Cramps - Page 13 - Cycling Mob: Road Cycling, Mountain Biking and More

08-23-2004, 01:08 AM

[Only registered and activated users can see links. ] wrote:
> Ref. Perre
>
> - That's the reason I started baking my own. Can you tell me what
> amount for each ingredient and how long to bake, etc?
>
> Thanks,
> JK

2.5 dl whipping cream ( not whipped though

1.5 dl sugar
2 dl molasses ( I think that's what it's called. It 's a byproduct when
refining sugar)
100 g of liquid glucose. dextrose or any other fast sugar can be used but
glucose seems to aid in making a good fudgy consistency.

Mix and let the above simmer slowly on low heat. Somewhere around 90
minutes. It is done when a drop of the liquid will turn hard in a glass of
cold water. If it remains soft you need to leave it on the stove.

In the meantime you can prepare and mix the below ingredients

5 dl oats
1.5 dl sunflower seed
1.5 dl raisins
1 dl chopped nuts

If you don't like nuts or sunflower seed for instance you can replace with
something else, but keep about the same amount in order to keep the
consistency of the bar.

When your fudge is done according to the above you can pour your dry filling
into the pot and stir them together without any heat added. Pour onto an
ovenproof sandwichpaper. Put another paper on top and roll it out to an even
thickness of about 1 cm. Let it cool down and harden a litttle before you
remove the top paper and cut into squares. I ususally cut about 3*3 cm
pieces.
Wrap each piece in sandwichpaper and fold it in such a way that you can
easily open with one hand on the bike.
Fill your back jerseypocket with about ten to fifteen bars and go for a long
ride

I usually eat one every 10 km on a hard ride. Remember that you need
to wash it down with a slug of water to help get the stuff into your
bloodstream.

My seven year old loves to help me wrap the stuff and I can bribe her to do
almost anything in return for a piece of this candy.

Enjoy
--
Perre

You have to be smarter than a robot to reply.

08-23-2004, 01:08 AM

[Only registered and activated users can see links. ] wrote:
> Ref. Perre
>
> - That's the reason I started baking my own. Can you tell me what
> amount for each ingredient and how long to bake, etc?
>
> Thanks,
> JK

2.5 dl whipping cream ( not whipped though

1.5 dl sugar
2 dl molasses ( I think that's what it's called. It 's a byproduct when
refining sugar)
100 g of liquid glucose. dextrose or any other fast sugar can be used but
glucose seems to aid in making a good fudgy consistency.

Mix and let the above simmer slowly on low heat. Somewhere around 90
minutes. It is done when a drop of the liquid will turn hard in a glass of
cold water. If it remains soft you need to leave it on the stove.

In the meantime you can prepare and mix the below ingredients

5 dl oats
1.5 dl sunflower seed
1.5 dl raisins
1 dl chopped nuts

If you don't like nuts or sunflower seed for instance you can replace with
something else, but keep about the same amount in order to keep the
consistency of the bar.

When your fudge is done according to the above you can pour your dry filling
into the pot and stir them together without any heat added. Pour onto an
ovenproof sandwichpaper. Put another paper on top and roll it out to an even
thickness of about 1 cm. Let it cool down and harden a litttle before you
remove the top paper and cut into squares. I ususally cut about 3*3 cm
pieces.
Wrap each piece in sandwichpaper and fold it in such a way that you can
easily open with one hand on the bike.
Fill your back jerseypocket with about ten to fifteen bars and go for a long
ride

I usually eat one every 10 km on a hard ride. Remember that you need
to wash it down with a slug of water to help get the stuff into your
bloodstream.

My seven year old loves to help me wrap the stuff and I can bribe her to do
almost anything in return for a piece of this candy.

Enjoy
--
Perre

You have to be smarter than a robot to reply.

08-23-2004, 01:08 AM

[Only registered and activated users can see links. ] wrote:
> Ref. Perre
>
> - That's the reason I started baking my own. Can you tell me what
> amount for each ingredient and how long to bake, etc?
>
> Thanks,
> JK

2.5 dl whipping cream ( not whipped though

1.5 dl sugar
2 dl molasses ( I think that's what it's called. It 's a byproduct when
refining sugar)
100 g of liquid glucose. dextrose or any other fast sugar can be used but
glucose seems to aid in making a good fudgy consistency.

Mix and let the above simmer slowly on low heat. Somewhere around 90
minutes. It is done when a drop of the liquid will turn hard in a glass of
cold water. If it remains soft you need to leave it on the stove.

In the meantime you can prepare and mix the below ingredients

5 dl oats
1.5 dl sunflower seed
1.5 dl raisins
1 dl chopped nuts

If you don't like nuts or sunflower seed for instance you can replace with
something else, but keep about the same amount in order to keep the
consistency of the bar.

When your fudge is done according to the above you can pour your dry filling
into the pot and stir them together without any heat added. Pour onto an
ovenproof sandwichpaper. Put another paper on top and roll it out to an even
thickness of about 1 cm. Let it cool down and harden a litttle before you
remove the top paper and cut into squares. I ususally cut about 3*3 cm
pieces.
Wrap each piece in sandwichpaper and fold it in such a way that you can
easily open with one hand on the bike.
Fill your back jerseypocket with about ten to fifteen bars and go for a long
ride

I usually eat one every 10 km on a hard ride. Remember that you need
to wash it down with a slug of water to help get the stuff into your
bloodstream.

My seven year old loves to help me wrap the stuff and I can bribe her to do
almost anything in return for a piece of this candy.

Enjoy
--
Perre

You have to be smarter than a robot to reply.

08-23-2004, 01:08 AM

[Only registered and activated users can see links. ] wrote:
> Ref. Perre
>
> - That's the reason I started baking my own. Can you tell me what
> amount for each ingredient and how long to bake, etc?
>
> Thanks,
> JK

2.5 dl whipping cream ( not whipped though

1.5 dl sugar
2 dl molasses ( I think that's what it's called. It 's a byproduct when
refining sugar)
100 g of liquid glucose. dextrose or any other fast sugar can be used but
glucose seems to aid in making a good fudgy consistency.

Mix and let the above simmer slowly on low heat. Somewhere around 90
minutes. It is done when a drop of the liquid will turn hard in a glass of
cold water. If it remains soft you need to leave it on the stove.

In the meantime you can prepare and mix the below ingredients

5 dl oats
1.5 dl sunflower seed
1.5 dl raisins
1 dl chopped nuts

If you don't like nuts or sunflower seed for instance you can replace with
something else, but keep about the same amount in order to keep the
consistency of the bar.

When your fudge is done according to the above you can pour your dry filling
into the pot and stir them together without any heat added. Pour onto an
ovenproof sandwichpaper. Put another paper on top and roll it out to an even
thickness of about 1 cm. Let it cool down and harden a litttle before you
remove the top paper and cut into squares. I ususally cut about 3*3 cm
pieces.
Wrap each piece in sandwichpaper and fold it in such a way that you can
easily open with one hand on the bike.
Fill your back jerseypocket with about ten to fifteen bars and go for a long
ride

I usually eat one every 10 km on a hard ride. Remember that you need
to wash it down with a slug of water to help get the stuff into your
bloodstream.

My seven year old loves to help me wrap the stuff and I can bribe her to do
almost anything in return for a piece of this candy.

Enjoy
--
Perre

You have to be smarter than a robot to reply.