Welcome to DAY 14 with Mia, Miakinoko, who’s sharing a treat just in time for weekend baking: Christmas Candy.
Mia has a lovely Instagram feed with scenes of her every day life + family with things that she truly makes — and makes beautifully. You can follow her HERE at Miakinoko. I’ve recently learned that Mia’s a seamstress by trade and now I understand so many beautiful dresses in her feed! Plus: a fun holiday tidbit, if you’re visiting Sweden for the first time or local and swinging through Old Town: Mia also runs a, second generation, Handicraft Stand | HERE | in Stortorget in Stockholm’s Old Town where she sell Swedish handicrafts. If you visit her, share that you discovered her on willowday! Thank you Mia for Today’s Recipe for Christmas Candy.
Christmas Candy RECIPE translation from Swedish to English
- 1 1/4 C CREAM | 3dl vispgrädde
- 1 1/4 C SUGAR | 3dl socker
- 1/3 C Light Syrup | 1dl sirap
- 2 T cocoa | 2msk kakao
- 1 T butter | 1msk smör
- 1 candy cane candy or small stick | 1 polkakäpp eller några polkagrisar
- Cut and cover a jelly roll pan with baking paper.
- I typically use a form that’s 20 x 30 (,3-,5 cm thick)
- Blend cream, sugar, syrup, and cocoa in a sauce pan.
- Boil up to 240 F
- Remove sauce pan from heat and let the bubbles sink.
- Place the butter and when it’s melted, it’s ready to work with.
- Roll logs to be approximately 1/2 inch wide x 5 inches long.
- Flatted the upper edge and inside; and roll this up like a rose.
- Sprinkle with crushed candy cane along the sizes and place in an aluminium pan.
- I cut mine to look like mini vases by just clipping the bottoms in triangles like leaves.
HOW TO FOLLOW: