Whether caramel, Nidelzeltli, Rahmtäfeli or toffees, it always means a combination of caramelized sugar with milk components (cream, condensed milk or milk, butter). Depending on the recipe, fruit extracts, roasted nuts, chocolate or vanilla are added. The various types of Zeltlirezpte differ mainly in consistency. They range from firm and semi-firm Zeltli to crumbly and crumbly variants. Whether liquid honey, glucose syrup or dextrose is used in the preparation of the Nidelzeltli is left to one’s own preference.
Cover a baking tray with parchment paper and lightly oil it. Using a peeler, finely peel the citrus peel (without the white) and chop very finely. Bring to a boil with the juice of one lemon, sugar (1) and water in a small chrome steel pan. Turn off the heat and let the sugar syrup steep for ten minutes.
In a large chrome steel pan, preferably a sauté pan, bring the cream to a boil. Add the sugar (2) and honey and simmer gently for five minutes. Stir occasionally. Pour the sugar syrup into the cream mixture and continue to gently simmer for another eight to ten minutes. Remove the pan from the heat and add the butter in pieces.
Pour the caramel mixture into the prepared baking sheet and cool until the amount can be handled. Oil a large, sharp kitchen knife. Cut the caramel mixture into squares, or long z
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