Spiced apple caramels

One of my favourite food blogs is Smitten kitchen, who recently came out with a cook book that I have to get! She recently posted a recipe for apple cider caramels, and this is my slightly adapted version of the recipe. These caramels taste of hot apple cider and are utterly delicious!

I made these tonight to bring with me when I'm going home tomorrow to Sweden to celebrate Christmas. My tiny flat (aka the shoe box) now smells of apple, cinnamon and caramel :)

Merry Christmas and God Jul!

Spiced apple caramels (25-30 caramels)
1 litre of fresh apple juice
2 dl white sugar
1 dl light brown sugar
115 g butter, cut into chunks
1 dl double cream
0.5 tsp cinnamon
1 pinch ginger
1 pinch cardamon
2 tsp flaky sea salt, like Maldon for example

Boil the apple juice in a pan on high heat until its reduced to a dark and thick syrup, about 1.5 dl in volume. This takes 30-40 min. Stir occasionally.

Line the bottom and sides of a 20 cm square baking pan with baking parchment

Once the apple juice has reduced down, remove it from the heat and stir in butter, sugar, cream and all spices except the sea salt

Return the pot to medium to high heat, nad let it boil for 5-15 min. Test that the caramel is ready by dropping a tiny spoonful into a glass of cold water. The caramel is ready when it becomes firm, chewy, and able to plied into a ball.

Remove from the heat, stir in the salt, and then pour the caramel into the prepared pan

Let it sit until cool and firm, then cut into squares either using a sharp kitchen knife that has been oiled with a neutral oil, or using kitchen scissors

Keep in an airtight container at room temperature or in the fridge for up to two weeks.

Peanut butter truffles

 

I'm going home to Sweden today for one week, so looking forward to just relaxing and meeting family and friends! I wanted to bring a small treat home with me, and decided to make salted caramel chili chocolate truffles. That does sound awesome, doesn't it? As you may have noticed though, this post is not called salted caramel chili chocolate truffles...

The reason is that I couldn't get the caramel to work. Seriously annoying, it shouldn't be that difficult! The first batch I had too much water in as I decided to freestyle and not read any recipes before. Second batch I burned and then spent 20 min cursing as I tried to get the caramel mess out of the pot. Third batch, well, the less that is said about the third batch the better. Then I was out of sugar, and patience. Clearly this was not the day to make caramel!

So what to do instead? I was after that combination of salt and sweet and chocolate, so what could I do instead? Peanut butter truffles of course! I tweaked this recipe from Joy of baking, and it was so easy to do, no pesky caramel to make, and are crunchy, salty and sweet. Quite like one of my favourite sweets from the US, Reese's peanut butter cups.

Have a great weekend wherever you are, I'm going on vacaaaaaaation :)

Peanut butter truffles (makes approx 30 truffles)
300 g of crunchy peanut butter
30 g of butter
approx 1-2 dl icing sugar
approx 1-2 tsp salt
200 g dark chocolate (60-70%), chopped

Add peanut butter and butter to a bowl, and microwave for 1 min to soften. This could be done in a pot on the stove as well

Combine well, then add enough sugar to make a loose dough that can be easily rolled

Add salt to taste. Obviously adding the sugar in the step above will make it sweeter, and if you're a salt aficionado like me, you need to balance it with adding more salt

Roll the dough into balls and leave on tray in the freezer for 1h or overnight

Melt the chocolate

Dip the peanut butter balls in the chocolate and place on a baking sheet

Leave in the fridge for 1 h

Store in an airtight container in the fridge for up to 2 weeks or freeze

Salty licorice chocolate truffles

Hi, my name is Saga and I'm addicted to salty licorice.

Salty licorice is hugely popular in Scandinavia, and it is by far my favourite type of sweets. I really do get cravings for it, and I cannot have it at home without devouring it immediately. Anytime anyone comes to visit me from Scandinavia, they have to bring salty licorice to me. When the cravings gets to bad, I also usually go to Scandinavian kitchen at Great Titchfield st or Totally Swedish on Crawford st for a hit. Cyber candy in Angel and Covent garden also have salty licorice, but the most impressive store is a new sweets shop in Covent garden on Long Acre, Sugar sin. It is owned by two Swedish sisters, and they have an impressive range of Scandinavian sweets that you can pick n mix. The shop is so cute, with old-fashioned sweets jars. I highly recommend a visit if you like sweets, and in particular if you share my addiction of salty licorice.

Sugar Sin. Picture borrowed from Hop Interiors, where you can see more pics and read an interview with the owners of Sugar Sin.

I love the combination of salty licorice and chocolate, it is a match made in heaven combining to great things into one! My favourite one is Fazer's Salmiakki, with a soft salty licorice centre encased in milk chocolate. Marabou Black, with milk chocolate and splinters of salty licorice, is pretty good too. Inspired by these two, I decided to try to make my own chocolate truffles with salty licorice. After a quick googling I found a recipe at Söta saker, that I tweaked by adding milk chocolate and adding more salty licorice. The result was delicious! I will definitely make these again.

Salty licorice chocolate truffles (20 truffles)
100 g milk chocolate, chopped
100 g 60% dark chocolate, chopped
1 dl double cream
1-1.5 dl salty licorice (I used Turkisk peppar), crushed

Start by splintering the salty licorice. Place the salty licorice caramels into double plastic bags, and place onto a tea towel. Using a hammer, crush the caramels. You want a quite coarse powder with some larger pieces.

Heat up the cream, and pour into a bowl over the chopped chocolate. Stir until the chocolate has completely melted and you have a soft even mix

Stir in the salty licorice. Reserve 1-2 tsp of the finer powder for decoration. How much salty licorice to add is a matter of taste, I added quite a lot.

Pour the truffle mix into a small square tray lined with baking paper. The truffle mix should be approx 1 cm high.

Sprinkle with the licorice powder, then leave the tray in the fridge for about one hour

Transfer the now hardened truffle to a cutting board and remove the paper. Using a sharp knife, cut it into 2 x 2 cm square truffles

Store in the fridge until serving

Lemon curd chocolate truffles

This Easter have been very food orientated, went to two Easter dinners two days in a row for example, and really indulged in heaps of delicious food. For the first dinner, I made white chocolate and lemon curd truffles, and they were a definite hit. My only creative streak is cooking, as was very clear when we during the party played the boardgame Cranium... As part of the game, I had to try to make a microscope out of clay, you would think with me being a scientist that would be easy, but I so failed at that. Very embarrassing.

Anyhow, this is an incredibly easy recipe, and the result is amazing. Soft lemony centres encased with white chocolate, yummy! I used Sainsbury's Taste the difference lemon curd (my preferred ready made one) as I didn't have a lot of time, but of course the truffles may be even better with homemade curd. Something I really would like to try is to do the same with blood orange curd or rhubarb curd, I think that would be really lovely too.

For the white chocolate encasing the centres, I used white chocolate chips. These melt at a higher temperature, and thus doesn't melt as easily in room temperature, making it easier to serve and eat the truffles

Lemon curd chocolate truffles (20 truffles)
200 g white chocolate (I used Green & Black's), chopped
1 dl lemon curd
1 tbsp double cream
200 g white chocolate chips

Melt the white chocolate. I usually melt chocolate in a glass bowl in the microwave the following way and find that it usually gives a perfect result without burning the chocolate: Start with 1 min at full effect, stir the chocolate, and then stir every 10-15 sec at full effect until completely melted

Stir in the double cream.

Stir in the lemon curd, one tablespoon at the time, until you have smooth glossy mixture.

Leave the filling in the freezer for 1 h

Using a melon scoop or a teaspoon, take out balls of the filling and use your hands to shape them further into spheres. This is quite messy to do, try to work as quickly as possible to avoid the filling to become to soft and start melting

Put the chocolate/lemon curd balls back in the freezer for 1 h to harden before dipping them in white chocolate

Melt the white chocolate chips.

Stick a toothpick into each lemon curd ball, and dip them into the melted chocolate. Leave on a sheet of baking paper to harden.

Store in the freezer or fridge until serving