6.10.10

Rowan Fudge ‒ Pihlajatoffee

This time of the year you really notice how many rowan trees there are in the city center as they all bear loads of delicious-looking (and very bitter) red berries. Too bad there are almost as many cars so we can only use the berries for throwing them at friends or admire them with dignity. Luckily this pet of the Finnish thunder god grows in some more peaceful places as well. After all, it is the first tree you should plant on the yard of a new house.

The recipe is an adaptation from the lingonberry fudge in the cook book Härkäpapua Sarvista (Irina Somersalo & al., Multikustannus 2007). The amount of brandy I added is so small you can't really taste it but this is easy to fix if you wish. And with the same basic method you could prepare salmiakki fudge or even garlic fudge which was also suggested by the book.

- 2 dl oat cream
- 3 dl dark sugar
- 2 tablespoons margarine (or coconut oil)
- 1 dl rowan berries
- 1 tablespoon brandy

In a saucepan, heat up the cream, the sugar and the margarine, stirring often until the basic fudge mass is ready. It may take some experienting to figure out the right time between caramel sauceness and lollipop hardness. After about 40 minutes it should have turned into a dark brown pile of thick bubbles. If you drop a bit into a glass of cold water, it should form a firm bullet but not become rock solid yet.

See all your berries are clean. Crush them a bit and add into the mass in small batches. Add the brandy as well and let the mass come to a boil once more.

Spread as a thick layer into a casserole covered with parchment paper. Let it cool down and refrigerate for a few hours. Cut in pieces.

Nutritional values / 547 g:
energy 1381 kcal
fat 41 g
protein 2 g
carbohydrates 244 g
fiber 5 g

7 comments:

  1. Rowan..that is something new to me...the toffees look great!

    ReplyDelete
  2. Beautiful picture! And such an innovative recipe.

    ReplyDelete
  3. hmm yummy recipe...
    but the hard thing is finding ingredients only..

    from Ramnagaram

    ReplyDelete
  4. Vijay, you could try this with soy or nut cream and some other bitter tasting berries that grow in Karnataka. I can't really tell what would be easier exactly, but it is very nice to get greetings from such a culinary country as India. :)

    ReplyDelete
  5. I would love to try this, just one question what do you mean by dl, is it a teasp

    ReplyDelete
    Replies
    1. No, it's a decilitre, aka. 10 millilitres or 0,1 litres. I often use tbsp for tablespoon, but here they're written open.

      Delete
    2. Thank you, I will bookmark to make in the future and let you know how it turns out. By the way, you have a lovely blog, I am so glad that I have discovered it through VeganMofo and fellow blogger Green Gourmet Giraffe.

      Delete

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