Sweets "From the gypsy"

Category: Confectionery
Gypsy sweets

Ingredients

Dark chocolate 200 g
White chocolate 200 g
Oil 50 g
Condensed milk 1 can (400 g)
Roasted pistachios 1/2 cup

Cooking method

  • Prepare a silicone mold measuring 20x20 cm
  • 1. Break the white chocolate into pieces, put in a water bath, when it starts to melt - add half the butter and half a can of condensed milk. Continuing to keep in a water bath, stir until completely dissolved (I interfered with a whisk, quite intensively). The mixture should become homogeneous-shiny-smooth. Pour in a layer into a mold. Lay out a layer of nuts on top. In my case, cashews.
  • 2. Break the dark chocolate into pieces (in the same container in which the white mixture was), put in a water bath, when it starts to melt - add the remaining half of the butter and half of the condensed milk, stir until completely dissolved. Pour over white chocolate.
  • 3. Place the candy pan in the freezer for at least 1 hour.
  • 4. Take out the mold, remove the chocolate blank, cut into squares with a sharp knife.
  • It should be noted that these candies are soft, and if they stand at room temperature, they will not creep, but will become soft. That is, it is probably best to use these candies directly from the freezer.
  • Thank you Gypsy for a link to a recipe from an Israeli site, well, it turned out very tasty.

Note

Quote: gypsy

Video:
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Gypsy sweetsGypsy sweets
Candy is not difficult and even translation is not needed.

Everything, fixed.

Quote: Natusichka

Gypsy! Have you tried making such sweets? If so, please write a detailed recipe. I realized that there are 2 cans of condensed milk, white and black chocolate (for a gram?) She put butter in the condensed milk? What kind of nuts?

Quote: gypsy

no, one can did not make Condensed milk, it must be divided in half.

200 g dark chocolate
200 g white chocolate
50 g butter
1 can of condensed milk (400 grams)
1/2 cup roasted pistachios

Quote: Natusichka

Gypsy! Thank you for the description of the products, otherwise it is clear what and how, but how much is not clear. And I love accuracy!

Natusichka
Yes, and I have a question: what size form should I take to get it right?

Ir! What do you think about nuts, is it a good choice - cashews or something else?
rinishek
Natusichka, in the original form 20x20 cm, as for me - cashews are the most successful option (in terms of our products). Walnuts will probably be worse, but peanuts are also quite suitable
Gypsy
Quote: rinishek

Gypsy sweets
ABOUT! It turned out great! Congratulations

Nuts are a matter of taste, I think you can have any that you like.
It will probably have to be stored in the freezer, my homemade condensed milk last time turned out to be liquid like water, if you make sweets from it .. then just in the freezer.

rinishekhow does candy taste?

pss .. and I'd put raisins in them, I like chocolate with raisins
rinishek
it tastes like ... well, how to explain something ?! fondant-chocolate something like that ... a soft chocolate-creamy taste

I don't like fruits with chocolate at home, therefore - the classics of the genre are nuts and chocolate. In the next. once I get more nuts

still interesting, maybe you can somehow fix these candies. When they stood in the room, they did not blur on the table, but it was impossible to pick up - they became like softened butter
anni4ka
I got the same nonsense with a chocolate-banana bar. It seems to hold, but you can't take it in your hands. Although mine was already licked off my hands. Vku-sleepy-oh!
Kizya
What delicious sweets !!!
the same
there was only 100g of white chocolate, so the layers turned out differently. the sweets are extraordinary, they liked it precisely for their softness, so they did not put them in the freezer. thanks for the recipe!
the same
Gypsy sweets
solnze-100
Thanks for the recipe! Take note)

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