Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Soft Liquorice Caramels v.2

Christmas, Holiday, Liquorice, Sweets and CandyTove Balle-PedersenComment
Soft Liquorice Caramels

Soft Liquorice Caramels

Thank you for stopping by my blog during the past years. It has been a fun but busy year, I hope you have enjoyed it as much as I have. 
Christmas Night and Christmas Day came and went so fast this year. I love having my family and friends around me. My wish for next year, is to be more relaxed and  enjoy the evening more.

I wanted to make these soft caramels and got inspired by a recipe on a Danish blog called Valdemarsro.

Happy holydays from my family to yours.

Makes 15-20 pieces. 


  • 50 g light corn syrup, or glucose
  • 100 g sugar
  • 200 ml heavy whipping cream
  • 1 teaspoon sweet liquorice syrup
  • 1 tablespoon raw liquorice 



Prepare a 9-inch loaf pan with parchment paper, and set aside.

Mix corn syrup, sugar and cream in a saucepan, and bring it to a boil, while stirring. Lower the heat and let it simmer for about 30 minutes, stirring every few minutes. The caramel is done when the mixture pulls away from the saucepan, when stirring, and you can see a slight crystallization when you stir. Mix in the liquorice syrup. Pour the caramel into the prepared pan, and sprinkle the raw liquorice on top. Let the caramel set on the kitchen counter for a few hours, before cutting into cubes. Wrap each caramel in parchment paper or wax paper and keep the caramels in a cool place in an airtight container. 

Peppermint Dots

Christmas, Holiday, Sweets and CandyTove Balle-PedersenComment
Peppermint Dots

Peppermint Dots

11th Day of Christmas.

Peppermint is one of the holiday favors. Last year I made peppermint marshmallows, and in 2013 I made Peppermint ice cream. Today I wanted to make these small peppermint dots. My dad made these for christmas, and I have only known them as a homemade candy. The dots are small in size, but Big in flavor.

Makes a lot.


  • 1 egg white (35 g)
  • 225 g confectionary sugar (powdered sugar)
  • 2 teaspoons peppermint extract 
  • 50-60 g good dark chocolate or chocolate pearls, I use Valrhona
  • 1 tablespoon crushed candy cane


Whisk egg whites with peppermint extract and sugar, until you have a thick dough. Put the dough in a pastry bag with a round tip. Pipe bite-size dots onto a jelly pan lined with sheets parchment paper. Decorate with chocolate pearls and/or crushed candy cane. 

Let the dot dry over night and keep them in an airtight container in the refrigerator.




Homemade Ragusa Bites

Christmas, Holiday, Sweets and Candy, ThanksgivingTove Balle-PedersenComment
Homemade Ragusa Bites

Homemade Ragusa Bites

7th Day of Christmas.

Ragusa is a hazelnut chocolate bar, with whole hazelnuts and dark chocolate on top. As a teenager this was one of my favorite chocolate bars, there is just something about chocolate and hazelnuts, that makes me happy.
This is my first attempt to make ragusa, and I had no idea, that leaving the chocolate bar in the refrigerator for a few days, would make it impossible to cut in nice and clean squares. Well, ragusa chunks are tasty too.

Makes a 8-9 inch bar.


  • 250 g blød Nougat, hazelnut milk chocolate
  • 100 g roasted hazelnuts
  • 75 g dark chocolate (I use Valrhona)


Melt the hazelnut chocolate over a double boiler. Add the hazelnuts, and make sure they all are coated in chocolate. Pour the mixture into a parchment paper lined loaf pan. Let the chocolate set in the refrigerator for a few hours. 

Temper the dark chocolate, and pour/brush it on top of the now set hazelnut chocolate. Let it sit in the refrigerator for 15 minutes, before cutting it into bites.


Homemade Mozart balls - Mozartkugler

Christmas, Holiday, Sweets and CandyTove Balle-PedersenComment
Homemade Mozart balls - Mozartkugler

Homemade Mozart balls - Mozartkugler

5th Day of Christmas.

Mozart balls or Mozartkugler is a small, round confection made of marzipan, nougat and dark chocolate, named after the famous musician and composer Wolfgang Amadeus Mozart. Normally the marzipan will be made of pistachios, but here I use regular almond marzipan, just adding chopped pistachios, for taste and crunch. 

These Mozart balls has been a family favorite for years.

Makes 15-18


200 g marzipan

100 g soft hazelnut-chocolate (blød nougat)

20 g raw pistachios

150 g dark chocolate, I use Valrhona


Chop up the pistachios very finely. Put in a bowl and set aside.

Dice up the hazelnut-chocolate into ⅓ inch (1 cm) cubes. Roll the cubes in the pistachios. Cover the cubes in marzipan. 

Temper the chocolate, and dip the balls in the chocolate. Place on a piece of parchment paper for the chocolate to set.

Store chocolates in an air tight container in the refrigerator. They will keep for a few weeks in the refrigerator.



Christmas, Holiday, Sweets and CandyTove Balle-PedersenComment


December 22th.

I have always loved the white nougat made from honey, sugar and egg whites. This white nougat originates from Italy and is called Torrone, but there are different versions from different countries.  In Danmark we call this kind of candy for French Nougat, I really don’t know why. But it’s a great sweet candy, great for gifting. 

The temperature of the syrup determines the texture of the nougat. When the syrup is cooked to130℃ you get a very soft and runny nougat. Cooked to 140°C you get a chewy nougat. And if cooked to 150°C you get a hard nougat. 


makes 30-40 pieces, depending on size.



  • 260 g sugar
  • 80 g water
  • 50 g light corn syrup/glucose
  • 160 honey

Egg whites:

  • 40 g egg whites
  • 40 g sugar
  • 1 pinch salt
  • 1 teaspoon vanillapaste


  • 100 g pistachios
  • 100 g almonds


Roast the almonds in a single layer in the oven at 350℉ (175℃), until they start to turn slightly golden, set aside.

Combine the sugar, corn syrup, water, honey and salt in a small saucepan and heat over medium heat until all the sugar is melted, while stirring with a wooden spoon. Brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, to prevent the sugar crystalizing on the sides of the pan. Attach the sugar thermometer to the pot and let the syrup simmer until it reaches 290°F (142℃), do not stir.

Remove saucepan from heat and place the base of the pan in the sink of cold water for 5 seconds, or until the bubbles subside, this stops the syrup temperature increasing. 

While heating the syrup, place the egg whites in a large, clean, dry heatproof bowl. Whisk the egg whites until firm peaks form. Add salt and vanilla, whisk to combine.

While whisking on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream. Turn the speed up and whisk for 10-12 minutes.  

Pour the sticky nougat onto a Silpat® Non-Stick Baking Mats, or another silicone mat, use the mat to knead nuts into the nougat.

Place the nougat in a a parchment paper lined pan sprayed with oil. I used a loaf pan.  Set aside in at room temperature for 6 hours or until set.

Cut the nougat with a sharp knife, heated in hot water, and wiped dry. Toss the nougat pieces in some sifted confectionary sugar. Store nougat in a clean, dry airtight container, separating layers with a piece of parchment paper. Will keep in a cool, dry place for 1-2 weeks, or so I'm told.  ;0)