Este ano, além da Granola, fiz caramelos de chocolate e
avelãs para oferecer no Natal.
São deliciosos e facílimos de fazer. Aqui fica a receita:
Ingredientes:
350gr de chocolate negro, 1 lata (390gr) de leite condensado, 30gr de manteiga, sal q.b.,150gr de avelãs (ou outro fruto seco)
Preparação:
Coloque o chocolate partido em pedaços, o leite condensado, a manteiga e uma pitada de sal num tacho e leve ao lume. Deixe derreter mexendo de vez em quando até que todos os ingredientes estejam ligados. Retire do lume quando levantar fervura. Misture as avelãs inteiras e envolva bem. Coloque a mistura num pirex previamente forrado com pelicula transparente e alise a superfície. Deixe arrefecer e coloque no frigorífico algumas horas. Quando estiver duro retire do frigorífico e com uma faca corte o chocolate em quadrados. Para guardar envolva-os individualmente em pelicula transparente.
Para oferecer usei de novo sacos de papel pardo e etiquetas coloridas com a receita impressa no verso. Desta vez achei que as molas de roupa não eram apropriadas para fechar os pacotes, preferi uma linha de algodão lindíssima da Antiga Drogaria que comprei na minha última ida a Sintra.
This year, besides Granola,
I made hazelnut fudge to offer at Christmas.
It's already too late to make it for Christmas but it’s a great treat for New Year's Eve dinner.
Fudge is delicious and so easy to make... Here is the recipe:
It's already too late to make it for Christmas but it’s a great treat for New Year's Eve dinner.
Fudge is delicious and so easy to make... Here is the recipe:
Ingredients:
350gr dark chocolate, 1 can (390gr) of condensed milk, 30gr of butter, salt to taste, 150gr of hazelnuts (or any other nut)
Preparation:
Chop the chocolate into small pieces and place it along with the condensed milk, the butter and a pinch of salt in a saucepan and bring to a boil. Let it melt stirring occasionally until all ingredients are mixed together. Remove from heat before it boils. Add the hazelnuts to the chocolate and stir well. Put the mixture in a baking dish lined with transparent film and smooth the top surface. Let cool and place in refrigerator for several hours. When hard remove from refrigerator and with a knife cut the chocolate into squares. To store wrap them individually in clear plastic wrap.
350gr dark chocolate, 1 can (390gr) of condensed milk, 30gr of butter, salt to taste, 150gr of hazelnuts (or any other nut)
Preparation:
Chop the chocolate into small pieces and place it along with the condensed milk, the butter and a pinch of salt in a saucepan and bring to a boil. Let it melt stirring occasionally until all ingredients are mixed together. Remove from heat before it boils. Add the hazelnuts to the chocolate and stir well. Put the mixture in a baking dish lined with transparent film and smooth the top surface. Let cool and place in refrigerator for several hours. When hard remove from refrigerator and with a knife cut the chocolate into squares. To store wrap them individually in clear plastic wrap.
As I wanted the fudge to look like a gift, I put it into
kraft paper bags that had colorful labels with the recipe printed on the back, as I did with the Granola. This time I thought the wooden clothespins were not appropriate to close
the packages, so I used a beautiful
cotton thread I bought in Antiga Drogaria on my last
trip to Sintra.
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