Tag Archives: caramel

Liqourice caramels with chili (will be translated upon request)

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Here is one of the greats husfavoritter – them we have made a lot of.

Liqourice caramels with chili (will be translated upon request)

Ingredients:

250 g sugar

½ liter milk cream whip

125 gr glukose

2 tsk flagesalt – i.e.. Maldon

chili to taste – very finely chopped

2 spsk lakridspulver

A rectangular shape – that 18×18 cm, lined with baking paper that is coated with a thin layer of oil

Licorice powder to roll them in

 

How to:

Glucose, sugar and cream boil over a moderate heat in a not too small saucepan.

There must be stirred frequently and more often the longer it has been cooked and not to burn on. Towards the end stir constantly. It is easiest with a wooden spatula.

Cook and stir until the caramel is nice golden brown and begin to drop the bottom of the pan – it changes like the texture slightly. Det tager mellem 20 og 40 minutter alt efter hvor meget fut du har på gryden.

When the consistency is right to be there, then add salt and stir on to you think that it is nearing completion.

Tag gryden af varmen og rør hurtigt lakridspulver og de hakkede chilier i og hæld det fluks i formen.

Cover with greaseproof paper smeared thinly with oil.

Layer caramel stand and rest at room temperature until the next day – eller ihvertilfælde ca 4 timer hvis ikke du kan vente længere.

Take caramel block out on a cutting board, dry most of the oil with a paper towel and cut it into squares rolled in liquorice powder.

 

Tips:

You can get glucose in ex. E-deli and Special Merchant (ing links) if not your local shopping place has it. Now use a real licorice powder. You can buy from TI spices or Matas.

This recipe can pull some of the really hot chillies.

It can be difficult to hit just the right consistency of toffees each time – practice makes perfect – og de smager lige godt af den grund.

If they become too soft, they do not cooked long enough, if they become too hard, the cooked for too long.

Being toffees not tough enough, there is a high probability that they will flow out when you cut them and let them stand a little. If you find that the mass has become too soft when it has been, you can put it in the fridge in the mold for a few hours, melt some chocolate (dark, cream or white), take the cold caramel lot out and cut into small chunks which immediately turned into the melted chocolate and put out to dry. Not bad either.

Lakridskarameller - Ingredients Lakridskarameller - nearly finished Lakridskarameller - finished

1 meget stor Habanero eller 2 mindre synes jeg giver den rigtige smag

Lemon caramels with chili (will be translated upon request)

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Ingredients:

1 portion basis-karamelmasse

3 Aji chilier – like lemon or pineapple, or the like

3 økologiske citroner

3 teaspoons vanilla powder (not sugar)

1 ekstra tsk salt

 

How to:

Wash the lemons and grate skull pin. Save it for later.

Squeeze the juice of the lemons – the den, there shall be no flesh in – and save it for later.

Finthak chillies and save them for later.

Low caramel holders as described below basic caramels, med den forskel at når karamelmassen er næsten færdig hældes citronaften i (If you choose to use the) og der koges igen ind til karamelmassen har færdig konsistens. Add an additional teaspoon salt in this recipe, så der bruges tre i stedet for de to i basisopskriften.

Remove from the heat and add the lemon peel, pounds og vanilla – tubes really well and pour immediately in the form lined with oiled cookie sheet.

Continue as in the basic caramels.

 

Note:

Lemon Evening contributes little of the flavor you know from grilled lemons. It gives a good 'base’ til karamellerne synes jeg, but if you prefer a more fresh and clean taste, kan du udelade saften og bruge den til noget andet i stedet (home lichen lemonade items.).

Chritmas caramels (will be translated upon request)

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Ingredients:

1 portion basis-karamelmasse

ca 100 gr rosiner

about 1 ½ – 2 dl portvin, ROM, or other well to soak the raisins in

ca 100 gr mandler eller nødder af din yndlingsslags – mine is Brazil nuts

1 tsp vanilla powder (not sugar)

2 kanelstænger

ca 15 grønne kardemomme

1 tsk nelliker

 

How to:

Dag 1:

Chop coarsely raisins and put them to soak in port wine or rum – or whatever you want overnight.

 

Dag 2.

Hugs kardemommerne with few bumps in the mortar and remove the husk.

Pour the seeds in spice grinder along with cloves and cinnamon sticks (who has just broken into a few pieces). Mal spices to a semi-fine powder and add vanillaen. Save for later.

Chop the nuts very rough.

Make the caramel as in the recipe for basic caramel and when it is about to be het finished, add to raisins – with the possible. excess fluid.

Boil again into the mass until it is finished. How long it takes depends on how much fluid that was with raisins. Stir well while the raisins do not burn on.

When the caramel is ready take it off the heat and stir in chopped nuts. Then the spices. Stir well and pour into a bowl with oiled cookie sheet. Follow the rest of the basic recipe.

 

Tips:

Tefal has made a really good small electric spice- and coffee grinder. It comes with two inserts – one for coffee and one for spices. Den koster ca 250 kr. Se links.

Caramels - basic recipe (will be translated upon request)

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Ingredients:

250 g sugar

½ liter milk cream whip

125 gr glukose

2 tsk flagesalt – i.e.. Maldon

A rectangular shape – that 18×18 cm, lined with baking paper that is coated with a thin layer of oil

 

How to:

Glucose, sugar and cream boil over a moderate heat in a not too small saucepan (ca liter).

There must be stirred frequently and more often the longer it has been cooked and not to burn on.

Towards the end stir constantly. It is easiest with a wooden spatula.

Cook and stir until the caramel is nice golden brown and begin to drop the bottom of the pan – it changes like the texture slightly. Det tager mellem 20 og 40 minutter alt efter hvor meget fut du har på gryden.

When the consistency is right to be there, then add salt and stir on to you think that it is nearing completion.

Remove from the heat pour it into the mold flux.

Cover with greaseproof paper smeared thinly with oil.

Layer caramel stand and rest at room temperature until the next day – eller ihvertilfælde ca 4 timer hvis ikke du kan vente længere.

Take caramel block out on a cutting board, tør det meste af olien af med et stykke køkkenrulle og skær den i firkanter som rulles i flormelis eller pakkes ind i slikpapir.

Tips: You can get glucose in ex. E-deli and Special Merchant (ing links) if not your local shopping place has it.

It can be difficult to hit just the right consistency of toffees each time – practice makes perfect – og de smager lige godt af den grund.

If they become too soft, they do not cooked long enough, if they become too hard, the cooked for too long.

Being toffees not tough enough, there is a high probability that they will flow out when you cut them and let them stand a little. If you find that the mass has become too soft when it has been, you can put it in the fridge in the mold for a few hours, melt some chocolate (dark, cream or white), take the cold caramel lot out and cut into small chunks which immediately turned into the melted chocolate and put out to dry. Not bad either.

This recipe tastes fine in itself – but it's fun to play with many other flavorings.