:02from the edge of the pan.
0:15:04 > 0:15:06Put the mixture into a lined baking tin.
0:15:07 > 0:15:12Look at that! Gorgeous! Sugary, delicious.
0:15:12 > 0:15:15Wow! It is just cool enough to taste.
0:15:15 > 0:15:18So now, the piece de resistance,
0:15:18 > 0:15:20the quarter of the mixture that we left white.
0:15:21 > 0:15:24This is the latte on the gingerbread latte fudge.
0:15:24 > 0:15:27To give the topping a frothy marbled effect,
0:15:27 > 0:15:29swirl it through with a skewer.
0:15:29 > 0:15:32I tell you what, you can really taste the butter
0:15:32 > 0:15:34coming through, can't you?
0:15:34 > 0:15:36- It makes such a difference. - It's so good.
0:15:36 > 0:15:39It would be very easy to continue dipping my finger into this
0:15:39 > 0:15:41fabulous fudge,
0:15:41 > 0:15:42but if you're patient,
0:15:42 > 0:15:46half an hour, and you'll be able to cut it up and eat it properly.
0:15:47 > 0:15:48It's fab.
0:15:49 > 0:15:54After 30 minutes or so in the fridge, it's ready to be cut and enjoyed.
0:15:58 > 0:16:01Mmm! Don't tell Miss H I said so,
0:16:01 > 0:16:04but she makes some seriously good fudge.
0:16:04 > 0:16:06I heard that! You are lovely,
0:16:06 > 0:16:08but not as sweet as my next super-fruity recipe
0:16:08 > 0:16:11for a sticky and delicious nougat.
0:16:11 > 0:16:13Nougat - also called turron -
0:16:13 > 0:16:16has been in constant production since the 15th century
0:16:16 > 0:16:19in and around Alicante in southern Spain.
0:16:19 > 0:16:20- Wow!- Blueberry and lemon nougat.
0:16:20 > 0:16:22It's got my name on it.
0:16:22 > 0:16:25It was Arab invasions which left a legacy of almonds
0:16:25 > 0:16:27in much of Spain's confectionery.
0:16:27 > 0:16:29And while it's often seen as Christmas treat,
0:16:29 > 0:16:31I love it any time of year.
0:16:31 > 0:16:36This is my recipe for lemon and blueberry nougat.
0:16:37 > 0:16:40If you've ever been left with that dusty piece of nougat
0:16:40 > 0:16:44at the bottom of the tin at Christmas, this is nothing like that,
0:16:44 > 0:16:47because this nougat is going to totally change your mind.
0:16:47 > 0:16:50Nougat is an exceptionally sticky confection,
0:16:50 > 0:16:52so after I've lined a tin with baking parchment
0:16:52 > 0:16:55I'm adding a layer of rice paper.
0:16:55 > 0:16:57Looks like that.
0:16:57 > 0:16:59Tastes of absolutely nothing.
0:16:59 > 0:17:02You can buy rice paper online or from cake-making supply shops.
0:17:02 > 0:17:05It holds everything together. It stops it sliding round.
0:17:06 > 0:17:08So we're going to weigh the ingredients.
0:17:08 > 0:17:11First, 400g of granulated sugar.
0:17:11 > 0:17:13I know it looks like a lot of sugar,
0:17:13 > 0:17:18but I look at this as one of my five treats a day.
0:17:18 > 0:17:20Next, 50g of liquid glucose.
0:17:20 > 0:17:22That's it.
0:17:22 > 0:17:24Honey now. It needs 100g.
0:17:24 > 0:17:26I think I could actually live on honey.
0:17:28 > 0:17:31And finally water -
0:17:31 > 0:17:33125ml.
0:17:33 > 0:17:35And that's it.
0:17:35 > 0:17:37That's all you need at the moment.
0:17:37 > 0:17:38Pop the pan on a low heat.
0:17:39 > 0:17:42About 15 minutes and the sugar will have all dissolved.
0:17:42 > 0:17:44Once the contents of the pan are a rich golden colour
0:17:44 > 0:17:46add a thermometer.
0:17:47 > 0:17:48Sugar thermometer in.
0:17:48 > 0:17:51I need the caramel to reach 125 degrees centigrade.
0:17:51 > 0:17:54Mr G?
0:17:55 > 0:17:57Could you chop those up for me?
0:17:57 > 0:17:59I'm cutting up a 50g piece of candied lemon peel.
0:17:59 > 0:18:01It's much better to buy it whole.
0:18:01 > 0:18:05In whole pieces, it really retains all that lovely zesty lusciousness.
0:18:05 > 0:18:07It's got a great zing to it
0:18:07 > 0:18:10and that's what you really want to bring through in this recipe.
0:18:10 > 0:18:12It really is worth going on the internet
0:18:12 > 0:18:15or jumping on the bus, go to town and search out the best candied peel
0:18:15 > 0:18:19that you can find, because it makes a massive difference to the recipe.
0:18:19 > 0:18:23Next, put 75g of flaked almonds into a dry frying pan.
0:18:23 > 0:18:25I'm just going to heat them
0:18:25 > 0:18:28until they are slightly tinged brown on the corners.
0:18:28 > 0:18:30The heat brings out all the oils out of the almond
0:18:30 > 0:18:32and that's what you're trying to achieve
0:18:32 > 0:18:35because this nougat is just full of flavour.
0:18:35 > 0:18:38For the next task, we need a mixer.
0:18:38 > 0:18:41Almonds are lovely and toasted now and smelling amazing.
0:18:41 > 0:18:44It smells like a kitchen full of marzipan over here.
0:18:45 > 0:18:49Separate two large eggs and put the whites into a clean mixing bowl.
0:18:49 > 0:18:53Make sure the bowl is clean because you don't need any fat in there.
0:18:53 > 0:18:56If there's fat in the bowl, your egg whites won't stiffen.
0:19:01 > 0:19:05We're looking for stiff peaks, which should take about five minutes.
0:19:07 > 0:19:10Take the sugar mixture up to 149 degrees centigrade,
0:19:10 > 0:19:13which seems impossibly high.
0:19:13 > 0:19:17It will go very dark brown but don't be tempted to stick a spoon in it.
0:19:21 > 0:19:25OK, we're at 149 and you've got to work really quickly. Thermometer out.
0:19:25 > 0:19:30Stop the cooking by dunking the pan in a bowl of cold water.
0:19:30 > 0:19:33And with the mixer running, add the syrup to the egg whites.
0:19:33 > 0:19:36Be careful. It is very, very hot.
0:19:36 > 0:19:39Oh, it's amazing and it froths up like crazy.
0:19:39 > 0:19:41Look at that!
0:19:41 > 0:19:44It's like a massive honey cloud in there.
0:19:44 > 0:19:46Add a pinch of salt
0:19:46 > 0:19:50and mix on a medium speed for about five to eight minutes.
0:19:50 > 0:19:51So you need so whisk this now.
0:19:51 > 0:19:54As the mixture cools, it gets thicker and thicker.
0:19:54 > 0:19:57And as more and more air is whisked into the nougat,
0:19:57 > 0:20:00it is transformed into a the whitest cloud of loveliness.
0:20:02 > 0:20:04Oh, look at that.
0:20:04 > 0:20:06Now for the fun bit.
0:20:06 > 0:20:09So a healthy handful of dried blueberries.
0:20:09 > 0:20:11Chuck in about three-quarters of the flaked almonds
0:20:11 > 0:20:12and chopped candied peel.
0:20:12 > 0:20:14You need to work really quickly now
0:20:14 > 0:20:16because once the temperature starts to drop,
0:20:16 > 0:20:18you won't be able to fold it.
0:20:18 > 0:20:20So work really quickly.
0:20:20 > 0:20:23Put the nougat into the rice-paper-lined tin
0:20:23 > 0:20:24and spread it to the edges.
0:20:24 > 0:20:27Handy tip - wetting your knife
0:20:27 > 0:20:29really helps smooth the nougat out.
0:20:29 > 0:20:32If you don't wet your knife, it'll stick.
0:20:34 > 0:20:36So we could leave it there if we really wanted to,
0:20:36 > 0:20:39but we're going to add a bit more joy on top.
0:20:39 > 0:20:42Sprinkle with white chocolate chips.
0:20:42 > 0:20:46The nougat is still warm enough to melt the chocolate in.
0:20:46 > 0:20:47And fresh blueberries.
0:20:49 > 0:20:50And then the last bit...
0:20:50 > 0:20:52..the remaining the toasted almonds.
0:20:52 > 0:20:56Look at it - it's like a walk in the park on a snowy day.
0:20:56 > 0:21:00I'm really tempted to eat that with a spoon out of the tin right now.
0:21:00 > 0:21:02But I'm going to be really patient
0:21:02 > 0:21:05and give it half an hour and it will be cool enough to cut into chunks.
0:21:09 > 0:21:11So next time you're planning a picnic,
0:21:11 > 0:21:14don't just pack the sandwiches and sausage rolls,
0:21:14 > 0:21:16have some sticky stuff, too.
0:21:20 > 0:21:23I like to imagine that this recipe harks back to the days
0:21:23 > 0:21:26when farmers' wives would throw a sack over their shoulders
0:21:26 > 0:21:29and head off to market through snow and lashing rain.
0:21:30 > 0:21:33Those country ladies would clutch a little leather purse of these
0:21:33 > 0:21:38fiery crisps as payment for mackerel candles and donkey cheese.
0:21:38 > 0:21:40But today I'm buying fruit.
0:21:40 > 0:21:41Pears, I need pears.
0:21:43 > 0:21:46I'm going to make the most amazingly simple recipe
0:21:46 > 0:21:48with these conference pears.
0:21:48 > 0:21:49Wait and see.
0:21:49 > 0:21:51I'm paying for the pears in cash
0:21:51 > 0:21:55as, unfortunately, Jock the jolly greengrocer
0:21:55 > 0:21:58doesn't accept my pear and ginger coins.
0:22:01 > 0:22:04Two pears are needed for this recipe.
0:22:04 > 0:22:07I'm using the conference variety, but Williams would work too
0:22:07 > 0:22:09if you prefer.
0:22:11 > 0:22:14They should be firm but ripe, not just for flavour
0:22:14 > 0:22:17but so that they can be sliced thinly without turning to mush.
0:22:21 > 0:22:23Place the pear slices in a single layer
0:22:23 > 0:22:26on a parchment-lined tray.
0:22:28 > 0:22:31Stir together one tablespoon of golden caster sugar -
0:22:31 > 0:22:35I prefer it because of its light caramel taste -
0:22:35 > 0:22:37with one teaspoon of ground ginger.
0:22:37 > 0:22:39Cinnamon would also work really well.
0:22:39 > 0:22:43Sprinkle the sugar and spice over the pears
0:22:43 > 0:22:44and put them in a low oven
0:22:44 > 0:22:47at about 110 degrees centigrade for three hours.
0:22:51 > 0:22:55The slow baking intensifies the pears' flavour,
0:22:55 > 0:22:57so although they look like a wrinkled old fruit,
0:22:57 > 0:22:59I promise they taste amazing.
0:23:01 > 0:23:05Pop them into paper bags, dust with a little extra spice if you fancy.
0:23:07 > 0:23:08Honestly?
0:23:08 > 0:23:10They might be too good to share.
0:23:16 > 0:23:19But some recipes I just can't keep to myself
0:23:19 > 0:23:21and that's certainly the case
0:23:21 > 0:23:23for these lush chocolate and cherry truffles.
0:23:23 > 0:23:25They look superb.
0:23:25 > 0:23:26They're well perky!
0:23:26 > 0:23:29- They'd make a great gift. - Who would you give them to?
0:23:29 > 0:23:32- Well, obviously someone really, really nice.- What, like me?
0:23:32 > 0:23:34- Of course!- Can I have a go?
0:23:39 > 0:23:42Oh, I love that. I couldn't eat more than...16.
0:23:42 > 0:23:45Outside my school chapel there hung a notice reminding us
0:23:45 > 0:23:47young ladies to remove out hats.
0:23:47 > 0:23:50As the mumbling nuns wandered past,
0:23:50 > 0:23:53I'd look at those red hats hung on their pegs.
0:23:53 > 0:23:55The memory inspired these yummy truffles, so here it is,
0:23:55 > 0:24:00you lucky people, my recipe for cherry chapel hat pegs.
0:24:01 > 0:24:04The first thing to know about this recipe
0:24:04 > 0:24:07is that all cherries are NOT equal.
0:24:07 > 0:24:12These are my amazing maraschino cherries.
0:24:12 > 0:24:14- Er, it's... - ITALIAN ACCENT:- ..maraschino!
0:24:14 > 0:24:16- Maraschino?- Maraschino?
0:24:16 > 0:24:19- What-a you going to do? - Do you think you're Tony Soprano?
0:24:19 > 0:24:22I'd quite like it if he was Tony Soprano!
0:24:23 > 0:24:27So I've got my maraschino cherries, from the north of Italy.
0:24:27 > 0:24:30I've drained the syrup off and we've put in there an entire
0:24:30 > 0:24:32barrel-load of cherry brandy.
0:24:32 > 0:24:33They are...
0:24:35 > 0:24:38Oooh! They are really quite fabulous.
0:24:38 > 0:24:42And it's really important that you search out the right cherry.
0:24:42 > 0:24:44It's not a glace cherry, it's not a fresh cherry,
0:24:44 > 0:24:46it's not a dried cherry, it's a maraschino cherry.
0:24:46 > 0:24:48But if you really can't find them,
0:24:48 > 0:24:52you could use a tin or jar of stoned black cherries.
0:24:52 > 0:24:54Chop up 200g of dark chocolate.
0:24:54 > 0:24:59You'll need a couple of bars. I'm going to chop it up quite finely
0:24:59 > 0:25:02because we need it to melt really quickly.
0:25:02 > 0:25:05I'm making a ganache here, which is a posh word for a creamy,
0:25:05 > 0:25:06buttery chocolate filling.
0:25:06 > 0:25:08Eat some chocolate.
0:25:08 > 0:25:09Heat 25g of butter
0:25:09 > 0:25:13and 200ml of double cream on a medium heat.
0:25:13 > 0:25:15I'm just going to bring that up to simmering point.
0:25:15 > 0:25:19The cream and butter are simmering away beautifully there -
0:25:19 > 0:25:25you pour your butter and your cream over that lovely chocolate.
0:25:25 > 0:25:28OK, so our chocolate is melting together beautifully now.
0:25:28 > 0:25:29It's lovely.
0:25:30 > 0:25:33I'm going to put the brandy I've used to soak the cherries
0:25:33 > 0:25:35to very good use.
0:25:35 > 0:25:37It would cure the common cold, that would.
0:25:37 > 0:25:39Couple of tablespoons...
0:25:39 > 0:25:42of the cherry brandy and your maraschino cherries.
0:25:42 > 0:25:44And mix it up.
0:25:46 > 0:25:49Pop the ganache in the fridge to let it set.
0:25:49 > 0:25:50It should take about an hour.
0:25:57 > 0:26:00The ganache is set, so...
0:26:00 > 0:26:01using two teaspoons,
0:26:01 > 0:26:04place bobbles of the ganache onto the baking sheet.
0:26:04 > 0:26:07It's nice and firm now so it will hold its shape.
0:26:07 > 0:26:10And then the next thing you want to do,
0:26:10 > 0:26:13because we want to keep these quite tall and perky,
0:26:13 > 0:26:17we're going to do a second row on the top to give these truffles
0:26:17 > 0:26:19a bit of height.
0:26:20 > 0:26:23Now for the brandy soaked cherries.
0:26:23 > 0:26:26Press a whole cherry into the top of each ganache bobble
0:26:26 > 0:26:30and it's back in the fridge for 15 minutes or until they're set.
0:26:32 > 0:26:35To give the truffles their final coating,
0:26:35 > 0:26:38melt 250g of chocolate over simmering water.
0:26:38 > 0:26:40I'm going to put my chocolate thermometer in there.
0:26:40 > 0:26:44Bring the chocolate up to 42 degrees centigrade and then stir to cool it,
0:26:44 > 0:26:47until it drops to 34 degrees.
0:26:47 > 0:26:51It's ready to use and will give the chocolates a lovely glossy finish.
0:26:51 > 0:26:55- Let's start dipping these chocolates.- I'm going to!
0:26:55 > 0:26:56So off you go.
0:27:01 > 0:27:04Posh chocolate makers call this "enrobing".
0:27:04 > 0:27:10We just call it dunking in some mighty fine chocolate.
0:27:10 > 0:27:14- These are great. Look at that!- I know. They're fantastic, aren't they?
0:27:18 > 0:27:21They just need to set now for a couple of hours.
0:27:23 > 0:27:24What are you doing?
0:27:24 > 0:27:26Painting them?
0:27:26 > 0:27:29Once the chocolate has set to a smooth and shiny finish,
0:27:29 > 0:27:32dot the top of each one with a twinkle of edible gold paint.
0:27:32 > 0:27:35- They're quite substantial, aren't they?- Yeah.
0:27:35 > 0:27:38I would say they were a little bit bigger than fun-size.
0:27:51 > 0:27:53These cherry chapel hat pegs really are the most
0:27:53 > 0:27:56perfect chocolates to share with friends.
0:27:56 > 0:27:58What's in these, cherries?
0:27:58 > 0:28:00Thanks!
0:28:00 > 0:28:03- Is that a whole cherry inside? - Yep.- It's, like, amazing.
0:28:03 > 0:28:07And whatever you do, don't waste that jar of brandy-soaked cherries.
0:28:09 > 0:28:11ALL: Cheers!