Confectionery and marzipan

Candied almonds from Erken (1914): almonds cooked with powdered sugar and a little water, stirring, until the sugar caramelizes and turns glossy.

Cream caramels from Erken (1914): butter, confectioners' sugar and infant flour (milk powder) cooked to light brown, vanilla-flavored and cut into squares.

Stuffed figs from Erken (1914): figs filled with chopped walnuts, cooked tender, seasoned with sugar and lemon juice, served with whipped cream.

Stuffed dates: dates are rinsed and pitted, filled with a strip of marzipan that is half visible, and rolled in granulated sugar.

Candied fruit after Erken (1914): fruit steeped in a sugar syrup that is reduced and poured back four times, then rolled in coarse sugar and dried.

Candied red currants after Erken (1914): clusters dipped in whipped egg white, rolled in sugar, dried in the sun and arranged in a tall mound on a dish.

Krokan from Erken (1914): butter, chopped sweet and bitter almonds and sugar browned in a pan, poured onto a moistened platter and cut before it sets.

Liqueur chocolates after Erken (1914): sugar syrup with liqueur molded in potato starch, left for 24 hours and dipped in coating chocolate.

Basic marzipan from Erken 1914: equal parts blanched, ground sweet almonds and confectioners' sugar pounded with egg white into a dough for figures.

Marzipan loaf from Erken 1914: marzipan divided in three, colored pink and green and left plain, layered, pressed together and cut into pointed squares.

Marzipan eggs from Erken 1914: a yellow-red marzipan ball as the “yolk” coated with plain marzipan, shaped like an egg, then cut across or diagonally.

Marzipan carrots from Erken 1914: marzipan kneaded yellow-red, rolled into a carrot shape, marked with the back of a knife and topped with green.

Marzipan strawberries: marzipan balls are shaped to a point, brushed with thin red coloring, rolled in pink-tinted coarse sugar, and given a strawberry stem.

Marzipan liver sausage from Erken (1914): a cocoa marzipan sheet rolled around thin marzipan strands and wrapped in marzipan; red makes it cured sausage.

Marzipan paste, a note from Erken 1914: store-bought paste should be kneaded with confectioners' sugar, half its weight, to firm it up for figure work.

Marzipan potatoes from Erken 1914: marzipan is rolled into balls, rolled in cocoa on paper, and pricked with a skewer so they resemble potatoes.

Marzipan radishes are shaped like marzipan strawberries, brushed red but kept white at the tip, with a little green set in the rounded end.

Erken's marzipan open sandwiches: marzipan rolled out like bread, topped with thin yellow marzipan as butter and toppings and cut into half-sandwich sizes.

Marzipan Swiss cheese from Erken 1914: yellow-tinted marzipan rolled thin and punched with small holes, used as cheese imitation on marzipan sandwiches.

Nut caramels from Erken 1914: sugar and cream boiled 12 minutes, pounded nut kernels stirred in, the mass poured out, cooled slightly and cut into squares.

Erken's pralines from 1914: powdered sugar and cream boiled 4 minutes with a little glucose, cooled, shaped into balls and dipped in couverture chocolate.

Salted almonds from Erken (1914): blanched almonds browned in butter in the oven and salted warm; a variation is boiled in salt water. Served at breakfast.

Chocolate macaroons from Erken's Big Cookbook (1914): almonds cooked with powdered sugar, grated chocolate and stiff egg white, mounded and baked gently.

Chocolate pralines from Erken (1914): fondant of sugar syrup with glucose, milk and vanilla shaped into balls, dipped in chocolate. Hazelnut variation.

Chocolate mounds from Erken (1914): grated chocolate kneaded with almond paste, powdered sugar and a little water, shaped into balls and dried in the oven.

Walnuts with marzipan from Erken (1914): marzipan balls pressed between two walnut halves and glazed in sugar cooked to hard crack (150–155 °C).