Toffee; how to make it at home? All inhabitants of the planet love candy. Some prefer chocolate, others – mint, and still others – lollipops. You can buy all kinds of them at the store, but I suggest you make them yourself. I present the recipe for “toffee” made from sour cream.
The stores now offer various sweets, but many are nostalgic for the sweets sold in the Soviet era. In addition, the impressive list of E-supplements is quite scary. It exposed caring homemakers to make sweets in their own homes. It allows you to pamper your children with tasty, healthy, and homemade sweets, not chemical laboratories’ products.
Some of the favorites from the wide range of delicious desserts during the Soviet era are toffee sweets, which today have already acquired a completely different taste. But you want to feed the children only with natural toffee according to the classic recipe. In addition, cooking toffee is not at difficult as it may seem at first glance.
All recipes for making caramel are reduced to one – milk, cream, or sour cream is used. Dairy products are boiled down with sugar, and the finished mass is transferred to molds for cooling. Iris is a milky foam that takes on a different texture depending on time and temperature. Candies can be soft, narrow, and hard like hard candies. The longer the mixture is boiled down, the denser the candy. So, let’s try to make homemade toffee; I’m sure your home will enjoy the results.
- Calorie content per 100 g – 560 kcal.
- Servings – 350 g
- Cooking time – 15 minutes for boiling and additional time for cooling
- Sour cream – 400 g
- Sugar – 400 g
- Vanillin – 1 tsp.
Cook candy Toffee from sour cream
- Pour the sour cream into a clean and dry pan or plate. It is advisable to use dishes with a thick bottom so that the sour cream does not burn.
- Add sugar to the sour cream.
- Put the pan on the stove and boil. Stir to dissolve the sugar completely.
- Cook slowly and bring the mass to a boil. First, the sour cream will heat up and take on a soft runny texture.
- Continue to boil the sour cream, stirring from time to time, so it does not stick to the bottom and sides of the container. The mass will change color and acquire a pleasant caramel shade.
- Continue boiling the sour cream; it will begin to thicken and become darker. Add vanilla and stir to dissolve. Decide the cooking time yourself because the density of the sweets depends on the length of the mass on the fire. Please note that when cooled, the group will harden even more.
- Please choose a suitable mold, preferably silicone, and pour the cooked mixture into it. You can also run the variety onto a glass, ceramic, or metal surface and cut the candy into pieces when it hardens.