Milk toffee

Category: Confectionery
Milk toffee

Ingredients

milk 1 stkn
sugar 1 stkn
honey 1 tbsp. l.
vanillin pinch
draining. oil 1 st. l.
any nuts approximately

Cooking method

  • Mix milk, sugar, honey, vanillin. Cook over low heat until thick, about 30-40 minutes, until caramel color. Grease the molds with oil, put the nuts, pour the mass and for 2 hours in the freezer! It tastes like boiled condensed milk, of course, it sticks to your teeth!

The dish is designed for

25-30 pcs

Time for preparing:

40 min + 2h freeze

AJlEHA
Mmmm ... iriiiiiski ...
Are they soft, or hard like caramels?
VishenkaSV
I will definitely try ... I love toffee ...
stihiya
Quote: AJlEHA

Mmmm ... iriiiiiski ...
Are they soft, or hard like caramels?
soft ... pull-u-uchie ...
AJlEHA
Quote: stihiya

soft ... pull-u-uchie ...
Class! Nyamnyashechka)))

THANK YOU!)

Lena2015
Quote: stihiya

in my opinion I did not succeed. took it and covered it with a lid. boiled. and the campaign curdled milk.
Anchik
What a treat it is !!! Thanks for the recipe Photo is attached))
I met a similar recipe on the Internet, but baked milk was used instead of ordinary milk. It seems to me that no matter how homemade caramel is prepared (with milk, cream, sour cream), it is much tastier than any condensed milk, even if rolled
Milk toffee
Trendy
I once made such toffee and after the freezer they spread out. Do these keep their shape? I really want to do it!
Astrologina
Super thing! Must be cooked! Vaughn, Anchik what a bucket too! Well done !!!
Anchik
In reality, they turned out to be somewhere half a bucket, but this is my little secret)))
Astrologina
Quote: Anchik

In reality, they turned out to be somewhere half a bucket, but this is my little secret)))
I - to anyone !!!
And here I cooked toffee at all not according to the rules ... Instead of vanillin I took ... cinnamon, instead of small molds - hefty ones, which are used for soap I, of course, have never used them for soap, but - with a shudder I wait to see what happens. mainly due to cinnamon (did not want to thicken!)
I put them in the frostyuk at 23.03, well, it's not time to wait ... But it's interesting! Looks like you won't be able to sleep today
Astrologina
Breaking news: I found myself stuck to the floor with a slipper. Tore it off. A piece of toffee! FREEZES !!! HURRAH !!! I went to wash my slippers.
Well, one in the morning. Until they froze. Looks like big too. And the cinnamon did not allow them to thicken, probably. But there is still time until morning. And in general, you can pick it out and eat it like that, I'm sure that delicious
In short, molds are needed. Like an air. Look how beautiful everyone is!
Astrologina
Well ... Of course, I spoiled a little toffee with cinnamon. And she did not wait until it thickens - she took it off earlier. There were no molds - again, a large volume does not want to freeze. Such a mass turned out - as they like to show in cartoons - viscous-sticky But negative experience is also an experience! I'll pick it out. We'll eat everything anyway. Or eat it.
Aina
Quote: Astrologina

Well ... Of course, I spoiled a little toffee with cinnamon. And she did not wait until it thickens - she took it off earlier. There were no molds - again, a large volume does not want to freeze. Such a mass turned out - as they like to show in cartoons - viscous-sticky But negative experience is also an experience! I'll pick it out. We'll eat everything anyway. Or eat it.
Thanks for the experience I also love cinnamon, now I will know not to stick here
Astrologina
Quote: Aina

Thanks for the experience I love cinnamon too, now I will know not to stick here
It was necessary at least a little less cinnamon (I drunk a whole teaspoon) and keep it on the stove for a longer time, so that it really thickens
marinal
I prepared these sweets today, the only thing I don't understand? My milk curdled after adding honey, but I decided to cook it to the end. In mountain toffee, this is almost not noticeable, but still the question arose, right for everyone?
Aina
Quote: marinal

I prepared these sweets today, the only thing I don't understand? My milk curdled after adding honey, but I decided to cook it to the end. In mountain toffee, this is almost not noticeable, but still the question arose, right for everyone?
I also curled up, and I returned it to its original position with a blender
Astrologina
Quote: marinal

Today I prepared these sweets, the only thing I do not understand. My milk curdled after adding honey, but I decided to cook it to the end. In ready-made toffee, this is almost not noticeable, but still the question arose, right for everyone?
I used powdered milk - nothing curdled.
Aina
Quote: Astrologina

I used powdered milk - nothing curdled.
Why does homework roll up?
marinal
Honey as far as I know contains acid, but milk with acid curdles
Astrologina
Quote: marinal

Honey as far as I know contains acid, but milk with acid curdles
In fact, in childhood we drank honey and milk, and nothing curled up
Quote: Aina

Why does homework roll up?
And you, Aina, exactly homemade milk? Not from a store? Maybe it was slightly sour, so it could curl up.
dopleta
Quote: Astrologina

In fact, in childhood we drank honey and milk, and nothing curled up
I think you, just like us, simply stirred honey in hot milk, but did not bring it to a boil like in this recipe.
Chef
Yes, I have met many times that it is terribly wrong not only to boil, but simply to heat the honey. And if you replace honey with sugar during cooking? Will it be much worse in taste?
Aina
Quote: Astrologina

And you, Aina, exactly homemade milk? Not from a store? Maybe it was slightly sour, so it could curl up.
I had homemade, pre-boiled milk, there could be no "sourness" 100%
Astrologina
Quote: dopleta

I think you, just like us, simply stirred honey in hot milk, but did not bring it to a boil like in this recipe.
In general, it is better with dry. I have a joy: I went to the store and bought goods with molds. Now only forward!
Aina
Quote: Astrologina

In general, it is better with dry. I have a joy: I went to the store and bought goods with molds. Now only forward!
And I poured it into ice molds (which are for the refrigerator), only my candies did not come out at all from there, but it turned out some kind of nougat "honey"
Astrologina
Quote: Aina

And I poured it into ice molds (which are for the refrigerator), only my candies did not come out at all from there, but it turned out some kind of nougat "honey"
As far as I understand, we didn't cook them with you? They should thicken properly. Look at the specialists how great everything turned out! And the molds need to be lubricated with something so that they can be pulled out of there. Oil?
marinal
they cooked with me, but ran into a problem - they float in the heat, and in the refrigerator they become lollipops
Aina
Quote: Astrologina

As far as I understand, we didn't cook them with you? They should thicken properly. Look at the specialists how great everything turned out! And the molds need to be lubricated with something so that they can be pulled out of there. Oil?
Yes, apparently, I didn’t cook, but greased the molds with butter, only the sense in my case is zero
dopleta
I am mine too creamy toffee I do it in silicone molds, but there were no problems with jumping out without any lubrication.
Vasilinushka
Good recipe!
Severin
I also tried to pour creamy taffy in ice molds - it worked! And it was pulled out normally, you bend it diagonally and go out.

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