I remember the fetes of my 1950s childhood. Life was simpler then, and entertainment not so easily come by, so the local church fete was eagerly anticipated. I think I loved it all the more as my mum was quite an accomplished candy maker. I can still recall sneaking down the stairs late at night to watch her make trays and trays of toffee apples in readiness for the fete the next day, along with coconut ice, marshmallows, patty paper toffees and more.
For a while, fetes seemed to lose their appeal as new and more modern methods of fundraising came along. But today, there’s been a return to popularity of the humble fete, and many schools in particular now hold an annual gala day. A wonderful opportunity to keep these traditional treats alive!
Here are some old-fashioned favourites of the confectionery kind, simply made, founded on basic principles. Sugar may be considered to be the demon of the moment, but my philosophy is that just a small amount now and then on a special occasion does little harm and can bring a lot of pleasure: think of the expression on a child’s face when they bite into a lovely crisp toffee apple!
Cakes can also be made for fetes – see Baking a cake, pages.
NOTE: When you package your treats for sale, it’s necessary to add a sticker or tag with all the ingredients listed, particularly if they contain nuts or other possible allergens. And if you are cooking for a school event, always check their policy regarding allergies and food intolerances.
Makes approximately 35 squares
If you’d like a different flavouring, try adding a little blackcurrant cordial syrup, for instance, or a large spoonful of any sort of jam. Alternatively, divide the mixture into 3 equal portions and colour and flavour each differently. Then either layer in the tray, or place spoonfuls of each into the tray and then swirl to make marbled marshmallow.
At Easter time, this recipe is good for making marshmallow bunnies. (Be sure to spray the moulds with cooking oil before spooning in the marshmallow, or it will stick.)
2¼ cups (500g) sugar
30g powdered gelatine
1 cup (250ml) cold water
1 cup (250ml) hot water
½ teaspoon vanilla essence
Desiccated coconut, for rolling (optional)
Icing sugar, for rolling (optional)
For marshmallow squares, grease a 25 x 35cm tray and line with baking paper.
Put the sugar, gelatine, water and vanilla essence into a medium saucepan and bring to the boil, stirring constantly. Immediately reduce heat and simmer for 12 minutes, stirring occasionally. Remove from heat and allow to cool but not set.
Beat with an electric beater until thick and glossy. Pour into prepared pan, and smooth the top. Leave to set at room temperature, then cut into squares with a wet or lightly greased knife.
If you like, the squares can be rolled in toasted or plain desiccated or shredded coconut or icing sugar.
Here is another delicious way to use your basic marshmallow mixture.
1 quantity basic marshmallow mixture
Plain flour
1 cup (250ml) drinking chocolate
½ cup (125ml) hot water
Desiccated coconut, for rolling
Prepare basic marshmallow mixture, as instructed in the recipe above.
While marshmallow is beating, fill baking trays with flour to a depth of about 7cm. Using an egg mould, make indentations in the flour to a depth of approximately 6cm.
When the marshmallow is thick, spoon the mixture into these holes, and allow to set.
Remove, shaking off the excess flour.
To coat, mix the drinking chocolate with approximately ½ cup hot water to make a thin icing consistency and leave to cool. Place the coconut in a dessert-sized bowl. Roll the set marshmallows in the chocolate mixture, then roll in coconut. Place on trays to set. In hot weather or warmer climates, best to place them in the fridge to set.
Makes 20–24 squares
Turkish delight is essentially a variation on marshmallow, but it’s not beaten and has added flavourings.
2¼ cups (500g) sugar
30g powdered gelatine
1 cup (250ml) cold water
1 cup (250ml) hot water
½ teaspoon vanilla essence
A few drops of rosewater essence
Natural rose pink colouring
Sifted icing sugar, for rolling
Grease and line an 18cm square tin with aluminium foil, then grease again.
Put the sugar, gelatine, water and vanilla essence into a medium saucepan and bring to the boil, stirring constantly. Immediately reduce heat and simmer for 12 minutes. Remove from heat and allow to cool but not set.
Stir in rosewater essence and a few drops of natural rose pink colouring, and pour into prepared tin.
Leave to set, then cut into squares with a hot knife and toss in sifted icing sugar.
Makes 140g, approximately
The simplest thing to do with this toffee mixture is to pour it into patty pan papers and sprinkle with hundreds and thousands. But you could also pour it into oiled lollipop moulds, or simply pour it into an oiled slab tin and break into pieces when cold.
⅔ cup (150g) caster sugar
2 teaspoons liquid glucose
2 tablespoons water
Hundreds and thousands, to sprinkle
Put the sugar, glucose and water in a small saucepan, and bring slowly to the boil agitating the pan occasionally. Increase heat, and boil for about 8 minutes or until a golden brown colour. As it cooks, brush any sugar crystals from the sides of the pan with a pastry brush dipped in water. Remove from heat.
Carefully pour the hot toffee into the patty pan papers, sprinkle with hundreds and thousands and leave to set.
Makes 8
One quantity Basic toffee ingredients
8 small apples
8 popsicle sticks, or similar
Wash and dry the apples. Push a paddle pop stick into each apple at the stalk end, to serve as a handle.
Make the basic toffee, following instructions opposite page.
Remove toffee from heat. Holding the apples by their sticks, swirl them, one at a time, in the hot toffee until well coated.
Stand on baking paper (stick upwards) to set.
Makes 350g, approximately
160g plain or salted peanuts
25g butter, diced
1 quantity Basic toffee
Oil an 18 x 28cm tin.
Make the basic toffee, following instructions on page.
Pour the hot toffee over the nuts, then quickly mix the peanuts and butter into the hot toffee and then pour onto the prepared tray and leave to set. Break into pieces when cold. Store in an airtight container.
Makes 140g, approximately
1 quantity Basic toffee ingredients
1 teaspoon bicarbonate of soda
Oil an 18 x 28cm tin.
Make the basic toffee, following instructions on page.
When toffee is ready, transfer it quickly and carefully to a bigger pot, and add bicarbonate of soda, stirring very briefly.
Pour into prepared tin. Break into pieces when set.
Makes 15 bars
This is a classic pink and white coconut ice. For a delicious variation, mix 125g chopped glace cherries and a few drops of almond essence into the pink layer. Have on hand a tin of coconut milk in case a little extra liquid is needed.
395g tin sweetened condensed milk
5⅔ cups (700g) icing sugar, sifted
2½ cups (225g) desiccated coconut
½ teaspoon vanilla essence
Few drops cochineal
1½ tablespoons desiccated coconut, extra
Grease an 18 x 28cm slab tin and line with foil or baking paper. Grease again.
Put the unopened tin of condensed milk in a bowl of hot water, and leave to stand for a few minutes.
Mix together the icing sugar and 2½ cups of coconut. Pour in the condensed milk and vanilla, and mix well. If the mixture is too dry, mix in a little coconut milk.
Divide mixture in half. Press one half into the tin to cover base evenly. (Use a straight-sided glass to roll the surface of each layer out evenly.)
Colour the other half with drops of cochineal until the desired depth of colour is obtained. Break mixture into 6–8 pieces and flatten each slightly in the palm of your hand. Distribute over the top of the white layer, pressing out to cover evenly. Roll with glass to even out as with white layer.
Sprinkle top with extra coconut, and press lightly into surface. Leave to set before cutting into squares.