Cakery Blog: karamely a slane mandle v cokolade

Licorice tofees, approx. 50 pcs:

½ l heavy cream - 250 g sugar - 125 g glucose - 2 tsp licorice powder
approx. 50 g of licorice powder to roll the pieces in

Boil all ingredients (except liquorice powder) into a caramel, golden and viscous. Stir in it periodically, but mostly in the end. The caramel is fully cooked when it has a good tan and begins to release from the pot base, approx. 20-35 minutes at even, good heat. Remove from the heat, add the licorice powder and stir well. Pour the caramel into a container,approximately. 18x 18 cm, which is lined with oiled cookie sheets on both the bottom and sides. Add an oiled cookie sheet on top.

Let the caramel cool at room temperature, preferably until the next day - alternatively five hours. Cut into 7x7 (or smaller), a total of 49-50 pieces. and roll in licorice powder.

tohle bych ale spis delala se skorici a obalovala v kakau...


Dark chocolate bark with salted almonds

3½ tblsp coarse salt - 2 dl boiling vand - 200 g almonds (3½ dl) - 10 g butter cut into pieces.

Dissolve the salt in the boiling water and add the almonds. Leave them covered for 15 minutes. Let the almonds drain in a sieve. Spread them on a plate lined with baking paperwith butter. Bake the almonds in the middle of the oven - turn them over a few times whenthe butter is melted. Serve the salted almonds warm - or cold. - 20 min. in the oven at 150°.
Melt chocolate and pour over the cooled almonds, leave to set in a baking tin lined with bakingpaper and cool night over. Cut with a sharp knife.

http://cakeryblog.blogspot.dk/2011/12/christmas-sweets.html