If you love iris, but never cooked it yourself, then it's time to practice your confectionery skills, taking as a base the technologies presented in this material. Below we will tell you in detail how to make toffee at home and diversify the usual recipe.
Toffee at home - recipe
Ingredients:
- butter - 115 g;
- granulated sugar - 155 g;
- condensed milk - 410 ml;
- sugar syrup - 155 ml;
- pecan nuts - 55 g.
Preparation
The first point in the scheme of cooking homemade toffee will be cooking so-called "dry caramel." For this type of caramel, the sugar is poured into the saucepan and left to completely melt over medium heat. When the crystals completely melt, start to add the butter to the caramel along the cube, and then pour the condensed milk and sugar syrup. Return the saucepan back to the stove and cook the caramel for a minimum of half an hour. After a while, check the caramel mass is ready, dropping a little caramel into the icy water: if it clings to the ball, it's ready. Pour the crushed nuts into the caramel. Then you can pour the caramel mass into a foil-covered and oiled container, and then leave it completely frozen.
Homemade toffee from milk and sugar
Ingredients:
- butter - 95 g;
- milk - 185 ml;
- sugar - 185 g;
- sugar syrup - 55 ml;
- honey - 55 ml.
Preparation
Melt the butter and sprinkle sugar on it. Pour all the sugar syrup, and then add honey. When the syrup is ready, start gradually pour in the milk. Leave the caramel mass on the fire for 5-7 minutes, and then pour into a greased baking sheet. Soft toffee made from milk at home can then be left until completely hardened in the freezer.
Porous toffee at home
Ingredients:
- granulated sugar - 295 g;
- honey - 115 ml;
- water 115 ml;
- soda - 1 1/2 tsp.
- syrup - 45 ml.
Preparation
In the sauté pan, pour in the sugar and pour it in water. When the crystals dissolve, pour honey and sugar syrup. Leave the caramel mass over medium heat until its temperature reaches 150 degrees. After, working very quickly, sow to the caramel soda. The mass begins to bubble and quickly set, so immediately pour it into a greased form and leave it for 3 hours or until the iris has finally hardened.