Goodies for Christmas

Christmas is a perfect excuse for everyone who loves goodies. Here you will find delicious pralines, classics for goodie lovers and alternatives for real goodie gourmets.

Below you will find the recipe for Christmassy chocolate balls, Chocolate coated bars, Chocolate pralines, Christmas punch truffles, Burnt almonds, Chocolate toffee with muscovado sugar, Burnt almonds flavoured with liquorice and salt, Nutty chocolate toffee, Chocolate truffles with star anise, Liquorice-almond toffee, Peppermint fudge and Snowballs.


Christmassy chocolate balls

Christmassy chocolate balls

About 10 balls 25 minutes
Ingredients

2-3 tbsp coffee
100 g butter, room temperature
140 g Dansukker Dark Muscovado Sugar
4 tbsp cocoa powder
2 tsp Dansukker Vanilla Sugar
120 g porridge oats
1 tsp ground cinnamon
1/4 tsp ground cardamom

Decoration
Dansukker Nib Sugar
Red food colouring


Make the coffee and leave to cool. Mix the remaining ingredients in a bowl.

Add the coffee and mix well. Roll the mixture into balls.

Colour the nib sugar with red food colouring, and if you want the balls to look Christmassy, roll them in the nib sugar.

The recipe was made by

Dansukker

Chocolate coated bars

Chocolate coated bars

About 20-25 pieces 50 minutes
Ingredients

Bars
60 g almonds
60 g hazelnuts
180 g peanuts
25 g butter
210 g Dansukker Light Syrup
50 g sesame seeds
35 g desiccated coconut

Chocolate coating
200 g chocolate
50 g butter

Garnish
Chopped nuts


Set the oven temperature to 150 °C.

Mix the nuts in a food processor. Melt the butter and stir into the nut mixture.

Combine the remaining ingredients and stir until the mixture thickens.

Spread the mixture in a 24x30 cm pan lined with greased baking parchment.

Bake in the centre of the oven for 20-25 minutes. Leave to cool.

Meanwhile, melt the chocolate and butter over a water bath.

Spread the chocolate mixture over the nut base and sprinkle with chopped nuts. Place in the refrigerator.

Cut up into small bars.

The recipe was made by

Dansukker

Chocolate pralines

Chocolate pralines

About 20 pieces 1 hour
Ingredients

Caramel filling
150 ml cream
45 g Dansukker Cane Sugar
70 g Dansukker Organic Light Syrup

Praline coating
150 g dark chocolate

Suggestions for flavourings
• 50 g Turkish pepper
• 1 1/4 teaspoons peppermint
• 1 g (2 packets) saffron
• 2 tsp ground cinnamon
• 2 tsp ground cardamom


In a heavy-bottomed saucepan, combine the sugar, syrup and cream and bring to the boil. Boil until it forms a thick caramel cream, about 10 minutes. Leave the caramel cream to cool slightly.

Chop the chocolate and melt over a water bath.

Brush the inside of praline/foil moulds with the melted chocolate and place in the refrigerator. Brush one more time and place in the refrigerator until the chocolate sets. Fill a piping bag with the rest of the chocolate.

Choose one of the flavourings. If you choose Turkish pepper or saffron, use a pestle and crush the Turkish pepper, or place the saffron and 1 tbs sugar in a mortar and grind together.

Add the flavouring to the caramel cream and pour the cream into a piping bag. Fill the moulds two-thirds full, and pipe the remaining chocolate on top to form a lid.

Leave to cool in the refrigerator. Then remove the pralines from the moulds.

The recipe was made by

Dansukker

Christmas punch truffles

Christmas punch truffles

makes 20
Ingredients

250 g dark chocolate, chopped
100 ml whipping cream
5 tbsp Dansukker Dark Muscovado Sugar
25 g butter
2-3 tbsp Christmas punch


Chop the chocolate.
Bring the cream and muscovado sugar to the boil in a saucepan.
Remove the pan from the heat. Add the chocolate, butter and Christmas punch and stir until a smooth mixture. Leave to cool slightly.
Flick or pipe the truffle mixture into small cases and leave to set in the refrigerator.
Sprinkle over a little cocoa powder and serve.

The recipe was made by

Dansukker

Burnt almonds

Burnt almonds

Ingredients

250 g almonds, blanched
250 g Dansukker Granulated Sugar
0,75 ml water


Add the almonds, granulated sugar and water to a saucepan. Turn the heat up high until the water boils and the mass starts to bubble. Stir often using a fork.
Reduce the heat until the water has completely evaporated and the sugar has re-crystallised.
The sugar should melt but only such that it forms clumps around the nuts.
Tip the almonds out onto greaseproof paper and separate using a fork.

The recipe was made by

Dansukker

Chocolate toffee with muscovado sugar

Chocolate toffee with muscovado sugar

makes about 40
Ingredients

100 g butter
20 g cacao
200 ml whipping cream
210 g Dansukker Dark Muscovado Sugar
140 g Dansukker Organic Light Syrup
2 tsp Dansukker Vanilla Sugar
100 g dark chocolate for decoration


Combine all the ingredients except the chocolate in a heavy-bottomed saucepan and bring to the boil. Simmer, stirring occasionally, until the temperature reaches 125 °C. It’s easiest to do this using a cooking thermometer. Otherwise, test the toffee by dropping a little of the mixture into a glass of cold water. If it makes a round, medium-soft ball, the toffee is ready. It will take about 30-40 minutes for the toffee to reach the right temperature.
Pour the toffee into a parchment-lined pan and leave to set.
Cut into pieces.
Melt the chocolate over a water bath and dip the toffees in the chocolate. Allow to cool on a rack.
If you like, wrap the toffees in pretty paper.

The recipe was made by

Dansukker

Burnt almonds flavoured with liquorice and salt

Burnt almonds flavoured with liquorice and salt

Ingredients

200 g sweet almonds
60 g Dansukker Icing Sugar
70 g Dansukker Dark Muscovado Sugar
1 tbsp water
Salt flakes


Put the sweet almonds, icing sugar, muscovado sugar and water in a saucepan. Turn the heat up full and mix thoroughly.
Lower the heat and add the salt. Stir the mixture until the sugar has completely dissolved. Continuously adjust the heat so that the sugar does not burn.
Tip the almonds out onto a sheet of greaseproof paper. Sprinkle with a little extra salt flakes. Break the almonds up into pieces when cool.

The recipe was made by

Dansukker

Nutty chocolate toffee

Nutty chocolate toffee

makes about 40
Ingredients

100 g butter
150 ml whipping cream
110 g Dansukker Granulated Sugar
210 g Dansukker Organic Light Syrup
125 g dark chocolate, chopped
1 pinch of salt
100 g whole hazelnuts


Melt the butter and cream together in a saucepan. Add the sugar and syrup. Bring to the boil.
Add the chopped chocolate and a pinch of salt.
Bring to the boil, stirring occasionally, until the temperature reaches 125 °C. It is easiest to use a cooking thermometer. If you don’t have one do the ball test. Drop a little of the mixture into a glass of cold water. If it makes a round, medium-soft ball, the toffee is ready. It will take about 30-40 minutes for the toffee to reach the right temperature.
Stir in the hazelnuts and pour the mixture into a greased or lined rectangular tin 30 x 10 cm. Leave to set.
Cut into squares and serve.

The recipe was made by

Dansukker

Chocolate truffles with star anise

Chocolate truffles with star anise

makes 50
Ingredients

200 g milk chocolate
250 g dark chocolate
200 ml  whipping cream
3 star anises
3 tbsp Dansukker Muscovado Syrup
Cocoa powder


Line a baking sheet (20 x 20 cm) with baking parchment.
Chop up the chocolate.
Heat the cream together with the star anise. Just before it reaches a boil, remove from the hob and leave to stand for 5 minutes.
Reheat the cream, stirring in the chopped chocolate and the syrup. Remove the star anises.
Pour the mixture into the parchment-lined baking sheet.
Cover with cling film and refrigerate for at least 24 hours.
Cut into 50-60 pieces and dust with cocoa powder.

The recipe was made by

Dansukker

Liquorice-almond toffee

Liquorice-almond toffee

1 small sheet
Ingredients

180 g  Dansukker Granulated Sugar
140 g  Dansukker Light Syrup
200 ml  whipping cream
150 g  chopped sweet almonds
150 g hard liquorice candy, chopped


In a heavy-bottomed saucepan, combine the sugar, syrup and cream and bring to the boil, stirring occasionally.
Lower the heat and leave to simmer for 20 – 30 minutes (134 °C) until the mixture has thickened. Or do the ball test (drop a spoonful of caramel into a glass of cold water).
Meanwhile chop the almonds and liquorice and place half on a baking sheet lined with baking parchment.
When the toffee is ready, fold in the remaining almond and liquorice and pour the entire mixture onto the baking sheet.
Leave to set at room temperature.
Break the toffee into pieces and store in a jar with greaseproof paper between the layers to stop it sticking together.

The recipe was made by

Dansukker

Peppermint fudge

Peppermint fudge

makes about 50 pieces
Ingredients

3 dl whipping cream
3 dl Dansukker Dark Brown Muscovado Sugar
1 dl Dansukker Light Syrup
1 tsp Dansukker Vanilla Sugar
1/2 dl Dansukker Glucose Syrup
50 g butter
100 g dark chocolate
1 dl crushed red and white peppermint candy sticks


Combine the cream, muscovado sugar, syrup and vanilla sugar in a saucepan and boil until the mixture reaches a constant temperature of 120 °C. Alternatively, drop a little mixture into a glass of cold water and test for the correct consistency. Stir to prevent the mixture from sticking to the pan. Remove the pan from the heat and stir in the glucose syrup and butter. Return the pan to the heat and bring back to the boil. Break the chocolate into small pieces and stir into the mixture.

Line a 15 x 20 cm rectangular baking tin with lightly greased baking parchment. Sprinkle the crushed candy sticks in the bottom of the tin. Pour the mixture over the crushed candy sticks. Leave in a cool place until set. Cut into squares.

The recipe was made by

Dansukker

Snowballs

Snowballs

About 30
Ingredients

200 g butter or margarine at room temperature
180 g Dansukker Icing Sugar
225 g porridge oats
100 g vanilla custard powder
30-60 ml cold water
200 g white chocolate
Desiccated coconut


Mix together the butter/margarine and icing sugar. Add the oats, vanilla custard powder and cold water. Roll the mixture into balls and refrigerate. Melt the chocolate over a water bath. Dip the balls first in the melted chocolate, then coat with desiccated coconut. Store in a cool place.

The recipe was made by

Dansukker

You will find more recipes for Christmas goodies here »