Over the past two days we have got a huge mass of snow. Nearly 50 cm (20″), and we have shoveled like idiots. Last night we also shoveled the roof of the greenhouse. I was getting pretty worried that it would not survive the enormous mass of snow. It was quite difficult to even get to the greenhouse when it was one metre (40″) of snow on the ground. Each step was a pain to take, because the snow reached my waist. My arms and shoulders are aching!
Today we are resting but it will start snowing again late in the evening and it will continue snowing for at least two more days.
PLEASE, we don’t need more snow now!!!
Here are some boxes that are made from the earlier Christmas Crackers designs. I made these designs before Christmas but I have not had time or inspiration to make the sets ready to publish until now. I know that they are too late for Christmas but they are useful for many other occasions. I hope you like them!
The recent days have been quite cold here. In the morning it was -28C. We had plan to go out shopping so we had prepared the car so it had the engine heater on for more than three hours before we were to go. That was good, otherwise I don’t think the car would have started. Now at least, I have all the ingredients I need to make a delicious sandwich cake (smörgåstårta) for New Year’s Eve.
The sun is still absent most of the day. It only rises just above the horizon for a couple of hours before it goes down again. I very much long for the longer days to come!
Sweet and/or salt liquorice: Mix 2 tbsp licorice powder and 1 tbsp ammonium chloride in the sugar before the wet ingredients are poured in. Exclude the ammonium chloride if you want sweet licorice.
Chocolate: Mix 100g chopped dark chocolate before boiling.
Vanilla/orange/rum etc: Stir in after boiling 1 tsp of the desired taste. Add more if you want stronger taste.
Directions
Grease an 18cm square cake tin.
Mix all ingredients in a saucepan and bring to a boil, stirring all the time. Put a sugar thermometer in the pan and keep on boiling until the mixture reaches 116C. This usually takes 15-20 minutes.
Remove from the heat and leave to cool for 5-10 minutes.
Stir in liquid tastes (and colours if you want) and beat the mixture with a wooden spoon. Keep beating until the fudge cools to about 70-80C.
Pour the fudge into the tin before it gets too thick and leave to cool.
Cut into pieces with a greased knife.
Mix all ingredients in a saucepan and bring to a boil, stirring all the time. Put a sugar thermometer in the pan and keep on boiling until the mixture reaches 116C. This usually takes 15-20 minutes.
