Salmiakbolcher

Ingredients for Salmiakbolcher

Instructions for Salmiakbolcher

To prepare the Salmiakbolcher recipe, please follow these instructions:

Bring water to a boil and pour sugar and grape sugar. the sugar mass Cook into Let about 10 mins, or the temperature is exactly 165 ° c.

Pour ca. 1/4 of the indkogte bolchemasse out on an oiled marble plate, add the flavoring and fold the mass along with an oiled knife, for everything is mixed well. When the mass has cooled a bit, you can mix on with your fingers, and pull the mass out, so it will be opaque.

When the mass starts to get tough, rolled or dragged it into a long sausage, cut in bolchefacon (clip, turn a quarter turn, and cut again.). Make sure that sweets is separated while cooling off.

When sweets are cooled, make the in airtight containers, otherwise they will stick together.

Tips:
Materials: Pan
marble plate
knives
thermometer (for min. 175 ° c)
scissors
oil (best olive oil)