DIY CHRISTMAS CRACKER GUIDE
They are fun to make and totally unique. So, get your crafty cap on and let’s get cracking!Make your own batch of adorable Christmas crackers filled with delicious homemade treats all while being sustainable too!
1 piece Toilet Paper Tube
Thin Cardboard
Decorative Paper/Leftover Festive Wrapping Paper
Cracker Snaps
Paper Tape
Vanilla Fudge (as mini gifts)
Twine
Scissors
Using the toilet paper tube as a guide, cut the cardboard into rectangles the same width, to make the inner piece of your cracker.
Roll up the cardboard pieces around the toilet paper tube and use paper tape to hold the cardboard in place. Once done, slip the toilet paper tube out of it.
Insert a cracker snap into each cardboard tube and secure it with some paper tape. Repeat until you have enough cracker tubes.
Wrap the decorative paper or leftover Christmas wrapping paper (this should be a little longer on both ends than your tube) around the tube.
Lightly squeeze the paper inwards using your index finger and your thumb to create the "neck" of the cracker.
Take a piece of twine and use to secure the one end closed. Pop your mini gift inside the tube (see our delicious vanilla fudge recipe) and tie the other end the same way.
Decorate the outside by adding name tags, doodling or whatever you'd like. And, voila your Sustainable Christmas Cracker is ready!
HOW TO FILL YOUR CHRISTMAS CRACKER
Find yourself getting use out of that mini Christmas cracker yoyo you won last year?... We thought not! Fill your cracker with something they’ll really love - this homemade buttery vanilla fudge is sure to make your cracker pop!VANILLA FUDGE
Delicious homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe is melt in the mouth and super easy to make!
Allergens: Milk
250 g soft butter
379 g/ 1 can condensed milk
175 ml milk
2 tbsp golden syrup
800 g granulated sugar
2 tsp vanilla essence (or 1tsp vanilla paste)
Fill a small jug with ice cold water and put near the stove. Grease a tin of approx.12 x 8 inch or 10 inch square, or use a throwaway foil tin.
Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.
Bring to a rolling simmer/low boil for 15-20 minutes, still stirring all the time, until the mixture is golden. The harder and longer the boil, the darker the colour and the harder and crumblier the fudge. If you like a softer squishier fudge a low boil for 15 minutes is preferable. You will know your fudge will solidify when a bit is dropped into the water, it will turn solid but still squidgy. This is known as the soft ball stage.
When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.
Using an electric whisk beat for about five minutes, by which time the fudge will have thickened in texture and should resemble the consistency of peanut butter.
Pour your fudge into the tin. Shake and tap the tin on all sides to remove any air bubbles that have become stuck in the mixture.
Put in the fridge to cool for 1-2 hours, you do not want to leave it longer then 2 hours or it will set too hard.
Using a sharp knife detach the fudge from the sides of the tin. If it is tough to remove from the tin, turn the tin upside down and place a pot of boiling water on top for 1 minute. This will soften the bottom enough for it so slide out easily.
Cut into squares and enjoy!
