Candy recipes

Californiastænger

The fruit is washed and afdryppes. The mix with the other and be painted quickly through kødmaskinen. The bog smoothed out in a greased form and split into about 40 rods that is 4 cm long and 1 ½ cm wide. They turned over in the term icing sugar and layered wi

Bounty bars

Mix coconut flakes, honey and cream together in a bowl. Pressure it into balls or rods. Put the balls in the freezer for approximately 1 hour. Melt the chocolate and turn over the frozen balls in it. Place on wax paper and sprinkle them with desiccated coconut

Orange grate up

Melt the chocolate, take it off the heat and stir in grated orange peel in. then cooled rice in Stir the chocolate. Put the mass in tops on baking paper with teaspoons and let them cool.

Orange bars

Grate coarsely and mix the chopped marcipanen Seville oranges and orange juice in the mass is split in 2 parts. and rolled to the rods. Style it in the fridge 1/2-1 hour. Melt the chocolate and brush the rods. Sprinkle some orange balls of before chocolate is

Pineapple with chocolate coating

Ananasringene afdryppes. Lage and sugar melt over low heat. When the bed sheet is ready, boil it into without stirring to 115 degrees, or to one drop stiffens to a soft ball. Pineapple pieces are added one by one in the bed sheet and given a rehash. They place

Maple caramels

Pour the maple syrup in a pan and let it simmer for a drop of resulting forms a soft ball when it comes in cold water. Cool the syrup of until it is lukewarm, mix the peanut butter and vanilla sugar and whip to it begins to stiffen. Pour the now rapidly carame

Apricot-gulerodkonfekt

The scraped carrots boil until tender in water. They swept apricots over poured with the water in which carrot are cooked and made cold, for the day after. Then painted both carrot and apricots through kødmaskinen. The sugar is melted in the Marsh that is boil

Orange truffle

Heat the cream to just below the boiling point and take it off the heat. Melt the butter and the 2 kinds of chocolate in it and taste the mass with orange juice, Cointreau and orange oil. Pour the mass in metal capsules and garnish, if desired. with candied or