Orange Liqueur Truffles



How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special. 

Skip to the recipe

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Two things I love about Christmas are Chocolate Orange and liqueur chocolates, so I thought I would combine the two together to make a truly indulgent festive treat – Orange Liqueur Truffles. They’re an adaptation of my super popular Baileys Truffles, and I hope you love them just as much as you seem to love those!

I’ve tried these out on a few different people and been told that they definitely have a bit of a kick to them, but what’s the point of liqueur truffles if there’s only a teeny hint of liqueur, eh? 😉 If you find them a little strong then you can always swap out some of the orange liqueur for the same amount of cream.

I’ve dipped my truffles in tempered milk chocolate (more about tempering in a bit – it’s easy, I promise), but if that all seems like a bit of a faff then you can simply roll the truffle balls in cocoa powder – what these lose in the snap of the chocolate coating they make up for in melt-in-the-mouth-iness, it’s tricky to know which is best (go on, make both 🙂 ).

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Tempering My Chocolate with Thermapen

A few weeks ago I was sent a Thermapen 4 to try out (in green to match my website 🙂 ) and I thought that tempering chocolate would be the perfect opportunity to put it to the test, as the whole process relies on accuracy with the temperature of the chocolate.

For anyone unfamiliar, a Thermapen is a digital food thermometer (the UK’s number one selling apparently) which is designed to be fast, accurate and convenient to use.

I can confirm that my chocolate set quickly and maintained its lovely snap when it had cooled – suggesting to me that the thermometer did a great job of accurately reading the temperature. I’ve also tested it out on a few roast dinners to ensure that they’re cooked through before serving them to my family, and again I have no complaints about the results I got.

thermapen

What I liked about it…

  • It’s quick – it calculates the temperature in seconds so you can easily tell if food has reached the required temperature.
  • Its tapered probe makes it easy to stab into food (like my roast chickens) and the design means that if you only want it to go in a little way (rather than accidentally poking it all the way through and measuring the temperature of the air on the other side) it’s easy to control.
  • The backlit display means it’s easily read even in low light (useful over my dark hob).
  • It’s waterproof making it much easier to wash up. I’ve never had a waterproof food thermometer before and I’ve always found them tricky to get really clean (as I couldn’t leave them to soak and always worried about dropping them into my washing-up bowl and breaking them). I’ve given my Thermapen a thorough soaking and it’s still going strong.
  • It uses AAA batteries. I haven’t had to change the battery (as it’s supposed to last 3000 hours) but I’ve had frustration in the past when I’ve been cooking and a battery has gone in some essential equipment (I’m talking to you weighing scales) only to find that it’s some random battery I have to make a special trip to the shops for. With two young children I have an endless supply of AAA batteries for their toys so I should never have that problem.

What could be better…

Not a lot, it’s a really good all-round thermometer, but…

  • I’d love it if it had a clip to attach it to the side of a pan or bowl for continuous temperature monitoring. This isn’t a huge problem as it measures temperature quickly, but for foods that heat quickly you need to be vigilant to ensure that you’ve got it in your food at the right moment.

If you only need a food thermometer for a single purpose, e.g. sugar work or tempering then you may find a specialist version that is designed for the job a little better (e.g. clipping to the pan, or being built into the spatula for continuous temperature monitoring). However, if you’re after something all-round (sugar, chocolate, meat, bread, etc…), then I’d thoroughly recommend a Thermapen 4, and if you’re in charge of the turkey this Christmas and want to ensure it’s cooked to perfection (cooked but not dried out) then a Thermapen is definitely worth having at the ready.

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Win a Thermapen 4

One lucky reader has the chance to win a Thermapen 4, worth £60, all of their own. All you need to do is simply leave a comment on this post answering the question what’s the first thing you’d use your Thermapen for? Once you’ve commented, log into the Rafflecopter widget below using your email address or Facebook and click on the box to say “I commented”. It’s really important that you do the Rafflecopter bit otherwise your entry won’t count.

Once you’re logged into Rafflecopter you’ll find lots of bonus entry options. None of these are mandatory so you can just do the comment bit if you like, but the more you do the more chance you have of winning.

Good luck everyone x

a Rafflecopter giveaway

Terms & Conditions

  • Closes at midnight (BST) on Tuesday 20th December 2016.
  • Aged 18+
  • UK residents only.
  • The prize will be supplied directly by Thermapen.
  • The winner will be notified by email within 48 hours of the closing date. They will have 28 days to claim their prize otherwise an alternative winner will be selected.
  • Only one entry per person.

This giveaway has been shared at Prize FinderSuper Lucky and Loquax.

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

How to Colour Tempered Chocolate

As you know, I love experimenting in the kitchen and figuring out new things and one thing that’s been on my to-figure out list for a while now is colouring tempered chocolate. I finally found the opportunity to figure it out with this recipe, as I wanted to add a little orange decoration onto each chocolate. I opted to make the orange colour on these quite subtle as you needed sunglasses to look at some of my earlier attempts, but you can easily make it bolder if you like by adding more colouring.

There are two important tips you need…

  1. Use gel food colouring, the liquid ones will seize your chocolate and make it go grainy. I used Sugarflair colours (a mix of red and yellow).
  2. Add the food colouring while you’re tempering. If you try and colour it after you’ve got it down to the right temperature the chocolate will get too cold and won’t be easy to use. If you’re planning on using a mix of more than one shade then mix the colours together in a little pot before you start, so that you’ve got it ready when you need it.

I’m so excited about figuring this out as I’m completely in love with the moulded chocolates with multicoloured shells I’ve seen in quite a few shops this year. Have you seen them? What do you think?

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Orange Liqueur Truffles

You’ll need to leave quite a bit of time to make these truffles, as at each stage the chocolate needs time to set in the fridge before moving onto the next stage.

These chocolates will keep for a few days at room temperature or a couple of weeks in the fridge.

Makes about 30 truffles

Ingredients

  • 600g good quality milk chocolate
  • 100ml double cream
  • 100ml orange liqueur
  • ¼ tsp orange extract
  • 25g white choclolate
  • Orange gel food colouring

Method


Make the ganache

  1. Break 400g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).
  2. Put the double cream (100ml), orange liqueur (100ml) and orange extract (¼ tsp) into a large bowl. Once the chocolate has melted, pour it into the liqueur and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy).
  3. Pop it into the fridge to set (mine needed a good couple of hours to be firm enough to roll into balls).
  4. Once the ganache is firm roll it into balls about 1″ in diameter. Return the ganache balls to the fridge while you temper your chocolate.

Temper the milk chocolate

If you’re new to tempering chocolate then I’d recommend you take a look at my guide which includes a quick video demonstration showing exactly what you need to do.

  1. Break 150g of milk chocolate into a saucepan and warm on a gentle heat until the chocolate has reached 45ºC. Once it has reached 45ºC remove from the heat (don’t worry if it has’t completely melted, continue to stir it and the remaining lumps will melt in the residual heat).
  2. Pour the chocolate into a large bowl.
  3. You now want to bring the temperature of the chocolate down to 32ºC which you do by stirring in the 50g of chocolate you haven’t used yet. Add this chocolate a couple of pieces at a time, stirring continuously. As the chocolate melts, add more pieces until you reach 32ºC.
  4. Remove any unmelted lumps of chocolate (these can be a little cook’s treat!).

Make the chocolates

Note – tempered chocolate sets quite quickly so you’ll need to work as fast as you can to ensure that you get all of your chocolates coated. If you do find it setting before you have a chance to dip all of your truffles then warm it gently to bring it back up to 32ºC and carry on dipping.

  1. Lay out a large sheet of greaseproof paper.
  2. Get your ganache balls from the fridge.
  3. Drop a ganache ball into the melted chocolate and use a tablespoon to move it around and ensure it’s all coated. Lift it out using the spoon and the carefully slide it onto the greaseproof paper using the back of a fork.
  4. Repeat until all of your chocolates are coated.
  5. Leave for about 30 minutes for the chocolate to set completely (this will be quicker in the fridge but they will set at room temperature as long as it’s not too warm).

Decorate with white chocolate

I’m happy to melt milk and dark chocolate in a pan over a direct heat but I prefer to melt while chocolate in a bain marie as it’s less likely to seize and go lumpy that way.

  1. Heat some water in a saucepan and once boiling reduce the heat to give a gentle simmer. Cover the pan with a bowl (not touching the water) and put 15g of white chocolate into the bowl. Melt until it reaches 45ºC.
  2. Once the chocolate has reached 45ºC remove it from the heat and put into a bowl. Add a little orange gel food colouring and then stir in the remaining white chocolate (10g) a bit at a time, until the temperature has fallen to 32ºC.
  3. Put the melted white chocolate into a piping bag or bottle and drizzle over the chocolates (if you don’t have a piping bag or bottle then you can also use a fork dipped in the white chocolate and allow it to drizzle over).
  4. Leave to set.

The easy version

If tempering chocolate isn’t for you then simply complete the first stage “Make the Ganache” and then once the ganache balls have firmed up in the fridge, simply roll them in a little cocoa powder.

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Nutritional Information

Calories: 130 kcal (7%), Fat: 8.5g (12%), Saturated Fat: 5.3g (26%), Carbohydrates: 10.2g (4%), Sugar: 10.1g (11%), Fibre: 0.0g (0%), Protein: 1.2g (2%), Salt: 0.1g (1%)

This is the estimated nutritional information per chocolate. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Vegetarian
  • Gluten-Free
  • Corn-Free
  • Egg-Free
  • Nut-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

I’m sharing this with the following blog challenges… #CookBlogShare with Hijacked by Twins and  #TheFoodCalendar for Christmas.

255 Comments:

  1. Delicious Truffles ! This recipe has inspired me to try it. It came out perfectly. Thanks!!!

  2. Try and make some of your lovely truffles for m amazing family!

  3. These look absolutely amazing, Charlotte! I adore truffles, and like you, am rather partial to Cointreau too (do you remember the adverts on TV for it?) – these are such a great combination!

  4. Meat as it is the thing that I worry about the most.

  5. i would use it to check the turkeys cooked and
    impress my guests with my new gadget.

  6. The Turkey on Sunday!

  7. I’d use it for the turkey as never sure cooked properly!

  8. I would use it for my christmas beef!

  9. I would use it to make fudge.

  10. My Christmas Turkey

  11. Deborah Mackenzie

    My daughter and I want to make nougat…. we tried before and didnt have a thermometer and it didnt set (smelt awesome though) so fingers cross we win this and can cook up a bucket load!

  12. Obviously at this time of year it will be used for the turkey

  13. Definitely the turkey

  14. I would use it to replace my ancient jam thermometer when making jams and chutneys

  15. For making jams!

  16. Roast beef 🙂

  17. For checking that meat is properly cooked

  18. Wid use it for Sunday roast

  19. I would use it for the Christmas turkey

  20. I’d use it for checking chicken – I#m never sure & then end up over cooking.

  21. testing my chicken and pork joints

  22. I’d use it to make fudge. I used to have a candy making thermometer but it broke a few years back and I’ve had to guess since then.

  23. It would be used for the chocolate for my dads dark chocolate stem gingers.

  24. I’ve never tried cooking with chocolate but I feel inspired to attempt truffles, so I’d use it of that …..

  25. I would use it for my Sunday roast

  26. I’d use it to make Marshmallows as i have a fledgling business making and selling them

  27. I would use this on the Christmas turky

  28. Do you need ask? Turkey first…

  29. checking the christmas turkey ( if i won of course)

  30. The turkey on Christmas day

  31. Roast, I always over cook meat cos I’m paranoid that the inside wnt be cooked, think this could stop a lot of jaw ache lol

  32. definitely for my turkey this year

  33. It’s first task wouldd be the turkey.

  34. for making toffee apples

  35. To check my lamb is just right

  36. Stephanie Patience

    Checking meat. I’m always really careful with chicken in particular!

  37. For roasts

  38. samantha nickells

    It would definitely be to check the turkey on Christmas day, I always panic about it being cooked properly!

  39. if it came in time for christmas – ensuring the bird is cooked. Or ensuring leftovers have been suitably reheated. Then bbq season.

  40. My Husband is a chef and would have lots of uses for this! fab prize

  41. I would use it to test turkey.

  42. I’d cook a sumptuous Christmas dinner. Roast Turkey, Roast Potatoes and all the other trimmings, it’d be a joyous sight to behold!

  43. Checking the turkey

  44. To check the turkey.

  45. Any Meats I am cooking, like:- Roast Beef, Pork Chops, Turkey etc

  46. For the Turkey!

  47. my turkey

  48. I would check the Christmas Turkey’s temperature

  49. The first time I’d use the Thermapen is to check the turkey.

  50. It would definately get it’s first outing during Xmas testing out the turkey if it arrived in time 😉 …otherwise I’d use it in a New Year bake. x

  51. To check the Xmas day turkey

  52. I’ll be sticking it to my turkey!

  53. For testing temps when making jam, have some blackberries in the freezer that I want to use up

  54. Hopefully to check my turkey on Christmas day 😉

  55. I would use it on my turkey on Christmas Day 🙂

  56. i would use it to make fudge thats 1 thing ive never been very good at but love it

  57. These look gorgeous, they’d make a great Christmas gift though I don’t know if I’d actually want to part with them… I am glad there is an easier version of how to make these, I’d definitely go with that one:)

  58. making sure meat is cooked properly.

  59. My turkey for Christmas x

  60. I’d use it for making fudge

  61. checking the Christmas roast chicken

  62. Has to be the large yearly turkey

  63. I’d use it to check Christmas turkey!

  64. I’m hosting Christmas dinner for the first time this year and I’ve never cooked a turkey before, so I’d use the thermapen to check that it was cooked through!

  65. Roast Chicken Dinner

  66. The Christmas turkey

  67. Charmian Filewood

    Got to be the Turkey!

  68. To temper chocolate

  69. I would definitely use this for cooking meat

  70. I’d use it for making some Christmas jams.

  71. a yummy sunday lunch

  72. To make sure chicken was cooked properly

  73. roast chicken

  74. The first thing I’d use my new thermapen on? My Christmas Turkey of course!

  75. For the Christmas Turkey always a bit of a guess.

  76. I’d use it to check my cranberry sauce.

  77. Ive always wanted to make honeycomb so that would be my first try – i know the temp has to be perfect before you add the bicarb

  78. It would be great for jam making – I plan to make some batches in the New Year

  79. I would use it for the turkey on Christmas Day

  80. to help with my baking 🙂

  81. the christmas turkey!

  82. Lamb shoulder

  83. I would use it on the Christmas turkey

  84. i would use for cooking roast pork

  85. A Sunday roast

  86. Checking a chicken on a roast

  87. The first thing I would use mine for is to make some fudge!

  88. Present for my sister

  89. For our turkey

  90. For checking the turkey is cooked

  91. I’d love to have a go at making jam!

  92. to check our new years day dinner is cooked, our turn this year

  93. Making toffee! 🙂

  94. I would use it for the turkey at Christmas first.

  95. I’m always worrying that I haven’t cooked the meat thoroughly enough and it drives my husband up the wall!
    I would most certainly be using it on the christmas turkey!

  96. charlotte Burford

    Checking the meats are cooked at Christmas!

  97. For baking my Christmas cake

  98. I’d use it for tempering chocolate

  99. To check the turkey

  100. checking turkey

  101. testing the turkey on christmas day

  102. i’d use it for the turkey on christmas day!

  103. Well I’d love to have a go at the chocolates

  104. I would use it to check the turkey

  105. For checking the Sunday roast and Christmas dinner

  106. I would use the thermapen to temper chocolate – I love to make molded chocolates which need the chocolate to be tempered! I love shiny chocolates 🙂

  107. I am itching to get underway with some preserving. I find it easier to measure temperature than to carry out saucer tests and similar.

  108. checking my beef

  109. to check my turkey

  110. Christmas dinner if it arrives in time

  111. This would be great on chicken I always worry it’s not cooked but then don’t want to overcook also x

  112. I would use this all the time to check meat is cooked properly, I’m so paranoid about it!

  113. Definitely I would use it for the Christmas turkey!

  114. I would use it to check gravies and soups are warm enough

  115. I’ve always wanted to try making jam

  116. for my roast turkey

  117. Cooking the Christmas turkey

  118. i enjoy cooking Sunday roasts so would be used for the next time I have one of these

  119. Roast chicken

  120. Id use it to check the middle of the turkey is cooked christmas day 🙂

  121. I’d use it to do suga r work

  122. I would use it on my Turkey if I won and it arrived before christmas, if not maybe a cake

  123. When i am making chicken for christmas dinner as we don’t eat turkey at home.

  124. For our Christmas day roast

  125. For tempering chocolate 🙂

  126. For my Sunday Roast dinners

  127. I would use it to check the Christmas turkey next week.

  128. To check the turkey next week

  129. On a roast, I always over cook everything, bit useless really

  130. i would make some jam

  131. My Sunday roast

  132. I would use it for making choclates and truffles which I do every year just before Christmas. This year, I want to try making violet creams and rose creams. I ordered the natural flavourings from Uncle Roys.

  133. Definitely turkey

  134. I love baking so this would be fantasic

  135. Definitely for checking roasts, and ideal for Christmas checking the turkey!

  136. To temper some chocolate to make these!

  137. I would use it to check the Sunday roast

  138. For checking the turkey

  139. For my beef wellington

  140. When cooking a big bird for the family!

  141. They look so inviting Charlotte, infact they definitely good enough to feature in a high end chocolate shop! Seriously, they look amazing! I love chocolate orange combo, so I think I’d use the thermo pen to try to make these truffles with the tempered choc.
    Angela x

  142. Rebecca Howells (@PeanutHog)

    Turkey and beef on Xmas day

  143. Oh, these chocolates, definitely.. But the list is endless.

  144. roast chicken

  145. for my christmas dinner xx

  146. when i make the sunday roast

  147. For the Christmas Turkey

  148. when making a roast

  149. I’m cooking a whole massive salmon Boxing Day this would be good

  150. Kayleigh Robinson

    For chicken! I always overcook it cause I’m scared of undercooking it!

  151. A cake. I am hopeless at knowing when they are ready

  152. I’d use it to test the Christmas turkey. I’ve always used the fingers crossed approach before

  153. Either chicken or beef depending on the menu

  154. I’d make your chocolate orange truffle recipe! Delicious

  155. Turkey testing!

  156. id use it to check my turkey is cooked xx

  157. One of these would come in very useful for sweet making especially at this time of year when your trying to do 2-3 things at once it would save time and accidents!

  158. Cheese! I was given one of those cheese kits and loved it and have kept it up, just buying the ingredients. Unfortunately, the thermometer that came with it is OK, but not the best.

  159. cooking my turkey on xmas day and to make these truffles, they look soo good!

  160. for making cakes

  161. Cooking meat, I have been known to undercooked stuff

  162. I’d use it next time I cook chicken breasts. Thanks for the lovely giveaway, I would love to win one of these.

  163. For baking my Christmas cake

  164. checking out the christmas turkey

  165. I would use it for chicken

  166. i;d use it for roast turkey

  167. I would love to try tempering chocolate to add the special touches to the treats i make..and maybe even try caramels or sugarworks too! 😀

  168. I would use it for Sunday roasts and trying to make these lovely confections

  169. Oh wow they sound amazing! I love chocolate orange truffles x #TheFoodCalendar

  170. I’d use this with my roast gammon on a sunday dinner 🙂

  171. The Sunday roast

  172. I would use it to test the turkey

  173. christmas roast

  174. meat probably would be what Id like to use it for most!

  175. Richard Eldred Hawes

    I would use it to check that the Turkey was cooked on Christmas Day

  176. I would use it for checking the turkey at Christmas

  177. Roast Lamb, my family’s favourite meat for Sunday lunch

  178. I would use it for the turkey.

  179. I’d use it for roasts and jam

  180. Checking roast dinners

  181. I’d use it for some sugarwork!

  182. To make wine, the perfect temperature of the water is required to add the yeast 🙂

  183. on my roast meats

  184. I always worry my meat isnt cooked correctly so would use it for a sunday roast or xmas dinner

  185. To check the temperature of the turkey

  186. I would use this all the time, especially for the turkey 🙂

  187. Roast turkey if it comes in time ! 🙂

  188. To measure the temperature of a roast shoulder of pork

  189. I’d use it for making marmalade (or fudge which I’ve never been brave enough to make because I wouldn’t know when I’m at the right temperature – this would take the guesswork out)

  190. I would find this particularly useful for steak as I am rubbish at telling whether steak is rare, medium, well or anywhere in between any of those 🙂

  191. I think cooking roast beef!

  192. It would definitely be the turkey!

  193. I would use it for checking the temperature on meat.

  194. for the roast dinners!

  195. The turkey

  196. To make your truffles for family and friends as a treat.

  197. i would test steak

  198. Testing the chicken at Christmas (or any weekend really).

  199. To test the beef on Xmas Day

  200. For making sure my turkey is fully cooked on Christmas Day!

  201. To test roast chicken.

  202. I would use it for my christmas turkey.x merry christmas everyone.xx

  203. To check the meat is cooked at Christmas x

  204. I make jams and chutneys so this would be great-I tend to guess when it is hot enough to set -and it doesnt always work!

  205. The Christmas turkey!

  206. my turkey at christmas!

  207. I have started making jam, and it was a little hit and miss, this would make things so much easier

  208. Would use it for my Turkey at Christmas

  209. to check the turkey

  210. I would use it to cook a perfect leg of lamb.

  211. I would use this for the turkey crown I’ve bought for Christmas dinner

  212. Ideally for the turkey I am never sure

  213. for cooking poultry

  214. I’d use it to make Macaroons

  215. Anthony Harrington

    for my vegetable curries

  216. I’d use it to make a batch of my nan’s famous tablet as I can never get it right – maybe this will help me!

  217. For checking the Turkey

  218. I’d love to get my lamb exactly rare.

  219. I’d use it for making sure our roast wasn’t well done. I know my wife would use it for jam making. Last time she tried it her thermometer didn’t go far enough into the mixture so she had to tilt the pan so that the liquid would go high enough on the thermometer to register the temperature.
    .

  220. I would use it for my fudge

  221. Would be great for Sunday dinners for the roast

  222. To cook our Xmas Turkey, we cook it slow and low so a thermometer is a must have really. We did have one but have moved house and can’t find it 🙁

  223. the goose on christmas day, want to get the cooking right

  224. For Turkey and bits

  225. The turkey!

  226. I’d probably be most likely to use a thermapen to check internal temperatures of my roasts.

  227. I have a yeast allergy so I’m always making my own bread thats yeast free. I have a few times taken it out the oven before its cooked the whole way through. Therefore i would use it for my bread first 🙂

  228. I would use it on my girlfriend. Lol, no no. I am kidding. Oh god.

  229. id use it on chicken, always worried its not cooked properly

  230. the xmas turkey and pork

  231. Beef wellington this weekend!

  232. my Christmas turkey for sure

  233. I’d use it for making my lovely sourdough bread, thanks.x

  234. to check the turkey

  235. For checking the roast chicken will not harm anyone 🙂 x

  236. to check the Christmas turkey! xx

  237. Testing chicken and beef

  238. Definitely useful when I do Roast lamb – our fave!!

  239. To test the Turkey so I don’t kill everyone off at Xmas.

  240. Checking the meats are cooked at Christmas

  241. I’d use it to make sure my boiling sugar had reached 120c so I could add it to the whisked egg whites and make Italian meringue

  242. To make sure the Turkey was at the right temperature and then next year when I have a glut of strawberries some strawberry jam

  243. For baking my Christmas Cake!

  244. to test the xmas turkey

  245. i would use it for the chicken at christmas x

  246. I would use it for my christmas turkey x

  247. I would use it to test the temperature of roasts, I can never get it right!

  248. My daughter-in-law has plenty of uses for this,a nice gift.

  249. use it to check my turkey

Leave a Reply

Your email address will not be published. Required fields are marked *