Bring 40 grams of water to the boil. Add the sugar, butter and
salt and stir until the sugar is completely dissolved. Allow 15
minutes to reduce to a thick, viscous mass.
Test: if the caramel is nicely brown, take a teaspoon and pour it
into a bowl of ice cold water. When the ball gets hard, the
butter babbler is ready.
butter babblers - boterbabbelaars
15 gr of butter unsalted
1 gram of salt
butter
The babblers or 'súkerspekken' were previously made by
the Zeeland housewives at home. Sometimes even 'à la
minute' for the coffee with an unexpected visit. The charm
of this candy is after all the simplicity in preparation. And
people in Zeeland-Flanders really are not that secretive
about the recipe.
Otherwise it is with similar products such as the West-
Flemish babelut, the Halse hovels (Brabant) or the
delicacies from the Flemish Ardennes (East Flanders).
Local product, OK, but produced by only one, or at best
some companies that do super-secretive about their
recipe! Unfortunately for the amateur cook who wants to
make everything himself and test it.
Pour the mass of it onto a sheet of baking paper on an oven
dish and cut the caramel into long ribbons of a centimeter
width. After a while, cut the ribbons with scissors into pieces.
Let the butter babblers cool down further.
A recipe and photo from the Dutch Bakery Museum The Warm
Land
taste and tradition
the fiery passion
15 gr of butter
unsalted
1 gram of salt
butter
Bring 40 grams of water to the boil. Add the
sugar, butter and salt and stir until the sugar is
completely dissolved. Allow 15 minutes to
reduce to a thick, viscous mass.
Test: if the caramel is nicely brown, take a
teaspoon and pour it into a bowl of ice cold
water. When the ball gets hard, the butter
babbler is ready.
The babblers or 'súkerspekken' were
previously made by the Zeeland
housewives at home. Sometimes even 'à la
minute' for the coffee with an unexpected
visit. The charm of this candy is after all the
simplicity in preparation. And people in
Zeeland-Flanders really are not that
secretive about the recipe.
Otherwise it is with similar products such
as the West-Flemish babelut, the Halse
hovels (Brabant) or the delicacies from the
Flemish Ardennes (East Flanders).
Local product, OK, but produced by only
one, or at best some companies that do
super-secretive about their recipe!
Unfortunately for the amateur cook who
wants to make everything himself and test
it.
butter babblers
boterbabbelaars
Pour the mass of it onto a sheet of baking
paper on an oven dish and cut the caramel into
long ribbons of a centimeter width. After a
while, cut the ribbons with scissors into pieces.
Let the butter babblers cool down further.
A recipe and photo from the Dutch Bakery
Museum The Warm Land
taste and tradition
taste and tradition
the fiery passion
