{"id":1273,"date":"2009-12-23T13:48:57","date_gmt":"2009-12-23T12:48:57","guid":{"rendered":"http:\/\/lotta.hellstrom.st\/blog\/?p=1273"},"modified":"2009-12-23T13:48:57","modified_gmt":"2009-12-23T12:48:57","slug":"lucka-23-julgodisverkstan-har-oppnat","status":"publish","type":"post","link":"https:\/\/lotta.agholme.se\/blog\/?p=1273","title":{"rendered":"Lucka #23: Julgodisverkstan har \u00f6ppnat!"},"content":{"rendered":"

\"Tryfflar<\/a><\/p>\n

Nu \u00e4r granen inf\u00f6rskaffad och pyntad, alla julklapparna inslagna och den mesta maten fixad eller i alla fall inhandlad. D\u00e5 brukar den h\u00e4r sista dagen innan julafton framf\u00f6r allt \u00e4gnas \u00e5t tillverkning av julgodis! Tv\u00e5 enkla men riktigt goda varianter bjuder jag p\u00e5 idag. Jag kokar en egen favorit fr\u00e5n ifjol, baileyskola, fast med lite variation. Sambon forts\u00e4tter att ta sitt ansvar p\u00e5 tryffelfronten och bjuder p\u00e5 en ny favorit, hallontryffel!<\/p>\n

Hallontryfflel<\/h2>\n

ca 20 st<\/em>
\n75 g frysta hallon
\n0,5 dl socker
\n150 g m\u00f6rk choklad
\n25 g mj\u00f6lkfritt margarin\/sm\u00f6r<\/p>\n

Garnering:<\/strong>
\n100 g m\u00f6rk choklad
\nValn\u00f6tter<\/p>\n

G\u00f6r s\u00e5h\u00e4r:<\/strong><\/em>
\nHacka chokladen och l\u00e4gg i en sk\u00e5l. Koka hallon och socker i ca 5 minuter. Passera genom en sil \u00f6ver chokladen och tills\u00e4tt margarin\/sm\u00f6r. R\u00f6r tills det \u00e4r en sl\u00e4t massa (vi fick v\u00e4rma det n\u00e5got i micron innan all choklad sm\u00e4lt). Om smeten \u00e4r f\u00f6r l\u00f6s, l\u00e5t st\u00e5 kallt en stund och rulla sedan kulor som f\u00e5r stelna i kylen. Hacka n\u00f6tterna fint, sm\u00e4lt resterade choklad i vattenbad. Doppa tryfflarna i chokladen, tag upp med en gaffel och l\u00e5t \u00f6verfl\u00f6dig choklad rinna av. Rulla dem sedan i n\u00f6thacket och l\u00e5t stelna.<\/p>\n

Baileyskola med kaffeton<\/h2>\n

ca 40-50 st<\/em>
\n2 msk sm\u00f6r
\n1,75 dl r\u00e5socker
\n0.25 dl m\u00f6rkt muskavadosocker
\n1 dl sirap
\n2 dl gr\u00e4dde
\n0,5 dl Baileys
\n0,5 dl Kaluha (kaffelik\u00f6r)<\/p>\n

G\u00f6r s\u00e5h\u00e4r:<\/strong><\/em>
\nBlanda allt utom Baileys och Kaluha i en tjockbottnad kastrull. Koka tills smeten \u00e4r 127 grader, eller klarar kulprovet. Tills\u00e4tt lik\u00f6rerna och koka n\u00e5gra minuter till (jag l\u00e4t det koka minst 10 min till). H\u00e4ll upp i en form kl\u00e4dd med bakpl\u00e5tspapper och l\u00e5t stelna i kylsk\u00e5p eller utomhus (se upp f\u00f6r sn\u00f6fall bara!). Sk\u00e4r sedan i lagom stora bitar och sl\u00e5 in i papper. Att tvinna \u00e4ndarna tyckte jag gick smidigast!<\/p>\n

Jo, jag vet att vi gjorde godis tidigare i december, men det \u00e4r redan upp\u00e4tet!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Nu \u00e4r granen inf\u00f6rskaffad och pyntad, alla julklapparna inslagna och den mesta maten fixad eller i alla fall inhandlad. D\u00e5 brukar den h\u00e4r sista dagen innan julafton framf\u00f6r allt \u00e4gnas \u00e5t tillverkning av julgodis! Tv\u00e5 enkla men riktigt goda varianter bjuder jag p\u00e5 idag. Jag kokar en egen favorit fr\u00e5n ifjol, baileyskola, fast med lite […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45,21,38],"tags":[],"class_list":["post-1273","post","type-post","status-publish","format-standard","hentry","category-jul","category-sotsaker","category-snacks-o-annat-smatt"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1273"}],"version-history":[{"count":4,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1273\/revisions"}],"predecessor-version":[{"id":1278,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1273\/revisions\/1278"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}