As you may have noticed, I did not manage to post another recipe by now. Life is taking over and I have no idea how to continue posting regulary here at the moment. My new job is exciting and challenging, and I love it. The only drawback is that commuting steals that time of the day I usually freed to bake and photograph. Now, instead of baking I sit on the train commuting. I don’t want to put myself under pressure with posting here, so I decided to continue posting irregularly and concentrate more on the photoblog, where photos speak for themselves without many words or instructions. For the moment I want to leave you with a scan of a Swedish recipe for homemade caramel candy. This is such a special recipe – easy in what it requires from the ingredients, but requiring patience and time in preparation. If you have kids – they will be thrilled to see you make caramel candy. They can even help once the mass has cooled and needs to be stretched.
Enjoy, and see you around! ♥
Ingredients:
- 300 g caster sugar
- 150 g light molasses
- 150 ml + 2 tbsp heavy whipping cream (to substitute for the Milda, which you probably won’t be able to get)
Directions
Pour all of the ingredients into a pot with a thick bottom. Heat the pot until cooking, stir here and there. Now, this cooking process will take some time until completed, it is difficult to state the correct time, you will need to test here and there. The test goes like this. Fill a glass with ice-cold water. With a spoon drop a small bit of the mass into the water. If this little drop sinks and becomes so hard you can’t form it any longer, the mass is finished cooking. Pour the mass on a clean working surface and let it cool a bit. Oil your hands and then knead and pull the mass until its color starts to lighten. Roll the mass into bars and cut into wished sizes.
You can keep them like this, or individually wrap these little treats. Enjoy.
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