How to make homemade candy lollipops. Ingredients for Chocolate Fudge Dessert

Candies- This confectionery made from sugar or chocolate. They may contain the most various 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 the use of harmful ingredients can be avoided. food additives, which 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? common technology cooking such delicacies simply does not exist, because they are all individual. Each type of candy requires not only its own set of ingredients, but also its own specific procedures. However, still some general recommendations nevertheless exist.

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, when melted, has been subjected to too much high temperatures, after hardening it will be dull, 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 useful 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 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 until liquid state. Then the resulting mass is poured into molds and left to solidify. This classic version cooking 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 various jelly and chocolate candies, 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 examining this section of the site and its step by step photos candy recipes.

When starting to prepare certain sweets with your own hands, be sure to make sure that 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 delicious delicacies prepared by hand.

For many centuries, the traditions and recipes for making modern sweets have been passed from one generation to the next. Being a wonderful family treat, they add some special warmth to any festive or family table.

"Bird's milk" do it yourself

Product set:

• Butter (100 grams)
• Dark chocolate (1 bar)
• Sugar (to taste)
• Gelatin (15 grams)
• Fresh chicken proteins (4 pieces)

Cooking technique:

1. Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
2. Now you need to beat the whites with sugar well (the amount of sand is adjusted to taste). In parts, enter the cooled gelatin mass.
3. Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. Can be cooked if desired. homemade glaze- it will adequately replace the purchased dessert.
4. Separate half of the chocolate mixture. Spread it on the bottom of a deep baking sheet lined with baking paper, and then immediately place the container in the refrigerator.
5. When the chocolate hardens slightly, it's time to lay out the lush protein mass. On top of it you need to pour the rest of the glaze, preheated to a warm state.
6. Put the form in the refrigerator and wait for the chocolate shell to completely harden.
7. Next, the dessert is cut into pieces of the desired shape. Delicate soufflés Perfect with tea and coffee!

Waffle at home

Product set:

• Dry infant formula like "Baby" (1 cup)
• Coconut flakes or cocoa powder (for sprinkling)
• Butter (80-100 grams)
• Wafers with any filling (200 grams)

Cooking technique:

1. Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
2. Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
3. Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
4. At the end, you can roll in coconut flakes or generously sprinkle with cocoa - be guided by personal taste!

Product set:

• Citric acid - you can take freshly squeezed juice (half a teaspoon)
• Milk (1 glass)
• Honey (45 grams)
• Butter (a couple of tablespoons)
• Sugar (one and a half - two glasses)

Cooking technique:

1. Boil milk in a small saucepan.
2. Enter 25-30 grams of butter. Add sugar at the same time.
3. Stir the composition thoroughly and wait for the boil again.
4. keep cooking sweet mass until thickened. Then stir in lemon juice and honey.
5. After 35-40 minutes, the saucepan can be set aside from the heat. Distribute the candy base among the molds (a container for regular or figured ice is suitable).
6. Refrigerate the mold until completely set. Tasting the homemade “Korovka”, you will certainly be amazed by the delicate texture and amazing taste of the delicacy!

Product set:

• Pumpkin puree (1 cup)
• Ground cinnamon (half a teaspoon)
• Powdered ginger (at the tip of a knife)
• Butter (50 grams)
• Ground nuts (half a cup)
• Sugar (200 grams)
• Salt (quarter teaspoon)
• Cocoa powder (15 grams)
• Milk (200 milliliters)
• Vanilla sugar (1 teaspoon)

Cooking technique:

1. For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
2. Place the vegetable mass in a saucepan, accompanying with sugar and vanilla. Salt and pour in the milk. After mixing, send the composition to the stove and boil over high heat until boiling.
3. Now reduce the heat to a minimum and leave the mass to cook for another forty minutes. From the beginning of caramelization, the mixture must be constantly stirred, otherwise it will burn.
4. In the end, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it's time to remove it from the stove.
5. Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
6. Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
7. Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and roll generously. Dessert rounds should be stored in the cold.

How to make lollipops at home

Product set:

• Diluted citric acid (half a teaspoon)
• Sugar (250 grams)
• Water (half a glass)
• Fruit juice (1 tablespoon)
• Powdered sugar (large amount)
• Food coloring of any shade

Cooking technique:

1. Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into the saucer with cold water-when it begins to thicken, the dishes can be removed from the heat.
2. Mix in any flavor of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
3. Add food coloring, and citric acid, dissolved in hot water 1:1. Mix thoroughly.
4. Level the powdered sugar on the baking sheet - there should be a lot of it.
5. Now take any rounded object of a suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder for a crisp impression. Make recesses in a checkerboard pattern.
6. Spread the sticks under the lollipops and fill the holes with syrup.
7. Wait for the sweets to harden. In the future, so that the sweets do not stick together, they can be generously sprinkled with powdered sugar.

Product set:

• Light rum (2 tablespoons)
• Butter (50 grams)
• Almonds (half a cup)
• Cherry liqueur (20 milliliters)
• Chicken egg (1 whole + 1 protein)
• Dark chocolate (150 grams)
• Powdered sugar (half a cup)
• Milk chocolate (20 grams)

Cooking technique:

1. Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until smooth.
2. Add a tablespoon of alcohol different varieties. Liquor can be any, but cherry is still preferable.
3. Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
4. After thorough mixing, the filling is sent to the refrigerator for the next hour.
5. In the meantime, peel and crush the nuts to a state of fine crumbs (to easily remove the husk from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
6. Enter the remaining rum, sweet powder and crude protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
7. After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
8. Cut the workpiece into equal parts and roll up rounds. Turn them into cakes, then lay out the filling and fasten the edges, forming sweet balls with filling.
9. Plan milk chocolate on a grater and alternately roll the sweets. The meal is ready to serve!

Curd with strawberries at home

Product set:

• Curd (250 grams)
• Fresh or frozen strawberries (1 cup)
• Sweet coconut flakes (a couple of tablespoons)
• Butter (30 grams)
• Breadcrumbs (for sprinkling)
• Chicken egg (1 piece)
• Sugar (75 grams)
• Flour (1 incomplete glass)

Cooking technique:

1. Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
2. Enter the flour and knead the curd dough.
3. Divide the base into small parts - form cakes out of them.
4. For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
5. Now the "koloboks" need to be immersed in boiling water - so that the cottage cheese "grabs". Keep them on the stove for three minutes after surfacing.
6. Remove the balls with a slotted spoon. Bread each candy in a mixture of breadcrumbs and coconut flakes.

Product set:

• Honey (half a cup)
• Sugar (1.5 cups)
• Softened butter (100 grams)
• Sour cream (one and a half cups)

Cooking technique:

1. Mix sugar with honey and set on medium fire. Wait until it boils while constantly stirring the ingredients.
2. When the mixture turns a beautiful amber color, remove the pan from the stove.
3. In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
4. Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
5. You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a bit - the toffee should soon harden. You can add more honey or sugar if needed.
6. Take baking paper and line the surface of the baking sheet. Process the parchment vegetable oil, lay out the candy mass and smooth it well.
7. After a quarter of an hour, the toffee will only be cut and served with fragrant tea.

Orange at home

Product set:

• Semolina (30 grams)
• Peanuts (50 grams)
• Orange (1 fruit)
• Powdered sugar (15 grams)
• Water (50 milliliters)
• Sugar (80 grams)
• Egg white (1 piece)
• confectionery powder (optional)
• Lime (1 piece)

Cooking technique:

1. Rinse the lime and orange well. Remove the zest from orange fruit, squeeze the juice from the remaining pulp.
2. Now squeeze the juice out of the lime. In total, for dessert you will need half a glass of fresh juice - mixed with orange and lime.
3. Pour the juice into a small saucepan or saucepan. Add chopped zest and granulated sugar, add a quarter cup of water.
4. Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
5. Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
6. Crush the nuts with a blender and add to the semolina-citrus porridge.
7. Roll into balls of any size. Lay the products on a dish and refrigerate until set.
8. Do delicious icing for homemade sweets - a couple of trifles: just beat chicken protein with sweet powder.
9. Additionally, colored confectionery powder will help decorate orange balls. Read more: .

Delicious sweets for diabetics at home

Product set:

• Dried figs (140 grams)
• Sugar substitute (to taste)
• Walnuts - optional (half a cup)
• Chickpeas or lentils (1 cup)
• Cocoa powder (20-30 grams)
• Water - can be replaced with cognac (60-70 milliliters)

Cooking technique:

1. On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with figs so that they soften well.
2. Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
3. Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
4. When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
5. Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
6. Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
7. When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
8. For greater beauty, dessert yummy should be generously sprinkled with cocoa.

08.02.2016

Hi all! Vika Leping is with you, and today I will tell you how to make delicious chocolates at home, because February 14 is coming soon, and gifts for Valentine's Day, as we all know, are first of all chocolates. So sweets self made and your chosen one or chosen one will definitely appreciate the excessive efforts.

What to give your loved one on February 14 (or your beloved, of course) is one of the most frequently asked questions on the eve of the holiday called Valentine's Day. Valentine's Day gifts are, in fact, classics - handmade chocolates, a Valentine's card and flowers. Nothing to be smart about, wait expensive gifts too, because in Catholic countries, where this holiday came from, this is a sign of bad taste.

On this day, you can simply cook dinner for your loved one, open a bottle of your favorite wine, sit in a romantic setting, consuming original gift on February 14 - the most tasty candy in the world, made with love and from natural ingredients. Look at the composition of store-bought sweets, I'm sure you will count more than 20 incomprehensible names. I will use only 3 + filler at will. Only 3 ingredients! Can you imagine?

When I wondered how to make chocolate at home, I realized that almost all chocolate recipes are a mixture of cocoa powder with butter, and this is completely wrong, because real chocolate is not made from cake powder, but from real cocoa beans and cocoa butter, and these are its irreplaceable ingredients. Therefore, I turned to a vegan friend for advice, who helped me with the proportions 🙂 So, if you still don’t know what to give a girl or a guy on February 14, we start preparing gifts from sweets.

So, step by step photo recipe chocolates, or how to make sweets at home.

Ingredients

• - grated beans (raw cocoa) - 50-100 gr
• - 50 gr
• - maple syrup or other sweeteners - to taste
• - or milk (can be dry) coconut or regular - to taste and optional
• - dried fruits, seeds, berries - optional

Cooking method

How to make chocolate at home? Yes, very easy! All it takes is quality ingredients and silicone molds for sweets. The given amount of ingredients is enough for about 20 pieces. Let's start cooking, although it's more like meditation 🙂 By the way, you probably already realized that you don't have to use a candy mold, you can make a chocolate bar 😉

We start making chocolate by preparing all the ingredients. In each candy I will put cashew nuts or hazelnuts and some raisins. Only I love him in our family, so there will be few of them 🙂 raw cocoa and chop the cocoa butter into pieces, so they melt faster.

Preparing water bath. If you do not know how to make a water bath, then look at the photo below. We take a saucepan, pour a liter of water into it, bring it to a boil, reduce the heat to a minimum, and put a large bowl or pan, or a saucepan on top, the main thing is that it be heat-resistant, otherwise it will burst like mine.

Now put the grated cocoa beans and cocoa butter in a bowl over a water bath, stir silicone spatula until completely dissolved and turn off the fire. Handmade chocolate is almost ready 🙂

Add any sweetener. 1 teaspoon, stir until dissolved, then taste. If needed, add more. You can also add regular or coconut cream/milk at this point if you wish, then you will make regular milk or vegan milk chocolate.

By the way, if you are preparing ordinary milk chocolate, then to enhance creamy taste you can also add butter or ghee, which also freezes well. [ ] And further important point! The more milk, the more cocoa butter should be in relation to the beans, otherwise homemade chocolates may not harden. Therefore, the number of beans I have varies from 50 to 100 grams.

Here is the hot chocolate recipe! However, the recipe for chocolate sweets has not yet come to an end. We take silicone mold or pour into recesses hot chocolate. I did it with a teaspoon, it's more convenient.

It is important to keep in mind that if you want to add filling to delicious chocolates, then you don’t need to top up to the very brim, otherwise the cocoa chocolate will then flow over the sides.

Lay out the fillers. You can drown nuts or dried fruits in chocolate, but I like it better when the filling is visible. small but delicious gifts almost ready for lovers!

And if you didn’t have enough molds, you can pour the remaining real chocolate into cupcake molds, for example. We put delicious chocolate sweets in the refrigerator for about 1 hour.

Take it out of the fridge and carefully remove natural chocolate from moulds. Now you know how to make chocolates at home! 🙂 Dots are visible on mine - this is honey. Such delicious gifts for Valentine's Day can be put in a beautiful box with a bow, or you can serve it on a silver platter 😉

And here are the super fast results!

Short recipe: chocolates at home, or how to make chocolate at home

1. In a water bath, melt the cocoa butter and grated cocoa beans, mix and turn off the heat.
2. Add 1 teaspoon of honey or other sweetener, mix until completely dissolved, try, add more if necessary.
3. If desired, add a little regular or coconut milk / cream (to taste), while reducing the amount of added cocoa beans (think in advance!). [ Addition: when I add ghee and liquid coconut cream there were no problems, but one of my friends had a chocolate layer for unknown reasons, so, perhaps, in order to completely eliminate the possibility of layering, it is worth using powdered milk! ]
4. Pour into molds, put in the refrigerator for 1 hour, then carefully remove the finished natural chocolates.
5. Now you know how chocolate candies are made!

Small delicious gifts for Valentine's Day are ready. As you can see, both bitter and milk chocolate recipes turned out to be very simple. By the way, with my young man Seryozha, on February 14 we will go to french restaurant try different tasty treats. To be honest, I have never been to such a restaurant, so I am waiting for something especially tasty and interesting. Then I will share my impressions of what I have eaten. And what will you do on this wonderful Valentine's Day?

I'll try my best to post another recipe. candy, but already berry, from agar-agar . More precisely, I will try to have time to cook, take pictures and tell you everything 🙂 And in order not to miss anything, , it's free! In addition, when you subscribe, you will receive a whole collection as a gift. complete recipes of 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

And Vika Leping was with you! Try to bring chocolate recipes to life, put likes, leave comments, rate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

5 stars - based on 2 review(s)

1. Balls "Dream" - a fantastic dessert without baking

It turns out much tastier than store-bought sweets!

Products:

1. Vanilla crackers - 150 gr
2. Milk - 100 ml
3. Condensed milk - 3 tablespoons
4. Cocoa - 2 tablespoons
5. vanilla pinch
6. Butter - 50 gr
7. Crushed nuts - optional
8. Sugar - 2 tablespoons
9. Liquor - 1 tbsp (optional)

For glaze:

1. Chocolate - 100 gr
2. Oil - 1 tablespoon
3. Sour cream - 1 tablespoon

How to make a no-bake dessert:

1. Grind crackers with a blender and add cocoa, mix.
2. Bring the milk to a boil and cool slightly, then add butter, sugar and vanilla to it.
3. Stir the mixture until the sugar dissolves.
4. We combine the milk mixture with the dry one, add condensed milk, liquor and pour nuts, mix well.
5. We remove the mass for 1 hour in the refrigerator.
6. After the allotted time, we take it out of the refrigerator and form small balls with a teaspoon.
7. For glaze, melt all the ingredients in a water bath.
8. We dip the balls into the icing one at a time and carefully remove them with a fork, put them on tracing paper.
9. Put the balls in the freezer for 20 minutes.

Happy tea!

2. Butterscotch "Tyanuchki" on baked milk

Favorite dessert Soviet era- candy toffee - acquired a different taste, and sometimes you really want to treat children with real toffee according to the classic recipe.

Products:

1. Milk (baked) - 200 ml.
2. Sugar - 150-200 gr.
3. Honey - 2 tbsp. spoons
4. Butter - 30 gr.
5. Vanillin - 1 pack

How to cook toffees "Tyanuchki" on baked milk:

Put all the ingredients in a bowl and pour over the boiled milk.

Cook over medium heat for about 30 minutes, stirring constantly.

The finished mass should be thick, with a bright caramel color.

To make the toffees beautiful, I take ice molds. They need to be slightly lubricated with vegetable oil.

Then pour the mass and put it in the freezer for 30 minutes.

Happy tea!

3. Powdered milk candies

The recipe for making sweets from powdered milk is good because the main ingredients can be at hand at any time, so that a delicacy can be made for suddenly arriving guests. Spices are additional ingredients, which can be added to taste (vanillin, cinnamon, cardamom).

Products:

1. Powdered milk - 250 gr
2. Sugar - 300-350 gr
3. Butter - 100 gr
4. Water - 100 ml
5. Cocoa - 2-3 tbsp. spoons
6. Spices to taste - 1 pinch

How to make candy from powdered milk:

1. First of all, you need to weld sugar syrup. To do this, in a small saucepan you need to combine water and sugar and send to the fire. After boiling over low heat, boil the syrup for about 7-10 minutes until it begins to thicken a little.

2. In hot syrup Pour in the butter and leave for a couple of minutes. Then mix everything thoroughly until smooth.

3. Gradually, in several stages, add milk powder, stirring constantly. The mass should be soft, elastic and without lumps.

4. It's time to add a pinch of your favorite spices. Powdered milk sweets at home can be made with cocoa (if desired, you can not add it, replacing it with coconut, for example). Mix everything thoroughly and send the mass to the refrigerator to solidify.

5. After 35-45 minutes, you can take out the blank and sculpt sweets. They can be given absolutely any shape and rolled in cocoa before serving.

Happy tea!

4. Homemade sweets “Raffaello”

The easiest recipe for making homemade Raffaello sweets

Products:

• Coconut flakes - 150 gr
• Almonds - 15-16 pcs.
• Condensed milk - 200 gr
• Butter - 25 gr

How to make homemade Raffaello sweets:

A small portion of coconut flakes (about 50 g) is set aside for sprinkling finished sweets.

You can pour boiling water over the almonds and leave for 5 minutes. Then peel and pat dry hot pan. Or you can use almonds along with the skins. Without the peel, the sweets are very tender. But with a peel - more useful.

Pinch off small pieces from chilled coconut mass, we crush them with our hands and put almonds in the middle of the cake. Roll into balls about the size of Walnut, lightly moisten them with water (optional) so that the chips stick better and roll in coconut flakes.

We send the finished balls to the refrigerator, and after a couple of hours we discover a little heavenly delight ...

Here are such Raffaello "on hastily"we got it. Yes, by the way, sweets from this amount of products, it turns out 15-16 pcs.

Happy tea!

5. Healthy homemade sweets

Dedicated to sweet lovers.

Products:

• Dried apricots - 5 pcs.
• Walnut - 5 pcs.
• Honey - 1/2 tbsp. spoons
• Milk - 1 tbsp. spoon
• Bitter chocolate - 70-90 gr.
• Cocoa, sesame - for decoration

How to make healthy homemade sweets:

1. Bitter chocolate finely break and melt with milk in the microwave or in a water bath.
2. Finely chop the dried apricots and nuts.
3. Mix melted chocolate, nuts, dried apricots and honey. Refrigerate the entire mixture.
4. Roll up small balls from the resulting mass, cool again, roll in cocoa and sesame seeds.

Bon appetit!

6. Homemade toffee on sour cream

Butterscotch on sour cream - amazing delicacy for you and your kids. No dyes and flavors, only natural products!

I saw this simple homemade toffee recipe and I really wanted to cook it.

We just combine sour cream with sugar, what could be easier? And the taste is not rich sweet, but so unobtrusive, with a sour cream flavor.

You can eat as much as you like, they are not boring at all. Well, shall we start?

Products:

• Butter - 30 g
• Sugar - 220 gr
• Sour cream - 220 gr

How to cook toffee on sour cream:

To start cooking toffees, we need to take in equal proportion sour cream and sugar and add a little butter to them. If you want to make more toffee, then increase the amount of products.

2. We take a ladle, it is better if it is made of stainless steel than enameled. In a bowl, combine sour cream and sugar small piece from cooked butter. Place over medium heat, bring to a boil, stirring constantly. First, small bubbles will come to the surface. You need to stir constantly and do not move away from the stove.

3. After a while, the mixture will become like condensed milk. Keep stirring so the mixture doesn't burn to the bottom. Very soon, our future toffees will change color and become thick. If you want a darker color, cook longer. Stirring will become more difficult, but you need to increase the intensity.

When you are satisfied with the color of the toffees, remove them from the heat and add the butter. Oil must be intensively mixed with the composition.

It should be this thick. dark mixture. It must be quickly poured into molds or poured onto flat surface. It is necessary to pre-lubricate the molds and the surface for solidification with butter.

Can be taken silicone mold for sweets or glass mold for baking. You can use whatever utensils you have. If you pour the toffee not in molds, but on a flat surface, then while the toffee mixture is still warm, make cuts with a wet knife so that it will be easier to cut into pieces later.

Now we need to leave the toffees for a while so that they freeze.

A little later, we will free them from the forms and divide them into portions. From this amount of products, 260 grams of finished toffee is obtained.

We wish you a pleasant tea party!

Some psychologists associate the love of sweets with disorder, stress and lack of love. We, the sweet tooth, will not enter into discussions with embittered people, but simply smile and unwrap a delicious chocolate candy. Let unromantic lovers of pickles know - we are ready to give our loved one the last piece of chocolate. Sometimes we are so overwhelmed with warm feelings for loved ones and ourselves that we can make chocolates at home with our own hands.

Chocolate psychotherapy

New Zealand psychotherapist Murray Langham has been studying chocolate for many years and even wrote several books about it. According to the author, one can determine the character of a person by his favorite type of chocolate.

Chocolate Therapist Murray Langham is a licensed physician, but he has worked as a chef for many years and his conclusions have practical implications. Now Landham has his own confectionery company. Here are some secrets from a hypnologist-chocolate therapist.

Candy shape:

• If you like round candies, you are a social extrovert.
• Balanced, honest and reliable people choose squares.
• Those who prefer oval sweets easily converge with people, feel great in a new society and often become the soul of the company.
  • Lovers of rectangles know how to listen to the interlocutor and always remain calm.
  • Can't take your eyes off the strange candies wrapped in spirals? This gives you a personality that is very energetic, but disorganized.
  • Diamonds attract those who dream of wealth.
  • People of triangles have little interest in the feelings of others, but they are easy-going.

Type of chocolate:

• Milk chocolate is made for sentimental romantics.
• Dark chocolate lovers strive for innovation in all areas of life.
• Those who prefer chocolate white color, endowed with a heightened sense of justice, but at the same time they lack courage.
• Gourmets and connoisseurs of comfort cannot resist bitter chocolate.
• If you are not too worried about the type of chocolate, then you are a flexible person and always ready to compromise.

Candy filling:

• Nuts in the filling are liked by tactful people with a developed sense of style.
• Passionate and dreamy natures will not refuse coconut flakes.
• Fans of mint taste are distinguished by a lively imagination.
• Coffee filling for the impatient.
• Reliable and faithful people love sweets with orange jam.
• Spirituality is manifested in the love for Turkish Delight filling or jelly.
• Chocolate fudge will delight sensitive individuals.

Homemade chocolates are good because you can choose the color, shape and filling yourself. Sweetness, prepared with your own hands, will allow you to express yourself and show your culinary skills.

Secrets of making homemade chocolates

Cooking chocolates is a simple task, you just need to know a few rules:

Chocolate does not like heat and temperature changes.

The temperature in the room should not exceed 20 ° C. It is also necessary to observe temperature regime when melting chocolate, otherwise the candies will be dull and "gray". The ideal temperature for dark chocolate is 32 o C, for milk chocolate - 30 o C, for white - 28 o C. When the sweets are ready, leave them to harden at a temperature not exceeding 20 o C. minutes, but not in the freezer.

Not a drop of water

The molds must be completely dry. The water in the melted mass will provoke crystallization, and the sweets will be spoiled.

Correct melting

Chocolate candies home cooking can be made from cocoa, drops or bar chocolate without fillers. Drops are easier to melt, the tiles should be crushed by hand or grated on coarse grater. You can melt chocolate in the microwave or in a water bath, but in the first case it is difficult to control the temperature. It is not recommended to heat the mass in a saucepan over a fire, as the chocolate will burn and everything will be spoiled. Heat the chocolate in the bath to about 45 ° C and bring down the temperature by adding cold drops or crumbs.

Use molds

Dry silicate or polycarbonate molds - perfect option. Candies will be attractive and glossy. You can pour chocolate into the packaging left over from the finished sweets, but you won’t get a spectacular gloss. You can give shape without molds, and provide gloss with glaze.

Choice of toppings

Chocolate goes well with prunes, dried apricots, nuts, nougat, ganache, marzipans. Ganache is made from chocolate, cream, rum or cognac. Nougat must be heated to 25 ° C before filling. Too hot filling spoil the chocolate.

You can also put inside fresh berries, but it is better to use jam. In combination with ganache, the filling will be very tasty. Ganache does not harden like chocolate, it always retains a plastic consistency.

Storage conditions

The shelf life of homemade sweets depends on the filling. If you used dried fruits, ready-made sweets can be stored in the refrigerator for longer than a month. The ganache filling can go bad faster. If there are nuts in sweets, the shelf life increases, and the filling from fresh fruit cannot be stored for even a couple of days.

Homemade Chocolate Candy Recipes

Making candies with your own hands is not difficult, it all depends on the chosen recipe and your confectionery experience. Start with the most simple recipes, and pretty soon you will be able to cook chocolate masterpieces.

Chocolates from cocoa "Balls"

Compound:

• 100 g cocoa powder
• 300 g dry biscuits
• 250 ml milk
• 200 g butter
• 100 g walnuts
• 250 g sugar
• 50 g powdered sugar

Cooking:

1. Mix cocoa with sugar.
2. Pour warm milk, stir and cook until the sugar is completely dissolved.
3. Grind cookies in a meat grinder, coffee grinder or by hand.
4. Pour hot cocoa over cookie crumbs. Mix thoroughly so that there are no lumps. Leave to cool.
5. Add soft butter and knead into a smooth paste.
6. Form into balls and roll in crushed walnuts. Sprinkle with powdered sugar.
7. Chill in the refrigerator for an hour.

These simple candy similar to the potato cake. Even a child is able to cook them, and adults and children love this delicacy.

Cocoa sweets with almonds

Compound:

• 100 cocoa powder
• 100 g butter
• Half a glass of powdered sugar
• 50 g peeled and toasted almonds

Cooking:

1. Melt the butter.
2. Add powdered sugar. Slowly add cocoa, stirring constantly.
3. Let the mass cool and form candies.
4. Place a nut in the middle of each.
5. Sprinkle with powdered sugar
6. When the sweets have cooled, send them to the refrigerator for a couple of hours.

Sweets with condensed milk and powdered milk

Compound:

• Powdered milk - 150 g
• Boiled condensed milk - 200 ml
• What-powder - 100 g
• Powdered sugar - 50 g
• Butter - 50 g
• Walnuts - 150 g
• Banana - 1 pc.

Make sweets from milk powder at home to please yourself and the children. From this amount of products, approximately 30 candies are obtained.

Cooking:

1. Heat the oil in a water bath and dissolve the powdered sugar in it.
2. Mix with boiled condensed milk.
3. Add dry milk and cocoa. Mix the mass with a mixer in a container with high edges. Place in refrigerator.
4. Roast the nuts in a dry frying pan. Walnuts can be replaced with any other. Select some of the nuts for the filling, make crumbs from the rest to roll the sweets.
5. Cut the banana into slices about 2 cm thick and divide each into three parts.
6. Lubricate your palms with butter so that the chocolate mass does not stick to your hands.
7. Take the mixture with a teaspoon and roll into balls with your palms. Flatten the ball with a cake, put a slice of banana and a nut. Close up and roll up the ball.
8. Roll sweets in crushed nuts and send to a cool place for several hours.

Powdered milk sweets with banana at home will be delicious, but they do not need to be stored and prepared for the future for a long time. Sweets in the fridge fresh fruit can be stored no more than 2 days.

Prunes in chocolate

Everyone's favorite prunes in chocolate at home will be even tastier. Prepare the prunes in advance: rinse, pour boiling water for 20 minutes, remove the seeds, lay them on a board to dry the fruits.

Compound:

• 200 g pitted prunes
• 100 gram dark chocolate bar
• Roasted almonds, peanuts, walnuts or any other nuts - approximately 150 g

Cooking:

1. Roast the nuts in a dry frying pan.
2. Put a nut into each swollen and dried prunes.
3. Melt the chopped chocolate in a water bath.
4. Prick the prunes on a fork and dip into the chocolate.
5. Lay the candy on the parchment.
6. When the first layer of chocolate hardens, repeat the procedure.

Truffle sweets with "drunk" cherries at home

Compound:

• Dark chocolate (not less than 75% cocoa) - 250 g + 150 g for glaze
• Heavy cream - 250 ml
• Butter - 50 g
• Dried cherries - 35-40 pieces
• Cognac - 75 ml
• Almonds or walnuts for garnish
• Cocoa - 4 spoons

Cooking:

1. 12 hours before making sweets, pour cognac over the cherries, cover with a lid or film.
2. Chop the chocolate.
3. Boil the cream, add the chocolate and stir until it dissolves.
4. Add butter, cool and refrigerate for several hours.
5. Remove the cherries from the cognac and dry them with paper towels.
6. From the cold chocolate mass, roll into balls the size of a walnut. Put a cherry in the middle.
7. Put the finished sweets on a plate and refrigerate for 10-15 minutes.
8. Chop the peeled and toasted nuts. Finely chop the remaining cherries.
9. Melt chocolate for icing in a water bath, let it cool.
10. Prick the truffle on a fork or skewer, dip in cold glaze, place on a wire rack and garnish with nuts and cherries.
11. Glaze is not enough for all the sweets, roll the rest in cocoa. On the same dish or in a box, candies with different surfaces will look interesting.
12. Ready truffles should cool in the refrigerator for at least an hour.

Truffles made from cocoa and milk powder

Compound:

• glass of sugar
• 100 ml cream
• 100 g butter
• Egg white - 1 pc.
• Cocoa - 100 g + 25 g for sprinkling
• Powdered milk - 100 g
• Tablespoon each of powdered sugar and crushed nuts for sprinkling

Cooking:

• Add sugar to the cream, heat over low heat and cook for three minutes.
• Remove from heat, add butter, milk powder and cocoa. Stir until smooth.
• Beat the chilled proteins in a thick foam.
• Mix with chocolate mass and keep warm for 30 minutes. During this time, the mass should thicken. After that, send it to the refrigerator.
• Mix the crushed hazelnut powder, powdered sugar and cocoa.
• Shape the candies into traditional truffle slides or balls. To prevent chocolate from sticking to your palms, grease them with butter. If desired, you can put a filling in the middle of each candy.
• Truffles must stand in cool place few hours.

Sweets "Bird's milk" at home

Everyone knows delicious sweets since childhood. " bird's milk”, cooked with your own hands, will be even better, although you have to tinker.

Compound:

• 180 g sugar
• 150 g condensed milk
• 100 g butter
• 3 egg whites
• 15 g gelatin
• 100 ml water
• 300 g dark chocolate

Cooking:

1. Pour sugar and gelatin with water and put on a small fire. Stir until everything is dissolved. Do not bring to a boil.
2. Whisk warm oil mixer, gradually pouring in the condensed milk.
3. Whip the whites into a thick foam.
4. Pour the gelatin into the egg whites in a thin stream, continue beating.
5. Add condensed milk with butter. Beat until smooth.
6. Pour the mixture into molds and refrigerate for 3 hours.
7. Melt the chopped chocolate in a water bath and cool to room temperature.
8. Prick the frozen soufflé on a fork and dip in chocolate. Place candies on a plate.
9. "Bird's milk" will be ready when the chocolate hardens and becomes solid.

The idea of ​​making truffle or "Bird's Milk" sweets at home may seem strange - the choice of chocolate in stores is huge. Each chocolate girl has her own arguments - some like to invent own recipes and find new tastes, others want to be sure of the composition of products, others are not satisfied with the traditional design of sweets. Experiment and please yourself and your loved ones!