How to make homemade alpenliebe
Alpenliebe is one of my favourite candies since childhood. Now a days its supply is not so consistent and its difficult to find it easily in stores. So I decided to make this alpenliebe at home and I was really surprised at how well it turned out.
Watch the full recipe here –
My homemade alpenliebe recipe is very easy and its tastes just like store bought alpenliebes.
It requires very few ingredients but the technique is very important. A lot of things can go wrong while trying to make any form of caramel. First of all remember to be very careful at all times when you make the alpenliebe as the cooked sugar mixture is very hot and can cause severe burns.
I tried to make this alpenliebe recipe without glucose syrup but always ended up with a dry powdery crystallized sugar mess so I would recommend that you don’t skip adding it. It is easily available online. You can buy it Here.
While making alpeliebe it is important to use a very clean heavy bottom utensil. Make sure to wipe it with salt and vinegar to rub off any residual fat stuck to the pan. This fat can cause the sugar syrup to crystallize.
The taste of my homemade alpenliebe is just like the market alpenliebe , so definitely try it out if you love caramel based candies and sweets !!
Valentines Cookies and Mango Kulfi are some of the other interesting recipes you can find on my website.
To learn how to make Delicious EGGFREE Brownies, Home Baked Bread , and more from me, check out details of my online courses in the following the link :- Click HerePrint
HOMEMADE ALPENLIEBE – HARD CANDY CARAMEL
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
Make hard caramels that taste just like alpenliebe at home !!
Sugar – 100 gms or ¼ cup + 1/8 cup
Water – 50 gms or ¼ cup
Liquid Glucose – 30 gms or approx. 3 Tbsp, use a wet measuring spoon
Fresh cream – 65 gms or 4Tbsp
Vanilla essence – 5-6 drops
Butter – 20 gms or 1 Tbsp
- Take a clean pan, add the sugar, glucose and water.
- Switch on the heat and on low flame let it cook till all the sugar has completely dissolved and reached soft crack stage. Don’t stir a lot in between – just 2 or 3 times. If you feel that the sugar at the bottom is not melting then swirl the sugar syrup in the pan using the handle.
- If any crystals stick to the edges of the pan, don’t bring them back into the syrup while stirring. Use a wet brush to dab on them and melt them.
- To check soft crack stage, take a bowl of ice cold water. Drop a spoonful of the sugar syrup into it. If it sets such that you can break it with a snap but with a slight softness then its done.
- Then add the cream and butter and cook till it reaches hard crack stage. Don’t stir too much. But don’t let the caramel stick to the bottom either.
- To check hard crack stage, take a bowl of ice cold water. Drop a spoonful of the caramel into it. If it sets such that you can break it with a firm snap then its done.
- Once it reaches hard crack stage, immediately transfer the caramel onto a parchment paper lined tray and smoothen it.
- Let it cool for 5 -8 minutes and then using a knife make cuts across it to from small squares.
- Don’t cut through.
- Once it cools completely , it will set like a hard candy/ chikki. Now break away each piece easily and enjoy !!
- Use wooden spoon or silicon spatula for stirring the sugar syrup to prevent sticking.
- Before beginning ,Clean the pan with vinegar and salt to remove any leftover fat , that may cause the syrup to crystallize.
- Use a heavy bottom steel or aluminium pan for cooking the sugar syrup.
- Always measure glucose syrup with wet hands or measuring spoon. The water will prevent it from sticking and causing a mess.
- If you want to make more alpenliebes then make this same recipe in multiple batches. Don’t double the recipe. On a small home kitchen burner , it is not advisable to increase batch size as it may cause undesired results like crystallized caramel or burnt caramel.
- Wrap each caramel individually in butter paper and store in an airtight box at room temperature.
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