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Clip a candy thermometer to the side of the pot and continue cooking, stirring frequently, until the mixture reaches 238°F. This whole process may take more than 30 minutes, so be patient. Don't worry if it looks curdled; it will smooth out as it thickens during the beating process.

Remove the pan from the heat and wait until the mixture cools to 125°F. Remove the thermometer, add the vanilla and coconut, and beat or stir vigorously with a wooden spoon until the mixture loses its gloss and is very thick, about 10 to 15 minutes. You might want to enlist a friend to help with the beating — you can take turns. Scrape half the mixture into the prepared pan and smooth the top. If necessary, you can use a piece of plastic wrap and the palm of your hand to do this. Add the food coloring to the remaining half and mix until the color is evenly distributed. Spread it over the first layer. If this seems too complicated, tint the whole lot pink instead of making layers, or don't add the color at all.

Cool completely before cutting into 1-inch squares (8 cuts in one direction and 8 cuts in the other). Store in an airtight container. The fudge keeps for several weeks.

Makes 64 pieces

If the mixture gets too hot, the fudge will seize up into a hard, grainy clump when you try to stir it. If it doesn't get hot enough, the fudge will not thicken and will remain a gloopy glump. You can then try to save it by putting it back in the pot with some water (don't worry; the water will evaporate) and reheating it to the correct temperature.

Making little animals such as mice or pigs out of an easy-to-make fondant is a popular activity for British kids. (Real fondant is a much bigger deal to make.)

Sugar Mice

¾ stick (6 tablespoons) butter, at room temperature

¼ cup light corn syrup

½ teaspoon pure vanilla extract

3 cups confectioners' sugar, sifted

Combine the butter, corn syrup, and vanilla and beat until thoroughly combined. Add the confectioners' sugar slowly on the slowest speed until it forms a dough-like consistency. Add more confectioners' sugar, 1 tablespoon at a time, if the mixture is sticky. Wrap the fondant in plastic wrap and refrigerate until ready to use. It will keep for several months in the refrigerator.

To make the sugar mice, pinch off a small piece of fondant and roll into a ½-inch ball. Roll the ball into an oval and pinch one end for the nose and two ends to make pointed ears. You can make two indentations for eyes with a toothpick. Pinch off another piece of dough to form a 1½-inch ball and shape into an oval for the body. Attach the body to the head. You can stick a piece of licorice into the back for the tail. If the fondant gets too soft to work with, put it back in the refrigerator to firm up again.

Repeat until all the fondant is used up. Line up the mice on parchment paper and leave out overnight to dry.

Makes about 20 Sugar Mice

Peppermint creams are pieces of peppermint-flavored fondant coated with chocolate. Fondant was invented in the mid-1800s, and this is probably one of its most popular uses. For easy peppermint creams that kids can make and that also taste delicious, see the note that follows.

Peppermint Creams

3 cups granulated sugar

¼ teaspoon cream of tartar

1 cup water

¼ teaspoon peppermint extract

10 ounces bittersweet chocolate, chopped

Place the sugar, cream of tartar, and water in a medium saucepan and clip a candy thermometer to the side of the saucepan. Cook over medium heat without stirring until the mixture reaches 240°F. Pour the hot syrup onto a rimmed baking sheet and cool to 125°F.

Use a rubber spatula to scrape and fold the fondant until it turns white, thick, and crumbly, about 10 minutes. Knead until smooth, a few seconds. Wrap in plastic wrap and let it rest overnight.

Warm the fondant in the microwave, stirring every 30 seconds for about 2 minutes, until liquidy. Stir in the peppermint extract and cover the surface with plastic