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Thread: Recipes - Christmas sweets and confectionary

  1. #1
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    Recipes - Christmas sweets and confectionary

    I just made half a portion of these for the first time and I think they turned out perfect. Quite easy, actually.

    Cream Caramels


    approx. 56 pcs .

    l whipping cream 38%
    250 g sugar
    125 g glucose (glucose syrup is available in well-stocked supermarkets )

    Cook all ingredients on medium heat in a thick bottomed pot until it is golden. Stir occasionally, this is especially important after about 10 min - don't leave it! It takes about 20-25 min. to make, but it's worth it. The caramel should be dark golden, thick and chewy.

    Remove the pot from the heat. Set aside a small sample on the kitchen table when you have a feeling that the caramel is ready cooked. You will then quickly be able to assess whether the caramel will be too soft in texture and thus should be cooked more.

    The caramel is poured into a container 18 X 18 centimeters which is lined with an butter oiled cookie sheet on both the bottom and sides. Put a piece of oiled cookie sheet on the top, also.

    Let the caramel cool at room temperature, preferably until next day - alternatively 4-5 hours-
    Cut it out in approx. 56 pieces and wrap them individually in cellophane.

    The pot is quite easy to clean... put some hot water in along with dish washing soap.

    Enjoy!
    Last edited by Randi; 12-21-2013 at 10:40 AM.
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  2. #2
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    I can help eliminate the "Set aside a small sample on the kitchen table when you have a feeling that the caramel is ready cooked."

    Get a glass of cold water, and drop a bit of the caramel from the spoon into the water - if it forms a ball on the way to the bottom, and just flattens a bit when it hits, you are at "soft ball stage." If it flattens completely, keep cooking!
    I've Been Frosted

  3. #3
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    Thank you, Karen, that's a smart trick! It is cooling now, but I wonder... should I really leave in the kitchen until tomorrow? I mean, it has whipping cream in it, so wouldn't it go bad?
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  4. #4
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    Quote Originally Posted by Randi View Post
    Thank you, Karen, that's a smart trick! It is cooling now, but I wonder... should I really leave in the kitchen until tomorrow? I mean, it has whipping cream in it, so wouldn't it go bad?
    The sugar and the cooking "cures" the cream, so you need not worry about it going bad.
    I've Been Frosted

  5. #5
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    Oh, that's good - and it's probably easier to cut tomorrow if I don't put it in the fridge. Now let's hope that Lucy will leave it alone! She still hasn't been on the kitchen counter.
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  6. #6
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    Quote Originally Posted by Randi View Post
    Oh, that's good - and it's probably easier to cut tomorrow if I don't put it in the fridge. Now let's hope that Lucy will leave it alone! She still hasn't been on the kitchen counter.
    I would definitely "tent" it with aluminum foil, just in case she gets curious!

    That was the method I learned from my grandmother years ago, before we owned a "candy thermometer" and still the one I use, as then I don't have an extra item to clean, and it is just as accurate! If I am doing something pickier, I will use the thermometer, though!
    I've Been Frosted

  7. #7
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    Have anyone else made sweets for Christmas? I put the caramels in boxes and give to my family, along with chocolade truffles. One year, I made some Bounty Balls, they're also quite easy to make.

    I found a new recipe for them.... I suppose the word "dessicated" means dried? Oh, can you use anything other than condensed milk? Only few shops have it.

    3 cups dessicated coconut
    200g sweetened condensed milk
    1/2-3/4 cup icing sugar
    1 tsp. vanilla essence
    350g dark chocolate, melted

    Combine the coconut and condensed milk in a large bowl. Add enough icing sugar to make a stiff mixture. Add the vanilla and stir until well combined. Roll into walnut sized balls and refrigerate overnight until hardened.Coat in melted chocolate and serve when set.
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


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