Ingredients: 2dl Cream (4,5 cups) 2dl light syrup (280gram, 4,5cups) 2dl sugar (4,5 cups) 3/4 dl chopped almond (50gram), this ingredient is no must <-
Approximately 50 small ones Step by step: 1. Boil the cream, syrup and sugar in a large saucepan. 2. Put the warmth on the plate to medium warmth when it starts boiling. Let simmer until it has reached 122°C / 251°F 3. Stir the paste at the same time you fill a plate with the small baking tins. 4. Take off the saucepan from the plate and add the almond. 5. Fill the small baking tins and let them cool down. Keep them for the best consistence in the fridge.