Sweets Soft roasted nuts

so in their refrigerator, or in chocolate!

So they lie in the refrigerator ... and in chocolate ... I ate it

and flow in the refrigerator? wow ... I don't even know, in my refrigerator they live like new ...

and at least you liked the taste?

I will look forward to the photo

Lyudochka, and here is the photo, but this is already on the second day and it shone, so there is a lot of glare (I can't take good pictures)

and flow in the refrigerator

Yes, there are leaks in my fridge

Made with walnuts, poorly peeled from the skin, so the sweets turned out with a slight bitterness in the aftertaste.

I had oldish walnuts, that is, they already had a little bit of bitterness, but I really wanted sweets, so I did. Although it's still interesting. I will try more with nuts of the new crop.

Lena, beautiful sweets! it's a pity that it started to flow, but about the bitterness - because the walnut itself often tastes bitter, where can you get away from this .. and the sweets you turned out to be very cute

[Lisss's]

Lisss's sweets are lovely! thanks for the recipe, before the topic! - everyone loves sweets, but what is purchased becomes more and more disgusting every time - these "vegetable oils" and other nasty things are already guessed by the most inexperienced in sweets. And here - such deliciousness!
Yes, now and in a civil and aesthetic form! - Lilya got me some molds (Lilechka! I love you) - at first she didn't want to buy, but she made the candies "by hand" - and realized how important aesthetics are for me. I didn't even want to expose pictures for the first time sweets round pieces with elements of cubism
Now they are

Nuts there are different for me - both peanuts and cashews and walnuts, I made half a portion (we can't get a full one - we won't fit in the door) only threw butter for a full portion, but intervened and it turned out just softer than the first time
Lissochkathank you for popularizing the recipe and getting in!

PySy - and there are no more sweets in the bins of recipes? probably fudge in these molds would also be helpful

call me for a photo - I had to use the phone (it sounds funny - like in a joke - "I don’t call my camera!") - but the lace touched somewhere, such inconveniences - you are not bragging about anything

[rinishek]

rinishek, what beautiful sweets you got !!! finally beauty, there are no words thank you for the feedback and kind words, I am very glad that I liked the sweets

more recipes for sweets that are quick and tasty, then here my truffles, but they are purely chocolate ... but in the forms they are made instantly! and there is nothing else in the bins

but! here just now Alenka prascovia she said that she had a bunch of candy recipes, and she had a book, maybe we should ask our Snow Maiden? ALENKA, CARRY RECIPES !!!

[Alyona]

aha! Alyona, rather come on recipes! otherwise candy gobbled up disappear faster than they prepare
Lissa, my size is straight for these sweets - I took it from my hand - you sweep a thing

when the butter boiled - and it doesn't interfere, so I also poured chocolate there (I thought it might suddenly help, it won't get any worse), the disk one that I bought from Lily - the taste turned out to be rich chocolate

I am getting better.

Chuchelkin meteorite


Prometheus Lyudochkin

[NAtalyan]

NAtalyan, now I love you, now I praise you! ... (c) Well done, beautiful sweets!

"Homemade sweets"

🔗

[Lisss's]

Lisss's

Please show me your candy molds. I want to buy - but I can't find it anywhere

Mom has it for now. two such metal plates, thick, 1.5 cm each, and hollows are made in them, half a figure. I found an image in the net



the forms are connected with special rivets, and holes are placed at the top. a candy mass is poured into them, and a stick is inserted. cools down and delicious

Make make forms. I personally saw it in a stall at our bazaar.

[prascovia-Alenka]

prascovia-AlenkaThank you very much for the link to the booklet! How to go to sleep now ?! I stuck to the monitor - I read ... Interesting - horror!

Well, I did it too. I took the plus sign.

... I personally saw it in a stall at our bazaar.

Unfortunately, the stall has closed.
But if I see where, I will be a lighthouse.

girls, in general, chocolate for icing is divorced with something or not, otherwise it seems to me that it is somehow thickish, although it stands on the bath

girls, in general, chocolate for icing is divorced with something or not, otherwise it seems to me that it is somehow thickish, although it stands on the bath

I diluted with cream 30%, because I had 72% cocoa dark chocolate. I took 2 tbsp of cream. l per 100g of chocolate

[Lyulёk]

LyulёkThanks for the quick response

I had a regular, 50%, I did not bred anything

I didn't like the diluted chocolate with cream, the chocolate on the candies does not freeze well

I didn't like the diluted chocolate with cream, the chocolate on the candies does not freeze well

And what "strength" of chocolate did you have?

Light corn syrup = molasses, if I understood the preface of the book correctly, but where can I get it?

There is molasses in the Bulkin House (there are also inexpensive temperature probes there):

🔗

And you can probably pour it into silicone candy molds, eh?

But at the expense of silicone molds you need to think.
What is the temperature of the caramel? Molds withstand up to + 230 degrees.

There is molasses in the Bulkin House (there are also inexpensive temperature probes there):

🔗

But at the expense of silicone molds you need to think.
What is the temperature of the caramel? Molds withstand up to + 230 degrees.

And I wanted to ask about the temperature probe from the Bulk House - does it stick into the products? And then in the photo there is some kind of pin suspiciously thick?

But at the expense of silicone molds you need to think.
What is the temperature of the caramel? Molds withstand up to + 230 degrees.
[/ quote]

Can! I make it in a silicone candy mold - pour it from the fire right away.

So the temperature is 150, it is quite passable for silicone.

And I wanted to ask about the temperature probe from the Bulk House - does it stick into the products? And then in the photo there is some kind of pin suspiciously thick?

Let's check in silicone. I just have "dinosaurs" stale

I think it sticks. But how thin he is, I can't say, because I haven't seen it personally

Well, I got off the fox here. I have no silicone molds for candy. I bought a box of Evening Chime, and decided to use ... well, the forms that are in the boxes. Those dimples where the candies themselves are. So it is possible? I’m already confused ...

[Hairpin]

Hairpin, there is plastic, of course, food, but it is not known whether it will withstand such a temperature ... but Suslya I did in such, and it turned out great, like foreign smells were not noticed when eaten

[Suslya]

Then I'll try ... Suslyaare you still alive there?

[HERE]

And then! truncated is fine. The plastic withstood the temperature, everything turned out okay
My sweets HERE

I have a shoklolad like Lily 72%. I did not dilute it with anything, covered the candies, put them in the refrigerator, took out beautiful shiny sweets from the silicone. And at first, the chocolate is not taken in hand, but if it stands at room temperature, then the chocolate softens a little. For better transportation, I wrapped each candy in foil, when unfolding they were in a strip, but I want it to remain the same smooth.
Is it possible at home?

Very tasty sweets turned out
The combination of sweet nut filling and dark chocolate complement each other perfectly. I put a plus sign

[lesik_l]

lesik_l, I am very glad that I liked the sweets!

wait we still prascovia-well read a book, let's make some sweets!

[Lyudochka - Liss]

Here are my konXVetki arrived in time:

I didn't have a small candy mold.
Did half a serving. All the sweets fit into a serving plate (not a saucer).

Lyudochka - Liss, many thanks for the recipe!

Zhivchik, what a beauty, what professionalism, the sweets are so beautiful, I would jump to the ceiling if I did it.
Now tell me, you did it in sillicon molds and how you poured it with chocolate. +1 for the beauty on the plate.

[Zhivchik]

Zhivchik, well, not a fig to myself "I have no forms"! And in what did you create this beauty?

[Zhivchik, Tanya]

Zhivchik, Tanya, awesome sweets !!! tell me, in what did you make such beauty, and how did you pour it so smoothly with chocolate?

Well, I got off the fox here. I have no silicone molds for candy. I bought a box of Evening Chime, and decided to use ... well, the forms that are in the boxes. Those dimples where the candies themselves are. So it is possible? I’m already confused ...

Hairpin, two days ago I had a truffle in such a truffle box with a friend! two parties! do not fail - it will withstand the temperature! This is a reusable mold !!! but I like the quail egg mold better - the candies are smaller and smoother (the plastic is stronger there)

Tanya, Zhivchik, your sweets are SUPER !!!
I also want to hear practical advice on molds well ooooooooooooooo beautiful !!!

[Tanya - Zhivchik,]

Tanya - Zhivchik, the fact that sweets are just lovely - no need to say.
Tell me how you did it so smoothly to make chocolate - I'm somehow crooked. What am I doing wrong?
Maybe it's the chocolate itself - the one that I ran out of Lilin - I used the purchased one.
Chocolate bar + 2 tbsp. tablespoons of cream 33% - in the micra, but when a little melted, I mixed it - and he is a bastard still not fluid, I added a little butter. But all the same, it did not drain off the spoon, but fell in clods.
How are you doing? share your experience - painfully beautiful sweets turned out

[Tanya - Zhivchik!]

Tanya - Zhivchik! And I, and I want so. I have already ordered Lilya molds, but there is no patience .... How to make without molds yet? And what about chocolate?

[Therefore, to prepare half a portion, you need to reduce the cooking time by half, that is, cook for 5 minutes.]

Girls, thank you so much for the feedback!
My observations on these sweets:
Since the recipe says that the grill is soft, it turned out quite the opposite for me (very hard).



And I know why.

In a saucepan, mix honey, sugar and cocoa, put on low heat. When the mass boils, add citric acid and cook for 10 minutes. Add the nuts and cook for another 2-3 minutes, stirring constantly so as not to burn. Remove from heat, stir in butter.

Therefore, to prepare half a portion, you need to reduce the cooking time by half, that is, cook for 5 minutes.

Zhivchik, well, not a fig to myself "I have no forms"! And in what did you create this beauty?

I have no molds for sweets. There is a mold I bought for the massage tiles. Here is the difference in cell size.



On the left is a paper mold for candy, but since this candy did not fit into it, I placed a flower, but on the right is a mold for a cake. Here our sweetie got into it.

Now I reveal the secret of processing the form with chocolate:
we need the actual silicone mold (of course, if the mold is for chocolate, then even better), the table surface is clean and absolutely dry. A saucepan with chocolate on a steam bath. Scraper.

We melt chocolate in a steam bath. In my case, it was the usual Korona chocolate. I didn't bred him with anything. Pour chocolate into the molds with a spoon. We try to do everything quickly. We tilt the shape itself so that the chocolate is distributed over the surface of the cells. Then we turn the form cells down and put it on the table. Excess chocolate is poured directly onto the table. Raise the form and turn it over to its normal position. Now we take a scraper and scrub all excess, flowing chocolate from the surface of the mold. We also collect chocolate from the table in a saucepan. Then we look to see if there are any propels in the cells. If there is, then we correct it with a soft brush. We put the mold in the refrigerator to solidify the chocolate.
Then we cook candies. Applies mass to the cells of the form. From above, I covered the roasted nuts with a brush with melted chocolate. Of course, you can put the brittle not up to the top into the cell and then pour it with chocolate and then scrub the excess with a scraper. Then the bottom of the candy will be even. And in my case - not very much.
Put the form with sweets, after cooling at room temperature, in the refrigerator. And we are waiting ...
After cooling down, the sweets pop out of the mold at a run.

[Zinger!!]

Zinger!!! no, not thanks - but just S P A S AND B O !!!!
so detailed and clearly painted - how easy!
and I thought that I was undercooked - I just get a soft-soft mark, the whole floats straight ... but I want a little harder.

Tanyusha, many thanks to you for the lesson

Tanya, thank you so much for the lesson! everything is intelligible and understandable, super, my hands are already itching to play with chocolate

and it's great that you discovered the relationship between cooking time and candy hardness! but I could not understand why sometimes everything is fine, and sometimes they just swim a little in one word, thanks!

girls, I'm all upset and laughing at myself at the same time! I DID them !!! in the freezer two filled molds flaunt - one silicone, and the second from quail eggs, transparent plastic. sat down to boast and ... in short, I forgot to put butter !!! but I wanted to surprise you with new sweets! Of course, even at the initial stage, I got bogged down: I wanted to make half of the portion, but the cocoa poured out like a whole. I had to add honey (I don’t know how much, I didn’t weigh it anymore, I was just picking it on the stove).
in short, I will gnaw burnt sugar with nuts (cocoa will just add bitterness). tomorrow I'll post pictures, if it won't be completely ashamed ...

here they are, the results of my "rush"


light whitish bloom - candy just from the freezer in some sweets from under chocolate filling treacherously looks out. my husband ate two, did not understand what was inside, but he is still alive
the story of how I dipped candy in chocolate
at the time of pouring the mold (it was supposed to do as Tanya told) they turned off the water (under ... ki). time is late (12 at night), I want to sleep, so I cheated. I just poured the melted chocolate into the crown (extra-black) in the molds, tried to tilt the shape so that the chocolate would hit the walls, but immediately dismissed this idea - there is no water, the chocolate is flowing ... in short, I just put the filling into the chocolate puddle with a teaspoon, then a little leveled the top and poured the remaining melted chocolate, to the eyeballs, so that the bottom turned out to be even. practical conclusion: it is easy, neat (well, in the sense that you cannot carry chocolate around the table), but the consumption of chocolate of course increases in general, as in that joke about "do not spare the tea leaves" - the more chocolate, the more likely it is to get a smooth, beautiful candy

PySy: I tried it ... not very soft roasted nuts I got it ... after a couple of "chewing gum" it turns out a viscous sticky mass, but I probably digested a tasty one, and I forgot the butter ... in any case I will still do

[fugaska]

fugaska, well, you have straight "through hardships to the stars" beautiful candies turned out, just super! and what will happen if they also turn on the water!

I can't imagine how you shoved the mass without oil into the molds when I once forgot to put the butter and began to lay out, I thought, I’ll clink glasses - it sticks tightly to the spoon with a whole lump and immediately pops out of the mold after the spoon after I remembered all the relatives, I I realized that without oil, I immediately added, and everything went much easier ... yes, probably, they taste harder, because without oil ...

well, in a word, with an initiative! turned out beautiful, sorry, I can't try

I can't imagine how you shoved the mass without oil into the molds when I once forgot to put the butter and began to lay it out, I thought I'd go nuts - it sticks to the spoon with a whole lump and immediately jumps out of the mold after the spoon

I pushed them very quickly, still lukewarm, and very well lukewarm. but the final batch (small candies) - these really jumped out of the mold along with the spoons! The only thing I didn't really like was that when you take the candy in your hands, it leaks and remains on your fingers (the candies were in the freezer overnight). can sprinkle them in some way? but then the candies from glossy ones will become matte, more precisely, veyour

[Sveta]

Sveta, with a start!
In appearance, even very nothing.
Next time, the sweets will be exactly according to the recipe and even more beautiful. You yourself wrote down your shortcomings in detail. Exclude them and the mustache will be garazd.

in general, as in that joke about "do not spare the tea leaves" - the more chocolate, the more likely it is to get an even beautiful candy

sweets just out of the freezer

Here is the main mistake. Manufacturers of chocolate do not recommend putting it in the refrigerator, since a white coating appears. But we have somewhere to go (producers of "soft roasted nuts), we do not have temperature regimes at home.
For the freezer, there can be no question (NIZYA).