Jelly bean hearts | Women's Weekly Food
If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of
Ingredients
- 125 gram butter, coarsely chopped
- 75 gram white eating chocolate, coarsely chopped
- 1 cup (220g) caster sugar
- 1/2 cup (125ml) milk
- 1/2 cup (75g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 egg
- 24 pink jelly beans
- Fluffy frosting
- 1/2 cup (110g) caster (superfine) sugar
- 2 tablespoon water
- 1 egg white
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