Home-made milk sugar is good as an independent treat. And it can also be used as decoration for cupcakes and Easter cakes. Such glaze is more plastic than regular sugar.
Pick your recipe
You will need
-
- - 30 g of butter;
- - 200 ml of milk;
- - 200 g of sugar;
- - 2 tbsp. tablespoons of honey;
- - vegetable oil;
- - a wooden spoon or spatula;
- - stainless steel bucket;
- - silicone molds or ice molds;
- - ice.
Instruction manual
1
Prepare molds for milk sugar, greasing them with vegetable oil.
2
Pour milk into a ladle and put on a fire, not boiling, add butter, sugar and honey. Simmer, stirring constantly. It should boil in about half and acquire a creamy caramel color. At this point, the mass will not boil in small bubbles, but in large bursts of slowly bursting.
3
Put the mass on ice, then roll it into a ball. If it is as elastic as clay, then milk sugar is ready. Too thin - boil again.
4
Cool the finished mass by lowering the bucket into a container with ice and cold water. Knead milk sugar with a wooden spoon until it starts to lighten.
The mass will become thick and lose its viscous properties.
5
Heat milk sugar on the smallest fire until plasticity appears, arrange in prepared tins.
note
The mass during cooking can quickly escape from the ladle, so it needs constant stirring.
You need to make an effort to whip the cooled milk sugar.
Milk may curd up due to heating over low heat, so use milk that you are confident in.
Useful advice
If you digest milk sugar, then the ball from it quickly crystallizes. You can fix this by adding a little milk to the mass and boiling more.
Before you arrange the delicacy in tins, you can add crushed nuts or crushed dried fruits to taste.
If there are no suitable molds, you can spread milk sugar with a spoon on a foil sheet, greased with vegetable oil.
To use milk sugar as a glaze to decorate cakes, muffins and Easter cakes, you can add food color when heated.