Candy recipes

Marzipan fruit

Marcipanen add a little yellow fruit colour, shaped like apples, pears, cherries etc. And then stained with dry pastry colors, as an activity with cotton wool, or using diluted fruit colors. With this painter one marzipan shapes with a brush made from a stick

Marzipan Chopper II

Marcipanen kneaded with icing sugar and rose water as needed. Marcipanen is divided into 3 parts. One part will remain colourless, while the other kneaded with a little green, and the third with slightly red color. Each layer be deployed separately, and

Marzipan Mass (Ready Made)

You can buy ready made marzipan for Praline depression. This can then be used for Marzipan bread or fruit in the condition in which it is purchased. Marzipan mass drøjere can be done by adding sifted icing sugar. 500 g. marzipan mass can be kneaded with 250

Marzipan Mass (Homemade)

The tonsils must be scalded, slipped and dried, after which they should be ground or be painted once through an almond grinder, mixed with the sifted icing sugar and water, and chopped now 4-5 times through an enameled meat grinder. Then cast the mass well, ro

Bolchemasse (Boiled Sweets, Sweets)

Pour the sugar, dextrose and water in a saucepan, and turn up at ca. 3/4 heat. Warm slowly without stirring sugar mass up to 162 degrees. It takes about 15 min. When the 162 degrees is reached, you take the Pan from the heat and dipping the bottom briefly i

Chokokarameller

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 stif

Chocolate caramels

Honey, cream and cocoa powder in a saucepan and stir well. The mixture to the boil under heavy heating and stirring. When the temperature reaches 130 degrees, take the Pan from the heat. Butter and encountered vanilla is added and whipped in the mass until

Schweitzer pastilles

Mix egg whites with powdered sugar and knead it into a smooth mass that season with Peppermint essence. Of mass trilles balls that are put on wax paper and pressed into shape. Pellets must dry before decorating: melt the chocolate and set with a spoon or fork