Toffee at home: a combination of nostalgia and naturalness. How to make taffy at home: a variety of recipes

Those who still found the Soviet era, still consider toffee a symbol, "taste" of their childhood. Actually, it's not particularly surprising: a large candy variety was not observed then, and from the list of the entire assortment, there were not so many names in free access. That's why some people willingly make toffee at home - they are moved by nostalgia. Of course, such sweets are not difficult to buy now, however, according to the people, this is "not right".

But people born after the collapse of the monster, which united one-sixth of the entire land, also often "indulge" in this occupation. But they have very different motives. Most often culinary parents thus carefully read the composition of modern chocolates. Not everyone agrees to feed their child with a nearly complete set of Mendeleyev's table in conjunction with the achievements of organic chemistry. Homemade sweets, they believe, are much safer for the health of the body that has not yet formed.

The most uncomplicated option

Despite the fact that these sweets - almost the simplest in the recipe and preparation, the recipe for toffee (at home they are prepared by many) varies from execution to execution. And each owner thinks that his way of cooking is the most correct and gives the result with that unique taste.
Consider the fastest and easiest recipe.

150 g of condensed milk will be 50 g of butter, a tablespoon of flour, 100 g of milk (always dry!) And 50 g of water.

The oil is slowly melted, flour is added to it with stirring, and all together is roasted to a pleasant golden color. After the condensed milk is introduced, everything is mixed and cooked (we record 10 minutes, during which we continue mixing).

Milk is diluted with harvested water and poured into the mixture. Stirring does not stop! When the future sweets begin to thicken (it will take about thirty minutes), they are shifted over the molds (the inserts from the candy boxes will fit) or the layer on a flat surface. The top will have to be leveled. To then toffee at home was easier to cut (break), you can draw a line of faults. It remains to wait until they cool.

English version of the Soviet delicacy

Probably, in a forgotten "scoop" no one would have believed if he had been told that Europe, too, loved such sweets. However, this is a fact! The same proud and prudish Englishmen willingly cook atffee at home, although they have their own opinion about what should be included in their composition. For the British variety of these sweets it will be necessary: 230 g of good butter (and look for the unsalted version, otherwise spoil the whole taste); 250 g of sugar (you can take the usual, but the British advise granular); Corn syrup - light, just a teaspoon, but just work to find; And about 90 grams of almonds - here, to your taste - fried or not, a nut will suit you more.

How to be like the English

If you follow the British recipe, cooking toffee at home begins with mixing sugar, syrup, salt and butter. This mixture is put on fire - not too strong, but not only smoldering. Brewing will be about five minutes (four if you scrupulously follow the recommendations of the inhabitants of the foggy Albion). In the thickened composition, crushed nuts are introduced, after which everything is boiled for another seven minutes (or until it turns brownish). On the oiled baking tray, the resulting mass is poured out and spread evenly over the surface with a knife. After solidification breaks into pieces of the desired size.

And the Scots love them too!

The nearest neighbors of the British are also happy to cook atffee at home. And they also consider their recipe the most correct. Want to join the mysterious Scotland - take advantage of their advice. Nuances in the following: sugar should be 390 g, and brown, oil - 120 grams, 2 large spoons of water and vinegar, very slightly salt and 170 grams of treacle. To make it Scottish candy-toffee at home, all the ingredients are mixed and cooked until the sugar dissolves completely. Most of those who used this recipe agree that boiling should not be slow, but strong - these are the features of brown sugar. What is stuck to the walls, it is necessary to remove. If you do not, you will have to take more sugar. Unlike other recipes, the mass is not poured by layers with subsequent leveling, but gently drips onto parchment or foil to make candies of various shapes (but mostly drop-shaped).

For those who avoid sugar

No wonder it is called a white death. At a minimum, this is true for the teeth. In the condensed milk (if you take the trouble to read its composition), sugar also enters. So if you want to avoid this unwanted ingredient, you'll have to use a recipe that suggests how to make toffees without sugar. Here it is replaced by honey, which, as the doctors say, is much healthier.

So, a glass of sour cream, a glass of honey and a little butter will be useful - just to grease a baking tray or another form where candies will be baked. Sour cream should not be cold, so it must be removed in advance from the refrigerator. All components except oil are mixed. If the honey is not very fresh and candied - it is "melted" in a water bath. All this is boiled on low heat with constant stirring. Cook need about 20-25 minutes. It is necessary to stir slowly and constantly, so that the lumps do not appear. When the future toffee tends to drag on the spoon, the mixture is poured over the final containers, oiled. The finished dish is cut according to its preference.

What you did not know about the home-made taffies

• How to determine the readiness: drop the drop in a cup of cold water. "Curled" - it's time to drain.
• Varied taste sensations can be added to the mixture of seeds, any nuts, dried fruits (especially good dried apricots and prunes).
• Candy can be stored for a very long time if kept in a refrigerator in parchment soaked in oil.

Try to combine nostalgia and natural products!