Next time you are invited to the mycophagists,
you might want to wow them with this Norwegian chanterelle toffee.
You need 50 g dried chanterelles.
(I used winter chanterelles)
Crush them in a mortar.
Put 2 dl sugar, 2 dl cream, 2 tablesp glucose, 50 g crushed dried
and 50 g butter in a casserolle.
Medium heat. Stir constantly.
Use a sugar thermometer. It just makes life much easier.
When the temperature is 118 degrees (C) you are in business!
Remove the mixture from heat immediately because the temperature tends to shoot up at this stage.
Pout the toffee mixture into a lined baking tray.
Cut into squares before the toffee it is completely stiff and brittle.
If you are feeling up to it, wrap the toffee in nice packages. Voilà!
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