Ok I'm exhausted but the Sprinkle party made one little girl very happy! We had a ball and I have no doubt I am going to find sprinkles hidden in every nook and cranny for the next goodness knows how long for a little girls birthday, Sprinkles should defiantly be considered! I have put some of the recipe's that I used at the bottom!
My little Miss 2!
Caramel Apples, chocolate freckles and cupcakes!
Balloons
Cake
Chocolate freckles in the making! They were yummy!
Table decorations and my version of a sprinkle number 2!
Fruit kabobs and chocolate dipped strawberries and banana's
Pink Fudge and sprinkle balls!
Caramel, Sprinkles popcorn!
Homemade Chocolate Freckles
This was so easy and much tastier than the store bought ones!!
Ingredients:
- 450g milk chocolate, melted
- 1 cup 100’s & 1000’s sprinkles
Method:
Line a flat baking sheet with baking paper and set aside.
Pour tablespoons of melted chocolate onto the baking tray and cover with 100’s and 1000’s.
Place in the refrigerator or freezer to harden.
Peel off the baking paper and keep in a cool place.
Caramel
I have never made caramel before and it was relatively easy and so yummy!! Though it took ages for my sugar to melt and it only did so when I stopped constantly stirring it to check google as to what I was doing wrong! Turns out I was stirring it a little too much!
I dipped my sliced apples in the caramel and then in the sprinkles but the caramel did tend to just slide off, mixed in with the salted popcorn it was super yummy! I still have some left I am going to make chocolate peanut butter brownies, mix some salt in with it and drizzle it over the top for an adults only treat!!
Ingredients:
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
- 1/2 cup (120ml) heavy cream
Directions:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Allow to cool down before using.
- Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream
Pink Fudge
This was fun to make, though it is very sweet so be prepared!! As I wanted sprinkles on it I rolled it out to thickness I needed and added the sprinkles on top then wrapped it in glad wrap and popped it in the fridge!
Method
450g Icing Sugar
100g Marshmallows
2 Tablespoons Milk
100g Unsalted Butter
Half Teaspoon Vanilla Essence
Food Colouring
I have great fun making this with my kids and they frequently take some to school for their friends to share.
First sift half of the icing sugar into a bowl and make a well in the centre.
Cut up the marshmallows into halves and melt them gently in a pan with the butter & milk.
Add a few drops of food colouring to the pan (I usually use red to create some nice pink fudge) and mix in well.
Pour the mixture into the well of icing sugar and mix.
Add the rest of the icing sugar bits at time mixing it in completely before adding more.
Once the mixture is very stiff leave it for 10 mins or so to cool.
When cool, flatten out a bit, wrap in clingfilm and put it in the fridge for upto 3 hours.
Roll out the fudge and use a tiny cookie cutter if you want to make some shapes, or just cut into squares.
Keep in an air-tight container in the fridge and they will usually last upto a week.
These are very sweet so cut small or use very small cookie cutters.
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