Enchanted Fairy Butter Food

FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER

Steps:

• Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
• Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
• Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
• Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.

ENCHANTED FAIRY BUTTER

Steps:

• Cream the butter and sugar, beat in the egg-yolks and chosen flavouring. Pass through a fine hair sieve, chill, pile into a bowl and pass with the appropriate dish.

FAIRY FOOD

Steps:

• In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
• While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
• If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.