This is a candy that Elisabeth Bloch made for us last Christmas when she was our Christmas Elf. We really enjoyed these not overly sweet candies. Elisabeth has become a wonderful friend to us here in Denmark.
Walnut Chocolates
8 ounces walnuts - as fresh as possible
4 ounces real maple syrup
40 halves
8 ounces dark dipping chocolate
Grind the nuts up in a nut grinder until you have pile of coarse nuts. Mix with the maple syrup in a saucepan on very low heat. Mix thoroughly until you have a cohesive mass. Let cool completely. Roll the walnut marzipan into 40 balls. Melt the chocolate and cover the balls completely with chocolate. While the chocolate is still warm, place one whole walnut on each candy. A great Christmas gift.
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Saturday, August 23, 2014
Thursday, February 2, 2012
Divinity
Pam called requesting my Divinty recipe. The problem with divinity is that you need a heavy duty mixer that doesn't have a metal bowl. Here is my recipe but I am sure there are others out there.
Divinity
2 2/3 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water (see note)
2 egg whites
1 teaspoon vanilla
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring to 200 degrees on a candy thermometer or until a small amount of mixture dropped in ice water forms a hard ball.
In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla and beat untill mixture holds shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Drop mixture - quickly - from tip of buttered spoon onto waxed paper.
Note: use 1 Tablespoon less water on humid days.
Add ins: some people like nuts, chopped dried fruits and other things in their divinity. I am a purist. I love it plain and pure.
Divinity
2 2/3 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water (see note)
2 egg whites
1 teaspoon vanilla
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring to 200 degrees on a candy thermometer or until a small amount of mixture dropped in ice water forms a hard ball.
In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla and beat untill mixture holds shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Drop mixture - quickly - from tip of buttered spoon onto waxed paper.
Note: use 1 Tablespoon less water on humid days.
Add ins: some people like nuts, chopped dried fruits and other things in their divinity. I am a purist. I love it plain and pure.
Friday, December 3, 2010
Grandma Bruggers Caramels
Grandma’s Caramels
1 c sugar
1 c corn syrup
1 1/2 c cream
1 tsp vanilla
Chopped pecans (optional)
In a large sauce pan combine sugar, corn syrup, ad 1/2 c cream. Boil, over medium heat until reaches soft ball stage (235*). Slowly add 1/2 c cream and return to soft ball stage (235*). Slowly add remaining 1/2 c cream. Watch color and test in ice water, until it reaches desired stage (less than 250*). Pour into a well greased pan. Cool, cut into squares and wrap in wax paper.
1 c sugar
1 c corn syrup
1 1/2 c cream
1 tsp vanilla
Chopped pecans (optional)
In a large sauce pan combine sugar, corn syrup, ad 1/2 c cream. Boil, over medium heat until reaches soft ball stage (235*). Slowly add 1/2 c cream and return to soft ball stage (235*). Slowly add remaining 1/2 c cream. Watch color and test in ice water, until it reaches desired stage (less than 250*). Pour into a well greased pan. Cool, cut into squares and wrap in wax paper.
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