Lemon Fudge - Citronfudge

LEMON FUDGE

Citronfudge

40 pieces of fudge

4.4 oz marshmallows

1.7 oz butter

0.8 cup sugar

0.4 cup heavy cream

1 tablespoon fresh lemon juice

3½ oz white chocolate

Put marshmallows, butter, sugar and cream in a saucepan. Melt together while stirring. Gently add lemon juice while stirring and simmer for a minute or so. Remove from heat and stir in the chopped chocolate. Stir until melted.

Pour the batter in a pan, 7½ x 9 inches, lined with baking paper. Leave to set in the fridge. Cut in squares and sprinkle with grated lemon zest if you wish.

Enjoy!

Bella

Mocha fudge - Mockafudge

MOCHA FUDGE
Mockafudge

Home-made fudge can be a good present to bring to a party. Wrap the pieces in waxed paper and put them in a nice can.

Approx 30 pieces

1 ¼ cup sugar

1 tablespoon vanilla sugar
1½ tablespoons cocoa powder
¾ cup whipping cream
1 ¾ oz butter or margarine
2 teaspoons instant coffee
1 tablespoon hot water
1/3 cup scalded, chopped almonds

Mix sugar, vanilla sugar, cocoa, cream and fat in a saucepan and boil for 20 to 25 minutes, until you can shape a little of the mixture into a soft ball, when it’s been dripped into a glass of cold water. Stir occasionally while boiling. Then add coffee diluted with 1 tablespoon hot water. Stir the mixture vigorously until cooled and thickened.

Add the almonds and pour the fudge into a lightly oiled, square pan, approx 6 x 8 inches. Leave to set and then cut in pieces. Wrap them up in cellophane or waxed paper.

Enjoy!

Bella

Soft candy squares - Mjuka konfektbitar

SOFT CANDY SQUARES
Mjuka konfektbitar

Home-made chocolate-covered candy is delicious. The peanuts can be substituted with almonds or hazelnuts.

Approx 35 pieces

9 oz white baking chocolate

1/3 cup brown sugar
1 ¾ oz butter or margarine
1/3 cup whipping cream
2/3 cup peanuts (or substitution as mentioned above)
5 oz dark baking chocolate

Mix white chocolate, brown sugar, fat and cream in a saucepan, let it melt and then boil for a couple of minutes. Add the nuts and pour in a pan, diameter approx 10 x 6 inches, dressed with baking paper. Leave in the fridge to set for about 1 hour.

Break the dark chocolate in pieces and melt over a waterbath together with oil. Spred the chocolate over the candy and leave to set. Cut in pieces and serve.

Enjoy!

Bella

Peanut candy - Jordnötsgodis

PEANUT CANDY
Jordnötsgodis

Slightly different candy with peanuts, raisins and oatmeal. You can use salted or unsalted peanuts, choose to your liking.

Approx 20 pieces

2/3 cup peanut butter

¼ cup honey
1/3 cup chopped peanuts
1/3 cup raisins
¼ cup oatmeal

Stir peanut butter and honey in a bowl until smooth. Blend in peanuts, raisins and oatmeal and stir until well blended. Transfer the batter to a pan dressed with baking paper. Flatten it out and leave in the fridge for about 1 hour. Cut the candy in pieces and store in air-tight jars.

Enjoy!

Bella

Apricot balls - Aprikoskulor

APRICOT BALLS
Aprikoskulor

The fresh taste of the apricots and the sweetness of the almond paste marry into delicious candy balls. Dip them in chocolate and enjoy!

25 to 30 balls

8 oz dried apricots

water
5 oz almond paste
4 teaspoons fresh lemon juice
3½ oz white baking chocolate
3½ oz dark baking chocolate
4 teaspoons oil

Boil the apricots in water until tender, about 10 minutes. Allow to cool slightly and then finely chop them in a food processor or with a knife. Grate the almond paste and mix it with the apricots. Flavour with lemon juice. Roll the apricot mixture into balls – moisten your hands with water, that’s easier. It’s also good if you leave them to set in the fridge for about 1 hour.

Melt the white chocolate over a waterbath and blend in 2 teaspoons oil. Dip half of each ball in the chocolate and allow to set. Do the same with the dark chocolate and dip the other half of each ball in it.

Serve and enjoy!

Bella

Rum balls - Rombollar

RUM BALLS
Rombollar

From chopped vanilla wafers you make delicious goodies with taste of rum and nuts. They’re good to serve with coffee.

Approx 50 balls

20 vanilla wafers

1/3 cup rum
1/3 cup honey
1/3 cup raisins
7 oz hazelnuts
1/3 cup powdered sugar

Finely chop the wafers and blend with rum and honey in a bowl. Chop raisins and nuts and stir this into the wafer mixture. Leave in the fridge to set for about 1 hour. Shape into small balls, approx 1 inch diameter. Roll them in powdered sugar and store cold.

Enjoy!

Bella

Crispy brittle squares - Krispiga krokantrutor

CRISPY BRITTLE SQUARES
Krispiga krokantrutor

Got a sweet tooth? In that case, I can highly recommend these scrumptious brittle squares!

Approx 25 squares

1 ¾ oz butter or margarine

1/3 cup sugar
¼ cup treacle/molasses
¼ cup flour
1 tablespoon cocoa
2½ oz milk chocolate

Mix fat, sugar, treacle, flour and cocoa in a heavy-bottomed saucepan and bring to a boil. Boil on medium heat while stirring until the batter has thickened and become slightly tough, approx 10 minutes. Pour it up on a baking paper and spread out to a thin cake. Cut in squares before it’s set and allow to cool. Break the chocolate in pieces and melt over a waterbath. First brush the squares with some of the chocolate, then drizzle remaining chocolate over. Store cold.

Enjoy!

Bella

Raisin goodies - Godbitar med russin

RAISIN GOODIES
Godbitar med russin

These unusual, chocolate-dipped peanut balls are the perfect candy! Or why not serve them instead of cookies with coffee or tea?

35 raisin balls

1 cup peanut butter

5 tablespoons butter or margarine
2 cups powdered sugar
1/3 cup raisins
3½ oz dark baking chocolate

Mix peanut butter and fat in a bowl, blend in the powdered sugar and stir until smooth. Add raisins and leave in the fridge for about 1 hour. Roll approx 35 balls of the batter.

Break the chocolate in pieces and melt it over a waterbath. Dip the peanut butter balls in the chocolate so that about half the ball is coated. Leave in a cool place to set, then serve.

Enjoy!

Bella

Crunchy chocolate truffles - Chokladtryffel med crunch

CHRUNCHY CHOCOLATE TRUFFLES
Chokladtryffel med crunch

Chocolate truffles with both dark and white chocolate – hard to beat! The white chocolate is baked in the oven before being stirred into the dark, which gives a truly lovely flavour and texture. Crushed digestives adds the last touch to these delectable truffles.

30 truffles

3½ oz white chocolate

7 oz dark chocolate
1/3 cup heavy cream
3/4 oz butter or margarine
1 teaspoon honey
1 teaspoon dark rum or concentrated orange juice
4 digestives (McVities are the BEST!)
cocoa if desired

Heat the oven to 350F. Dress a pan, approx 6 x 8 inches, with plastic foil.

Chop the white chocolate and put on a plate with baking paper. Put in the middle of the oven for 5 to 10 minutes (it can easily burn, so look out!). The chocolate should be coloured and become a little crisp.

Chop the dark chocolate and put in a bowl. Bring the cream to a boil and pour it over the chocolate. Leave for a few minutes, then stir in fat, honey and rum or orange juice and mix to a smooth batter. Crush the digestives and mix them in together with the white chocolate.

Pour the truffle on the plate and allow to cool. Cut into desired pieces and roll them in cocoa if desired.

Enjoy!

Bella

Lemon licorice truffles - Citrontryffel med lakrits

LEMON LICORICE TRUFFLES
Citrontryffel med lakrits

This “blond” chocolate truffle with lemon is for the true licorice lover! The licorice powder should be available in well-assorted stores and gives a rather strong taste, but it goes very well together with the chocolate and the grated lemon zest.

20 truffles

7 oz milk chocolate

1/3 cup heavy cream
1 teaspoon runny honey
finely grated zest from 1 lemon
¼ cup licorice powder

Chop the chocolate and put in a bowl together with honey and lemon zest. Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and stir until smooth. Store in the fridge for about 4 hours.

Pour the licorice powder in a small, deep bowl. Shape the chocolate batter to 20 truffles, roll them in the licorice powder and keep them cool!

Enjoy!

Bella

White chocolate orange truffles - Vit chokladtryffel med apelsin

WHITE CHOCOLATE ORANGE TRUFFLES
Vit chokladtryffel med apelsin

White chocolate orange truffles for Easter (or any other occasion) – luscious, luxurious, loveable! :-D

Makes approx 15 truffles

1/4 cup heavy cream

1 ¾ oz butter or margarine
1/4 cup mascarpone cheese
5 oz white chocolate
1/3 cup powdered sugar
grated zest from 1 orange

Decoration:

5 oz white chocolate
some pink and yellow stuff you can
sprinkle on cakes and cookies

Bring cream, butter or margarine and mascarpone to a boil in a saucepan. Stir in chocolate in pieces and powdered sugar and flavour with orange zest. Stir until the chocolate has melted, then pour the batter in a bowl and allow to cool – preferably in the fridge for a few hours.

Spoon up the batter with a teaspoon and shape into round balls. Put them on baking paper and leave to set in room temperature for about 1 hour.

Melt the chocolate for the decoration over a waterbath or in the microwave. Dip the balls in, they should be completely covered with chocolate. It’s easy if you insert a toothpick in the truffle. Decorate immediately with the pink and yellow stuff (if you wish) and allow to set. Store in a cool place.

Enjoy!

Bella