Candy recipes

Fig confections

The figs are chopped in the meat grinder. 250 g marzipan rolled out in a rectangular piece of approx. 12 x 16 cm. The chopped figs lubrication out in an even layer. Then bring it on ice for a few hours. After cooling, it can cut out in bars at approx. 2 cm

Pineapple confections

Juice, sugar, star anise and optionally pernod warmed up until sugar is dissolved. Ananasringene added in, and the entire radiator 24 hours. 1 wire rack covered with baking paper and ananasringene are allocated to that end. Dry in the oven at 50 ° c for 10-

Apricot confections with Amaretto

Honey, orange juice and a little grated orange peel boiled down. Add the whipping cream and warm up. Add the chopped chocolate and let it melt. The butter shall be granted at 30 ° c, and then add the chopped apricots. The mass is cooled in a mold and cut into

Apricot confections

Marcipanen shared out and rolled to 15 balls. The apricots are the big little dried Praline abrikoser who split and pressed marcipanen down. Half of konfekten be dipped in melted chocolate.

Apricot Confections In

Put the apricots in soft and then Pat with paper towel. Inserts nougaten into smaller pieces, placed on half of the apricots. Press the rest of the apricots over and put a toothpick in each piece of confections. Melt the sugar in a small saucepan with water an

White pistachio Praline

Rinse the pistachio kernels and let them dry. Share the chocolate into smaller pieces. Melt the chocolate on low heat, stir in pistachio nuts in the melted chocolate. Pour the chocolate mixture into the mould and style it in the fridge. Cut the rigid mass out

Pistachio Praline

Pistachio nuts chopped fine. Add honey and egg white stir in water as well as electricity. a little lemon juice. If it is young children who make konfekten it is a good idea to use water instead of egg white, then the kids will surely taste of the raw mass. Al

Marzipan bars

Mix the flour and sugar. Chop the butter in it, findel it and knead the dough together. Put the evt. cool ½ hour. Mix butter, eggs and marzipan, icing sugar. Roll out dough in rods as for Finnish bread and cut it into approximately 5 cm long pieces. Inserts