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Knäck = Toffee
This recipe gives about 70
Ingredients:
- 2 decilitre whipping cream
- 2 decilitre golden syrup
- 2 decilitre white sugar
- 3/4 decilitre chopped almonds
- (ev. 0.5 millilitre baking powder)
Description:
Put the toffee cups on a tray.
Mix cream, syrup and sugar in a wide saucepan.
Boil without lid 12-15 minutes, or until the batter is 120-125 ° C (250F)
At that temperature a drop of the batter should solidify in water and be made into a little ball.
Stir sometimes at the end of the boiling time
Add the chopped almonds, ev. a small amount of baking powder. That is making the toffee more porous.
Fill the toffee cups - two teaspoons can be used.
Save the toffee cool in a tin with a lid. Put a sheet of paper foil between each layer.
Ischoklad = Ice chocolate
This recipe gives about 40.
Ingredients:
- 75 gram (3 ounces) coconut butter
- 125 gram (4 ounces) semisweet or bittersweet chocolate (broken into pieces)
Description,
Put the fat in a bowl together with the chocolate pieces.
Place that bowl on top of a pan with boiling water until the fat and the chocolate is melted.
Scoop the liquid in chocolate cups.
Let solidify in a cool place.
Put in suitable tin.
Should be kept in the fridge.
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