Bolchemasse (Boiled Sweets, Sweets)

Ingredients for Bolchemasse (Boiled Sweets, Sweets)

Instructions for Bolchemasse (Boiled Sweets, Sweets)

To prepare the Bolchemasse (Boiled Sweets, Sweets) recipe, please follow these instructions:

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 in cold water. Let the warm bolchemasse cool down to around 120 degrees.

Pour the mass out on a baking pan or bolcheplade. EVS. powder is distributed with a sieve. Flavoring agent and possibly. color is poured onto beyond mass/. Mix bolchemassen with a putty knife or fork.

When the mass is cooled and has consistency as a plain dough you can with your hands, as you drop down the mass for sausages with a pair of scissors can cut into appropriate pieces. The sausage can possibly. turn a 1/4 lap between each clip, so drops will be triangular.

Sweets can dust the skin with powdered sugar and 3 part 1 part potato flour or talcum powder so they do not hang together. Is stored in glass or tins.

Tips:
What you need: 1 baking pan or bolcheplade
1 saucepan (aluminum)
1 pair of scissors
1 thermometer (max. 200 degrees)
2 knives or forks
EVS. a few oily gloves (so you do not burn your hands)
Glass or cans for storing the finished sweets

Baking plate, knives, and possibly. gloves indsmøres in plant oil.

All parts which come into contact with the bolchemassen set to soak in cold water for a few hours.