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Raspberry marshmallows

Wednesday, December 14th, 2011

As a teenager I had a long period when I made vanilla marshmallows on a regular basis, but as the years passed the marshmallow making slipped my mind. One week ago I found this amazing raspberry marshmallow recipe at Butter Sugar Flour. I would have never thought about combining homemade marshmallows with fruit. Do I need to mention that these lovely marshmallows were a hit at both my and my husband’s office?

    Raspberry Marshmallows
    (adapted from Butter Sugar Flour. The original recipe calls for raspberries, making your own puree, but since I already had raspberry puree in the freezer I went with that instead. I also decreased the sugar a tiny bit and used icing sugar for dusting as I don’t have snow sugar which was called for in the original recipe).

    200 gram raspberry puree
    475 gram caster sugar
    1 cup water
    20 gram powdered gelatine
    2 egg whites
    pinch of salt
    Icing sugar for dusting

    Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with icing sugar.

    Combine the raspberry puree with gelatine in a bowl. Set aside.

    Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the raspberry puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm raspberry mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with icing sugar. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and roll in icing sugar.

    Store the raspberry marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.

Rocky Road candy

Wednesday, December 22nd, 2010

This a super easy recipe for a very rich chocolaty Christmas candy. The original recipe comes from Swedish chef Leila Lindholm, however I’ve changed the quantities, specifically the amount the dark chocolate. To be honest I never had the chance to try these. Around Christmas every year I make 4-5 different kinds of home made candies which I bring to work, and the Rocky Road was so popular that my colleagues ate it in no time!

    Rocky Road

    200 gram dark good quality chocolate, at least 70 % ( I used Lindt 80 %)
    1 bag (approx 200 gram) “dumlekola” (soft toffee covered in chocolate)
    1 handfull of mini marshmallows (or regular sized cut in smaller pieces)
    150 ml salted peanuts
    100 ml pistachios

    Melt the dark chocolate in the microwave. Mix it with the remaining ingredients. Spread out as evenly as possible in a small parchment covered baking pan. Allow to cool in fridge and when firm cut in squares.

Coconut brittle

Sunday, December 13th, 2009

I love coconut and came up with the idea to add some shredded coconut instead of almonds and spices when making brittle. The result was delicious and super easy to make.

    Coconut brittle

    200 ml caster sugar
    25 gram butter
    100 ml shredded unsweetened coconut to mix in
    50 ml shredded unsweetened coconut to sprinkle over parchment paper

    Put sugar and butter in a frying pan. Let melt on low-medium heat while stirring (preferably with a silicon ladle). When the mixture has become golden coloured shredded coconut. Combine carefully.
    Pour the mixture over a big baking sheet lined with parchment paper and covered with shredded coconut. Cover with another parchment paper and carfully roll with a rolling pin until spread thinly and evenly. Allow to cool, then break into pieces.

Almond brittle with gingerbread spice

Sunday, November 22nd, 2009

Easiest Christmas candy recipe ever and truly delicious! I made a batch while waiting for my two pound cakes (for some Trifle) to bake.

    Almond brittle with gingerbread spice
    (adated from a recipe that I found in a Swedish newspaper)

    200 ml caster sugar
    25 gram butter
    1 tsp gingerbread spice
    0.5 tsp cardamom
    100 gram peeled shaved almonds

    Put sugar and butter in a frying pan. Let melt on low-medium heat while stirring (preferably with a silicon ladle). When the mixture has become golden coloured add spices and almond. Combine carefully, the almonds will most likely cool the sugar so it will become lumpy. Just heat carefully until the mixture is runny again.
    Pour the mixture over a big baking sheet lined with parchment paper. Cover with another parchment paper and carfully roll with a rolling pin until spread thinly and evenly. Allow to cool, then break into pieces.

Crispy chocolate treats with nougat

Sunday, December 21st, 2008

It’s just a few days left to Christmas. Hopefully you’re all done with the Christmas shopping so you can focus on the baking and candy making. This is a very simple recipe for very delicious homemade crispy chocolate treats with nougat.

    Crispy chocolate treats with nougat
    (makes two baking sheets of chocolate)

    200 gram nougat
    200 gram high quality dark chocolate (at least 70 %)
    125 gram Kellogg’s corn flakes (unsweetened)
    chopped blanched almonds

    Melt the nougat and chocolate in a bain-marie or microwave. When the mixture has melted, remove from heat and let cool a bit. Add the corn flakes and carefully combine until all corn flakes are covered. With a dessert spoon, divide the mixture into lumps on a parchement covered baking sheet. Sprinkle chopped almonds on top and let cool in the fridge.

Homemade Bounty

Tuesday, December 18th, 2007

It’s really close to Christmas now and I’m desperately trying to get into a Christmasy mood, but without success. This year something is lacking, maybe I’ve hade too little Christmas candy? Hmm, I’ll just take a bite of these homemade Bounties and listen to another Christmas carol.

    Homemade Bounty
    (makes 25-30 balls)

    200 gram unsweetened desiccated coconut
    100 ml double cream
    70 gram (150 ml) icing sugar
    70 gram unsalted butter
    optional (omit if you want a taste closer to Bounty): max 1 ml rhum extract (Dr Oetker)
    200 gram milk chocolate

    In a bowl, combine coconut with icing sugar. Heat cream and butter on low heat until the butter has melted. Add rhum extract and pour the mixture over the coconut and icing sugar. Combine well.

    Form small balls (around 1 tbsp each) with your hands. It will be messy and you won’t be able to roll the balls, but rather press them together. Put them on a sheet with parchment paper. Cover with cling film and let stiffen in the fridge for at least 1 hour.

    Melt the milk chocolate, I prefer to do it in the micro wave. Dip each coconut ball in the warm melted chocolate and cover it completely, use a tooth pick when dipping. Let all excess chocolate drip back in the bowl and then put the ball on a parchment paper. Repeat until all coconut balls are covered. Let stiffen in the fridge for around 30-60 minutes before serving.

    Keep in the fridge.

Caramelized Almonds

Saturday, January 6th, 2007

Here’s an easy peasy recipe for caramelized almonds. Eat them as they are, or even better in a rhubarb and caramelized almond semifreddo. Curious? That recipe will be posted tomorrow :-)

    Caramelized Almonds
    (adapted From Två systrars söta. )

    200 ml whole almonds
    75 ml icing sugar
    a few drops of water

    Heat oven to 175 degrees C. Combine almonds with sugar on a baking sheet. Add a few drops of water and combine. Make sure that all almonds are covered. Roast the almonds in the oven for about 10 minutes or until the almonds are caramelized. Stir the almonds a few times while roasting. Take out the baking sheet and let the almonds cool.

Ice chocolate

Saturday, December 23rd, 2006


Ice chocolate, to the left with almonds and to the right with walnuts.

Ice chocolate, ischoklad, is a typical Swedish Christmas candy which is made really easily. I must admit that I have no clue where the name comes from, maybe because you have to store these chocolates in the fridge or else they’ll melt.

    Ice chocolate (ischoklad)
    (makes about 45)

    200 gr chocolate
    80 gr copha (Swe: kokosfett, Eng: Palmin)
    45 tiny aluminium cups
    optional: your favourite nuts
    optional: orange liquor

    Break the chocolate into pieces and put it in a deep heatproof bowl together with the copha. Melt them at a rather low temperature in the microwave. Stir the mixture and pour it into the aluminium cups.
    I usually fill up 25 of the cups, then I add some drops of orange liquor to the rest of the mixture and fill the remaining cups. Add nuts. Store in the fridge, in airtight containers with a sheet of greaseproof paper between each layer.