I am officially crafted out.
I looked at the calendar and realized there are less than 2 weeks until Christmas. So if I am spent, I am pretty sure that most of you all are already checked out of the office be it mentally or physically, you’re done your trees, hung up your stockings, tossed your tinsel and are now realizing that you have either not wrapped or purchased all of your presents and are about to drink some wine and spend way more time online at 1 am ordering things you know you shouldn’t.
Wait that last part was just me.
So the last couple of “Christmas projects” for this challenge are going to be food related because really, at this point, all you want to do is drink and be merry. And eat cookies. I was going to post these with the tea set but I thought…oh who am I kidding, I am so tired I totally forgot to add them.
To make these Christmas tree sugar shapes for every 1/2 cup of sugar, you add 1 tsp of water in a bowl and mix it well into a wet sand textured paste. Then just pat the mixture into an ice cube tray or candy mold. I repeat, pat them down really well and yes, use a measuring cup and spoon for this. They’re very easy to make but you MUST follow the water to sugar ration to a tee or you will turn them to mush.
Once they’re in the mold, flip them over on a flat surface – preferably on top of wax or parchment paper, gently pop them out and let them harden. Don’t move them around or try to clean up the edges right after. Do that after they harden. I usually leave them overnight to do that but even 2 days to be safe.
What, you mean you don’t always have a fresh twig of pine sitting next to your warm beverage as you sip it? Food styling is so much fun let me tell you. Nothing says “That will be an easy photo shoot” like trying to find a spot where you don’t see your reflection in the spoon.
Speaking of sugar, did I mention this weekend I am going to attempt to make candy? Ask my husband what happened the last time I tried to bring sugar to a boil. The entire house still smells like burnt caramel.