Knack Bonbon Au Caramel Suedois 3 Recipes

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KNACK



Knack image

A Swedish type of Christmas candy you can do at home, but nothing says that you can't make these in the summer. Tastes like toffee.

Provided by Alexandra Bengtsson

Categories     World Cuisine Recipes     European     Scandinavian

Time 45m

Yield 48

Number Of Ingredients 6

¾ cup light molasses
¾ cup heavy whipping cream
¾ cup white sugar
2 teaspoons unsweetened cocoa powder
¼ cup chopped almonds, or to taste
1 teaspoon vanilla extract

Steps:

  • Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
  • Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 7.2 g, Cholesterol 5.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 3.3 mg, Sugar 6 g

SUNNY'S 1-2-3 CARAMEL SAUCE



Sunny's 1-2-3 Caramel Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 1h20m

Yield 1 1/2 cups

Number Of Ingredients 3

1 cup half-and-half
2 cups (4 sticks) salted butter, diced
3 cups light brown sugar

Steps:

  • In a saucepan over medium-low heat, combine the half-and-half, butter and brown sugar. Cook, whisking often, until everything comes together and the sauce thickens, 10 to 15 minutes. Refrigerate until cold or use warm.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS



Chewy Salted Caramel and Hazelnut Ganache Bon Bons image

Provided by Food Network

Categories     dessert

Time 2h

Yield 25 large or 40 small bon bons

Number Of Ingredients 12

1 1/4 cups granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon kosher salt
4 ounces white chocolate
Hazelnut Chocolate Ganache, recipe follows
1/2 cup chocolate crisp pearls
16 ounces of bittersweet chocolate, for dipping
1 cup heavy cream
8 ounces bittersweet chocolate
1/2 cup hazelnut praline (peanut butter will work as well)
2 tablespoons light corn syrup

Steps:

  • In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
  • Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
  • Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
  • To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
  • In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

KNACK (BONBON AU CARAMEL SUEDOIS)



KNACK (BONBON AU CARAMEL SUEDOIS) image

Une petite astuce très très sympa pour épluchez les amandes! Mettez les dans un casserole d'eau et faites les bouillir, la peau part avec une simple pression du doigt! ;) Boisson conseillée: Thé ou chocolat chaud. [3]

Categories     Nut

Number Of Ingredients 6

1 recipe (500 g) d'amandes
1 recipe (1,5 cuillère à soupe) beurre
1 recipe (100 g) sucre
1 recipe (20 cl) sirop de sucre, le sirop d'érable ou le sirop de caramel marchent aussi
1 recipe (15 cl) crème épaisse
1 recipe (60, environ 3 cm de diamètre) petits moules en papier

Steps:

  • Eplucher et couper en petits morceaux les amandes. Mettre le beurre, le sucre, le sirop de sucre et la crème dans une casserole.
  • Faire bouillir jusqu'à une consistance presque solide (test: prenez un verre d'eau froide, mettez un peu de la prépapration dedans et si la consistance est bonne, cela doit faire des petites boulettes). Ajouter les amandes.
  • Mettre dans les moules et attendre que les bonbons durcissent. C'est près!

KNACK (BONBON AU CARAMEL SUEDOIS) [3]



KNACK (BONBON AU CARAMEL SUEDOIS) [3] image

Categories     Candy     Nut

Yield 60 petits bonbons

Number Of Ingredients 6

500 g d'amandes
1,5 cuillère à soupe de beurre
100 g de sucre
20 cl de sirop de sucre (le sirop d'érable ou le sirop de caramel marchent aussi)
15 cl de crème épaisse
petits moules en papier (environ 3cm de diamètre)

Steps:

  • Eplucher et couper en petits morceaux les amandes. Mettre le beurre, le sucre, le sirop de sucre et la crème dans une casserole. Faire bouillir jusqu'à une consistance presque solide (test : prenez un verre d'eau froide, mettez un peu de la prépapration dedans et si la consistance est bonne, cela doit faire des petites boulettes). Ajouter les amandes. Mettre dans les moules et attendre que les bonbons durcissent. C'est près!

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