(uffda, demonstrasjoner med bare rumpesprekker på Rådhusplassen i Køben… ja,ja … jeg får skylde på stresset)
Heidis «Møysommelig ryddet i karrig, rød leirjord» er kjøpt!
«Divinity» og «seafoam» – Har disse søtsakene noe norsk navn, mon tro? Noen som har peiling?
Eller kanskje jeg bare får finne på noe? Himmel-karameller? Engel-knekk? Sjøsprut-nougat?
«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