We’ve scoured the web and our real-life wedding galleries to bring you some seriously scrumptious edible wedding favours guaranteed to get your guests nibbling.
Edible Wedding Favour Ideas
For sweet-toothed guests and biscuit-loving brides, edible wedding favours are a guaranteed crowd pleaser on your big day. Favours don’t come much tastier than these edible treats.
Biscuit Place Holders
Want your wedding favours to be pretty and practical? Try these cute cookies that double up as place cards from Nila Holden. “The bride sends me her guest list and I individually hand stamp each guest’s name onto a cookie,” says Nila. “And everyone loves to see their name on a cookie!”
You don’t have to personalise each biscuit if your budget won’t stretch that far. You could also order bride and groom gingerbread men as an edible token for your guests. Even better, if you’re bride who loves to bake, why not try out these DIY edible favours.
Cake in a Jar
Yes, you read that right… It’s a cake, in a jar! Incredibly yummy – and a fun talking point – this new favour idea can be customised to your wedding colours. At £3.45 each they’re not a budget choice but they’ll definitely make a statement on your tables. Get yours from Cake in a Jar – of course.
Candy Cane Wedding Favours
Whether you opt for personalised lollies of classic candy canes, these sweet treats will fit perfectly into a Christmas or winter wedding. If you’re getting married in the warmer months, candy canes can also work in carnival-themed weddings or celebrations with a red colour scheme.
Edible Drink Stirrers
As the drinks are flowing, why not treat or guest to something that will add a little twist to their tipple of choice. We’re loving these Alcoholic Raspberry Gin Edible Stirrers from notonthehighstreet.com.
Artisan Tea Bags as Wedding Favours
Classic English country garden theme? Vintage crockery? There’s only one possible favour for you – these cute ‘You are just my cup of tea’ fairtrade teabags, £1.10 from The Wedding of my Dreams. They come in a super rustic brown envelope wrapped with black and white baker’s twine. Also works beautifully at rustic weddings with the addition of a little hessian napkin ring.
The new cake trend we’re currently obsessed with is the cake pop. Whether you order bespoke or whip up your own, leave a cake pop at each place setting wrapped in cellophane and tie with a bow.
Chocolate Wedding Favours
Not quite as steeped in tradition as sugared almonds, but still a classic choice. Chocolates are a failsafe crowd pleaser, particularly for guests with a sweet tooth. Nowadays, you can also cater to your vegan guests with vegan chocolate wedding favours.
If you’re having a spring wedding, why not embrace the Easter theme with little baskets of Mini Eggs or egg-cup chocolates.
Homemade Fudge for Wedding Favours
We all remember a finger of fudge from our childhood, so why not add some nostalgia to your wedding favours with these cute Scottish fudge hearts from Phil Rao on Etsy. You can get four for £1, and they are made using a traditional family recipe. Package them as you like, but we love them displayed on a glass cake stand just like this.
Sweets in a Jar
Fill jam jars with you and your partner’s favourite sweets and you’ll have edible wedding favours for the children and the big kids at heart amongst your guests. They look pretty cute, too.
For more wedding favour inspiration check out our round up of favours your guests will actually want to take home.
Jam as an Edible Wedding Favour
Looking for a DIY project for your big day? Jam, jelly or chutney is easy to make and can be enjoyed by your guests long after the big day is over. Choose some rustic-looking fabric to cover the top and you’ll be receiving compliments for weeks.
How to make jam for your wedding favours
- 1kg /2lb 3oz strawberries
- 1kg/2lb 3oz granulated sugar or caster sugar
- ½ lemon, juice only
- Small knob of butter
- The day before you wish to make the jam, hull and halve the strawberries. Check for soft spots (which must be removed) and discard any berries with bruises or that are overripe.
- Place the strawberries into a large bowl with 500g/18oz of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.
- The next day, place a saucer into the freezer to chill – you’ll need this when you come to test the setting point of the jam.
- Sterilise the jam jars – first wash the jars in soapy water and rinse in clean warm water. Allow them to drip dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.
- Pour the strawberries, their juice and any residual sugary juices into a very large pan or preserving pan, remembering that the mixture will rise as it boils, and add the remaining 500g/18oz sugar and the lemon juice.
- Stir over a gentle heat until the sugar has completely dissolved.
- Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
- To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.
- If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn’t reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
- When setting point has been reached, turn off the heat and let the jam cool in the pan for 10 minutes. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.