Schmandt Bonbon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 C white sugar
7 C whipping cream
1 vanilla bean - finely chopped
(or 3 packets of vanilla sugar)
6 quart pot - or larger
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Directions: |
Directions:Combine all the ingredients into the pot.
Stir to mix well.
Boil 1 1/2 to 2 hours - stirring constantly!
Line a 12" x 17" baking sheet (with sides) with parchment paper.
Pour mixture out onto the baking sheet.
Let cool and cut into 1" squares.
Tip:
The Schmandt Bonbon mixture is done when it has reached the soft-crack stage. At this stage, the bubbles on top become smaller, thicker, and closer together. You can test it by dropping a bit into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle.
Store in a cool place. |
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Preparation
Time: |
Preparation
Time:2 1/2 hours |
Personal
Notes: |
Personal
Notes: As long as I have known her, Mucki made these wonderful treats every year in December. We all looked forward to eating them during the festive Christmas season (still do!). I cited Kris as the contributor of this recipe because I used his hand written version of the recipe for this book. He wrote the recipe onto a scrap piece of paper following instructions from Mucki over the phone. As a young teenager, Kris decided to make Schmandt Bon Bon to give as Christmas gifts. Although this was a success, he hasn't made them since. I think this is only due to the memory he has of all the time he spent stirring and stirring and stirring!!
I have since learned that Harry and Mucki's grandmother, Omi (Uta's mom), made these every year with a recipe she kept in her heart. The recipe Mucki shared came from the other side of the family (Tante Lydia - Fred's sister).
This year, Mucki created a batch using whipping cream with a higher fat content (36%) and found that the mix was less likely to burn and even reduced the stirring requirements. She is also producing a batch with candied ginger. I think the possibilities are endless here!! Maybe Kris will try this again.....
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