Home Online recipe Kakiña / kakinja – Antillean toffee
kakina kakiña kakinja kokkienen zeeuwse chatter toffee taffy antillean recipe caramel caramel jurino

Kakiña / kakinja – Antillean toffee

door Linda Terrizzi

Kakiña (or kakinja) is the Antillean version of Zeeland Babbelaars. They are (caramel) toffee candies that - when the mixture starts to harden - you quickly cut into the desired size. This gives you beautiful, gold-colored candies that melt slowly in the mouth.

Kakiña or cooking

The name (and the recipe) comes from the Zeeland 'kokkienen'. That's what the babblers are called in certain parts of Zeeland. The original cooks are usually a bit bigger than the babblers you find in the store today, but the recipe is the same.



In the Antilles, the kakiña is sold in small stalls along the road. You can buy many more 'kos dushi' (our word for sweets) at these stalls. Of course you can find the recipes of all those goodies in our candy category.

Ingredients:

  • 150 gr granulated sugar
  • 50 gr brown caster sugar
  • 60 ml water
  • 30 ml of vinegar
  • a pinch of salt
  • 30 gr butter

kakina kakiña kakinja kokkienen zeeuwse chatter toffee taffy antillean recipe caramel caramel jurino

Preparation kakiña:

Grease a baking tray with butter. Then put the sugar and caster sugar together with the water and vinegar in a saucepan and heat over medium heat. When the mixture boils, add the butter and salt.

Then let the mixture reduce until it reaches the 'hard caramel stage'. Do you have a candy thermometer? Then you stop cooking when the thermometer indicates a temperature between 136 and 140 degrees Celsius.

Don't have a thermometer? Then you can test the temperature of the mixture by dropping a small drop into a glass of cold water. When a hard, fragile ball is formed immediately, the temperature is high enough. (Photo 1)



Now remove the mass from the heat and stir it briefly before pouring it out onto the greased baking tray. When the mixture starts to set, work it with a knife. This is best done by always folding the edges inwards. Repeat until the mass is firm enough to form into a roll by hand. (photo 2)

CAUTION: the sugar may still be hot!

kakina kakiña kakinja kokkienen zeeuwse chatter toffee taffy antillean recipe caramel caramel jurinoNow grease your hands with butter and roll the mixture. Pull out the roll, fold it over itself and repeat several times. (photo 3)

At some point you feel that the mass is starting to get stiff. It will therefore lose its transparency and get a beautiful golden shine. (photo 4)



Pull out the kakiña one last time, until you get a cord of about one and a half centimeters. Cut the cord into square pieces with scissors and let it harden.

Do you want to pack the kakiña? Then use the sweetest baking paper. By individually packing the candies, they cannot stick together.

Enjoy!


Also try

Do you love Antillean sweets? Then view here our entire collection!

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