The old-fashioned sweet shop is every child’s favourite place – and a few adults! There nothing quite as nostalgic as that sugary scent and the look of rows and rows of huge sweet jars filled with the most amazing array of colours, shapes and flavours.
Top 10 Retro Sweet Jars
These traditional sweets were probably your grandmother’s favourites, kept in sweet jars, weighed out in lbs and ounces and sold in white paper bags and are still as popular now. If you haven’t tried any for a while you’ll find yourself rushing out for a sugar fix after reading this delicious list:
- Sherbet Pips
- Rhubarb and Custards
- Pear Drops
- Sweet Peanuts
- Chocolate Mice
- Sherbet Lemons
- Aniseed Balls
- Jelly Beans
- Toffee, Lemon or Strawberry Bon Bons
Fill Your Own Sweet Jars
Whether you have hordes of grandchildren, are aiming for a candy retro style décor or simply have a sweet tooth, there’s no reason why you shouldn’t create your own old-fashioned sweet shop at home.
The first step is to invest in a set of sweet shop jars – you could go for the kind that stand on end or sideways, for Le Parfait style jars or curvy cookie jars, just make sure they all match and don’t forget to create some pretty labels!
The best place to find traditional sweets these days is online, in one of the numerous online stores specialising in retro candy, or you could always make your own:
Peanut Butter Fudge
- 400g caster sugar
- 125ml full-fat milk
- 200g marshmallow fluff (available in larger supermarkets)
- 350g peanut butter (smooth rather than crunchy)
In a heavy based pan bring the milk and sugar to the boil and cook for three minutes over a medium to high heat. Stir in the marshmallow and peanut butter until well-combined and pour into a square glass baking dish of about 23cm and allow to cool completely. Cut into squares and store in a cool place in sweet shop jars.
Rocky Road Bites
- 350g good-quality chocolate
- 30g butter
- 397g tin sweetened condensed milk
- 350g digestive biscuits, broken into small pieces
- 500g miniature marshmallows
Melt the chocolate and butter together in a bain-marie or very gently in a microwave. Add the remaining ingredients and stir the lot together well. Drop the mixture in spoonfuls onto a sheet of greaseproof paper and leave to set. Store in a cool place in sweet shop jars.