Konfekt og marsipan

Candied almonds from Erken 1914: 250 g almonds are cooked with 500 g powdered sugar and 1.5 dl water, stirring constantly, until the sugar caramelizes and the almonds turn glossy.

Cream caramels from Erken 1914 made of butter, confectioners' sugar, and infant flour (milk powder) cooked to light brown, flavored with vanilla sugar, poured out, and cut into squares.

Stuffed figs from Erken's Stor kokebok 1914: figs filled with chopped walnuts, cooked tender in water, seasoned with sugar and lemon juice and 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: the fruit is barely brought to a boil in a syrup of 5 dl water and 1 kg sugar, left for 2 days, then the syrup is reduced and poured back over four times in all, at 4-day intervals. The fruit is drained, rolled in coarse sugar and dried at 50–60 °C.

Candied red currants after Erken 1914: clusters of currants are dipped in a mixture of 1 dl cold water and 2 stiffly beaten egg whites, 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 out onto a moistened platter and cut into pieces before it sets.

Liqueur chocolates after Erken 1914: 250 g powdered sugar is boiled with 1 dl water to 120 °C, cooled with 1 tbsp liqueur, molded in impressions in dried potato starch, left for 24 hours, brushed clean, and dipped in coating chocolate.

Basic marzipan recipe from Erken 1914: equal parts blanched, finely ground sweet almonds and confectioners' sugar pounded with 1 tbsp unbeaten egg white into a dough shaped into figures.

Marzipan loaf from Erken 1914: marzipan is divided in three, colored pink, green, and left plain, rolled out, layered with a little water between, pressed together, and cut into pointed squares.

Marzipan eggs: a yellow-red marzipan ball serving as the «yolk» is coated with plain marzipan, rolled smooth and shaped like an egg, then cut across or into diagonal slices.

Marzipan carrots: marzipan is kneaded yellow-red, rolled at an angle into a carrot shape, marked with the back of a knife, and topped with green; white roots from plain paste.

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: a cocoa-colored marzipan sheet is moistened, covered with thin plain marzipan strands, rolled up, and wrapped in plain marzipan; with red coloring it becomes cured sausage.

Note from Erken 1914: store-bought marzipan paste should be kneaded before use with confectioners' sugar, half the weight of the paste, so it becomes firm enough 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: plain marzipan is rolled out like bread (optionally with cocoa for rye bread), moistened, topped with thin yellow-tinted marzipan as butter and toppings, and cut into half-sandwich sizes.

Marzipan Swiss cheese from Erken 1914: marzipan is tinted faintly yellow, rolled out to the thickness of a knife's back, and given small punched holes, used as a cheese imitation and as topping on marzipan open 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 are brought to a boil with a little glucose, boiled 4 minutes, cooled on a plate over cold water, shaped into balls, and dipped in couverture chocolate.

Salted almonds from Erken 1914: blanched almonds are browned in butter in the oven and salted while warm; a variation is boiled in salt water and finished in butter in a pan. Served for breakfast or dinner.

Chocolate macaroons from Erken's Stor kokebok (1914): unblanched almonds cooked with powdered sugar and water, mixed with grated chocolate and stiffly beaten egg white, mounded and baked at low heat.

Chocolate pralines from Erken 1914: a sugar syrup with glucose boiled to 115 °C, worked into a white fondant with milk and vanilla, shaped into balls, dried, and dipped in melted chocolate. Variation with hazelnut paste.

Chocolate mounds from Erken 1914: grated chocolate kneaded with almond paste, powdered sugar, and a little water, shaped into balls and dried a couple of minutes in a lukewarm oven.

Marzipan balls of raw almond paste, confectioners' sugar and egg white, optionally colored, pressed between two walnut halves and glazed in sugar cooked to hard crack (150–155 °C). From Erken 1914.