Photo: Diamond
- Kandi's merchandise
- Six sweet recipes with candy from Diamant
- Orange chutney
- Grümmelplätzchen
- Pineapple Printentaler
- Candy milk with spices
- Driver's Glogg
- Mango and ginger liqueur
Kandi's merchandise
Kandis sweetens the tea and gives liqueurs a special flavor. The sparkling crystals refine cakes and desserts. Six delicious recipes of diamond.
As the days get shorter and the nights get colder, we look forward to a cup of freshly brewed tea - refined with a teaspoon of brown crystals . The sweet diamonds are also a pleasure in cakes and biscuits.
Kandis is not the same as Kandis . Not only visually, but also in taste, the sugar crystals of diamond sugar differ.
The white candy tastes with its fine sweetness in heavily flavored teas and home-made liqueurs.
The brown candy is heated in contrast to its bright counterpart first and then cooled again. So the sugary gem gets its golden brown color and its caramel taste. He refines mulled wine, liqueurs and chutneys.
If crumbs of 1-5 mm are broken out of the crystal crust, the easily soluble mucky Kandis is formed . Especially delicious in baked goods, salads and desserts.
Like its small siblings, the crust candy is broken out of the crystal crust - in larger pieces. Its full aroma refines tea blends and hot drinks of every kind.
The Kluntje Kandis is indispensable in any East Frisian tea ceremony. It takes 360 hours for the small sugar crystals to form a large Kluntje. The large Friesenkandis is traditionally enough for three cups of tea.
Six sweet recipes with candy from Diamant
Orange chutney
Ingredients (2-3 glasses à 200 g)
2 apples, 2 pears, 2 oranges, 2 tablespoons of rosemary, 200 grams of brown sugar candy, 5 tablespoons of wine vinegar, 1 tablespoon of fresh grated ginger, 1/4 teaspoon ground nutmeg, 1 pinch of salt
preparation
1. Wash and peel apples and pears. Peel oranges and remove the white skin.
2. Cut fruits into small pieces and place in a saucepan. Add the raisins and bring to the boil with diamond brown candy, vinegar and spices while stirring.
3. Cook for 30-40 minutes at medium speed. Then immediately hot fill into glasses and close.
Tip: The chutney tastes great with fried meat!
Grümmelplätzchen
Ingredients (50-60 pieces)
1 organic lemon, 500 g flour, 2 teaspoons baking powder, 2 eggs, 200 g diamond finest sugar, 1 packet vanilla sugar, 2 cl rum, 250 g butter, diamond mucky Kandis to sprinkle
preparation
1. Wash off the organic lemon hot, dry and grate the skin.
2. Sift the flour and baking powder onto a baking board, press a depression in the middle. Add eggs, sugar, vanilla sugar, lemon peel and rum.
3. Cut the butter into pieces and give to the edge. Knead everything quickly to a smooth dough and chill for an hour.
4. Roll out the dough thinly and cut out any shapes. Lay out a baking sheet with parchment paper. Place the cookies on top, sprinkle with whisked egg yolk and sprinkle with Diamant Grümmel Kandis.
5. For top / bottom heat 180 ° C (circulating air 160 ° C) bake for approx. 8-10 minutes.
Pineapple Printentaler
Ingredients (40-50 pieces)
200 g candied pineapple, 250 g light sugar beet syrup, 100 g butter, 50 g diamond, 1 teaspoon potash, 3 tbsp rum (or pineapple juice), 50 g diamond rotten candy, 2 tsp gingerbread spice, 300 g flour, 50 g ground hazelnuts, 50 g of orange peel, 250 g of powdered sugar, 2-3 tablespoons of pineapple juice
preparation
1. Chop small pineapple. Heat sugar beet syrup, butter and diamond brown sugar until the sugar has dissolved. Dissolve potash in rum.
2. Mix pineapple, diamond gland candy, gingerbread spice, flour, hazelnuts and orange peel. Add syrup fat mixture and potash and knead well. Cover the dough overnight.
3. Roll out the dough on a small amount of flour 4 mm thin, cut out circles (5-6 cm ∅) and place with a little distance on a baking sheet lined with baking paper.
4. For top / bottom heat 175 ° C (circulating air 150 ° C) bake for approx. 15 minutes.
5. Mix the icing sugar with pineapple juice to a glaze and brush the Printentaler with it.
Candy milk with spices
Ingredients (2 glasses of 250 ml each)
500 ml milk, 125 g diamond crust candy, 6-8 cloves, 6 medium-sized bay leaves
preparation
1. Heat milk with crusted crumbs of cassia, cloves and bay leaves and bring to a boil.
2. Sift and enjoy spoon by spoon.
Tip: The candy milk is particularly suitable for warming up on cold days!
Driver's Glogg
Ingredients (4 glasses à 250 ml)
1 organic orange, 2 oranges, 2 lemons, 800 ml white grape juice, 50 g diamond candy, 1 clove, 2 cinnamon sticks
preparation
1. Wash and slice organic orange. Squeeze juice of oranges and lemons.
2. Slowly heat juices with diamond brown sugar candy and spices. Then remove spices and add orange slices.
3. Serve the Glogg hot in tea glasses.
Mango and ginger liqueur
Ingredients (600 ml liqueur)
1 mango, 1 piece fresh ginger, 100 g diamond white candy, 500 ml brandy
preparation
1. Peel mango and ginger and cut into pieces.
2. Put white kandis into a wide-necked jar together with diamond and pour half of the brandy over it. Close and let rest for about 14 days.
3. Add the rest of the brandy and let the liqueur ripen for another 4 weeks.
5. Filter the liqueur and fill it into a carafe.
