Real Recipes From Real Home Cooks ®

liisa's cream candies

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

This my grandmother Liisa's recipe that has been preserved in my family. The taste of condensed cream with a hint of cocoa still cannot be compared to anything else in the public holidays such as Christmas or Easter – the days when she served these to us. Its texture is flaky, can easily be bitten into and it melts right into your mouth. This recipe is much more about the method than many ingredients. Be careful with the hot mixture! I have also written the recipe in Finnish, here:

yield 10 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For liisa's cream candies

  • 1 Tbsp
  • 1 Tbsp
    cocoa powder, unsweetened
  • 300 ml
    heavy cream
  • 300 ml
    sugar, granulated

How To Make liisa's cream candies

  • 1
    Tools to prepare: 1. Small dish for cold water 2. Heat resistant dish 3. Baking paper 4. Kettle leaving ⅔ of empty space or more (the mixture will froth a lot at the beginning)
  • Phases of making Liisa's cream caramels
    Preparation: 1. Line the heat resistant dish with baking paper. Rub the canola oil on it evenly, creating a stick proof paper which makes lifting the caramel bar on the cutting board easier. 2. Add the butter in the kettle and melt it. Take the kettle off the stove, add the cocoa powder and mix it even. 3. Add the cream, then the sugar and return the kettle on the stove. The color will be grayish in the point but it will change as the mix is ready. When it starts to boil lower the heat to medium high as long as it still froths and bubbles but doesn't boil over. 4. Keep boiling the candy slowly and patiently without a lid and mix it evenly from bottom to the top every once in a while so it won't burn. This might take a while as the water evaporates, from 30 to 45 minutes depending on the size of serving. 5. Keep the cold water dish near as you test the readiness of the candy. Drop a little bit in it to see how it solidifies. If you like you can stop the boiling after the frothing stop and you'll get a caramel sauce. 6. If you want the caramel as solid then keep boiling and stirring until the most of the water has evaporated. Then you can see that it's bubbling slowly with glossy peaks and keeps a shape a bit longer when stirred. It should also harden firm in the cold water.
  • 3
    Pour the candy on the paper and let it cool for a moment until it's still warm but not hot. Cut the solidified candy in the way you prefer. The candies can be served immediately but they also keep very well.