Candy recipes

Tricolorchokolade

Melt the various kinds of chocolate one at a time. Pour some sort of chocolate in the bottom of small confections molds and let it congeal. Continue with the other types of chocolate and let every kind of stiffen. Attempts to spread the various chocolates even

Truffles with ginger

Chop chocolate coarsely and melt it in a bowl over a water bath. Stir in butter and egg yolks into the chocolate. Add finely chopped ginger. Pour the chocolate into a small low form lined with wax paper or plastic film. Style it in the fridge, the chocolate ma

Thetrøffel

Thebladene came in a small bowl. Bring the water to boiling and pour a bit of water over the tea just so it covers. Let the tea stand. Chop the chocolate very fine and it came in a bowl. Bring the cream to a boil in a small saucepan. SI tea and pour it into th

Candied orange must

Cut the yellow to be thin by the oranges with kartoffelskrælleren or a sharp knife. The white membranes must be cut off. Shell cut into 3-5 mm. wide strips. Put Orange strips in boiling water, boil for 10 minutes and drain. Repeat boiling 2 times more and drai

Grate up with rice crispies

Melt chocolate and coconut oil over a water bath or in the microwave. Stir rice crispies and almonds in. Set the mass of peaks on wax paper. Let them stiffen. Keep the peaks in a closed container as made in the refrigerator.

Pistachio pieces with light chocolate

They slipped, chopped almonds roasted 2-3 min. 200 ° in a hot oven, and kneaded in pistachio konfekten together with icing sugar. Roll it into a sausage and slice it into 20 pieces. Melt the coating and coating the pieces using 2 forks. Style konfekten on a pi

Raisin buttons with Rome

Grate almond splitterne on a frying pan. Knead Rome in marcipanen. Roll it into a sausage, cut into thin slices. Put raisins in the middle of marzipan pieces and press them firmly. Melt the chocolate and dip one end of the Raisin in chocolate buttons. Decorate

Pistachio toffee

Roast pistachio kernels on baking paper in a 180-degree warm oven. Keep a close eye on them-they should not be dark. Keel then pistachio kernels of and chop them very rough. Boil the cream, sugar and corn, stirring to it will be lysgyldent and begins to tykne.