Nidelzeltli

My mother told me they’d steal a jug of cream, sugar and a cooking pan and sneak off into the fields. The eldest would make a fire and attend to it while the younger ones gathered dead branches and pinecones. She was the only girl and therefore was bestowed with the honour to do the cooking, stirring diligently with a stick, clockwise. What they were attempting at making: Nidelzeltli. 

Nidelzeltli are a Swiss classic, caramel cream candies that melt on your tongue if done right. 

Obviously, as it goes with children, they generally hadn’t been patient enough to wait until the mass was sticky and ready to be poured out to cool. Instead they’d spoon the hot caramel cream directly from the pot. 

I can’t possibly imagine anything more delicious than that. 

What you’ll need

2.5dl whole cream, 250g of sugar, one teaspoon of butter, a wide stainless steel pan, a morning without any plans and a free mind.

How to cook it

Heat the sugar and the cream in the pan while continuously stirring until the mixture rises, reduce the heat to have it gently blubbering away. Stir frequently and keep an eye on it. Oh and keep temperature constant. As a rule of thumb, after half an hour the mass will start caramelising. Keep on stirring until the mass has the consistency of, say, sand and water ready to build sand castles. Thick and languid and slightly friable. Pour on a tray laid out with parchment paper and flatten to about 1cm thick. Cut into even cubes while it’s still warm. It is recommended to eat all the waste rim right away.

How to enjoy it

Just so.

IMG_9768.jpeg

6 thoughts on “Nidelzeltli

  1. Yummy. Quite similar to the English fudge. Cooking lessons start early in times gone by. I remember sneaking into the woods with my friends with few ingredients and a
    pan to make the Indian chapati over a tiny wood
    fire. There was a lot 9f smoke😁

    Like

  2. I can’t quite imagine what that would taste like but I’m sure it’s delicious. I’d eat that with pears or apples, I think. You’ve cubed the candies perfectly. A flattened little pansy would look lovely on top.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s