Chokokarameller

Ingredients for Chokokarameller

Instructions for Chokokarameller

To prepare the Chokokarameller recipe, please follow these instructions:

Butter, cocoa, sugar, syrup and cream is stirred together and warmed over low heat and stirring occasionally, until it is lump free. It all boils over quick fire and stirring occasionally for about ½ hour to the thermometer shows 135 degrees, or a drop of stiffens to a soft, chewy ball in cold water. When the mass starts to get smooth, there must be stirred continuously. Once that is off, gently stir in citric acid and Vanila. Caramel mass stirred glossy and smooth, while the cooled so much that it does not float when it poured up. Pour on greased plate and is cut in squares with a knife, dipped in powdered sugar. When karamellerne is completely rigid, they cut apart with a sharp knife. They are packed in the shelving paper.