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Nut Caramels

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 631 (falt i det fri)

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About the dish

Simple boiled cream caramels with pounded nut kernels, from the confectionery section of Erken's Stor kokebok (1914). The caramels were poured out onto oiled paper and cut into squares while the mass was still warm and soft.

How to make it

  1. 1

    Boil sugar and cream

    Boil the sugar and cream, stirring constantly, for about 12 minutes, until the mass is thick and golden (about 120 °C (250 °F)).

  2. 2

    Stir in the nuts

    Add the pounded nut kernels and stir until everything is well combined.

  3. 3

    Pour out and cut

    Pour the mass out onto baking paper or into a greased pan, work it lightly together, and cut it into squares when it is slightly cooled but still soft.

  4. 4

    Cool

    Let the caramels become completely cold before breaking them apart and wrapping them.

Changes from the original

Deciliters are kept as the modern measure. The OCR text read "the sugar and the water"; based on the ingredient list this is corrected to the cream. Oiled paper is replaced by baking paper/a greased pan, and advice on caramel temperature has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 761) → Modernised~87% of the text changedremovedadded
6 del. sukker dl sukker. 2 del. fløte dl fløte. 2 del. støtte nøttekjerner. Sukkeret dl nøttekjerner (grovstøtte, f.eks. hasselnøtter). Kok sukker og vannet koker fløte under omrøren stadig omrøring i ca. 12 minutter, tilsettes til massen er tykk og gyllen (ca. 120 °C).. Tilsett de støtte nøttekjerner; når det nøttekjernene og rør til alt er godt sammenblandet, helles det op blandet.. Hell massen ut på et oljet papir, arbeides lett, bakepapir eller i en smurt form, arbeid den lett sammen, og efterat det er noget avkjølet, skjæres det op skjær den i firkanter. firkanter når den er litt avkjølt, men fortsatt myk.. La karamellene bli helt kalde før de brytes fra hverandre og pakkes inn.

Note on Modernised

Desiliter er beholdt som moderne mål. OCR-teksten leste «Sukkeret og vandet»; ut fra ingredienslisten er dette rettet til fløten. Oljet papir er erstattet av bakepapir/smurt form, og det er lagt til råd om karameltemperatur.

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Frequently asked questions

What is the ratio between the ingredients?
The recipe uses 6 parts sugar, 2 parts cream and 2 parts pounded nut kernels – that is, three times as much sugar as cream and nuts each.
How long should the sugar and cream boil?
The sugar and cream are boiled, stirring constantly, for 12 minutes, before the pounded nut kernels are mixed in.
How are the caramels shaped?
The mass is poured out onto oiled paper and worked lightly. Once it has cooled a little, it is cut into squares.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 631, under confections and marzipan. The stated quantity gives about 40 pieces.

Equipment for this dish

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