Marzipan
For those friends in your life that can’t seem to get enough of the bought stuff, this homemade version will blow them away. Place 400 g blanched almonds in a blender and grind until fine, then add 100 g icing sugar and 1 egg white and blend for 5 minutes until a paste forms. Add 200 g more icing sugar, another egg white and 1 teaspoon vanilla extract and blend again. Roll the mixure out and cut into any shape you fancy.
Buttermilk, bacon and pecan fudge
Pimp the old fête favourite! Roast 400 g streaky bacon rashers in the oven until crisp, then cool and chop roughly. Combine 800 g sugar, 2 cups buttermilk and 230 g butter in a saucepan and boil gently for 8 minutes until the sugar’s dissolved and the mixture is a light caramel colour. Pour the mixture into a large bowl, then whisk with an electric mixer until the fudge is thick. Fold through the bacon bits and 100 g toasted, chopped pecan nuts and pour into a greased dish. Chill until set, then cut into squares.
Belgian chocolate
If standing over the stovetop isn’t your thing, there’s nothing wrong with buying a stack of chocolate slabs and distributing as you see fit – they don’t even have to be laden with sugar. Think Belgian chocolate with no added sugar in flavours including milk, hazelnut, dark and dark with berries. The sugar has been replaced by stevia, but the chocolate still ticks all the boxes in the creamy-and-delicious department.
Get your no-sugar-added sweet stocking fillers now and save yourself some silly-season stress later.
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