Co-authored by Susie Theodorou and Christine Rudolph, Copenhagen Cult Recipes features traditional Danish dishes with a modern twist and recipes from influential contemporary restaurants in Copenhagen, with accompanying locations shots..
Throughout Copenhagen you will find the most beautiful caramel boutiques specialising in different flavours from liquorice to salt, to berry flavours.
- Makes 48
- Preparation: 15 minutes, plus 30 minutes standing
- Cooking: 45 minutes, plus 8 hours cooling
180 ml (¾ cup) double cream
1 vanilla bean or ½ tsp vanilla bean paste – or ½ tsp sea salt flakes (such as fleur de sel) or 1 liquorice stick or 1 tsp liquorice granules
160g golden or corn syrup
225g granulated sugar
60g salted butter, cubed
Freeze-dried berries (optional), to garnish
Heat the cream in a saucepan to just below boiling point, then remove from the heat and add your chosen flavour. Leave for at least 30 minutes to infuse.
Meanwhile, in a deep, heavy-based saucepan, add the syrup and sugar and heat gently for the sugar to dissolve completely. Bring to the boil and bubble until the syrup reaches 115C (239F).
Remove from the heat and add the cream, it will bubble. Stir well to mix and return to the heat. Leave it to bubble until the mixture reaches 127C (261F).
Remove the pan from the heat and stir in the butter until smooth. Pour into a 20cm square tin lined with foil and brushed with oil. Sprinkle with extra salt or freeze-dried berries if you like. Cool on a wire rack for 4–6 hours or overnight.
Remove from the tin, then the foil and cut the caramels into 2.5 x 1cm rectangles. Wrap in baking paper. Store in the fridge.
Images and text from Copenhagen Cult Recipes by Susie Theodorou and Christine Rudolph, photography by Christine Rudolph, Murdoch Books, RRP $49.99.
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