Dajm

Christmas is a time for toffee in Sweden. Stora Julboken (The Big Christmas book) has quite a few recipes for it, including one for Gudrun's Dajm. I loved Daim bars but haven't had anything like it since I became vegan. All the ingredients for Gudrun's dajm were measured in spoonfuls so it didn't seem too risky. It was easy and made the equivalent of one large Daim bar.

Gudrun's daim

It didn't taste too Daim-y though so I tried another recipe which seemed more authentic (it had almonds in it) and that was delicious. I have been nibbling away at it and I've not even coated it in chocolate yet. Melting the sugar took forever as the heat was too low. I miss being able to see flames, it's much harder to gauge how hot an electric cooker is. Other than that, it was pretty straight forward. Just make sure you grease up the baking parchment! I forgot to so now I have papery daim bars.

Dajm – from Julmaten.se

  • 1.5 dl (135g) sugar
  • 2 tablespoons golden syrup
  • 1 teaspoon cocoa powder
  • 50 g slivered/chopped almonds
  • 2 tablespoons margarine
  • 100g chocolate
  1. Melt the sugar to a light caramel in a heavy bottomed pan.
  2. Stir in the syrup, cocoa and almonds then stir in the margarine.
  3. Spread out on well greased baking parchment and allow to harden for 30 seconds then score into pieces.
  4. Allow to cool then snap along the score lines.
  5. Melt the chocolate then dip in the top of each piece of daim and place back on the parchment and allow to cool completely.
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2 thoughts on “Dajm

  1. It wasn’t extremely chewy. It snapped readily after being in the fridge and the paper even peeled off a bit! I’ve got a chewy toffee recipe. I’ll try post it tomorrow.

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