Grapefruit and Sugar: Christmas Range

You may have read my recent post on stopping putting your aspirations on hold and seen that a big aspiration for me is designing more. 

With this is mind several weeks ago I set about designing my first real range for my little company 'Grapefruit and Sugar'. I've previously attending craft fairs and tried selling on Etsy, but with products I'd designed at uni, meaning none really sat together has a range. So I thought it was about time I injected some brand spanking new designs into 'Grapefruit and Sugar' and thus my Christmas range was born. 

I realise it's quite late to be showing you these designs now with Christmas only a week away, but there will be new ranges to follow in the next few weeks. I uploaded my designs onto Etsy in the beginning of December, and have had such a lovely response. I'd never sold an item on Etsy before, so it was such a wonderful and shocking feeling when my first sale went through. 

These are a selection of my Christmas designs and you can see the full range here.

I just wanna Bake - Homemade Honeycomb

Since buying a sugar thermometer I've become somewhat obsessed with the idea of making my own sweets, so I thought why not turn my 'I just Wanna Bake' post on Homemade Marshmallows  into a regular feature. I'm going to be creating different sweets each week and sharing my results; the good, the bad and the straight into the bin! 

This weeks sweet of choice is Honeycomb, or as I've had to describe to some of my friends, the none chocolate part of a crunchie!! After looking up multiple recipes online I settled on one from Nigella, slightly adjusting her quantities to suit my more greedy needs! 

Ingredients:

200g Caster sugar

7 Heaped tablespoons of Golden syrup

3 Teaspoons Bicarbonate of Soda

The essential item for this, and the majority of the sweets I will be making is a sugar thermometer, and as I recently discovered a heavy based pan. The pan really does make a massive difference, I tried using a normal saucepan while making toffee and it just caused the sugar to burn rapidly, swap to a lovely hard based pan and my results improved dramatically.

Into my wonderful hard based pan I added both the Caster sugar and Golden syrup, mixing the two together slightly with a wooden spoon (although you'll want to be sure not to stir the mixture once the hob is turned on). Turn on the hob and cook on a medium heat, ensuring that your sugar thermometer is attached to the side of the pan so you can clearly see the temperature. You can how my mixture started out below- golden in colour.

You want the mixture to reach 149C on your sugar thermometer, otherwise known has the hard crack stage - this may take some time but be patient and don't wander off from your pan of you could miss the crucial temperature.You'll see the mixture bubble away from a beautiful golden colour into a much darker maple shade - you can see mine below.

Once you reach 149C take the pan off the heat and add the 3 teaspoons of bicarb powder, whisk this into the mixture, as you do so you'll see the mixture erupt into a gorgeous mass of liquid gold. You'll then want to act quickly, pouring the mixture into baking tray or dish lined with parchment paper. 

Leave the Honeycomb to set, when it has completely cooled you can remove the parchment paper and smash it into chunks. If your feeling extra jazzy you could then dip the honeycomb chunks into melted chocolate - creating your very own crunches! 

The length of time the honeycomb can be kept for depends upon the humidity, if your in a hot climate it won't keep as well and will tend to soften faster. Having baked mine in December I'm hopeful I can store it for several weeks, if kept in an airtight container, I've also wrapped my batch up in parchment paper to increase its freshness. 

I'd love to hear any tips of suggestions, have you tried making this recipe yourself? How did yours turn out?

Stop Putting your Aspirations on Hold

I was recently scrolling through my pinterest in search of some lovely lettering, now of corse lovely lettering mostly accompanies lovely quotes - I scrolled past most of these firmly fixed on my hunt for a christmassy type face, but then one really stood out to me:

"The trouble is, you think you have time"

I'm always saying to myself I'll do that tomorrow, next week, next year, always thinking I have all the time in the world to do everything I've ever wanted. When really whats wrong with today, why not do it now and start slowly making my aspirations more of my reality. 

One prime example of this is wanting to learn Spanish - Five years ago I visited Bilbao, in Spain, while there my friend who I was with became sick and needed to go to hospital. Now this became a very stressful experience, mainly due to the language barrier (and my friend needing hospital attention of corse). We couldn't speak Spanish and most of the staff in the hospital couldn't speak English, at least not fluently enough for us to understand what was going on. This experience made me realise how much we rely upon other nationalities being able to speak English, perhaps arrogantly so, and that really I should set about learning more languages myself.

Through out the rest of our trip I kept saying how much I wanted to learn Spanish and that I'd certainly get lessons when I was back in England. Now of corse back in England I didn't get lessons, I started University a few weeks later and other focuses took over. Yet throughout the past five years I'd throw into various conversations how I'd love to learn spanish, still not act upon it, my friend who I'd holidayed with would jokingly ask me how the spanish was going!!

In September I saw Spanish classes were available in my local college, and I thought it's now or never, so I enrolled upon a beginners Spanish class and have just completed my first 12 weeks. When I asked my tutor how long it would take someone to learn Spanish fluently, his reply was roughly four years. If I'd just taken those Spanish classes five years ago when I said I would, I'd be fluent by now. It's fair to say I'm not a natural when it comes to Spanish but I'm going to continue on the course, cause I don't want to delay making my bilingual dream a reality by another five years.

This quote really made me think about all of the things I put off doing, mainly because I'm scared. Now that I'm slowing ticking Spanish off my list I also intend to focus more upon my other big aspiration and that's designing. This one is a biggie, and one which will take a lot of time to progress, but like all things the sooner you start the sooner you'll get there. Post to follow on my first real dip into the world of card designs! 

Stop putting off till tomorrow what you can start today, cause the only way to eat an elephant is one bite at a time!