|
Ca 500
g
3 dl whipping cream 3 dl sugar 1 dl cane syrup 2 tbsp cocoa 1 tbsp margarine or butter 1. Prepare by greasing a cake pan or other pan that is approximately 6x8 inches. Or if you don't care weather or not the pieces will look so good, grease a cookie sheet. You need a wide pot or pan with a thick bottom to cook this candy. A cast iron pan works great. You need a wide pot/pan to make the cooking time shorter and a pot/pan with a thick bottom so the candy doesn't burn while it is boiling. 2. Mix cream, sugar, syrup, and cocoa in the pot/pan and bring to a boil. Let boil, while stirring, on low heat until the mix reaches a temperature of 255°F/125°C or until it passes the lump test. It will take between 12 and 30 minutes, depending on the width of the pot/pan. 3. Stir down the butter or margarine and pour it in the pan or on the cookie sheet. 4. Let cool a little and cut with a pair of scissors or with a knife into square pieces. Let cool completely and wrap each piece of candy in plastic wrap. Store in the refrigerator in an air-tight container. |
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