Unusual candies with their own hands. Homemade chocolates, recipe with photo
Homemade sugar lollipops will be a great natural alternative to store-bought Chupa Chups, free of harmful impurities and additives. Adults will be able to remember the long-forgotten taste of childhood, and children can enjoy sweets without harm to health.
How to make sugar candy?
Making lollipops at home will not be difficult even for a novice cook, and the whole process, with the right components, will take only a few minutes.
- The necessary ingredients for creating sweets: sugar, water, juice, compote or other liquid base. Vinegar or citric acid is added to the caramel to avoid sugaring. Optionally, the mixture is tinted or filled with flavor by adding dyes and flavors.
- Syrup is boiled from the components, which is subsequently poured into molds, onto a silicone mat or oiled parchment.
- If desired, home-made sugar candies are supplemented with wooden skewers.
Burnt sugar lollipops
The following recipe will help you learn how to make candy from burnt sugar. The difference of this method from the classical technology is in the minimum amount of liquid used. Sugar should only be slightly moistened. If there are no molds, the syrup can be poured into oiled tablespoons or teaspoons.
Ingredients:
- sugar - 1 cup;
- water - 1.5-2 tbsp. spoons;
- vegetable oil.
Cooking
- Pour sugar into a saucepan with a thick bottom, add water and place the container on the stove.
- The contents are heated until all the crystals are dissolved and boiled, stirring continuously, until a rich caramel color is acquired.
- Pour syrup into greased moulds.
- After 20-30 minutes, burnt sugar candies at home will be ready for tasting.
How to make lollipops?
You can make lollipops with your own hands without any additives or fill the delicacy with color and taste, flavoring the base with flavoring, replacing water with juice. Sticks can be toothpicks, barbecue skewers, sulfur-free matches, or special plastic reeds designed to make this sweet.
Ingredients:
- sugar - 250 g;
- water - 100 g;
- citric acid - 0.5 tsp;
- dye and flavor - to taste;
- vegetable oil.
Cooking
- Combine sugar and water in a saucepan, heat with stirring until the crystals dissolve.
- Continue heating the base to a temperature of 130 degrees or to a test for a soft ball.
- Flavoring and dye are added as desired, cooked to a temperature of 160 degrees or instant caramelization of a drop of syrup in water.
- Stir in citric acid, stirring it with half a teaspoon of boiling water.
- Pour the mixture into molds or onto a silicone mat.
- Insert the skewers, rotate them 360 degrees in the caramel, and leave the lollipops to set.
Lollipops at home without molds
Even if there were no special molds available, you can make sugar candies at home using other kitchen utensils. Instead of molds, you can take teaspoons, tablespoons smeared with oil, or use a silicone mat, dripping portions of caramel onto it and waiting for them to quickly solidify.
Ingredients:
- sugar - 200 g;
- water - 7 tbsp. spoons;
- lemon juice - 1 teaspoon;
- vegetable oil.
Cooking
- Water with sugar is heated with stirring until the crystals dissolve and acquire a rich caramel color.
- They check the readiness of caramel by a drop hardening in water, after which they pour it into oiled spoons or drip onto a silicone mat.
- If desired, add round lollipops or other shapes with skewers and let them harden.
colored lollipops
Read on to learn how to make sugar at home. Portions of caramel, prepared in separate containers, are tinted with gel dyes. Much more priority is the natural coloring of the syrup at the initial stage of cooking by adding fruit, berry or vegetable juices.
Ingredients:
- sugar - 500 g;
- water - 200 ml;
- vinegar - 2 tbsp. spoons;
- dyes of different colors;
- vegetable oil.
Cooking
- Alternately boil portions of sugar and water until caramel color.
- Dye and vinegar are added, boiled a little more, and after testing on a hard drop, the base is poured into oiled molds.
- Supplement multi-colored lollipops with sticks and let the delicacy harden.
ginger lozenges
Home-made sugar lollipops according to the following recipe will not only allow you to enjoy their excellent exquisite taste and aroma, but will also help alleviate the course of a cold accompanied by a sore throat or cough. In addition, the valuable composition of sweets will strengthen the immune system.
Ingredients:
- sugar - 1 cup;
- water - 0.5 cups;
- lemon juice - 1 tbsp. spoon;
- honey - 1 tbsp. spoon;
- ground ginger - ½ teaspoon;
- ground cloves - ¼ teaspoon;
- vegetable oil, powdered sugar.
Cooking
- Combine water and sugar in a saucepan.
- Add honey, lemon juice, ginger and cloves.
- Heat the mixture with stirring to a boil and boil until the color of strong tea or a positive test for a hard ball in cold water.
- With a teaspoon, pour portions of spiced caramel onto oiled parchment.
- After hardening, sprinkle with powdered sugar.
striped lollipop
If you want to make spectacular-looking striped sugar candies, you will need to cook caramel of different colors at the same time. In this case, it will be necessary to pour two or three types of bases of different colors into forms in turn, resulting in the desired striped delicacy. If the caramel began to harden in a bowl ahead of time, it is heated again until it liquefies.
Ingredients:
- sugar - 500 g;
- water - 200 ml;
- vinegar - 2 tbsp. spoons;
- dyes of two colors;
- vegetable oil.
Cooking
- The components are divided into two portions and boiled in different vessels until the desired thickening and a positive test for a solid drop.
- Dyes are added, the mixture is heated a little more and poured alternately into oiled molds.
small lollipops
To cook, which are called "Monpasier", no molds or skewers are needed. Drops of caramel are applied to oiled parchment or a silicone mat, and after hardening, sprinkle with powdered sugar. Sweetness is optionally flavored with essence and filled with color by adding dyes.
Ingredients:
- sugar - 150 g;
- water - 50 ml;
- vinegar - 1 teaspoon;
- flavorings and dyes (optional) - to taste;
- vegetable oil.
Cooking
- Water with sugar is heated, stirring, until the crystals dissolve and thicken.
- Dyes and flavors are added as desired, the drops are boiled until caramelized in cold water.
- Vinegar is poured in, stirred and spread with a spoon drops of caramel on parchment or silicone mat.
cockerel lollipop
At one time, they were prepared without any additives in the form of flavorings and dyes, and without that they turned out to be tasty and appetizing. If among the kitchen utensils there is a special mold in the form of a bird or other animals, it will not be difficult to make such a sweet, and the necessary products are always at hand.
Ingredients:
- sugar - 100 g;
- water - 2.5 tbsp. spoons;
- vinegar - 1 tbsp. spoon;
- vegetable oil.
Cooking
- Water is mixed with sugar, heated with stirring until the crystals dissolve and acquire a caramel color.
- Check the readiness of caramel for a solid drop, add vinegar.
- The mass is poured into oiled molds, sticks are inserted, and allowed to harden.
New Year's candies "Canes"
To complete the following sugar candy recipe, you will need a cooking thermometer, a silicone mat, or ideally a mold. In addition, you will need to take care of the presence of molasses, red gel dye or any other color. At first, the technology may seem complicated, but in fact it is easy to execute.
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:
- Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
- 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.
- Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace the purchased dessert.
- 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.
- 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.
- Put the form in the refrigerator and wait for the chocolate shell to completely harden.
- Next, the dessert is cut into pieces of the desired shape. Delicate soufflés perfectly harmonize 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:
- Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
- Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
- Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
- 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:
- Boil milk in a small saucepan.
- Enter 25-30 grams of butter. Add sugar at the same time.
- Stir the composition thoroughly and wait for the boil again.
- Continue to cook the sweet mass until thickened. Then stir in lemon juice and honey.
- 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).
- 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:
- For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
- 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.
- 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.
- 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.
- Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
- Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
- 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:
- Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
- Mix in any flavoring of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
- Add food coloring and citric acid dissolved in hot water 1:1. Mix thoroughly.
- Level the powdered sugar on the baking sheet - there should be a lot of it.
- 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.
- Spread the sticks under the lollipops and fill the holes with syrup.
- 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:
- Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until maximum uniformity.
- Add a tablespoon of different types of alcohol. Liquor can be any, but cherry is still preferable.
- Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
- After thorough mixing, the filling is sent to the refrigerator for the next hour.
- 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.
- Enter the remaining rum, sweet powder and raw protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
- After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
- 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.
- Grate the milk chocolate and roll the sweets one by one. 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:
- Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
- Enter the flour and knead the curd dough.
- Divide the base into small parts - form cakes out of them.
- For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
- 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.
- 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:
- Mix sugar and honey and set over medium heat. Wait until it boils while constantly stirring the ingredients.
- When the mixture turns a beautiful amber color, remove the pan from the stove.
- In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
- Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
- 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.
- Take baking paper and line the surface of the baking sheet. Treat the parchment with vegetable oil, lay out the candy mass and smooth it well.
- 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:
- Rinse the lime and orange well. Remove the zest from the orange fruit, squeeze the juice from the remaining pulp.
- 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.
- Pour the juice into a small saucepan or saucepan. Pour the crushed zest and granulated sugar, add a quarter cup of water.
- Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
- Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
- Crush the nuts with a blender and add to the semolina-citrus porridge.
- Roll into balls of any size. Lay the products on a dish and refrigerate until set.
- Making a delicious icing for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
- 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:
- 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.
- Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
- Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
- When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
- Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
- Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
- When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
- For greater beauty, dessert yummy should be generously sprinkled with cocoa.
1. Balls "Dream" - a fantastic dessert without baking
It turns out much tastier than store-bought sweets!
Products:
- Vanilla crackers - 150 gr
- Milk - 100 ml
- Condensed milk - 3 tablespoons
- Cocoa - 2 tablespoons
- vanilla pinch
- Butter - 50 gr
- Crushed nuts - optional
- Sugar - 2 tablespoons
- Liquor - 1 tbsp (optional)
For glaze:
- Chocolate - 100 gr
- Oil - 1 tablespoon
- Sour cream - 1 tablespoon
How to make a no-bake dessert:
- Grind crackers with a blender and add cocoa, mix.
- Bring the milk to a boil and cool slightly, then add butter, sugar and vanilla to it.
- Stir the mixture until the sugar dissolves.
- We combine the milk mixture with the dry one, add condensed milk, liquor and pour nuts, mix well.
- We remove the mass for 1 hour in the refrigerator.
- After the allotted time, we take it out of the refrigerator and form small balls with a teaspoon.
- For glaze, melt all the ingredients in a water bath.
- We dip the balls into the icing one at a time and carefully remove them with a fork, put them on tracing paper.
- Put the balls in the freezer for 20 minutes.
Happy tea!
2. Butterscotch "Tyanuchki" on baked milk
The favorite dessert of the Soviet era - toffee candies - have acquired a different taste, and sometimes you really want to treat children with real toffee according to the classic recipe.
Products:
- Milk (baked) - 200 ml.
- Sugar - 150-200 gr.
- Honey - 2 tbsp. spoons
- Butter - 30 gr.
- 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 that can be added to taste (vanillin, cinnamon, cardamom).
Products:
- Powdered milk - 250 gr
- Sugar - 300-350 gr
- Butter - 100 gr
- Water - 100 ml
- Cocoa - 2-3 tbsp. spoons
- Spices to taste - 1 pinch
How to make candy from powdered milk:
1. The first step is to boil the 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. Put butter in hot syrup 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. Next, mix the condensed milk with chips, add melted butter, mix until a homogeneous mass is formed and put in the refrigerator for 15 minutes.
You can pour boiling water over the almonds and leave for 5 minutes. Then peel and dry in a dry hot frying pan. Or you can use almonds along with the skins. Without the peel, the sweets are very tender. But with a peel - more useful.
We pinch off small pieces from the chilled coconut mass, crush them with our hands and place almonds in the middle of the cake. We roll into balls about the size of a walnut, lightly moisten them with water (not necessary) 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 ...
These are the Raffaello "in haste" we got. 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:
- Bitter chocolate finely break and melt with milk in the microwave or in a water bath.
- Finely chop the dried apricots and nuts.
- Mix melted chocolate, nuts, dried apricots and honey. Refrigerate the entire mixture.
- 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 is an amazing delicacy for you and your children. 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 sour cream and sugar in equal proportions 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 ladle, combine sour cream and sugar and a small piece of 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 a flat surface. It is necessary to pre-lubricate the molds and the surface for solidification with butter.
You can take a silicone mold for sweets or a glass baking dish. 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!
Hello my dear readers and guests of the blog! Do-it-yourself sweets are a strong competitor to store-bought sweets - this fact will be confirmed by any gourmet. Not only naturalness and freshness speak in favor of homemade treats, but also a wonderful opportunity to select ingredients in accordance with family preferences. And today I will share with you the secrets of cooking the most delicious and original delicacies!
How to make candy at home
Having prepared one of the dishes I offer at home, you will definitely not remain indifferent.
Sweets "Bird's milk" with their own hands
Product set:
- Butter (100 grams)
- Dark chocolate (1 bar)
- Sugar (to taste)
- Gelatin (15 grams)
- Fresh chicken proteins (4 pieces)
Cooking technique:
- Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
- 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.
- Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace the purchased dessert.
- 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.
- 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.
- Put the form in the refrigerator and wait for the chocolate shell to completely harden.
- Next, the dessert is cut into pieces of the desired shape. Delicate soufflés perfectly harmonize with tea and coffee!
Wafer sweets 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:
- Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
- Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
- Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
- At the end, candy can be rolled in coconut flakes or generously sprinkled with cocoa - be guided by personal taste!
How to make candy "Korovka" at home
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:
- Boil milk in a small saucepan.
- Enter 25-30 grams of butter. Add sugar at the same time.
- Stir the composition thoroughly and wait for the boil again.
- Continue to cook the sweet mass until thickened. Then stir in lemon juice and honey.
- 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).
- 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!
Diet pumpkin sweets
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:
- For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
- 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.
- 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.
- 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.
- Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
- Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
- 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:
- Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
- Mix in any flavoring of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
- Add food coloring and citric acid dissolved in hot water 1:1. Mix thoroughly.
- Level the powdered sugar on the baking sheet - there should be a lot of it.
- 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.
- Spread the sticks under the lollipops and fill the holes with syrup.
- 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.
Drunk candy for adults
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:
- Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until maximum uniformity.
- Add a tablespoon of different types of alcohol. Liquor can be any, but cherry is still preferable.
- Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
- After thorough mixing, the filling is sent to the refrigerator for the next hour.
- 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.
- Enter the remaining rum, sweet powder and raw protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
- After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
- 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.
- Grate the milk chocolate and roll the sweets one by one. The meal is ready to serve!
How to make cottage cheese sweets 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:
- Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
- Enter the flour and knead the curd dough.
- Divide the base into small parts - form cakes out of them.
- For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
- 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.
- Remove the balls with a slotted spoon. Bread each candy in a mixture of breadcrumbs and coconut flakes.
Do-it-yourself toffees on sour cream
Product set:
- Honey (half a cup)
- Sugar (1.5 cups)
- Softened butter (100 grams)
- Sour cream (one and a half cups)
Cooking technique:
- Mix sugar and honey and set over medium heat. Wait until it boils while constantly stirring the ingredients.
- When the mixture turns a beautiful amber color, remove the pan from the stove.
- In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
- Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
- 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.
- Take baking paper and line the surface of the baking sheet. Treat the parchment with vegetable oil, lay out the candy mass and smooth it well.
- After a quarter of an hour, the toffee will only be cut and served with fragrant tea.
Orange sweets 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:
- Rinse the lime and orange well. Remove the zest from the orange fruit, squeeze the juice from the remaining pulp.
- 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.
- Pour the juice into a small saucepan or saucepan. Pour the crushed zest and granulated sugar, add a quarter cup of water.
- Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
- Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
- Crush the nuts with a blender and add to the semolina-citrus porridge.
- Roll into balls of any size. Lay the products on a dish and refrigerate until set.
- Making a delicious icing for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
- Additionally, colored confectionery powder will help decorate orange balls.
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:
- 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.
- Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
- Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
- When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
- Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
- Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
- When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
- For greater beauty, dessert yummy should be generously sprinkled with cocoa.
Now you know how to make candy at home. Hope you enjoy the recipes. Bon appetit and see you soon!
Sweet tooth, candy recipes with photos - for you! Today, almost everyone prefers to buy ready-made sweets in supermarkets and rarely prepares them, but in vain - homemade ones are much tastier. These 8 homemade candy recipes will help you make homemade candy that will beat any store-bought candies to your liking. In addition, making sweets at home is not as complicated a procedure as it might seem at first glance. Therefore, we read recipes and prepare sweets with our own hands!
Rum pyramids with raisins
Ingredients:
- 250 g biscuit or shortbread biscuits
- 400 g of condensed milk
- 165 g raisins
- 125 ml of rum
- 2 tbsp. heaping spoons of cocoa powder
- Coconut for sprinkling
Cooking:
Soak raisins in rum overnight. Mix finely crumbled cookies, soaked raisins, condensed milk and cocoa in a large bowl. Refrigerate the mass for 2 hours. Fashion small pyramids from the mass (as an option, balls) and sprinkle them with coconut flakes. Refrigerate for 30 minutes - 1 hour.
Sweets with dried apricots and nuts
Ingredients:
- dried apricots - 5 pcs.
- walnut - 5 pcs.
- honey - 1/2 tbsp. l.
- milk - 1 tbsp. l.
- bitter chocolate - 70-90 g
- cocoa, sesame - for decoration
Cooking:
Finely break bitter chocolate and melt with milk (in a microwave or in a water bath), finely chop dried apricots and nuts (can be chopped in a blender), mix melted chocolate, nuts, dried apricots and honey, cool. Roll up small balls from the resulting mass, cool again, roll in cocoa and sesame seeds.
Prunes with walnuts and cognac
Ingredients:
- 100 g dark chocolate
- 10 prunes
- 5 walnut kernels
- 200 ml brandy
- 1 tbsp. a spoonful of butter
Cooking:
Rinse prunes, soak overnight in cognac. Stuff prunes with halves of walnut kernels. Melt chocolate in a water bath or microwave, add softened butter, mix until smooth.
Dip prunes in chocolate, place on greased parchment paper and refrigerate for 2 hours. Alternatively, pour a little bit of chocolate into the bottom of 10 candy molds (you can use large edible ice cubes or plastic candy liners in boxes), then top with the stuffed prunes and pour over the remaining chocolate. Put in the refrigerator until completely solidified.
Chocolates with figs
Ingredients:
- dried figs - 200-250 g
- chocolate (bar)
- butter 1 tbsp. l.
- walnuts
- cocoa
Cooking:
Soak the figs briefly in boiling water, then cool (can be dried with a paper towel). In a water bath (or in the microwave), melt the chocolate (preferably dark), you can add a little butter. On the “butt” of the fig, we make an incision crosswise and stuff it with coarsely ground walnuts, give it the shape of truffles (the fig is soft and obedient in the hands), then dip into warm chocolate, carefully remove it, put it on the wire rack. When the chocolate begins to gradually harden, you can roll in cocoa and garnish with nuts. Then place in the refrigerator for several hours.
Vanilla Chocolate Fudge
Ingredients:
- 1 can (350-400 g) condensed milk
- 2 teaspoons of vanilla extract
– 700 g chocolate
- 425 g marshmallows
- 900 g sugar
- 220 g crushed nuts optional
- 4 tbsp. tablespoons unsalted butter
- 1/8 teaspoon of salt
Cooking:
Grease a square or rectangular tin with oil or grease and set aside. Combine sugar, butter, salt and condensed milk in a tall heavy-bottomed saucepan over medium heat. Allow the mass to boil for 6-7 minutes, stirring constantly. Turn off the fire.
Combine vanilla, chopped chocolate, marshmallows and, optionally, crushed nuts in a large bowl. Add hot mixture and beat until all chocolate has melted. Pour the fondant into the previously prepared form, gently level the mass with a wooden or silicone spatula. Remove the fondant in the refrigerator for 3 hours. Then take out, cut into small squares.
milk toffee
Ingredients:
– 200 ml milk
- 200 g of powdered sugar or sugar
- 30 g butter
- 2 tbsp. spoons of honey
- Vegetable oil
Cooking:
Pour milk into a saucepan with a thick bottom, add butter, powdered sugar, honey, turn on moderate heat. Heat the mass for about 20 minutes, stirring constantly, so that it thickens and acquires a caramel-cream color.
Spread the mass on figured small molds, previously greased with vegetable oil, or on a baking sheet lined with oiled parchment paper. Let the mass cool down. Then remove the sweets from the molds or cut them if they were cooled on a baking sheet in a single layer.
Sweets with dried fruits
Ingredients:
- 200 g dried apricots;
- 200 g of raisins;
- 200 g of dates;
- 200 g of roasted almonds;
- juice of half a lemon;
- 1 tbsp. l. honey;
- a pinch of salt;
- sesame.
Cooking:
Pass dried fruits through a meat grinder. Grind almonds in a blender. Add the juice of half a lemon, a tablespoon of honey, a pinch of salt, mix everything, form koloboks and roll them in sesame seeds. Roll your hands again. All.
Turkish Delight Citrus Boom
Ingredients:
- 5 cups of sugar
– 2 glasses of water
- 1/2 cup starch
– Zest of 1 orange or lemon
- 2-3 drops of lemon or orange oil
- 4–5 tbsp. spoons of powdered sugar
Cooking:
Dissolve the starch in 1 cup of cold water and stir well so that there are no lumps. Pour sugar into a saucepan with the remaining water, stirring, bring to a boil and cook over medium heat for 15-20 minutes.
When the sugar syrup begins to boil strongly, pour in the starch solution, reduce the heat, put the finely grated zest and, stirring constantly, cook until the mass thickens.
When the Turkish delight lags behind the walls of the dish, add citrus oil, mix again and put the mass on a baking sheet lined with parchment paper. Smooth the Turkish delight with a spoon dipped in cold water and let it cool for 4-5 hours. Cut Turkish delight into small cubes, roll in powdered sugar.
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