Caramels, Fudge, Toffee…if it’s sweet and sticky, I will like it! I came across this recipe on Pinterest and since I love a bit of salt in sweet things it got my attention. The caramels were easy to make and they will melt in your mouth, although it did take a while to reach the right temperature. I didn’t have corn syrup or heavy cream so I changed the recipe a bit but they turned out just fine.
5 tbsp butter
1 cup cream
1/4 cup whiskey
1/2 bottle vanilla aroma for baking
1/4 tsp sea salt
1 1/2 cups sugar
1/4 cup dark syrup (you can also use light syrup)
1/4 cup water
sea salt for the top
Line a casserole dish or baking tin with parchment paper. It’s more easy if you put the paper under running water, fold into a ball and then squeeze the water out.
Put the butter, cream, whiskey, vanilla and salt in a pot and bring everything to boil while stirring. Take it off the heat afterwards.
Mix the syrup, sugar and water in a second pot and bring it to boil over medium heat. Don’t stir it. Let it boil a few minutes or if you use light syrup until the sugar turns golden. Take it off the heat and pour the cream/whiskey mixture into the sugar one. Make sure to stir carefully since it will bubble up! Put it back on medium heat and boil it until it reaches 120°C on a candy thermometer.
The original recipe said it would take around 10 minutes but I boiled it for ages! So, don’t give up, it will take a while. The mixture will get thicker and thicker like candy. To make sure it’s done you can also take out a small amount with a spoon and drop it into really cold water. If it’s firm enough to form a little ball the caramel is done. Pour the mixture into the prepared dish and let it cool down for 10 minutes.
You can then sprinkle the caramels with a bit of salt. After cooling down completely you can cut them into pieces and eat them all at once! If they’re supposed to be a gift separate the pieces in a box or candy bag with little pieces of parchment paper and put them in the fridge until you give them away. Otherwise they will just melt together. Enjoy!
Sorry that this blog has been a bit quiet. There was so much to do before Christmas and we also spent a week in Germany. We will update it more often now!
This year I made lots of nice little treats as Christmas presents and I will now start to type them up. Lets start with this easy but delicious recipe. It’s basically a ganache. You can also use it for filling macarons, cakes or hollow chocolate pralinés. You can also cover them in dark chocolate later but I wanted to keep it simple and fast.
The pictures are unfortunately bit dark but it’s really difficult to take better ones during the winter in Finland.
300 g white chocolate
150 ml cream
lemon flavoured baking aroma
sugar for rolling
Bring the cream to boil in a pot and add some lemon zest and lemon aroma to taste. Then take it off the heat and put in the chopped chocolate. Stir until everything is melted. You can still add some zest or aroma if you have the feeling it’s not lemony enough. Then pour the ganache into a plastic container or a bowl. When it’s cooled down you can put it in the fridge overnight. It will be good for a while, so you can also leave it in there longer.
When the ganache is firm enough you can use a little melon scoop or a teaspoon to form little balls. If you use a teaspoon make sure your hands are clean and cold since it will be easier to roll them. You might have to wash your hands once in a while (under cold water so they won’t melt) because they’ll get pretty sticky. Drop the ready truffles on a plate with sugar. You can put more than one in there at a time and then just swirl the plate around a bit so they’ll get completely covered. The sugar coat will keep them from sticking together.
Cool them until serving. I put mine in little bags and kept them in the fridge until Christmas Eve. Enjoy!
Christmas is coming up and as I’ve gotten older it has been getting more difficult to find something nice for everybody. So every year I’m looking for nice little things that I can do myself.
I love bath bombs and they make pretty presents but unfortunately they are quite expensive in the stores. So I looked for a cheap alternative and decided to make them on my own. Sadly enough we don’t have a bathtub anymore so someone else has to enjoy them. For a few days now I couldn’t decide if I should publish these on the blog or not since friends and family with a bathtub will now know what they’ll be getting for Christmas. On the other hand people might read it and decide to give away some bath bombs themselves. Either way, I am sure people will enjoy them nonetheless.
Since this is the first time I tried making bath bombs, I used a simple recipe. It was enough for 14 hearts and three bath bombs.
2 cups baking soda
1 cup corn starch
1 cup citric acid (you can buy that in the baking section of bigger stores or in the pharmacy)
oil of your choice (I used coconut oil)
spray bottle with water
herbs, fragrances and food colouring (powder or liquid)
moulds (I used acrylic moulds from the craft store which are used for Christmas baubles etc.)
Mix all the dry ingredients together on a big plate. Using your hands will be easier with determining the right amount of moisture later. If you want to make two batches you can split the mixture in half. Then you can add the colour and fragrances. I added some green colour, herbs, Christmas spices and some drops orange oil which is normally used for baking. When everything is mixed properly, add spoon after spoon of melted coconut oil (or other oil) and spray the mixture with a bit of water. Be really careful with the amount of liquid you use. It should only be moist enough to stick together in the end. Don’t spray too much water on it or it will start to fizz a lot! The mixture is moist enough when it feels like wet sand. It’s just like building a sand castle!
Take a small hand full of the mixture and press it really firmly into a mould. You can make a half, like I did with the hearts, or you can use a whole mold to make balls for example. Just make sure it’s really firmly packed! Then put the mould with the “dough” on a tray with baking paper. The bath bombs should come out easily. You can squeeze the acrylic mould a little to let it slide out. If it crumbles you can start over again or even make it a bit more moist.
For the pink ones I put some lavender oil and for the colour some red mineral blush. Mineral make up in general is fine and works really well.
Let everything dry at least overnight. If some shapes happen to get little cracks, you can rub your finger over it and make it disappear. None of mine broke so far but the balls have gotten some cracks where they’re moulded together. They still seem to hold up pretty well.