Anyway, its just a few days before Christmas and I've been busy preparing some snacks for the family's annual Donald Duck time on TV.
You didn't know? Apparently the Swedish has this custom on TV that Donald duck (and Mickey mouse) cartoons are shown on on Christmas eve around 3pm for about an hour every year, without fail. So I call this Donald Duck's Time and this year the family is coming to our new apartment to watch it on our soon-to-be-replaced TV and I made some snacks to help make it more festive.
This is a classic made by my father-in-grace every year....it takes the skill of one who knows how to operate the microwave and high heat. Anne's food blog documents a few versions but here's one that's been tried and tested by my dear father-in-grace :). They all have the instructions for making it when you buy the little paper cups but some might differ.
50g sliced blanced almonds (means those without the brown skin)
1.5 tablespoon butter
2dl castor sugar
2dl light syrup
1.5dl whipped cream
(1 dl =100ml)
Steps - Before you start, lay out the little cups on a plate, as many as you can, because when the mixture is ready to be pour out you need to be fast about it otherwise it will harden.
- Mix everything together (except the almonds) in a deep glass container so that the sides doesn't boil over.
- Put it in the microwave on the highest setting for 2-3 minutes at a time. You need to keep a watch on it and you might need to take a few rounds to get the right consistency.
- Be careful when taking it out, take a drop of the mixture and drop it into a bowl of ice-cold water, feel it with your fingers that it can be formed into a ball, but still remained chewy. When you are satisfied with the consistency, add in the almonds and quickly pour them into the little paper cups.
- Mix the butter, sugar, syrup and cream in a thick-bottomed, deep pot
- Cook and stir over medium heat, taking care not to let it boil over for about 30 minutes until 1 drop of the mixture in a bowl of cold water can be formed into a ball.
Stir in the almonds and pour them into the little paper cups. Let it cool and harden, store in airtight container.
Note: I used version 2 this time round, it took quite a long time and I have to take it off the heat once in a while to prevent it from boiling over. The end result was a bit too soft for my liking but I used some maple-flavoured pancake syrup instead of the light syrup which I suppose is similar to corn syrup. Will try again next year! Remember, these can be ADDICTIVE!