I didnt go as crazy as I normally do for Christmas and making candy but I made a couple in my opinion HAVE TOS! Knäck, which is a swedish fudge with almonds (can be excluded if you are allergic. You will need a food thermometer for this!!! And Rocky road which is just yummy honestly all year around and you can vary it as much as you want. You can put what ever nuts and candy you like in there. You can use milk chocolate instead of dark if you like it sweeter. So see that recipe as a guideline NOT a must. Really what you got throw it in. 😍
I also made super simple nutella truffles that you also can make year around!
I also made Chocolate crinkle cookies but they will be featured in a different blog ☺️
- 1 cup heavy cream
- 1 cup light corn syrup
- 1 cup granulated sugar
- 0,5 cup almonds, chopped (optional)
- Put heavy cream, syrup snd sugar in a sauce pan, stir and put over medium-high heat. Once it comes to a boil reduce heat to medium-low so it has a light simmer.
- Simmer until you reach 266 F or 130 C take of heat and stir in your nuts.
- Pour onto a greased parchment paper on a baking sheet, spread evenly and let cool completely. Cut into desired shapes and wrap in waxpaper or parchment paper so they dont stick together!
- 500 g dark chocolate (or chocolate of your choice)
- 200-300 g caramel candy, cut into bite size pieces
- 1-2 cups mini marshmallows
- 1 cup salted peanut, lightly chopped
- 0,5 cup pistachios, lightly chopped
- 0,5 cup salted cashews, lightly chopped
- Melt chocolate in the microwave or over a water bath.
- Mix in all you other ingredients, mix until every thing is covered with chocolate.
- Spread onto a parchment paper lined in a pan. Let set in fridge.
- Cut into desired pieces and keep in a airtight container in fridge!
- 0,5 cup heavy cream
- 130 g dark chocolate
- 3/4 cup nutella
- 1 tbsp butter, room temperature
- Cocoa powder for rolling
- Heat up cream in a sauce pan. Once boiling add in you chocolate and nutella and stir until smooth.
- Add in your butter and stir until corporated.
- Transfer to a bowl or container. Cover and let sit in fridge for 2 hours – overnight until set!
- Grab about a tablespoon full and turn into a truffle. Roll in cocoa powder and ready to eat. Store in fridge!