How to make creamy toffee at home. Cooking toffees at home

Ingredients:

• Sugar - 200 gr.
• Sour cream 20% - 200 gr.
• Butter - 30 gr. + 5 gr. (for mold lubrication)

How to make toffees at home:

I will cook the sweet mass for toffee in a stainless steel ladle with a thick bottom. I do not advise you to use enamelware, you risk throwing it away after cooking.
I put sour cream and sugar in a bucket.

I put it on medium heat and watch the process without interruption. I often stir with a spoon. The sugar grains will gradually dissolve completely.

At first, the consistency of the mass will resemble semolina, then it will look like condensed milk. The color is still white. We continue to keep the mass on fire, stirring with a spoon.

After a while, the volume will begin to decrease due to the evaporation of the liquid. The mass will thicken and a creamy shade will appear.

The appearance of color means that the final stage of mass boiling has begun. The main thing here is not to overdo it on fire. Otherwise, the mass can become very thick and when it hardens, we will get not toffee, but hard stone caramels. Therefore, it is important not to miss the moment. The mass should be similar in density to boiled condensed milk. In color, it can be from caramel to brown. The mass should be viscous, but such that it can be poured into molds with a spoon, and not decomposed. From the moment of boiling to the readiness of the mass is about 10-12 minutes!

If suddenly you feel that you have overexposed the mass on fire, and it has become very thick. Add 2-3 tablespoons of milk and heat again and stir until smooth. A minute before the mass is ready, add butter to it. Mix well and remove from heat. And now speed is very important! You need to quickly pour the mass into the mold, because it hardens very quickly. If you don’t have time, then heat it up a little again and pour it longer. I poured with a teaspoon. So much neater and more convenient.

I leave the containers with toffees to cool completely (20-30 minutes). And then I extract the toffee with a knife. Iris is ready! If you do not overexpose the mass on fire, then they turn out to be very soft, tender and viscous. Sweets are much tastier than store-bought, with a great milky taste. Bon appetit!

Iris "Kis-kiss" - 2 kilograms. Remember the canteen inventory from the Gas Station Queen? How Panas Petrovich and barmaid Rogneda Karpovna admired the taste of toffee! Today, unfortunately, it is impossible to be 100% sure of the quality of store-bought sweets. That is why we decided to give a culinary lecture and tell you how to make toffee at home.

Butterscotch is a Russian delicacy from France.

Recently, more and more housewives are interested in how to make toffee at home. Of course, such a dessert can be bought in the store. But answer honestly: how confident are you in the quality of the purchased confectionery? Thinking? Then hurry up to write down the recipe and cook toffees from sour cream and sugar. By the way, it is these components that are considered a classic set of products for making gooey sweets.

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So that cooked toffees do not differ in taste from store-bought sweets, take note of a few tricks:

• the basis of the delicacy can be whole, dry, condensed and baked milk;
• think that sugar is poison, feel free to replace it with honey, especially since this will not affect the sweetness of the dessert;
• so that amber-colored sweets do not stick to your hands, sprinkle them with powdered sugar;

• it’s easy to check the viscosity of sweets: pour a drop of caramel into water, and like candle wax, the finished toffee should instantly harden;
• you see that the mass, like a cement mortar, begins to harden and thicken, stir more actively, otherwise your sweets will burn;
• grease the form for solidification with oil, you can also use parchment;
• so that the sweets do not stick together and retain their original shape, delimit each layer with parchment.

That's what we called these sweets in childhood, because toffee sticks to the teeth and palate. But we do not stop eating them even at the point of caries. What just did not invent confectioners! Modern toffees have already changed to such an extent that there is no trace of the classic sweets. Of course, you can add coconut, chocolate, citrus zest, almonds. But the true taste lies in memories, so we will prepare classic toffees.

Compound:

• 0.3 l of condensed milk;
• 100 g butter;
• 0.1 l of water;
• 2 tbsp. l. sifted flour;
• 0.2 kg of powdered milk.

Cooking:

• Homeland begins with a picture in the Primer, and the preparation of toffee begins with the preparation of the necessary products.

• Take a deep heat-resistant pan and put the butter in it.

• We send the pan to the stove and melt the butter over low heat.

• Cook the oil mixture until it begins to bubble like Niagara.

• Do not forget to constantly actively stir the mass, otherwise you will not have time to look back, as the fragrant mixture will become ashes.
• In this case, it is better to choose products in packages with a dispenser, and in a tin, however, it will do, because the main thing is quality.

• At this stage, we concentrate all our attention on the contents of the pan. We do not leave the stove for a single step for 10 minutes.
• We cook condensed milk, mix, enjoy the play of colors and blend of aromas.
• If you can multitask, like Julius Caesar, then in a separate bowl, dilute milk powder in water.

• If you can't handle a regular spatula or spoon, take a whisk. A mixer or blender is for very lazy housewives.
• Let's look at the clock - we need to detect 30 minutes. This is how much we will cook toffee.

• Take any container, of course, heat-resistant, cover it with parchment.
• To ensure that the toffees do not stick to the paper, soak it with oil.

• Transfer the prepared hot mass to a container. Level if necessary. Just don't do it with your hands, you're not a fakir.

• In order for the total mass to become at least a little like candy, we will arm ourselves with a spatula and make a line.

• Let's send our toffees to the refrigerator for five hours.
• It's time for a tasting. We serve sweets to the table and treat the household.

60 minutes - and you're done!

Now we will share the secret of how to make toffees with baked milk. It is this base that will help us give sweets a delicate and soft taste. Honey will saturate the dessert with the color of amber, and vanilla will give an exquisite aroma.

Compound:

• 0.2 l of baked milk;
• 2 tbsp. l. honey;
• 0.2 kg of granulated sugar;
• 30 g butter;
• vanilla.

Cooking:

1. Let's get down to business without preludes and long introductions. We take a saucepan and put all the ingredients according to the list into it.
2. At this stage, the mass looks unattractive and you can’t believe at all that in half an hour it will be exquisite sweets.
3. Everything was well mixed. If it is difficult to manage by hand, take a mixer.
4. We send the saucepan to the stove and cook the toffee over moderate heat.
5. This cooking step will take approximately 30 minutes.
6. A little trick: ordinary ice molds will help to give an appetizing shape to sweets.
7. Try to thoroughly grease each cell with refined oil.
8. So, the toffee has already been cooked, and we carefully lay it out in cells so as not to burn ourselves.
9. Cool slightly and send exactly 30 minutes to the freezer.
10. During this time, we can brew aromatic tea or invigorating coffee.
11. That's all: call the household members to the table as soon as possible.

Many believe that the presence of powdered milk powder in dishes negatively affects the taste of products. Perhaps this statement is true if you are going to cook milk porridge. But toffees "love" milk powder, with it they become tender and soft. The sweets will have a light creamy aroma without the presence of extraneous aftertastes.

Melt the butter in a heavy bottomed saucepan. Do not bring it to a boil, you just need to wait for the transition of the bars into a liquid state.

Pour flour into hot oil. Now you can let the oil simmer by setting a slow fire. The flour is fried with constant stirring. The mass should become light brown. As a rule, this operation lasts 3-4 minutes.

Powdered milk is diluted in cold boiled water.

The resulting liquid is combined with condensed milk, achieving uniformity.

The milk mixture is poured into a saucepan, the contents are stirred. The most crucial stage comes: the candy mass boils over low heat for 25-30 minutes.

By consistency, it should approach very thick homemade sour cream. If the simmering toffee resembles tight plasticine, then the boil was too violent and the liquid has evaporated. In this case, you need to add a little water to the candy mass.

To form sweets, you will need any rectangular shape with low sides. The form is lined with cooking paper.

The hot candy mass is stirred and poured into a mold, leveled. The form is placed in the refrigerator, the hardening time is 6-7 hours. You can leave the candy in the refrigerator overnight.

Cells are “drawn” on frozen sweets with a knife, it will be convenient to make breaks along these lines. The candy layer is taken out of the mold, the paper is removed. Now you can put the toffees on a plate and break them into squares. You don't have to limit yourself to the classic square taffy. A beautiful effect is obtained by pouring hot candy mass into miniature silicone molds. Frozen sweets will repeat all the details of the shape, they will become seahorses, stars and shells. Bon appetit!

Step 1: Mix the ingredients.

In a small saucepan, thoroughly mix sour cream (room temperature), honey and sugar until homogeneous masses. Attention! If the honey is too sugary, it must be heated in a water bath. The product treated in this way will have a more fluid texture and blend easily with the other ingredients.

Step 2: Warm up the ingredients.

Bring the honey-sour cream mass to a boil over medium heat. Attention! Do not make the fire too strong, as this can lead to burning products to the bottom of the pan and "clotting" sour cream. It is best to simmer the mixture over low heat with constant stirring.

Step 3: Cook "Iris".

We cook "Iris" on low heat for 25 minutes, not forgetting constantly stir mixture. If you “violate” this recommendation, soon numerous lumps will appear in the mixture, which will be extremely difficult to get rid of.

Step 4: Pour "Iris" into the mold.

When our future "Iris" has acquired a characteristic golden hue and began to "reach" for a spoon, it must be poured into molds. Attention! If you use special silicone molds, they can be do not lubricate, sweets are well separated from them when solidified. If you use plastic or steel products, you must first grease them with a piece of butter.

Step 5: Pull the "Iris" out of the mold.

It may take 2-3 hours for Toffees to completely solidify. The process will go faster in the refrigerator. We take out the finished sweetness from the molds and cut it.

Step 6: Serve the Iris sweets.

We serve Iris sweets on a beautiful saucer for tea, cocoa, coffee. On the same saucer you can put chocolate slices (black, white), nuts. Bon appetit!

The readiness of caramel can be checked by dropping a drop of it into cold water. If the drop hardens immediately, then it is time to pour the resulting mass into a mold. Sweets are ready!

Sweets "Iris" will turn out surprisingly tasty if you add to their composition: nuts (almonds, peanuts, walnuts), peeled seeds, pieces of prunes, dried apricots, etc.;

Delicious homemade "Iriski" sweets are well stored in the refrigerator if wrapped in cling film. They can be given to children, as they consist entirely of natural ingredients.

Butterscotch candy is sweets made with condensed milk, sugar, molasses, butter. The French iris flower is the reason for the name of these chocolates. French confectioner Josuet de Mornas brought sweets to Russia in 1901. Toffees were gaining popularity among people, meanwhile, the confectioner drew attention to the similar structure of the flower leaf and candy. This is how Iris sweets appeared on sale. This was done for sale, since in France for more than 50 years there were such sweets, only under a different name “taffy”.

The benefits of toffee

Iris sweets contain the necessary and useful ingredients for the health of the body.

Vegetable oil gives us energy, which has a beneficial effect in the construction of new cells. A lot of fats and amino acids are found in condensed milk. Molasses provides us with good mood and energy. Toffees may contain additives, such as nuts, which have a beneficial effect on mental performance. In this case, toffee will be an indispensable product in the process of passing exams.

Harm toffee

There is also a negative impact from the use of such a product. Due to the sugar contained in these sweets, fat can accumulate, resulting in a violation of metabolic processes. This of course can happen if you eat a lot of these sweets. Nowadays, people are eating more calories than they are consuming. So after we eat a delicious candy, then we have to go jogging, so to speak, to maintain health.

Toffees are useful in small quantities, but eating too much of them is not worth it, so as not to harm your health.

Toffee candy on sour cream

This recipe is easy to prepare. Toffees are not very sweet with a sour cream taste.

Very light and tender, melting in your mouth.

Ingredients for the recipe "Taffy on sour cream" (for 3 servings):

• 30 grams - butter;
• 220 grams - sugar;
• 220 grams - sour cream.

How to make homemade toffee with sour cream:

1. To make toffee, we need the same amount of sugar and sour cream, and not a large amount of butter. You can also increase the proportion in order to make more butterscotch.
2. In a small bowl, add sour cream and sugar. Dishes for this purpose are needed from stainless steel, due to the fact that the delicacy will need to be cooked on fire for a long time. The delicacy should boil, over medium heat, while you need to stir it all the time.
3. Initially, the treat will be covered in small bubbles. You should not move away from the stove, as you need to interfere with it.
4. Some time will pass, and the delicacy will resemble condensed milk. It is necessary to interfere not only from above, but also from below, so that the mass does not stick to the bottom.
5. Then the delicacy will begin to take on a different color, thicken and become creamy, this indicates that soon the sweets will be ready. In order for the color of the toffee to be a rich color, for this you need to cook longer. Of course, it will be more difficult to interfere, but you need to try to do it faster.
6. And after obtaining the desired shade of sweets, you can remove them from the stove. Then add the oil and mix it well with the main mass.
7. The next step is that the thick mass must be quickly determined by molds or on a flat surface. Molds or any other surface on which you are going to lay out a thick mass can be lubricated with oil for better solidification.
8. You can use various molds (glass, silicone, etc.). In order to make it easier to disconnect the toffees, you can immediately, as soon as the toffees are laid out in molds, make cuts with a wet knife. Then leave the toffee for a while to cool down.
9. We take the sweets out of the molds, divide them into portions. From the amount of these products according to the recipe, 260 grams of toffee comes out.

coffee toffee candy

Those who love coffee, I think, will appreciate the toffees prepared according to this recipe. It won't take much time to prepare them, and there shouldn't be any difficulties. According to this recipe, 22 toffees are obtained, depending on what size they are, if they are very large, then the number of sweets will be less.

Ingredients for the recipe "Coffee Toffees" (for 10 servings):

• 30 grams - coconut;
• 10 grams - grain coffee;
• 100 milliliters - Espresso coffee;
• 100 grams - butter;
• 150 grams - sugar;
• 120 milliliters - cream;
• 100 grams - hazelnuts;
• 30 grams - lemon zest.

Toffee candy cooking method at home

1. All the necessary products that will be involved in the preparation of toffees are listed above.
2. In a bowl convenient for you, you need to melt the butter with sugar. Sugar should be completely dissolved, you need to stir the mass constantly.
3. Cut the lemon zest into medium-sized strips.
4. Next, add the sugar paste to the zest.
5. Then add cream and coffee. The strength of coffee affects the taste of sweets.
6. The mass must be brought to a thickening, while not forgetting to interfere with it.
7. The mass must be viscous. Cooking time about 30 minutes.
8. After the mass thickens, it is necessary to pour it into molds. You can sprinkle coffee beans on top. We leave to cool.
9. After cooling the toffee, we form medium-sized balls from it and dip them in coconut shavings. You can add hazelnuts in the middle.
10. That's all, coffee sweets can be eaten. You need to store them in the refrigerator.

Honey toffee candy

Ingredients:

• 200 milliliters - cream (not fatty);
• 200 grams - sugar;
• 30 grams - butter;
• 3 tablespoons - honey;
• some salt;
• refined sunflower oil to grease the molds.

Pour butter, sugar, salt and honey into a saucepan. Next, put on the stove, stirring until completely dissolved. The mixture should boil, then reduce the heat, boil until thickened for 30 minutes. The mixture will stretch like a string. Pour hot mixture into greased molds.

Leave to cool and then refrigerate overnight. Due to the not very good quality of the cream, the mixture may harden poorly. When it is cooked, everything seems to be fine, the density is acceptable, but after it has stood overnight in the refrigerator, the mass is viscous and thick, and the shape does not hold. You can get out of this situation with the help of a freezer.

Recipe for soft toffees with milk at home

This recipe will help any person who naturally loves sweets to make great sweets for tea drinking, and not only. After all, you always want to eat something tasty and healthy. And this recipe for toffee in milk at home comes to the rescue.

Ingredients:

• 200 milliliters - baked milk;
• 200 grams - sugar sand;
• 1 PC. - vanilla sugar;
• 2 tablespoons - honey;
• 30 grams - butter.

Toffee candy cooking method:

1. Butterscotch sweets are made with milk, as a result of which we place milk in a saucepan with dense walls.
2. Add vanilla sugar to milk.
3. We pour honey and oil there. If you use high-quality and homemade milk and honey, then the sweets will be rich, tasty and creamy. It is not difficult to buy them now, but they will cost much more.
4. Mix well and melt everything. Boil for 30 minutes on a small fire. Further, the mixture will be viscous and caramel in color.
5. You can use a silicone mold or a plastic one that needs to be lubricated with oil. Next, with a tablespoon, fill the molds with caramel.
6. Then the caramel in the molds should cool down and only, then put it in the freezer for 30 minutes. That's all you can treat yourself to milky soft toffees with a creamy taste.
   With this recipe, you can make chocolate sweets at home. To do this, just add cocoa powder or dark chocolate to the recipe. And you get wonderful chocolate-flavored toffee candies.

Candy toffees at home from boiled condensed milk

It is important to know!

According to the Ministry of Health, diets today are the main methods weight loss. However, the number of obese people continues to grow! In this regard, "Bee Slim" appeared - drops for burning up to 80% fat.

Now many people notice that store-bought iris sweets no longer taste the same as they did in childhood. And in order to get this wonderful taste of childhood, for this, many have to cook their favorite delicacy at home. This recipe is very simple, and you don’t need a lot of ingredients to make toffee.

Ingredients (for 6 servings):

• 1 jar - condensed milk (8.5%).

How to make toffee:

1. Pour the condensed milk into a deep cup.
2. We set the microwave power to 800 and the time to 10 minutes, then put a cup of condensed milk there. After 1-2 minutes, we take out the cup from the microwaving, and then return it back. At first, condensed milk will be liquid and boiling. Mix well and put back in the microwave. Do not leave unattended, as condensed milk can run through the top.
3. By stirring, it will become noticeable that the mixture becomes thick and changes its color from cream to peach. You need to mix well so that everything is cooked evenly.
4. After the mixture has boiled down by half, and has become much denser, you can get it.
5. Mix well again and let cool. But do not allow it to cool completely, then the mixture will harden and it will be difficult to pull it out of the cup. We proceed to the formation of toffees.
6. We grease the dish with sunflower oil and put toffee on it. You can also wrap toffees in tracing paper, thereby making wrappers for them, which must first be oiled. Next, put in the refrigerator.
7. They can also be sprinkled with cocoa on top. That's all, toffees are ready, you can enjoy a delicacy with the taste of childhood.

A couple of tips for making toffee candies at home:

• condensed milk should be without additives, that is, of high quality so that there is no flaking;
• Butterscotch sweets can be prepared using various amounts of condensed milk, but you should remember that when it boils, it will quickly begin to rise and may run away. It is better to make a large number of toffees in several approaches;
• the time spent on cooking can be different, depending on which microwave, it is better to pay attention to the color and density of the mixture;
• taking condensed milk out of the microwave, add two tablespoons of cocoa to it and stir in order to get chocolate toffees in the future, and again set to cook further;
• do not forget that condensed milk rises quickly, you always need to keep an eye on and open the lid. You need to stir as often as possible, and the bowl should be with high sides.

1. There are several varieties of toffee: viscous, semi-solid, cast semi-solid, soft, replicated.
2. In America, sea salt is added to sweets to enhance the caramel flavor.
3. Vanilla and chocolate toffees are called fudge in some countries.
4. The famous candy "Cow" comes from Poland, is prepared on the basis of toffee from milk.