How to make homemade candy for kids. Step by step guide to making chocolate fudge

Candies- These are confectionery products made on the basis of sugar or chocolate. They can contain a wide variety of fillings: jelly, creme brulee, liquor, nuts, jam, fudge, condensed milk, dried fruits and many others.

As for the types of sweets, there are many of them, and even just listing them is not possible. All of them are quite affordable. Visiting the confectionery department, you can buy almost any kind of sweets. However, the unscrupulous attitude of manufacturers to their products encourages them to prepare such desserts on their own at home.

But how difficult is it to make candy with your own hands? It is impossible to give an unambiguous answer to this question. Some sweets are quite simple to prepare, while others, on the contrary, require complex manipulations and a huge investment of time and effort. So if you decide to make sweets with your own hands at home, then, first of all, you need to study the features of the recipe for creating them. Only by evaluating the complexity of a particular recipe, you can decide on the appropriateness of their preparation.

The advantage of making homemade sweets is that you can avoid the use of harmful food additives that abound in "factory" versions of your favorite dessert. Making sweets with your own hands will be especially relevant for those who have children, as well as for allergy sufferers, because homemade sweets are not as harmful as store-bought ones, and in most cases even useful.

How to make candy with your own hands? There is simply no general technology for preparing such delicacies, because they are all individual. Each type of candy requires not only its own set of ingredients, but also its own specific procedures. However, there are still some general recommendations.

So, for example, in the case of making chocolates, you need to be able to work correctly with the main ingredient - chocolate. Often recipes suggest melting it, not always specifying exactly how to do it. Meanwhile, only properly melted chocolate will turn out tasty and attractive after solidification.

It is best to melt chocolate in a water bath. It should be brought to a temperature of fifty degrees, no more. But the melted treat should be stored at a lower temperature of 28 to 32 degrees. You can also use the microwave for the purpose of melting, but you need to do this strictly according to the recommendations of the recipe, otherwise the chocolate can be overheated.

Chocolate that has been subjected to too high temperatures during melting will be dull after solidification, in addition, a white coating may appear on it. To achieve a shiny glossy surface on sweets, you can only use the above chocolate melting technology.

When making sweets with your own hands, it is also important to protect the molds for them and the melted chocolate itself from the slightest ingress of moisture, as it causes this sweet product to crystallize.

As for the filling for homemade chocolates, it can be the most diverse. The simplest and healthiest options are nuts and dried fruits. It is best to roast nuts first, because they are not so tasty when raw. But dried fruits must be washed with drinking water and, remembering the negative interaction of chocolate with moisture, dry thoroughly. The preparation of other options for fillings can be studied in the corresponding recipes.

A fairly popular variety of sweets among the sweet tooth is caramel. It can also be prepared at home. To do this, you just need to melt sugar (preferably brown cane) in a thick-bottomed cast iron or aluminum pan to a liquid state. Then the resulting mass is poured into molds and left to solidify. This is a classic version of the preparation of sugar caramel. You can cook it in other ways with the addition of certain ingredients. However, this issue can also be studied in more detail in the corresponding step-by-step photo recipes of this site.

What sweets can be made at home?

Having thought about making sweets at home, as a rule, the question always arises - what kind of sweets can you make with your own hands. The answer is very simple. Any! Thousands of recipes for the preparation of these delicacies are calculated. Among them are all kinds of jelly and chocolate sweets, fudge, pralines, truffles, grillage, a variety of bars, as well as caramel and lollipops. This list is far from exhaustive, as you can see by studying this section of the site and its step-by-step photo recipes for making sweets.

Starting to prepare certain sweets with your own hands, be sure to make sure that you have the necessary ingredients. In the process of cooking, there will be no time to run to the store! And, of course, be sure to read all the instructions for the selected recipe photo. Then soon, you will be able to please your household with delicious delicacies prepared by yourself.

Unfortunately, store-bought chocolates contain not so much healthy chocolate as harmful additives. To get a pure product, you need not be too lazy and make exceptional chocolates with your own hands. Then you will definitely know their composition. It is useful for the whole family, and especially for children.

Chocolate is definitely healthy

Sweet-smelling - chocolate connoisseurs - can happily gobble up their favorite delicacy. The myth about the dangers of chocolate dispelled! Moreover, its undoubted benefits have been scientifically proven. After carefully studying the chemical composition of the basis of chocolate - cocoa beans - scientists came to the conclusion that chocolate:

slows down the aging of the body, prevents the development of cancer, cleanses the body of "harmful" radicals due to the presence of a large amount of antioxidants;
is a valuable prophylactic of cardiovascular diseases;
prevents the development of tartar;
activates mental activity;
due to serotonin (happiness hormone) improves mood, fights stress;
stimulates sexual arousal;
enhances the immunity of the whole organism.

The main thing is not to consume chocolate excessively, but in the "right" amount: about 50-60 g per day. The following article will tell you candy yourself. Read the recipes carefully and enjoy the dessert.

Recipe 1. Everything is simple and affordable

It is not difficult and very inexpensive to make chocolate candies at home yourself.

Ingredients: 220-250 g cocoa powder, 150 g cow's butter, half a glass of water, 150 ml milk, 30 g flour (some advise replacing flour with baby food or powdered milk), 100-130 g sugar.

Cooking process: finely chopped combine with cocoa powder, mix until a homogeneous paste is obtained (with a spoon or blender). Pour water into a saucepan and heat over a fire, not letting it boil. Add chocolate paste, milk, sugar and flour to hot water. Mix everything thoroughly until the lumps disappear. Put the mass in a food container, the bottom and walls of which are covered with parchment or foil. Put the container in the freezer until the sweet dessert completely hardens. Carefully remove the frozen mass to a cutting board and cut into portioned sweets. Homemade chocolates are ready!

Recipe 2. Delicacy - homemade truffles

Using this recipe, it is very easy to create chocolates with your own hands. The kids will be happy to help sculpt sweets.

Ingredients: 1 bar of extra-bitter or just 65 ml of heavy cream (35% is better), 60 g of powdered sugar, a tablespoon of alcohol (rum or cognac), 1 tablespoon each of chopped cashew nuts and almonds, 3 tablespoons of cocoa powder.

Cooking process: Finely broken chocolate in a saucepan put in a water bath. Mix the cream with powdered sugar, heat well and beat thoroughly. Whisking constantly, pour the sweet cream into the melted chocolate in a thin stream. Continue to beat the resulting cream until smooth, add alcohol and nuts. Mix well again. Put in the refrigerator (NOT in the freezer!) for about an hour and a half. The mass should become the consistency of soft plasticine. Remove the mass from the refrigerator, pour cocoa powder into a saucer. With hands moistened with cold water, use a teaspoon to form chocolate balls, roll them in cocoa powder. Transfer to a clean, dry cutting board and refrigerate again for 1 hour. After an hour, treat yourself and treat others!

Recipe 3. It will be a little more difficult

Here you will have to try a little more to make amazing chocolates with your own hands. Recipes are not always easy.

Ingredients: 1 cup cocoa butter, cup cocoa powder, 1/2 cup runny honey, half a teaspoon of real toasted chopped almonds, mint or orange extract to taste.

Cooking process: melt cocoa butter in a double boiler or over low heat in a steam bath. Care must be taken that the saucepan with cocoa butter does not touch the water in a large saucepan (double bottom method). When the cocoa butter is completely melted, remove it from heat and add cocoa powder, honey, vanilla or other flavorings. Mix everything thoroughly until a smooth and shiny mass is obtained. Do not allow liquid to enter this cream, as this will disrupt its texture. The hostess should be careful with wet hands or wet dishes. Put the resulting mass (called ganache in culinary terminology) into a large container lined with parchment or into special silicone molds. Refrigerate for several hours. With this recipe, you will get real chocolates at home!

Note. Cocoa butter can be replaced with coconut oil.

Recipe 4. Homemade truffles in white chocolate

Sweets prepared according to this recipe look just wonderful. Guests may not even believe that you made these chocolates with your own hands.

Ingredients: 200 g dark dark chocolate, 2/3 cup heavy cream (33-35%), 1 tablespoon cow butter, less than half a glass of Nutella, 1 white chocolate bar, 1 tablespoon sunflower oil (unflavored), grated chocolate for sprinkling.

Cooking process: break the dark chocolate into pieces, add cream, butter and Nutella to it. Melt everything in a steam bath. Cool down. Cover with cling film or a lid and refrigerate for a couple of hours. From the chilled mass, manually form balls, which are put in the freezer for 10-15 minutes. While the truffles harden, melt white chocolate in a steam bath, add vegetable oil to it. Prick each truffle on a toothpick and "bathe" it in Already white sweets, put on a plane covered with parchment. Sprinkle top with grated chocolate. Again, put the sweets in the refrigerator for 40 minutes. After that, eat with pleasure.

To make delicious chocolate sweets with your own hands, you need to follow some simple rules.

We all love sweets to one degree or another. Someone absolutely cannot imagine their life without sweets, for someone a couple of little things for tea or champagne are enough. And if vegetarians do not know the taste of meat, some people never try goose liver or mussel meat in their entire lives, then every person living in the modern world on planet Earth had to eat candy. To say that the stores have a large selection of sweets is to say nothing. It is huge, for every taste, color, wallet.
But what is more interesting, some of the most experienced and best hostesses, skillfully creating delicious salads, complex cakes or amazing hot dishes in their kitchens, have never tried to cook ordinary sweets at home. Not because it is difficult or not to find some ingredients, and not because there is not enough time or some special devices are needed. All for the simple reason that you can go and buy candy at any time in the store. And although sometimes we are not always sure of the quality, naturalness, and freshness of a purchased delicacy, we continue to do so.
Or maybe worth a try? Don't know where to start and how to decide? Let's do it together. Here you will find the best and most delicious options for homemade homemade sweets. Believe me, your household and guests, whom you treat with your creation, will not remain indifferent.

Recipe number 1. Sweets "Lady night"

Many of you have probably tried delicious sweets with prunes and dried apricots called "Lady Night". We encourage you to make your own sweets. To say that you will be delighted with the result - to say nothing! Cooked sweets with their own hands are incredibly tasty, much better than factory ones! Delight yourself and your loved ones with this amazing delicacy!
Candies come out a little larger than the original ones.

Taste Info Candy

Ingredients for 8 candies:

prunes - 16-20 pieces;
dried apricots - 16-20 pieces;
walnuts - a large handful with a slide;
black chocolate - 100-150 g;
marshmallows - a few pieces (depending on size).

How to make delicious homemade sweets

Dried apricots and prunes are thoroughly washed beforehand, scalded (it is advisable to keep dried apricots in boiling water to soften), and dry in the open air.
Dried apricots are crushed with a knife in order to make it easier to grind it into a pulp with a blender.

Prunes are crushed with a knife for the same purpose as dried apricots.

Nuts are chopped with a knife or crushed with a pusher.

Half of the nuts are added to the dried apricots, they are all crushed together with a blender into gruel. If dried apricots are harsh, then a tablespoon of warm boiled water should be added to the gruel to obtain a more homogeneous mass.

Prunes are mixed with the remaining half of the nuts and also crushed with a blender into gruel.

Next, candies are formed. To do this, moisten the hands in warm water (so that the mass does not stick to the hands), pinch off pieces from the first mixture (dried apricots + nuts), put in the middle of each marshmallow and form sweets in the form of balls or ellipses so that the marshmallow is inside.
Marshmallows come in different sizes, for sweets it is better to take about 1.5 by 2 cm or a little more.

This is how candies are made.

The same is done with the second mixture (prunes + nuts).

Melt the chocolate in a water bath (65 degrees).

Each candy is dipped into chocolate with a fork or a pair of Chinese sticks.

Lay out on a board covered with cling film or parchment, sent to the refrigerator for an hour. Homemade sweets are ready!

You can decorate them by sprinkling chocolate or coconut chips on top.

If milk chocolate is used instead of dark chocolate, then you will have to wait about 2 hours, as it hardens longer.

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Recipe number 2. Sweets "Toffee"

It is sometimes hard to believe that some confectionery products can be easily reproduced at home, especially expensive sweets that we only allow ourselves to buy on holidays. But have you noticed that many "luxury" sweets in attractive packages consist of the most common components that blend harmoniously with each other. Here it is, the highlight - the manufacturers only found a successful combination of components and created an attractive aesthetic appearance of the product itself. For example, the well-known and loved by many sweets "Toffee" - a delicious delicacy in a beautiful package consists of just a creamy toffee stuffed with a hazelnut kernel and poured over with a small amount of dark chocolate! It would seem, well, what is special here? But admit it, it's really tasty and beautiful! Do you want to make this masterpiece with your own hands? Then let's get started!

Ingredients for 15 candies:

creamy toffee - 125 g;
hazelnuts - 15 pieces;
dark chocolate - 30-50 g;
sour cream or heavy cream (thick) - 3 tablespoons;
butter - 20 g.

Cooking:

Melt toffee with oil in a water bath or in a ceramic pan over very low heat.

When the toffee begins to melt, add sour cream (cream).

Stir the mass until a homogeneous caramel is obtained.

Molds must be greased with butter. If you have silicone molds for sweets, then you can immediately pour hot caramel into them, if there are none, then you can use the plastic tab from under the candy box. In order for the plastic not to melt, you need to wait until the mass has cooled to the temperature when you can take it with your hands. After cooling, warm caramel is plastic, you can easily roll small balls out of it and tamp them into molds. Press a hazelnut kernel into each candy.

Melt dark chocolate in a water bath (65 degrees).

Pour chocolate over the nut so that it covers only the core of the nut, and not the entire surface of the candy.

Put the chocolate in the refrigerator for an hour (you can put it in the freezer for 10-15 minutes, then it will be easy to remove them from the mold without damaging the shape of the sweets).

That's all, it remains only to carefully remove the wonderful and healthy sweets from the molds and transfer them to a beautiful dish.

Recipe number 3. Nut candies in tartlets

What should we ... cook sweets? Let's cook and eat. This recipe is really easy to follow, and the result is quick to eat. So, do not deny yourself the pleasure.

Ingredients:

ready-made tartlets - 30 pieces;
a mixture of nuts (cashews, hazelnuts, peanuts) - 100 g;
cocoa powder - 2 tablespoons;
granulated sugar - 2 tablespoons;
fat sour cream - 2 tablespoons;
butter - 2 tablespoons.

How to make candy at home

It is convenient to measure all the ingredients directly into the Turk (cezve), which must be put on the minimum fire of the burner. From time to time, stirring the contents of the Turks, bring the mixture to a thick uniformity and complete dissolution of sugar.

Having placed the tartlets on a flat dish, you need to fill each of them with nuts. Of course, in this recipe you can take only a certain type of nuts, your favorite, but when they are different, this gives the taste a little intrigue. The nuts must be prepared in advance, if they have a film on them, then it is advisable to dry them in a hot frying pan (then the film will separate well) and peel.

By this time, our thick chocolate mixture is moderately cooling. It is necessary to fill it with nuts in tartlets, it is very convenient to do it from a Turk with a spout.

Nuts, which did not find a place in tartlets, should be coarsely chopped with a pusher to sprinkle sweets with crumbs. It will be possible to feast on it already 20 minutes after preparation, when the chocolate mixture has completely cooled down and slightly softened the waffle tartlets.

Other recipes

On our site you can find many other recipes with photos of sweets prepared at home.

For their preparation you will need: raisins and flour, cocoa powder and granulated sugar, milk and butter. The candy mass is prepared in a water bath, then half of it is poured into molds, raisins are placed and the rest of the candy mass is filled on top. They are removed for the night in the freezer and by the morning the sweets are ready.

To make such sweets, you will need dried apricots and peanuts, honey and a bar of dark chocolate, a piece of butter and colored confectionery sprinkles for decoration. Dried apricots with peanuts are crushed with a blender, mixed with honey. Future sweets are formed from the resulting mass, which then will still need to be dipped into a mixture of bitter chocolate and butter melted in a water bath. Candies that have not had time to harden are sprinkled with decorating confectionery sprinkles and sent to the freezer to harden.

To prepare such a delicacy, you will need: a banana and a pack of cookies, walnuts and condensed milk, yogurt and cocoa (or powdered sugar) for decoration. Crushed biscuits and walnuts are mixed with boiled condensed milk and yogurt. The resulting mass is laid out on a cling film, leveled, a half of a banana cut along is placed on top and all this is folded into a sausage. The frozen sausage is cut into sticks, each of which should be dipped in cocoa powder or powdered sugar.

For such sweets, you will need just nothing: dark chocolate with butter, ground cinnamon with walnut and almond kernels, cocoa powder for sprinkling. A mass of chocolate, cinnamon and butter is being prepared, when it hardens a little, sweets are formed from it, nuts are placed in the middle of each, sweets are sprinkled with cocoa powder and freeze in the refrigerator.

To make such sweets, you will need: sugar and water, a chicken egg and raisins with nuts, powdered sugar and coconut flakes. A caramel mixture is prepared from sugar and water, mixed with chopped walnuts. From the cooled mass, rafaelki are formed, in the middle of which raisins are placed. The resulting balls are rolled in a mixture of coconut and powdered sugar. In 40 minutes, the sweets in the refrigerator harden and you can eat.

Here you will need chocolate and creamy toffee, water, butter and instant coffee. A mixture of toffee, water, instant coffee and butter is prepared in a water bath. Then it is poured into moulds. Frozen toffees are dipped in chocolate melted mass and cooled in the refrigerator for a couple of hours.

To prepare this delicacy, you need prunes, walnuts and dark chocolate. Each prune is stuffed with a piece of walnut, dipped in chocolate heated in a water bath and cooled in the refrigerator for an hour.

You can also use the homemade marmalade recipe. There is nothing easier here. You will need fresh berries (such as strawberries), water and gelatin, citric acid and powdered sugar. In a blender, berries are crushed with citric acid and powdered sugar, combined with swollen gelatin and poured into molds. When they harden, it remains to cover them with icing for even more taste.

There are many more options for homemade sweets:

It can be sweets with other dried fruits, for example - figs or dates.

Homemade waffles in chocolate.
Homemade lollipops (remember our Soviet cockerels?).
Chocolate honey sweets.
Sweets from cranberries.
Apricot-coconut treats.
Homemade pasta.
Turkish Delight cooked at home.
Sweets "Lakomka" from baby food.

In the preparation of sweets, it is allowed to use powdered milk, if necessary, you can replace regular milk with it. As a last resort, if there is neither one nor the other, and you, by a lucky chance, are a young mother, and you have the “Baby” infant formula, you can use it.

Such a masterpiece can be a great gift for your family and loved ones.

To wish a Happy New Year, form candies in silicone molds in the shape of a star.
For Valentine's Day, of course, hearts are suitable.
It is best to congratulate your mother or girlfriend on March 8 with flower-shaped sweets.

Congratulating your loved ones, do not forget to warn that it is better to store sweets in the refrigerator so that they do not melt. Although this is hardly possible, such a yummy will not last long.
You can also make a gift box with your own hands, you just have to turn on your wild imagination and put a drop of your soul into the souvenir. Tied with a bright satin ribbon or openwork braid, a box of handmade chocolates will show you as the best master of culinary masterpieces and a loving daughter, wife, mother.

All lovers of chocolates will need simple recipes for making chocolates at home, preparing sweets is not as difficult as it might seem at first glance, the indisputable advantage of homemade sweets is not only the taste that you want sweets to contain, but also naturalness, because in homemade sweets do not contain any extraneous additives.
We offer you two recipes for making chocolates "Izyuminka" and "Moscow Holidays".

Recipe number 1. Chocolates "Izyuminka"

We suggest you prepare homemade "Izyuminka" sweets, which have a pronounced taste of chocolate and caramel flavor. Inside the sweets there is a filling. The structure of the sweets is dense and tight. To prevent sweets from sticking together, it is advisable to use paper capsules when serving them.
The ingredients listed below are for 12 candies. Preparation takes 15-20 minutes. In addition, at the last stage of cooking sweets, you will need silicone molds that have a smooth surface.

Taste Info Christmas recipes / Sweets

Ingredients for chocolates "Izyuminka":

5 tablespoons of milk;
50 g butter;
7 tablespoons of granulated sugar;
5 tablespoons of cocoa powder;
1 teaspoon flour;
raisins (depending on the number of sweets).

How to make chocolates "Izyuminka"

1. We take a small saucepan, in which the preparation of the chocolate mass will begin. Pour sugar and cocoa into a bowl.

2. Then we introduce milk into these components in a thin stream.

3. Mix the ingredients and put on the stove (small fire). We do not stop the mixing process.

4. We are waiting for the mass to boil. As soon as this process begins, add butter to the saucepan.

5. The turn has reached flour. We introduce it after the butter has completely melted. Bring to a boil.

6. Pour the ready-made chocolate mass for the Zyuminka sweets into silicone molds, but not completely.

7. In the center of each mold, “put” the filling (washed and dried pitted raisins).

8. Fill the molds with the rest of the chocolate mass.

9. When the sweets have cooled, put the molds in the freezer (ideally if at night).

10. Chocolates "Zyuminka" are ready to eat.

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Chocolate candies "Moscow Holidays"

Oh, how nice and romantic to spend an evening tea party with your loved one! And if you complement the meal with memories of a joint vacation and delicious chocolates, then you are guaranteed a great mood. Chocolate sweets "Moscow Holidays", prepared at home, can be an excellent attribute for your favorite drink.
The composition of sweets includes dried apricots, which can be purchased without problems in our markets. As you know, dried apricots are dried apricots. For our body, this dried fruit is just a godsend. Mineral substances (potassium, iron, phosphorus, magnesium), organic substances and pectins make it so valuable. By the way, dried fruits have much more benefits than fresh fruits.

So, let's not torment ourselves with anticipation of meeting with amazing sweets, but let's cook them, taking the following products:

150 g dried apricots (dried apricots);
50 g of peeled peanuts;
a tablespoon of natural honey;
a bar of dark chocolate (no additives);
a piece of butter;
confectionery colored decoration.

Stages of preparation of sweets "Moscow Holidays":

1. Processing dried apricots is the first step in making Moscow Holidays sweets. Pour boiling water over dried fruits, keep them in water for a quarter of an hour.

2. Dry dried apricots with a towel.

3. Using an excellent assistant in the kitchen - a blender, grind dried apricots.

4. We do a similar procedure with peanuts.

5. Combine the processed ingredients in a bowl.

6. Mix the contents until smooth.

7. To make the taste of sweets richer, we also flavor the filling with a spoonful of natural honey. Mix the mixture again.

8. We “sculpt” future sweets from the filling. In shape, they should resemble pyramids.

9. In parallel, we dissolve the bitter chocolate together with a piece of butter.

10. Dip the finished pyramids into melted chocolate. Lay the candies on a flat surface.

11. Until the chocolate has hardened, sprinkle the sides of the pyramids with confectionery decoration.

12. The freezer is the last "refuge" of our Moscow Vacation chocolates.

13. When the chocolate hardens, you can enjoy sweets.

Chocolates are rightfully considered a favorite treat for adults and children. To date, store shelves are littered with various desserts, but they are all stuffed with flavor stabilizers and emulsifiers. Experienced housewives prefer to cook chocolates on their own, and this is not surprising. The end result is an all-natural product that everyone in the family will love. Consider the most delicious recipes.

Features of making chocolate

First of all, it is worth remembering that chocolate in all its diversity does not like water. For this reason, it is recommended to be extremely careful in the process of making chocolate-based sweets. Make sure the dishes are always dry. During the heating of the product in a water bath, the liquid from the pan should not get into the bowl with chocolate. If water gets into the composition, the candy will curl up into lumps, and the base itself will be too thick.
Milk chocolate thickens much faster than white or dark chocolate. Therefore, it is easiest to make sweets from the last two ingredients, this will help you control the consistency and find the right shape. The milk mass is overly sensitive to various factors, whether it be temperature changes or high humidity.
If you plan to cook the truffle at home, keep the filling in the refrigerator first. After forming the sweets, also place them in the chamber so that the finished product dries out after glazing.

Truffles

powdered sugar - 45 gr.
dark chocolate - 225 gr.
fat cream (15-20%) - 65 gr.
cognac - 30 ml.
hazelnuts - 45 gr.
cocoa powder - 85 gr.

Pick up a small enamel pan, wash and dry it. Even one drop of water can spoil the consistency of the finished product. Break the chocolate into small cubes, place in a container, put the dishes on the stove. Stir constantly so that the composition does not stick to the walls.
In a separate bowl, combine powdered sugar and cream, mix until smooth. Put the container on the stove, also heat it up. Pour in a thin stream to the chocolate base, mix with a wooden spatula.
Fry the hazelnuts in a dry frying pan without vegetable oil. Chop it into small pieces, mix with cognac and add to the previous mixture. Stir again, refrigerate for 1.5-2 hours.
After the specified period, you will receive a composition that resembles plasticine in consistency. Blind circles from the mass, roll them in cocoa powder. Arrange prepared truffles on a serving tray or cutting board and refrigerate for 1 hour.

Candies with walnut

walnut (kernels) - 55 gr.
bitter chocolate - 25 gr.
honey - 20 gr.

Roast the walnuts in a dry frying pan, grind them in a coffee grinder or blender. Mix the chips with honey, form circles.
Break the chocolate into small squares, place in a saucepan and melt in a water bath. Dip the finished balls in the melted mass, put on a tray.
Send the finished sweets to the refrigerator until completely solidified. As a rule, they will harden in 2 hours. You can replace walnuts with almonds or hazelnuts.

cream (fat content 20%) - 110 gr.
butter - 55 gr.
vegetable oil - 10 ml.
dark chocolate - 45 gr.
toffee sweets - 210 gr.
hazelnuts - 45 gr.

Take the butter out of the refrigerator and leave it at room temperature. Place the iris in a deep bowl, melt in a water bath. After that, grind the liquid mixture with cream and butter using a fork or blender.
Heat the frying pan, put the hazelnuts on it and fry well. Remove the peel from the nuts, prepare a form for sweets and grease it with vegetable oil.
Place one whole hazelnut in each section, top with melted toffee mixture. Put the workpiece in the refrigerator, wait a quarter of an hour.
Break the chocolate into small squares, melt in a water or steam bath, stirring constantly. Take out the toffee sweets, fill them with chocolate icing, put the treat in the freezer.
After about 6 hours, the sweets will harden, you just have to get them out and move them to a hermetically sealed container. The shelf life of toffee "Toffee" is 10 days.

Sweets with condensed milk

cocoa powder - 25 gr.
white chocolate - 55 gr.
butter - 15 gr.
condensed milk - 410 gr.

Remove the butter from the refrigerator, chop it into small cubes, put in a deep bowl. Melt the composition to room temperature, then add cocoa powder and pour in milk (fat content from 3%).
Prepare a water bath, melt the composition to a liquid consistency. Simmer the mixture for no longer than 10 minutes, otherwise the cocoa will lose its flavor.
Turn off the stove, cool the mixture first under natural conditions, then put it in the refrigerator for half an hour. At this time, chop the white chocolate on a grater, pour it into a flat dish.
Take the butter out of the fridge and roll it into balls. Roll the resulting sweets in grated white chocolate, put on a tray. Refrigerate the treat for 1 hour.

granulated sugar - 55 gr.
milk chocolate - 75 gr.
hazelnuts - 90 gr.
butter - 25 gr.

First of all, place the hazelnuts in a dry frying pan, roast them until brown. Grind in a coffee grinder or chop into pieces.
Pour granulated sugar into a thick-bottomed saucepan, melt it on the stove. Make sure that the composition does not burn, collect the mass from the walls of the container.
After you boil the sugar syrup, add chopped hazelnuts to it. Put the finished mass on parchment paper, cool.
When the mixture hardens and cools, transfer it to a blender and grind. Next, add butter, previously melted at room temperature, beat the composition. Start slowly adding sugar syrup with nuts.
In the end, you will get a thick paste, form cubes or circles out of it. If desired, add one whole hazelnut to each candy. Put the finished sweets in the refrigerator for a quarter of an hour.
Melt the chocolate in a water bath, dip the formed sweets into it. Put the dessert on a tray, put in the refrigerator until completely solidified.

Sweets with Mascarpone

soft cheese (mascarpone is suitable) - 145 gr.
milk chocolate - 85 gr.
dark chocolate - 90 gr.

Prepare paper or silicone candy molds in advance, they should not be large. Melt the dark chocolate in a water bath or in the microwave (“Defrost” mode, 15 minutes).
Grease the walls of the molds with chocolate icing, put them in the refrigerator for 25 minutes. After this period, re-grease the molds with chocolate, again place in the cold for half an hour.
While the base hardens, break the milk chocolate into squares, send to a container and melt in a water bath until smooth. Cool for 7 minutes, add soft cheese.
Beat the mass with a mixer or blender, remove the molds from the refrigerator. Try to separate the hardened chocolate from the walls so that you get molds with sides.
Pour the mixture of cheese and milk chocolate into a pastry bag. Click on it to fill the chocolate molds. Put the sweets on a tray, refrigerate for 1 hour. Shelf life - 5 days.

peanuts without salt - 50 gr.
hazelnuts - 60 gr.
fat sour cream - 100 gr.
cocoa powder - 55 gr.
granulated sugar - 55 gr.
butter - 45 gr.
white chocolate - 80 gr.
coconut flakes - 30 gr.

If desired, you can replace peanuts or hazelnuts with other types of nuts, for example, cashews, walnuts, pistachios. Heat a non-stick frying pan, add peanuts and hazelnuts, fry until brown.
When the shell begins to separate, remove the product from the heat and peel. Grind it in a blender to a state of flour or chop it into pieces with a knife.
Remove the butter from the refrigerator, cut it into small cubes, melt in a water bath. Gradually add cocoa, after sifting the powder.
Continuing to stir the mass, add granulated sugar, bring the composition until the granules are completely dissolved. Remove mixture from heat, cool to room temperature, add sour cream.
Pour the composition into a blender or beat with a mixer, add nuts, refrigerate for 1 hour. At this time, melt the white chocolate in a water bath, pour the coconut flakes into a flat dish.
Take out the creamy mass, roll it into balls, roll in melted white chocolate. Then immediately sprinkle with coconut flakes and place on a tray. Refrigerate until completely set (about 3 hours).

Sweets with almonds

powdered sugar - 80 gr.
butter (60-72%) - 110 gr.
cocoa powder - 80 gr.
almonds - 60 gr.

Cut the butter into cubes, transfer to a saucepan, put on the stove and melt in a water bath. Sift cocoa, start adding the powder one teaspoon at a time, stir at the same time. Do the same with powdered sugar.
As a result, you should get a creamy mass. Remove the product from the stove when the mixture is homogeneous. Cool to room temperature, then place in the refrigerator for half an hour.
When the specified time has elapsed, form balls from the mass by placing one roasted almond inside. Sprinkle candies with powdered sugar mixed with cocoa powder in equal proportions.

Sweets with boiled condensed milk

walnut - 150 gr.
wheat flour - 40 gr.
condensed milk - 300 gr.
cocoa powder - 85 gr.
berries from jam (whole) - for decoration

Remove the label from the condensed milk can. Put it in a saucepan and fill it with boiling water so that the water covers the container completely. Cook over moderate heat for 2.5 hours, then turn off the burner and cool the composition.
When the condensed milk has cooled to room temperature, uncork the jar, move the contents into a deep bowl. Sift cocoa through a kitchen sieve, mix with condensed milk.
Line a baking sheet with parchment paper or foil and sprinkle with flour. Take two teaspoons, collect the mixture with the first of them, remove the composition with the second, laying it on a baking sheet. The distance between candies should be at least 3 cm.
Place one berry on top of the mixture. Preheat the oven to 180 degrees, adjust the power so that it does not fluctuate. Send a baking sheet inside, bake the product for a quarter of an hour.
When the specified period has passed, turn off the oven, remove the baking sheet and cool the contents to room temperature. Gently pry each candy with a spatula, place on a tray and refrigerate for 1 hour.

Sweets with dried fruits

sweet almonds - 90 gr.
dried apricots - 110 gr.
seedless raisins - 80 gr.
dried figs - 120 gr.
lemon - 1.5 pcs.
honey - 210 gr.
walnut - 100 gr.
cocoa - 115 gr.
milk chocolate - 100 gr.

Toast almonds and walnuts in a hot dry pan, peel and grind in a blender / coffee grinder. Combine raisins, dried apricots, lemons, figs. Send dried fruits to the meat grinder, scroll 2 times.
Mix the two masses into one composition, add honey and mix well. Put the mixture in the refrigerator for half an hour, then apply cocoa powder to your hands and start forming balls.
When the sweets are ready, roll them again in cocoa. Melt the chocolate in a water bath, bring to a smooth, cool. Dip the finished products into the mass, put them on a flat dish.
Refrigerate candy. Once the chocolate has hardened, start consuming. The shelf life of homemade sweets is 10-14 days.

coconut - 0.5 pcs.
white chocolate - 100 gr.
powdered sugar - 55 gr.
butter - 110 gr.
cocoa - 80 gr.
almonds - 175 gr.

Cut the butter into small cubes, melt in a water bath. Slowly begin to pour in the powdered sugar while stirring the product.
Remove from heat, add sifted cocoa powder. Beat the mass with a mixer and refrigerate for 45-60 minutes.
At this time, peel the coconut, grate half of the fruit on a fine grater. Fry the resulting chips in a dry hot frying pan for 1 minute. Move it to a flat dish.
Remove the creamy mass from the cold, form small balls, put the pre-roasted almonds inside. Melt the chocolate in a water bath, let cool.
Alternately, dip the candy first into the chocolate icing, then sprinkle with coconut flakes and press a little with your hands. Lay the finished candy on a cutting board.
At the end of all manipulations, place the finished product in the cold for 1.5 hours. Serve with unsweetened coffee or tea. Keep no longer than 5 days.

Candies with caramel

butter - 30 gr.
oatmeal - 90 gr.
granulated sugar (brown) - 50 gr.
hazelnut (whole) - 110 gr.
dark chocolate - 90 gr.
white chocolate (can be milk) - 100 gr.

Prepare silicone or paper candy molds. Melt dark chocolate in a water bath, then cool and pour into mold compartments. Leave to harden in the refrigerator for 15 minutes.
Chop the butter into cubes, leave at room temperature until softened. Pour in granulated sugar, rub the mass with a fork. If the granules do not dissolve, resort to using a water bath.
Grind oatmeal in a coffee grinder or blender, add to the previous mixture. Fry the hazelnut in a dry frying pan, chop with a knife into small pieces, send to the creamy oatmeal mass.
Pour the composition into an enamel pan, put on fire and melt until completely caramelized. You will feel a characteristic smell, the mass will become brownish.
Remove the chocolate molds from the refrigerator, pour the cooled mixture over them. Melt white chocolate on a steam bath, pour it over the base.
Put the mold in the refrigerator for 3 hours. After that, you can wrap each candy in foil and decorate with ribbon. Keep no longer than a week.

The shelf life of homemade chocolates is quite short, this is due to the completely natural composition and the absence of preservatives. Storage in the refrigerator is limited to two weeks, in other conditions - 6-7 days.