Cinnamon suppositories on a bed of sweets
very easy
30 mins
30 mins
Ingredients
- 18 (approx. 60 g; e.g. gooseberry sweets from Küfa) unfilled ring sweets
- 3 small candy canes
- 1 TEASPOON Casting
- baking paper, kitchen string
- 40 g Peanut cream
- 20 g Nut nougat cream
- 1 TABLESPOON soft butter
- 25 g Icing sugar
- 1 pretzel stick
- 15 g Cinnamon Flakes
- 1 (approx. 3.5 cm Ø) Mini paper baking cups
Directions
- 1
Preheat the oven for the sweetmeats (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Line a cookie cutter ring (approx. 9 cm Ø) with a strip of baking paper and place it on a baking tray lined with baking paper.
- 2
Put candy in it. Melt in the hot oven for about 12 minutes. Take out, let it cool down for about 4 minutes, remove from the mould quickly (be careful, it is hot!). Let them cool down. Attach to candy canes as a stand.
- 3
For the suppository press the paper form flat. Mix peanut cream, nut nougat cream, butter and icing sugar. Chill the mixture for about 30 minutes. Shape the nougat conically around the salt stick and place on the paper cups.
- 4
Put the flakes all around it. Shorten the salt stick if necessary. Keep cold until you give it away.
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