For noe kliss! «Guddommelighetene» kan være en slags nougat (sånne
hvite seige harde blokker spettet med mandler eller andre nøtter),
«havskummet» likner ikke skum eller sjøsprøyt i det hele tatt – det
måtte i tilfelle være med oljesøl – , men ser ut til å være
sjoladeovertrukne biter av noe knekk-aktig.
På norsk? Hvis det er et poeng for tekstens del at det søte lyder
poetisk, ville jeg prøvd å finne norske navn som f.eks. «pikekyss»
(og «englehår»?), selv om det refererer til helt andre søtsaker.
Hvis ikke, bare velge det enkleste: «…lagde hun godterier –
karameller, nougat, sjokoladeknekk – «, noe sånt.
Det er vel nå O-ringen eventuelle slikkmunner burde kjenne sin besøkelsestid?
Kristin
(med større sans for det salte)
>
>
>»Sometimes, after school, she made candy — fudge, seafoam, divinity
>– for them to take to their church bazaars»
>
>Jeg har funnet oppskrift på begge deler (det finnes flere
>forskjellige, men …)
>
>DIVINITY:
>Ingredients
>
> 1 (7.25 ounce) package white frosting mix
>1/3 cup light corn syrup
>1 teaspoon vanilla extract
>1/2 cup boiling water
>4 cups confectioners’ sugar
>1 cup chopped nuts
>
>
> Directions
>1Line a 10×15 inch cookie sheet with parchment or waxed paper. Set aside.
>2Beat frosting mix, corn syrup, vanilla, and boiling water in a
>mixing bowl until light and fluffy.
>3Transfer to a large bowl and gradually beat in sugar; stir in nuts.
>Drop mixture by teaspoonfuls onto lined pan. Let stand about 4 hours
>or until firm. Turn candies over and dry at least 12 hours. Store in
>an airtight container.
>
>
>SEAFOAM:
>Ingredients
>
> 1 pound white sugar
>1/2 pint water
>4 tablespoons distilled white vinegar
>3 tablespoons light corn syrup
>1/2 teaspoon baking soda
>12 ounces semi-sweet chocolate chips
>2 tablespoons shortening
>1 (1 ounce) square unsweetened chocolate
>
>
> Directions
>1 Butter or oil an 8 inch square baking pan; set aside.
>2 Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan
>(cast iron if you have it). Gently heat the mixture, stirring with a
>wooden spoon, until sugar has dissolved and syrup has melted. Bring
>to a boil, cover and boil for 3 minutes, then remove lid and boil
>until temperature reaches 285 degrees F (140 degrees C) on a candy
>thermometer. Remove from heat and stir in the baking soda, mixing
>well to allow bubbles to subside a little.
>3 Pour hot mixture into prepared pan and leave until just beginning
>to set. Mark into squares with a lightly oiled knife. Leave to set
>completely. Cut or break into pieces.
>4 Combine chocolate chips, shortening, and baking chocolate in a
>2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir
>with a wooden spoon. Dip candy pieces into chocolate, covering
>completely. Let cool on waxed paper.
>5 Wrap individually in waxed paper, twisting the ends together, and
>store in an airtight container.
>
>Hege H
—