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Favourite confectionery of 2016

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This week I made a startling new discovery. Over the years I have tried and discarded most chocolate bars and for many a year my favourites have been Topic or Galaxy. I even tried a Yorkie bar on a couple of occasions but it was nothing special. However this week I discovered Yorkie bar Biscuit and Raisin.
It is divine. Clearly not the Rolls Royce of chocolate bars, maybe more like the Austin Allegro but when you have a craving for chocolate and it was the only chocolate available my God did it do the trick.
That combination of milk chocolate, biscuit and juicy raisins is a real temptress and I fell for her charms hook line and sinker.
Now to get some stocks in for Christmas – forget the Celebrations or Quality Street this is the one for me this year.

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Comments

  1. At the moment it’s all about the tablet. I made a batch at the weekend and took some of it into the office, carefully explaining those who chose to eat it did so at their own risk and that I took no responsibility for any resulting tooth decay or type 2 diabetes. This a recipe which starts ‘Pour 1kg of granulated sugar into a large saucepan …’ and gets worse from there. Actually here is the recipe – https://scruss.com/tablet.html

    And yet Scotland still trails the rest of Europe in dental and cardiac health. Experts remain baffled.

    • My favourite Scottish sweet was Gundy, which was kind of like rock but a bit softer. I’ve not idea what it was, but there was a lady a few streets away called “The Gundy Wifie” who every now and then would make it. You’d know she had a batch because she would put some on display in her window. I realise that this sounds like the beginning of a fairy tale, but this was Scotland in the 70s.

      *polishes falsers*

      • I’d never heard of it, but Googling around it seems to be some kind of toffee, though opinion varies on whether it should be hard or soft.

        Basically the process is: boil sugar, syrup and a little water together, pour into a buttered tray to cool, chew, frantically try to find a dentist who can fit you as an emergency at this time of year.

    • Is it not deep-fried?

      I discovered on last year’s visit to Mrs F’s homestead (the Cairngorms) a new item on the chippy menu – the battered Scotch egg.

      Take an egg, wrap in “meat”, deep-fry, take out, drop in batter, deep-fry again. Yum!

    • Yup, the tablet is excellent. Try telling that to people who think it’s the same as fudge….

      Another great Scottish delicacy was the Russian Caramel (I know, but it is Scottish).
      A very dark chocolate outer to a solid toffee centre which would challenge the best teeth in Scotland to an all-in fight-to-the death match. But scrummy!

  3. Yeah I know Retro but a succession of decent readings has left me conplacent which I am pretty sure is a common occurrence. Don over indulge and I am sure a little of what you fancy is better than total abstinence but then again I am nor a doctor!!!

  5. Talking of Quality Street, why don’t they come I those clear plastic tubs with the purple lids anymore (at least not here anyway).

    We buy rice in 10kg bags and leaving it in those in our tropical climate invites all kinds of mites (and the missus is vegetarian). Those plastic Quality Street tubs are absolutely perfect for storing the rice. Now they come in cardboard boxes which are useless.

    Now I no longer have an excuse for devouring a who,e tub over Christmas. Don’t Nestle realise what they have done ?

    • The ones like old fashioned sweetie jars? I bought one a few weeks ago in distinctly non-tropical Essex, though I’ve barely touched it in favour of the tablet. Depends on territory I suppose but at least in some places they’re still around.

    • Re: Rice storage.
      Those great big spring water bottles can be repurposed for this when empty. Just cut the top off about an inch below where the neck stops tapering outwards. Fill with yer rice (will need to be dried inside, obviously) and stick the top bit back on, overlapping that inch. Keeps the nasties out and gives easy access when you want to cook rice.

      I have no particular favourite confectionery. I’m more of a savoury person, although good salted chocolate is quite a nice thing.

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