Can’t explain this because it’s horseradish vodka stirred with Suze and apricot liqueur, which v. much sounds like something you make at the end of a party when all you’ve got left is… well, horseradish vodka, apricot liqueur and a dusty bottle of Suze from that booze cruise, but honestly, it works. Think of it as a ‘finger up the bum’ of a drink: you’re not going into it expecting to like it, but trust me, you’ll be asking for it again next time. Begging.” OK, After 10 minutes of struggling to get the greased paper in the original box, tearing and trying again I decide that for the larger one I am going to cut and shape the greaseproof paper while the box is flat and fold the paper up with the sides of the box. You would have thought I would have realised this earlier but there you go. Unless you enjoy skin grafts be very careful when you open the tin. It is under pressure and will spurt slightly. I only have a becaramelled worktop to testify to this but it could have been worse. I also had the jug ready and waiting in boiling water to keep it warm for mixing. I did have a cunning plan at this point to add a small layer of milk chocolate and then try and incorporate a Starsky and Hutch style go faster stripe with white chocolate but it just wasn’t going to work so I just went with faithfulness to the original. I also couldn’t get the top pouring to work so had to make a pitiful attempt to simulate them with the v shapes. Again a bit of a disappointment but not to worry. In to the freezer with that and time to prepare the base. Really difficult that one, melt the choccy and in it goes. 400g looked as if it might be a tad thin so let’s make it 800.

Large Jar Of Marshmallow Flumpity Flumps Giant Huge Sweet

I had had no idea caramel was so easy. Submerge 2 tins of condensed milk in boiling water and simmer for an hour 25. I could probably have got away with a bit longer but looking good. Couple of words of advise though.Don’t let the water boil dry. I have it on reliable advice that caramel is a bugger to get off ceilings. If only I’d though about that with the nougat too. It was a right bugger squeezing that into a box built to hold it snuggly.