Caramel candy
A caramel candy is a confectionery that is offered in the form of candy or as confectionery under various names such as fudge (soft) or toffee (hard). Soft caramel candies are offered in Switzerland as cream taffles or Nidelzältli (Nidel / Rahm = cream; Dääfi / Zältli = candy). The confectionery consists of caramel and other ingredients. The caramelization of the sugar and Maillard reaction of the milk and cream create a particularly intense taste. The recipe is similar to Butterscotch's .
Fudge
Fudge ([fʌdʒ]) is a caramel - candy . Sugar , butter , milk and / or cream are heated to 112 to 116 ° C and, depending on the recipe, cooked for up to half an hour at a precisely controlled temperature. The warm mass is flavored with vanilla , honey or other substances before it cools down in a flat mold. When cold, fudge can be cut into bite-sized pieces. The soft caramels produced in this way are a little crumbly. After they are made, they are often surrounded with chocolate or wrapped in candy wrappers.
Fudge is described in John Steinbeck's novel Jenseits von Eden , in which preparation around the time of the First World War appears to be a relatively common task. An American development is the chocolate fudge, a viscous chocolate mass that goes particularly well with cakes and desserts.
In Switzerland, the Rahmtäfeli from Basel are particularly well known.
toffee
Toffee is a candy made of sugar and starch syrup with the addition of milk fat (at least 5%) and other flavoring ingredients (nuts, fruits), which is offered in both a soft and chewy consistency. In contrast to fudge, a temperature of 149 to 154 ° C has to be reached during production.
Special forms
In addition to fudge and toffee, there are also other caramel candies in different shapes and flavors, e.g. B. Bavarian block malt .
Web links
- Rahmtäfeli, Caramels in the database of Culinary Heritage of Switzerland