Sweets. Theory and practice

Last night I saw it at Kulinar. ru is a nice recipe for truffles.

• 250g icing sugar
• 5st. l cream or milk
• 80g nutella
• 80g cocoa
• 120g milk powder
• 1 protein.
• 4st. l coconut
• 200g finely chopped about roasted walnuts

Melt sugar in milk over low heat, simmer for 3 minutes, stirring occasionally. After removing from heat, add to the hot mass, stirring, nutella, cocoa, milk powder, protein whipped into foam. Knead all this for 10 minutes until smooth, add coconut flakes, mix, leave to cool, for 30 minutes.
Prepare nuts, pour into a bowl, pour water into another. After wetting your hands in water, take a mass and make balls, pump in nuts and put in paper cuffs, refrigerate until cool.

I also have a recipe, an old one, so it's unpretentious (in the USSR, there was no way with food). I'll write later. Let everyone choose the most suitable one for themselves.

Be sure to write, I love old life-tested recipes
And by chance there is no recipe for heating?
And in general, you can collect recipes for different sweets in this topic. It will be a sweet theme!

I just adore sweets !!! there is a recipe for making sweet sausages (from cookies, butter and something else), which, by the way, has been time-tested - back in Soviet times. I have to rummage in old notebooks, look ...

I just adore sweets !!! there is a recipe for making sweet sausages (from cookies, butter and something else), which, by the way, has been time-tested - back in Soviet times. I have to rummage in old notebooks, look ...

About sweet sausage ... And I cook it stuffed with glazed curds, it looks very impressive on the cut. If you're interested, here's the recipe:
300 grams of cookies (I take "Jubilee", but any butter will do)
100-150 grams of butter
1/4 cup milk
1 / 3-1 / 2 cup sugar
50 grams of chocolate
1 tsp cocoa
3-4 glazed curds
First you need to grind the cookies (I do this with a rolling pin), then pour sugar, cocoa and chocolate into the milk, melt all this over low heat, without bringing to a boil, then cool to room temperature. Beat the butter with the cooled chocolate mass, then mix the resulting chocolate cream with chopped cookies. It turns out a rather thick mass that needs to be rolled out (very convenient on cling film), put the glazed curds close to each other along the edge of the layer and roll them up. Put in the refrigerator until the "sausages" harden. It turns out a very tasty and beautiful "sweet sausage", and even with a surprise!

About sweet sausage ...

and I also add a tablespoon of vodka or brandy. It turns out an interesting flavoring touch))

[Sweets Chocolate Truffles]

Sweets Chocolate Truffles

Melt: 250g. sah. sand + 5 table. tablespoons of cream and boil for 3 minutes. Add, stirring, 80g. butter, 2/3 packs of cocoa (Golden Label), 120g. dry milk - mix everything. Beat 1 egg white, add to the mass and grind until smooth. Put the mass on for 30 minutes. in warmth, to thicken. Cool the thickened mass (refrigerate for min. 30).
Topping: 1 table. spoon of sugar. powders, 1/3 pack of cocoa (Golden Label), 1 table. a spoonful of crushed nuts - stir.
Make Truffle candies from the mass, roll in sprinkles. Keep refrigerated.

Melt 250g. sah. sand

What is it like? no liquid at all ??

Sorry, I put it wrong.

But does anyone remember baby food truffles Kid? no one has a recipe left - my husband has an acute attack of nostalgia

Peace be with you bakers!
I propose another recipe for making TRUFFLES.
500g of sugar, or better, pour the powder into half a glass of hot water,
and bring to a boil. add 200g butter, 250g
powdered milk, and 50 grams of cocoa. to stir thoroughly.
cool slightly and shape the truffles
roll in cocoa powder or dip in melted chocolate cool in the refrigerator

Peace be with you bakers!
and we make truffles in the ice mold that came with the refrigerator. it turns out very conveniently.
sprinkled with cocoa or grated chocolate, and you fill the cells. then
he took off the excess with a knife, sprinkled cocoa again and into the freezer.
it can be taken out very easily and in shape everything is so smooth
of course, the molds are different for each refrigerator, but try
you can because it turns out very quickly

But does anyone remember baby food truffles Kid? no one has a recipe left - my husband has an acute attack of nostalgia

They cooked for all the holidays, though they didn't take "Baby", but "Baby":
3 tbsp. l. cocoa (Gold Label)
1 cup of sugar
about 50 ml. boiled water
Heat over low heat, stirring constantly, until sugar dissolves
Remove from heat and add 150-200 g of butter.
How to melt butter gradually stir in Baby (Baby, milk powder)
We put the finished mixture in the refrigerator for solidification. From the frozen mass we sculpt truffles with our hands and roll them in breading (nuts, cookies, cocoa with sugar to your taste) and back into the refrigerator.
As children, my sister and I did not bother with molding, but ate the still warm mass with spoons, it is very tasty to smear the waffles with such a mass - it turns out a noble cake

Hurray, thanks, I wonder which formula is right now ..

Hurray, thanks, I wonder which formula is right now ..

I think that baby ...

Hurray, thanks, I wonder which formula is right now ..

Back in school, I did it with different mixtures, including with a baby, but we always liked it better with a baby.

Before, I also always did it with Malyutka, because in Soviet times we did not know what milk powder was.

here is a very tasty article about truffles and with a recipe :) try it with lemon :) 🔗

Me and Malyutka have slightly different proportions:
Mix 500 g of sugar + 2 tablespoons of cocoa + 0.5 cups of water, put on fire, add 200 g of butter to the hot mixture, let it melt, let it boil and immediately remove. Pour in a pack of Baby and 0.5 pack of mashed cookies. Mix well, cool and refrigerate.
In one plate - mashed waffles, in the other - 1 tbsp of cocoa + 3 liters of sugar (you can add another 300 g of crushed walnuts). We make a ball from the cooled mass, in it there is a depression, there is a nut. Roll the ball first in the first plate, then in the second. Store in the freezer. It turns out 80-85 truffles.

And there is also a recipe for sweets, not only tasty, but also healthy:
200g chocolate
2 - 2.5 packs of cookies
150g of dried apricots, walnuts, raisins and a little less lemon
some honey
Chocolate and cookies - through a meat grinder (pour some cookies into a plate). Everything else is also in a meat grinder. Mix well. Making balls by rolling in cookies.

They cooked for all the holidays, though they didn't take "Baby", but "Baby":
3 tbsp. l. cocoa (Gold Label)
1 cup of sugar
about 50 ml. boiled water
Heat over low heat, stirring constantly, until sugar dissolves
Remove from heat and add 150-200 g of butter.
How to melt butter gradually stir in Baby (Baby, milk powder)
We put the finished mixture in the refrigerator for solidification. From the frozen mass we sculpt truffles with our hands and roll them in breading (nuts, cookies, cocoa with sugar to your taste) and back into the refrigerator.

Did it, really liked it, just forgot to take a picture!

On my own I will add that I added 200 grams of milk powder,

About sweet sausage ... And I cook it stuffed with glazed curds, it looks very impressive on the cut. If you're interested, here's the recipe:
300 grams of cookies (I take "Jubilee", but any butter will do)
100-150 grams of butter
1/4 cup milk
1 / 3-1 / 2 cup sugar
50 grams of chocolate
1 tsp cocoa
3-4 glazed curds
First you need to grind the cookies (I do this with a rolling pin), then pour sugar, cocoa and chocolate into the milk, melt all this over low heat, without boiling, then cool to room temperature. Beat the butter with the cooled chocolate mass, then mix the resulting chocolate cream with chopped cookies. It turns out a rather thick mass that needs to be rolled out (very convenient on cling film), put the glazed curds close to each other along the edge of the layer and roll them up. Put in the refrigerator until the "sausages" harden. It turns out a very tasty and beautiful "sweet sausage", and even with a surprise!

Cool! Especially for those who remember the Soviet Union !!! Although my daughter liked it!

Hello everyone! And I always did truffles with Malyutka:
pack of babies, 250g. a pack of ice cream (you can take black gold from talosto, then you don't need to add cocoa to the mixture), 2 tbsp. tablespoons of cocoa, mix everything, quickly and quickly shape the truffle with two teaspoons, roll in cocoa or coconut flakes and in the freezer.
I have one more cherished recipe, I make it for the New Year as a dessert, unusual and tasty, instead of a traditional cake ...
150g bitter and 150g milk chocolate,
20ml rum or cognac,
5 eggs, 3 tablespoons. l. Sahara
125gr. cool whipping cream, 50g. Sahara

1. Melt all the chocolate in a water bath, try not to heat it above 32g, add rum or cognac to the melted mass while stirring.
2. Beat 5 yolks with 3 tbsp. l. sugar until it is completely dissolved, mix this mass with melted chocolate.
3. In separate bowls, beat the whites with sugar and well-chilled cream into a tight mass.
4. Carefully place the whipped cream on the chocolate-egg mass (it should not be warm! Room temperature) and quickly stir everything with a broom, so that the chocolate mass thickens a little.
5. Carefully place the whites whipped with sugar on the chocolate mass and gently mix everything with a broom, cover tightly with foil and cool for 3 hours. in the refrigerator, not in the freezer!
5. With a tablespoon, mold the dumplings from the mass and put on plates sprinkled with cocoa and powdered sugar, sprinkle with white chocolate chips.
I guarantee that everyone will be delighted, even the most overeating guests were eating on both cheeks!

And I still sculpt truffles according to Katyushka's recipe. My husband's complaints start with "his mother did not do the same, but those were tastier" and end "and she had more of them, but I had small ones." So I made him bigger! There are a dozen lying nearby so that the size of the truffle can be felt.



But when sprinkled, it no longer looks so impressive ...

very good spectacularly! so next to you still need to lay out a photo of a wonderful mold!

🔗

There are so many of them ... I think I'll make ice cream cake in them Layers one by one ... And it's very easy to take out. She's all soft, soft.

[Hairpin]

wow! Hairpin! this is a truffle and the shape looks just gorgeous!

[Hairpin]

Hairpin : wow: iiiiiiii? The husband calmed down or did he find arguments to praise mom?

[Candy Antoshka]

In general, I perceive this topic as a memory of Soviet attempts to make sweets at home. Therefore, I brought this recipe here. I took on good food site, but whose ... I do not remember.

Candy Antoshka

Condensed milk is brewed (ideally - condensed milk with cocoa) for 2 hours + crushed nuts, raisins - whoever likes what, or all together. The resulting mass is laid out in small neat heaps on oiled parchment and dried in the oven.

No proportions ... nothing specific. I did this: I boiled condensed milk (can, 400 grams) for 4 hours and added coarsely ground cashew 450 grams and dried it in the oven a la meringue. It turned out to be something that ooooooo looks like a kozinaki. Only a little harsh ... Probably in the oven you should not dry it, but simply fry it until it forms a hard crust.

[Lollipops vitalinka2Cherry-chocolate trufflesMint Chocolate Rectangles]

Lollipops vitalinka2

Cherry-chocolate truffles

Mint Chocolate Rectangles

[Lollipops]

Lollipops

300gr. pour sugar with water like this. so that the water only covers the sugar layer. Add 20 gr. (1 tbsp. L.) Food grade 9 percent vinegar. To add flavor and color to the mixture, add (to taste) various fruit essences in an amount of 2-3g. (0.5 tsp.) Cook the mass over low heat, stirring thoroughly and avoiding burning. The readiness of the mass is determined drop by drop - if the drop becomes glassy, ​​the mass is ready.
Before pouring in the mass, grease the inner cavities of the molds.

"Homemade sweets"

🔗

Thank you! : flowers: I downloaded the book!
Now you will have to buy candy molds! Christmas trees!

And here is the recipe for lollipops from this book, you never know ...

Lollipops
The best childhood memories are always associated with candy. Let your kids
choose the form for preparing these funny sweets yourself.
Ingredients for 8-10 lozenges:
200 g granulated sugar
85 g light corn syrup
60 ml water
0.5 teaspoon salt
2-3 drops of food coloring
Food supplement of your choice

Preparation
1. If you use lollipop tins, you must first wash them,
dry and wipe inside with oil; if it's a baking sheet, brush it well.
2. Combine the sugar syrup, water and salt in a saucepan and simmer over medium heat, stirring occasionally.
3. After the mixture boils, measure its temperature. When it reaches a temperature of 150 ° C,
Remove the pan from the heat and add food coloring to the mixture.
4. Then pour this mixture into the molds as soon as possible and insert the sticks on top.
If you cook on a sheet, then use your imagination to make some figurines
a bizarre shape, sticking sticks into them from above.
Let the items cool down.

So the temperature is 150, quite passable for silicone.
Light corn syrup = molasses, if I understood the foreword of the book correctly, but where can I get it?
And you can probably pour it into silicone candy tins, huh?
What do you think, craftswomen?

[Mint Chocolate Rectangles]

the recipe was taken from the book "Homemade sweets"

Mint Chocolate Rectangles
Ingredients for 70 pieces:
450 g dark chocolate
225g white chocolate
5 tablespoons unsalted butter
400 g of condensed milk
1.5 teaspoon vanillin
2 teaspoons mint supplement
3-6 drops of green food coloring

inventory
Form size 20.5x20.5 cm
Cling film
Scapula
Preparation
1. Cover the mold with cling film.
2. Melt the bitter chocolate in one water bath, and white chocolate in the other (here you can
a friend's help!) over medium heat.
3. Add 4 tablespoons of butter to dark chocolate and 1 spoon to white chocolate. Both
the masses must be homogeneous, so stir constantly and thoroughly!
4. Remove the dark chocolate from the water bath and add 145 g of condensed milk and vanillin to it.
Mix everything thoroughly. Pour some of this mass into a mold, and put the other on a water
bath.
5. Remove the white chocolate from the water bath and add the remaining condensed milk to it,
mint additive and green food coloring. Stir thoroughly with a spatula until the mixture is
will become homogeneous.
6. Then, carefully, with forward movements, pour over the dark chocolate with white. Equalize
surface of your mass with a spatula and refrigerate for 6-8 minutes.
7. Pour the remaining bitter chocolate over white and refrigerate until full
hardening.
8. Then remove the chocolate from the mold and cut into small triangles.

[lina]

lina, I'm a fan of making truffles and fruits in chocolate on my own.
I have already piled natural truffles with cognac, cherry confiture, orange zest and grapefruit marmalade, ginger and ginger-lemon marmalade, prunes and dried apricots in chocolate.

I do it on 100% dark chocolate and low-fat cottage cheese like Philadelphia, but you can just as well do it on ordinary dark or white chocolate, real cream and any jam-nuts, Irish cream, etc.

I give my word, it will be no worse than moldy imported sweets

[Alexandra]

yes, I agree with Alexandra 100% truffles are generally superb, tastier than purchased ones (our Fantasy, like, called, in square boxes, are also expensive). I used to buy these Fantasy, until I switched to my own

If interested, the cooking technologies are detailed here

🔗
And here is my alteration

CHERRY TRUFFLE (dietary)
TRUFFLE PHILADELPHIA DIETARY
HOMEMADE CANDIES "PRUNE IN CHOCOLATE"

[lina]

lina, but I have not done it with cinnamon yet, for some reason it did not occur to me. : pardon: I will definitely try! : yahoo: Cinnamon is delicious and lowers blood sugar.

But I put on something so much that it won't run out, and you won't eat a lot of them.

I have already bought silicone molds so that I can make various-looking sweets and try to cover truffles with chocolate.

Rather, apply 2 layers of chocolate on the mold with a brush, let it harden for 2 hours, then fill it with freshly prepared soft truffle filling and seal with chocolate.

I haven't done it yet, but my hands are already itching ...: secret: I bought the molds from Nastya in Peki

[LiudmiLka]

LiudmiLka , take any truffle recipe you like from here

🔗

and add cinnamon.

And white truffles can be made on the basis of this recipe, but instead of sesame, put orange zest to taste and replace 1 tablespoon of cream with orange juice or orange liqueur. And you can roll in coconut flakes. Or powdered sugar ...

🔗

Regarding the orange taste: if there is no orange liqueur, you can use orange juice + orange essence + a little of any strong alcohol, you can even vodka.

Another option is to make a white chocolate fondant ganache

🔗
with self-brewed in cotton orange confiture
here according to this recipe, option 2 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=190.0

So for a long time I have had recipes in Temka about the secrets of healthy eating, and I hung out the photo in the same place, and in New recipes. Except the last 2, which she did not shoot and describe
CHERRY TRUFFLE (dietary)
TRUFFLE PHILADELPHIA DIETARY
HOMEMADE CANDIES "PRUNE IN CHOCOLATE"

Girls,

The first real chocolates in my life with truffle filling

Girls, I can't look: swoon: all these factory-made New Year's gift margarine candies (I LOVE chocolate, but here it is so much!). Please poke me into the recipe, bw truffles are chocolate and hotter. Thank you.

[by Lisss's]

Please poke me into the recipe, bw truffles are chocolate and hotter. Thank you.

In my opinion, these same chocolate by Lisss's

I read all Temka about truffles. All the candies turned out wonderful. Girls, I have a question for you all, is it so strong that alcohol is felt in sweets and can I not add it there?

I am not adding ...

Does this change the taste of sweets or not?

well, alcohol gives a certain flavor, but it is not a matter of principle and without alcohol it turns out sooooo delicious!

Thank you very much, I read how girls write for sweets and it became unbearable myself, but I have no molds for sweets. Tomorrow I'll go look.

my favorite candy mold is ... a box of quail eggs! the most successful size and the most convenient material for making candy

[Fugasca]

my favorite candy mold is ... a box of quail eggs! the most successful size and the most convenient material for making candy

Fugasca, Duc there that candy on the floor of a tooth.

right! thrown - and free! but you need to bite ...

I don’t know if I will get sweets in tins or not.
I don’t want specials yet. to buy molds, suddenly nothing will come of it.

in connection with this question: I have an ice mold from Ikea (fish). The silicone is pretty rough. Can I use for sweets? Will you be able to pull it out?

For a long time I didn’t use the filling. I really liked the coating from the "Bee Bite" pie, so I made a filling out of it - I cooked the coating, cooled it and beat it with a blender, it turned out very tasty and another filling is "Nutella", one of the girls gave a recipe for "Nutella" from milk and rast. oils. It turned out very tasty. 99 candies are eaten instantly.
Girls, who knows, assorted varieties with delicate milk filling were previously sold, a recipe for this filling is needed.