How to make homemade toffee – a recipe with a photo.

The picture above is plain toffee that I made from my mom’s recipe. This recipe has been passed down from generation to generation. I really want to believe that you will like it too.

To prepare our favorite candies, you will need the simplest and most useful products.

milk – 200 g;
sugar – 200 g;
honey – 100 g;
lemon juice – 15 g;
cocoa powder – 50 g;
butter – 30 g;
Tsukrova powder – 50

A culinary recipe for toffee.

I pour a glass of milk into a bowl with high edges that is convenient for me. You will understand why exactly with tall ones.

I put a glass of sugar in milk.

Now it’s time for honey. Three tablespoons of honey in toffee is quite enough.

I add one teaspoon of lemon juice to add a barely perceptible sourness to the candies.

In order to give future toffees a rich chocolate color, I add two tablespoons of cocoa powder. If desired, you can safely replace it with grated chocolate. But this time I did without cocoa.

Now that all the ingredients are in the same company, I reveal the secret of why we needed high-rimmed dishes. The entire contents of the bowl must be properly mixed. For these purposes, I use a mixer. I use a deep bowl to keep the splatter from getting all over the kitchen.

All my liquid mass mixed perfectly, acquired a uniform color and a beautiful foam. I take out a thick and deep frying pan and pour the resulting mass into it. The pan is sent to the fire and arrives there until the moment of boiling.

I see that my future treats have boiled over, so I send them a pat of butter. It will add tenderness to the toffee. In the cooking process, you need to take into account the fact that the longer the liquid is boiled, the harder the candy you will get at the end. Thus, we rely on personal taste preferences.

As for our family, we like toffee harder. So I cook them over medium heat for 40 minutes, stirring occasionally with a spoon. So that the liquid does not stick to the pan. But even if this happens, it’s okay, the toffees are perfectly washed off the pan.

Forty minutes behind. I pour the finished mass into a silicone mold. You can also use ice molds or candy molds. Before the appearance of silicone molds, it was necessary to cover everything with parchment paper, but it also slightly stuck to the toffee. In a word, silicone molds revolutionized the preparation of homemade toffee.

When it’s cold outside, I take the mold with the product out to the balcony. After an hour, the treats cool down and are ready to eat. In the summer, this is more of a hassle. I do not dare to put a hot product in the refrigerator, so I try to leave it to cool overnight. To treat everyone to fresh toffee for breakfast.

So, after an hour, I took the toffee out of the mold. It is absolutely not advisable to cut these treats with a knife. So, I do it by hand. I break the tile randomly.

I put my pieces on a plate. They have a wonderful aroma and already in this form cause a huge desire to take a piece.

However, I still sprinkle them with powdered sugar for decoration.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button