Got a sweet tooth? You don’t have to head to the shops to get your favourite homemade sweets or chocolate! Learn how to make your own sweet treats with our easy, fun recipes. These deliciously simple ideas will also make lovely food gifts for friends and family
Homemade chocolate recipes, as well homemade sweets, are so easy to make at home, and are are really fun activity to try with the kids. Plus, at Christmas time, home made chocolates and homemade sweets are fantastic homemade food gift ideas that will save you lots of money too if you have multiple people you need to give presents to.
From classic homemade chocolate recipes like truffles to more unusual homemade sweets like candy floss, this round up is all about good old fashioned British sweet shop favourites, so there’s sure to be something everyone will LOVE.
It’s fun to make your own treats and your homemade versions will taste so much better than the original (and make a more thoughtful gift too if you’re making them for someone else). Make homemade Jaffa cakes or homemade chocolate digestives to get everyone talking. Or go for creamy vanilla fudge or rich chocolate peppermint slices as sweets to share.
These simple recipes make a lovely gift on a small budget. And the best thing about our chocolate and sweet treats is that they can be enjoyed all year round, from birthdays to Christmas. There’s no need to stress for gift ideas when you can make these tasty bites – from white chocolate truffles to candy floss, we’ve got plenty of sweet recipes for you to try. All you need to do is buy is a gift bag or box to wrap the chocs in and you’re ready to go. We like plain brown wrappers and parcel string to give them a really old fashioned feel that will make the lucky recipients feel nostalgic.
Click through to see our homemade chocolates and homemade sweets recipes…
First up are these raspberry and passion fruit pastilles in the picture above. Using only four ingredients, these sweet raspberry and passion fruit pastilles make the perfect budget food gift. Store in jars, just like you’d find them in a sweet shop!
Raspberry and passion fruit pastilles recipe
Sweet and fruity raspberry and passion fruit pastilles are much easier to make than they look. Cut into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag. One batch of this recipe will make enough pastilles to fill a couple of jars, making a couple of gifts at once. As they are made with real fruit, they are better for you than most sweeties. These would be a lovely gift and (as always) any off-cuts are a little gift to yourself…
- 400g raspberries
- 3 passionfruit
- juice of ¼ lemon
- 300-400g preserving sugar with added pectin
caster sugar, to serve
- Lightly oil a 17cm square baking tin and line with non-stick baking parchment. Tip the raspberries into a solid-bottomed shallow pan. Halve the passion fruit and scoop the seeds and juice into the pan. Add the lemon juice, cover the pan and cook over a medium heat until the raspberries have softened and cooked down to a pulp.
- Remove from the heat and push the fruit through a fine nylon sieve into a bowl. Weigh the resulting purée and return it to a clean pan. Add an equal quantity of preserving sugar and stir over a low to medium heat until it has dissolved. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the purée has reduced and thickened considerably to the consistency of jam and reached setting point.
- Use a rubber spatula to scoop the purée into the prepared tin and leave to set for at least 6 hours or overnight.
- Cover a baking sheet or tray with a sheet of non-stick baking parchment sprinkled liberally with caster sugar. Flip the pastille mixture out of the tin and onto the sugar-covered paper, and carefully peel off the backing paper. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for 1 hour before packaging.
Top tip for making Raspberry and passion fruit pastilles:
Store in an airtight jar. These pastilles will keep for 4–5 days.