Julgodis

Hej på er! Shit vad jag har bakat nu dom här senaste dagarna! Jag har stått fastklistrad i köket hela dagarna haha. Jag har bakat en massa julgodis plus en kladdkaka och idag ska jag förbereda min jansson och doppa min kola i choklad. Så mera bak idag! Här kommer lite julgodis som jag kommer att bjuda på i morgon. Jag hann faktiskt provsmaka alla och allt blev kanon gott!! Dom som säger att det är svårt eller tråkigt att vara vegan, se hit!
 
Alla dom här recepten (utom nötterna) är tagna från Arla, jag har bara lagt till eller ändrat vissa ingredienser. Jag halverade också recepten för vi är inte så många i vår släkt.
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Hi guys! Oh my I have baked for all my life these past couple of days! I've been glued to the kitchen floor the entire day haha. I've made a bunch of candy plus a chocolate cake and today I have to prepare my Jansson and dip my caramel in chocolate. So more baking today! Here are my christmas candy that I'll be serving tomorrow. I did actually try all of them and they turned out delicious!! To all of you who say that it's hard or boring to be vegan, look at this!
 
All these recipes (not the nuts) are taken from Arla, I've only added or changed some ingredients. I also did half the recipes (not the nuts) cuz were not that many people.
SAFFRON FUDGE WITH PISTASHIOS / 60 PIECES
2 cups sugar
1,2 cups Go green whipping cream
1/2 cup 2 tbsp oat milk
3 tbsp light syrup
0,5 g saffron
1/2 cup 2 tbsp pistachios
100 g white chocolate
50 g Milda non dairy butter
 
Pour all of the ingredients besides nuts, chocolate and butter into a sausepan. Bring to a boil and stir until the sugar has melted. Boil without a lid on low heat until the batter has a temperture at 122°c. Chop the nuts and the chocolate. Cut the butter into smaller cubes. Remove the pan from the heat and let it cool a little. Stir in the nuts, chocolate and butter and stir until everything has melted. Pour the mixture into a baking tin with greaseproof paper, 20x30 cm. Pour the mixture in the tin and put it in the fridge to harden. Cut into cubes and store in a cool place.
 
ROCKY ROAD / 40 PIECES
300 g chocolate
1 cup peanuts
1/2 cup Marianne
1/2 cup cranberries or Gott & Blandat candy
1/2 cup mini-marshmallows
2 vegan chocolate bars
 
Chop the Marianne and the chocolate bars. Stir everything besides the chocolate. Melt the chocolate over a water bath. Let the chocolate cool a little before pouring it into the candy mixture. Pour everything into a baking tin, 20x30. Let it harden in the fridge before you cut into pieces.
 
ORANGE BUTTERSCOTH / 75 PIECES
1 cup Go green whipping cream
1 cup light syrup
1 cup sugar
1/2 cup scalded chopped almonds
2 tbsp Milda non dairy butter
shredded orange
 
Mix whipping cream, syrup and sugar in a sausepan. Bring to a boil and stir until the sugar has melted. Boil on medium heat for about 15-30 min without a lid until the temperture is 124°c. Add in almonds, shredden orange and butter. Divide the batter into small molds. Let it harden and store dry and cool, not in the fridge. 
 
ROASTED ALMONDS & HAZELNUTS WITH TANGERINE
1 cup 2 tbsp sugar
2 tbsp vanilla sugar
1 cup scalded almonds
1 cup scalded hazelnuts
1 shredded tangerine
a dash of grounded ginger
1 tbsp Milda non dairy butter
 
Let the sugar and vanilla sugar melt a little in a frying pan. Stir every now and then. Add in butter, nuts and shredded tangerine. Stir until the nuts get some color and let it cool until completley cold.
 
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