Some psychologists associate the love of sweets with disorder, stress and lack of love. We, the sweet tooth, will not enter into discussions with embittered people, but simply smile and unwrap a delicious chocolate candy. Let unromantic lovers of pickles know - we are ready to give our loved one the last piece of chocolate. Sometimes we are so overwhelmed with warm feelings for loved ones and ourselves that we can make chocolates at home with our own hands.
Chocolate psychotherapy
New Zealand psychotherapist Murray Langham has been studying chocolate for many years and even wrote several books about it. According to the author, one can determine the character of a person by his favorite type of chocolate.
Chocolate Therapist Murray Langham is a licensed physician, but he has worked as a chef for many years and his conclusions have practical implications. Now Landham has his own confectionery company. Here are some secrets from a hypnologist-chocolate therapist.
Candy shape:
- If you like round candies, you are a social extrovert.
- Balanced, honest and reliable people choose squares.
- Those who prefer oval sweets easily converge with people, feel great in a new society and often become the soul of the company.
- Lovers of rectangles know how to listen to the interlocutor and always remain calm.
- Can't take your eyes off the strange candies wrapped in spirals? This gives you a personality that is very energetic, but disorganized.
- Diamonds attract those who dream of wealth.
- People of triangles have little interest in the feelings of others, but they are easy-going.
Type of chocolate:
- Milk chocolate is made for sentimental romantics.
- Dark chocolate lovers strive for innovation in all areas of life.
- Those who prefer white chocolate are endowed with a heightened sense of justice, but they also lack courage.
- Gourmets and connoisseurs of comfort cannot resist bitter chocolate.
- If you are not too worried about the type of chocolate, then you are a flexible person and always ready to compromise.
Candy filling:
- Nuts in the filling are liked by tactful people with a developed sense of style.
- Passionate and dreamy natures will not refuse coconut flakes.
- Fans of mint taste are distinguished by a lively imagination.
- Coffee filling for the impatient.
- Reliable and faithful people love sweets with orange jam.
- Spirituality is manifested in the love for Turkish Delight filling or jelly.
- Chocolate fudge will delight sensitive individuals.
Homemade chocolates are good because you can choose the color, shape and filling yourself. Sweetness, prepared with your own hands, will allow you to express yourself and show your culinary skills.
Secrets of making homemade chocolates
Cooking chocolates is a simple task, you just need to know a few rules:
Chocolate does not like heat and temperature changes.
The temperature in the room should not exceed 20 ° C. It is also necessary to observe the temperature regime when melting chocolate, otherwise the sweets will be dull and "gray". The ideal temperature for dark chocolate is 32 o C, for milk chocolate - 30 o C, for white - 28 o C. When the sweets are ready, leave them to harden at a temperature not exceeding 20 o C. minutes, but not in the freezer.
Not a drop of water
The molds must be completely dry. The water in the melted mass will provoke crystallization, and the sweets will be spoiled.
Correct melting
Chocolate candies home cooking can be made from cocoa, drops or bar chocolate without fillers. Drops are easier to melt, the tiles should be crushed by hand or grated on a coarse grater. You can melt chocolate in the microwave or in a water bath, but in the first case it is difficult to control the temperature. It is not recommended to heat the mass in a saucepan over a fire, as the chocolate will burn and everything will be spoiled. Heat the chocolate in the bath to about 45 ° C and bring down the temperature by adding cold drops or crumbs.
Use molds
Dry silicate or polycarbonate molds are ideal. Candies will be attractive and glossy. You can pour chocolate into the packaging left over from the finished sweets, but you won’t get a spectacular gloss. You can give shape without molds, and provide gloss with glaze.
Choice of toppings
Chocolate goes well with prunes, dried apricots, nuts, nougat, ganache, marzipans. Ganache is made from chocolate, cream, rum or cognac. Nougat must be heated to 25 ° C before filling. Too hot filling will spoil the chocolate.
You can also put inside fresh berries, but it is better to use jam. In combination with ganache, the filling will be very tasty. Ganache does not harden like chocolate, it always retains a plastic consistency.
Storage conditions
The shelf life of homemade sweets depends on the filling. If you used dried fruits, ready-made sweets can be stored in the refrigerator for no longer than a month. The ganache filling can go bad faster. If the sweets contain nuts, the shelf life increases, and the fresh fruit filling cannot be stored even for a couple of days.
Homemade Chocolate Candy Recipes
Making candies with your own hands is not difficult, it all depends on the chosen recipe and your confectionery experience. Start with the simplest recipes and pretty soon you will be making chocolate masterpieces.
Chocolates from cocoa "Balls"
Compound:
- 100 g cocoa powder
- 300 g dry biscuits
- 250 ml milk
- 200 g butter
- 100 g walnuts
- 250 g sugar
- 50 g powdered sugar
Cooking:
- Mix cocoa with sugar.
- Pour in warm milk, stir and cook until the sugar is completely dissolved.
- Grind cookies in a meat grinder, coffee grinder or by hand.
- Pour hot cocoa over cookie crumbs. Mix thoroughly so that there are no lumps. Leave to cool.
- Add soft butter and knead into a homogeneous mass.
- Form into balls and roll in crushed walnuts. Sprinkle with powdered sugar.
- Chill in the refrigerator for an hour.
These simple sweets are similar to the Potato cake. Even a child is able to cook them, and adults and children love this delicacy.
Cocoa sweets with almonds
Compound:
- 100 cocoa powder
- 100 g butter
- Half a glass of powdered sugar
- 50 g peeled and toasted almonds
Cooking:
- Melt the butter.
- Add powdered sugar. Slowly add cocoa, stirring constantly.
- Let the mass cool and form candies.
- Place a nut in the middle of each.
- Sprinkle with powdered sugar
- When the sweets have cooled, send them to the refrigerator for a couple of hours.
Sweets with condensed milk and powdered milk
Compound:
- Powdered milk - 150 g
- Boiled condensed milk - 200 ml
- What-powder - 100 g
- Powdered sugar - 50 g
- Butter - 50 g
- Walnuts- 150 g
- Banana - 1 pc.
Make sweets from milk powder at home to please yourself and the children. From this amount of products, approximately 30 candies are obtained.
Cooking:
- Heat the oil in a water bath and dissolve the powdered sugar in it.
- Mix with boiled condensed milk.
- Add powdered milk and cocoa. Mix the mass with a mixer in a container with high edges. Place in refrigerator.
- Roast the nuts in a dry frying pan. Walnuts can be replaced with any other. Select some of the nuts for the filling, make crumbs from the rest to roll the sweets.
- Cut the banana into slices about 2 cm thick and divide each into three parts.
- Lubricate your palms with butter so that the chocolate mass does not stick to your hands.
- Take the mixture with a teaspoon and roll into balls with your palms. Flatten the ball with a cake, put a slice of banana and a nut. Close up and roll up the ball.
- Roll sweets in crushed nuts and send to a cool place for several hours.
Powdered milk sweets with banana at home will be delicious, but they do not need to be stored and prepared for the future for a long time. In the refrigerator, sweets with fresh fruit can be stored for no more than 2 days.
Prunes in chocolate
Everyone's favorite prunes in chocolate at home will be even tastier. Prepare the prunes in advance: rinse, pour boiling water for 20 minutes, remove the seeds, lay them on a board to dry the fruits.
Compound:
- 200 g pitted prunes
- 100 gram dark chocolate bar
- Roasted almonds, peanuts, walnuts or any other nuts - approximately 150 g
Cooking:
- Roast the nuts in a dry frying pan.
- Put a nut into each swollen and dried prunes.
- Melt the chopped chocolate in a water bath.
- Prick the prunes on a fork and dip into the chocolate.
- Lay the candy on the parchment.
- When the first layer of chocolate hardens, repeat the procedure.
Truffle sweets with "drunk" cherries at home
Compound:
- Dark chocolate (not less than 75% cocoa) - 250 g + 150 g for glaze
- Heavy cream - 250 ml
- Butter - 50 g
- Dried cherries - 35-40 pieces
- Cognac - 75 ml
- Almonds or walnuts for garnish
- Cocoa - 4 spoons
Cooking:
- 12 hours before making sweets, pour cognac over the cherries, cover with a lid or film.
- Chop the chocolate.
- Boil the cream, add the chocolate and stir until it dissolves.
- Add butter, cool and refrigerate for several hours.
- Remove the cherries from the cognac and dry them with paper towels.
- Roll the balls the size of a walnut from the cold chocolate mass. Put a cherry in the middle.
- Put the finished sweets on a plate and refrigerate for 10-15 minutes.
- Chop the peeled and toasted nuts. Finely chop the remaining cherries.
- Melt chocolate for icing in a water bath, let it cool.
- Prick the truffle on a fork or skewer, dip in cold glaze, place on a wire rack and garnish with nuts and cherries.
- Glaze is not enough for all the sweets, roll the rest in cocoa. On the same dish or in a box, candies with different surfaces will look interesting.
- Ready truffles should cool in the refrigerator for at least an hour.
Truffles made from cocoa and milk powder
Compound:
- glass of sugar
- 100 ml cream
- 100 g butter
- Egg white - 1 pc.
- Cocoa - 100 g + 25 g for sprinkling
- Powdered milk - 100 g
- Tablespoon each of powdered sugar and crushed nuts for sprinkling
Cooking:
- Add sugar to the cream, heat over low heat and cook for three minutes.
- Remove from heat, add butter, milk powder and cocoa. Stir until smooth.
- Beat the chilled proteins in a thick foam.
- Mix with chocolate mass and leave warm for 30 minutes. During this time, the mass should thicken. After that, send it to the refrigerator.
- Mix the crushed hazelnut powder, powdered sugar and cocoa.
- Shape the candies into traditional truffle slides or balls. To prevent chocolate from sticking to your palms, grease them with butter. If desired, you can put a filling in the middle of each candy.
- Truffles should stand in a cool place for several hours.
Sweets "Bird's milk" at home
Everyone knows delicious sweets since childhood. " bird's milk”, cooked with your own hands, will be even better, although you have to tinker.
Compound:
- 180 g sugar
- 150 g condensed milk
- 100 g butter
- 3 egg whites
- 15 g gelatin
- 100 ml water
- 300 g dark chocolate
Cooking:
- Pour sugar and gelatin with water and put on a small fire. Stir until everything is dissolved. Do not bring to a boil.
- Beat the warm butter with a mixer, gradually pouring in the condensed milk.
- Whip the whites into a thick foam.
- Pour the gelatin into the egg whites in a thin stream, continue beating.
- Add condensed milk with butter. Beat until smooth.
- Pour the mixture into molds and refrigerate for 3 hours.
- Melt the chopped chocolate in a water bath and cool until room temperature.
- Prick the frozen soufflé on a fork and dip in chocolate. Place candies on a plate.
- "Bird's milk" will be ready when the chocolate hardens and becomes solid.
The idea of making truffle or "Bird's Milk" sweets at home may seem strange - the choice of chocolate in stores is huge. Each chocolate girl has her own arguments - some like to invent own recipes and find new tastes, others want to be sure of the composition of products, others are not satisfied with the traditional design of sweets. Experiment and please yourself and your loved ones!
For many centuries, the traditions and recipes for making modern sweets have been passed from one generation to the next. Being a wonderful family treat, they add some special warmth to any festive or family table.
"Bird's milk" do it yourself
Product set:
- Butter (100 grams)
- Dark chocolate(1 tile)
- Sugar (to taste)
- Gelatin (15 grams)
- Fresh chicken proteins (4 pieces)
Cooking technique:
- Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
- Now you need to beat the whites with sugar well (the amount of sand is adjusted to taste). In parts, enter the cooled gelatin mass.
- Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. Can be cooked if desired. homemade glaze- it will adequately replace the purchased dessert.
- Separate half of the chocolate mixture. Spread it on the bottom of a deep baking sheet lined with baking paper, and then immediately place the container in the refrigerator.
- When the chocolate hardens slightly, it's time to lay out the lush protein mass. On top of it you need to pour the rest of the glaze, preheated to a warm state.
- Put the form in the refrigerator and wait for the chocolate shell to completely harden.
- Next, the dessert is cut into pieces of the desired shape. Delicate soufflés Perfect with tea and coffee!
Waffle at home
Product set:
- Dry infant formula like "Baby" (1 cup)
- Coconut flakes or cocoa powder (for sprinkling)
- Butter (80-100 grams)
- Wafers with any filling (200 grams)
Cooking technique:
- Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
- Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
- Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
- Finally, you can roll in coconut flakes or generously sprinkle with cocoa - be guided by personal taste!
Product set:
- Citric acid - you can take freshly squeezed juice (half a teaspoon)
- Milk (1 glass)
- Honey (45 grams)
- Butter (a couple of tablespoons)
- Sugar (one and a half - two glasses)
Cooking technique:
- Boil milk in a small saucepan.
- Enter 25-30 grams of butter. Add sugar at the same time.
- Stir the composition thoroughly and wait for the boil again.
- Continue to cook the sweet mass until thickened. Then stir in lemon juice and honey.
- After 35-40 minutes, the saucepan can be set aside from the heat. Distribute the candy base among the molds (a container for regular or figured ice is suitable).
- Refrigerate the mold until completely set. Tasting the homemade “Korovka”, you will certainly be amazed at the delicate texture and amazing taste of the delicacy!
Product set:
- Pumpkin puree (1 cup)
- Ground cinnamon (half a teaspoon)
- Powdered ginger (at the tip of a knife)
- Butter (50 grams)
- Ground nuts (half a cup)
- Sugar (200 grams)
- Salt (quarter teaspoon)
- Cocoa powder (15 grams)
- Milk (200 milliliters)
- Vanilla sugar (1 teaspoon)
Cooking technique:
- For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
- Place the vegetable mass in a saucepan, accompanying with sugar and vanilla. Salt and pour in the milk. After mixing, send the composition to the stove and boil over high heat until boiling.
- Now reduce the heat to a minimum and leave the mass to cook for another forty minutes. From the beginning of caramelization, the mixture must be constantly stirred, otherwise it will burn.
- In the end, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it's time to remove it from the stove.
- Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
- Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
- Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and roll generously. Dessert rounds should be stored in the cold.
How to make lollipops at home
Product set:
- Diluted citric acid (half a teaspoon)
- Sugar (250 grams)
- Water (half a glass)
- Fruit juice (1 tablespoon)
- Powdered sugar (large amount)
- Food coloring of any shade
Cooking technique:
- Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into the saucer with cold water-when it begins to thicken, the dishes can be removed from the heat.
- Mix in any flavor of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
- Add food coloring, as well as citric acid, dissolved in hot water 1:1. Mix thoroughly.
- Level the powdered sugar on the baking sheet - there should be a lot of it.
- Now take any rounded object of a suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder for a crisp impression. Make recesses in a checkerboard pattern.
- Spread the sticks under the lollipops and fill the holes with syrup.
- Wait for the sweets to harden. In the future, so that the sweets do not stick together, they can be generously sprinkled with powdered sugar.
Product set:
- Light rum (2 tablespoons)
- Butter (50 grams)
- Almonds (half a cup)
- Cherry liqueur (20 milliliters)
- Chicken egg (1 whole + 1 protein)
- Dark chocolate (150 grams)
- Powdered sugar (half a cup)
- Milk chocolate (20 grams)
Cooking technique:
- Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until smooth.
- Add a tablespoon of alcohol different varieties. Liquor can be any, but cherry is still preferable.
- Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
- After thorough mixing, the filling is sent to the refrigerator for the next hour.
- In the meantime, peel and crush the nuts to a state of fine crumbs (to easily remove the husk from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
- Enter the remaining rum, sweet powder and raw protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
- After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
- Cut the workpiece into equal parts and roll up rounds. Turn them into cakes, then lay out the filling and fasten the edges, forming sweet balls with filling.
- Plan milk chocolate on a grater and alternately roll the sweets. The meal is ready to serve!
Curd with strawberries at home
Product set:
- Curd (250 grams)
- Fresh or frozen strawberries (1 cup)
- Sweet coconut flakes (a couple of tablespoons)
- Butter (30 grams)
- Breadcrumbs(for sprinkling)
- Chicken egg (1 piece)
- Sugar (75 grams)
- Flour (1 incomplete glass)
Cooking technique:
- Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
- Enter flour and knead curd dough.
- Divide the base into small parts - form cakes out of them.
- For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
- Now the "koloboks" need to be immersed in boiling water - so that the cottage cheese "grabs". Keep them on the stove for three minutes after surfacing.
- Remove the balls with a slotted spoon. Bread each candy in a mixture of breadcrumbs and coconut flakes.
Product set:
- Honey (half a cup)
- Sugar (1.5 cups)
- Softened butter (100 grams)
- Sour cream (one and a half cups)
Cooking technique:
- Mix sugar and honey and set over medium heat. Wait until it boils while constantly stirring the ingredients.
- When the mixture turns a beautiful amber color, remove the pan from the stove.
- In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
- Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
- You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a bit - the toffee should soon harden. You can add more honey or sugar if needed.
- Take baking paper and line the surface of the baking sheet. Process the parchment vegetable oil, lay out the candy mass and smooth it well.
- After a quarter of an hour, the toffee will only be cut and served with fragrant tea.
Orange at home
Product set:
- Semolina (30 grams)
- Peanuts (50 grams)
- Orange (1 fruit)
- Powdered sugar (15 grams)
- Water (50 milliliters)
- Sugar (80 grams)
- Egg white (1 piece)
- confectionery powder (optional)
- Lime (1 piece)
Cooking technique:
- Rinse the lime and orange well. Remove the zest from the orange fruit, squeeze the juice from the remaining pulp.
- Now squeeze the juice out of the lime. In total, for dessert you will need half a glass of fresh juice - mixed with orange and lime.
- Pour the juice into a small saucepan or saucepan. Pour the crushed zest and granulated sugar, add a quarter cup of water.
- Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
- Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
- Crush the nuts with a blender and add to the semolina-citrus porridge.
- Roll into balls of any size. Lay the products on a dish and refrigerate until set.
- Making a delicious icing for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
- Additionally, colored confectionery powder will help decorate orange balls. Read more: .
Delicious sweets for diabetics at home
Product set:
- Dried figs (140 grams)
- Sugar substitute (to taste)
- Walnuts - optional (half a cup)
- Chickpeas or lentils (1 cup)
- Cocoa powder (20-30 grams)
- Water - can be replaced with cognac (60-70 milliliters)
Cooking technique:
- On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with figs so that they soften well.
- Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
- Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
- When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
- Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
- Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
- When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
- For greater beauty, dessert yummy should be generously sprinkled with cocoa.
In the article you will find recipes for delicious homemade sweets that are not inferior to store-bought ones.
Homemade sweets are a favorite treat for many people. Such sweets have a rich, sweet and mild taste that store-bought desserts do not have. You can make sweets at home from any available products: milk, condensed milk, sugar, dried fruits, nuts, honey and jam. Such delicacies are completely safe and harmless for both adults and children, and their sweetness can always be adjusted independently.
Homemade candy cow: a recipe from boiled condensed milk and powdered milk
Cow is one of the most popular and favorite types of sweets. Of course, you can also make this sweet at home. The candy is prepared in one whole piece, and then it should be cut into portioned pieces.
What will be required:
- boiled condensed milk - 0.5-1 can (you need to look at the consistency).
- Powdered milk - 1 package (approximately 200-300 gr).
- Vanillin - 1 sachet (can be replaced with a sachet of vanilla sugar).
- Butter - 50-80 gr. (high fat content and only from cream, without impurities of vegetable fats).
How to do:
- Butter and condensed milk must be at room temperature.
- Mix the butter and condensed milk evenly (you can use a whisk or a mixer).
- Add vanillin and gradually add milk powder, adding it in small portions until the mass becomes viscous and dense.
- Form a “bun” from a dense milk mass (it should be as thick as plasticine).
- Wrap the mass in cling film, flatten with a rolling pin and refrigerate for several hours.
- The cooled mass can be cut into portions and wrapped in foil or food packaging.
Homemade sweets from baby formula baby, condensed milk: recipe
Milk-based baby food is great for making homemade sweets. "Baby" (or any other mixture based on powdered milk and sugar) is sweet and has a rich milky taste.
What will be required:
- "Baby" dairy - 1 package
- Vanillin - 1 sachet (or vanilla sugar)
- Powdered sugar - 1 pack (200-250 gr.)
- Condensed milk (regular) - 180-200 gr. (not boiled, without cocoa)
IMPORTANT: After forming the sweets, they can be rolled in any other ingredient of your choice: milk powder, crushed nuts, cocoa, coconut and other "dessert" ingredients.
How to cook:
- Add condensed milk to a bowl (it must be not cold, but at room temperature).
- Pour vanillin into it and pour in small portions children food, kneading a kind of "dough".
- After the mass stops kneading with a spoon, start doing it with your hands.
- Then, from the already dense mass, roll the balls and roll them in powdered sugar (you can give them any other shape).
"Baby" (sweet milk mixture) - the basis for making sweets Homemade candies from nuts, cocoa and butter: a recipe
Nut candies are very tasty. For their preparation, you can use one type or assorted crushed nuts. "Breading" of sweets can be any: cocoa, coconut or powdered sugar.
What will be required:
- Peanuts - up to 200 gr. (roasted and peeled)
- Almonds - up to 200 gr. (fried, but also raw)
- Walnut - up to 200 gr. (raw or fried)
- Cocoa - several st. l. (for rolling finished candies)
- Butter - 1-3 art. l. (high fat)
- Honey (natural) - 1-2 tbsp. l.
- Powdered sugar - at your look
- Dark chocolate - 20-30 gr. (for decorative watering)
How to do:
- All three types of nuts should be detailed, for this use a hammer or rolling pin. Pour the nut crumbs into a bowl, season with melted butter and honey.
- Thoroughly mix the mass and look at the consistency, you can add a little more “gluing” ingredient (honey, oil) to a too loose mass.
- If sweets are not sweet enough for you, add a pack of powdered sugar.
- Form balls with your hands and then roll them in cocoa.
- Spread the candy on a platter
- Chocolate should be melted (it should be liquid). Scoop chocolate with a spoon or pour it into a pastry bag, decorate with chocolate candy painting.
Mass of crushed nuts - the basis for making sweets Homemade Dried Fruit and Honey Candies: Recipe
Dried fruit sweets are not only tasty, but also very healthy.
What to prepare:
- Dried apricots - 150 gr. (use "Uzbek")
- Raisin - 100 gr. (sweet and light, pitted)
- Prunes - 100 gr. (dense, elastic)
- Walnut - 100 gr. (can be replaced with any other nut).
- Powdered sugar - about 100 gr. (for rolling)
- Honey - 2-3 tbsp. (natural)
- Butter - 1-3 art. l. (look at the consistency)
How to cook:
- All dried fruits do not need to be soaked, they should retain their density.
- Finely chop dried fruits with a knife and pour into one bowl
- Chop a nut, add to dried fruits
- Microwave a few tbsp. l. honey and butter
- Pour dried fruits with a liquid mass and form balls - sweets.
- Roll the finished sweets in powdered sugar or in nut crumbs.
Finely chopped dried fruits - the basis for "homemade" sweets Homemade Raffaello candy, coconut bounty: recipe
Such sweets are very reminiscent of popular desserts and, in practice, are not inferior to them in anything.
What will be required:
- Coconut shavings - 400-500 gr.
- Sugar - several st. l.
- Vanillin - 1 package (or vanilla sugar)
How to cook "bounty":
- Prepare sugar syrup ahead of time
- To do this, heat 0.5 cups of water and dissolve in it a few tablespoons. l. Sahara.
- Mix the syrup with coconut flakes and add 2-3 tbsp. l. soft butter.
- Visually, looking at the consistency of the mass, form balls.
- Leave the finished balls in the refrigerator.
- During this time, melt a bar of dark or milk chocolate, bringing the chocolate to a liquid state.
- The cooled balls need to be chopped on wooden sticks for barbecue.
- Dip each candy into chocolate and carefully remove, leave the sticks in a glass to cool (for a speedy effect, leave in the refrigerator).
- When the chocolate "grabs" the sweets can be removed from the skewers
How to make Raffaello:
- Pour the shavings into a salad bowl, season 1-2 tbsp. l. oils and sugar syrup, mix thoroughly and bring the mass to a dense state.
- Form a ball and stick an almond nut inside each, roll the finished ball in the chips again.
Homemade cocoa chocolate truffles: recipe
You will need:
- Butter - 1 pack (up to 200 gr.)
- Cocoa - 300-400 gr. (adjust for taste and consistency)
- Vanillin - 1-2 packs (can be replaced with vanilla sugar)
- Chocolate - 1 bar (milky or black)
- Powdered sugar - 1 pack (200-250 gr.)
How to cook:
- Butter and chocolate must be melted in advance
- Mix butter with chocolate, powder and cocoa
- Thoroughly mix the mass, pour vanillin into it and, as far as it is liquid, add cocoa.
- From a dense chocolate mass, form small balls and roll each additionally in cocoa.
- Ready-made truffle sweets can be additionally decorated with chocolate painting if desired.
DIY jelly candies with gelatin or agar-agar: recipe
Agar-agar, when solidified, makes the mass more dense, similar to chewing jelly candies, more gelatin is required and it solidifies longer.
You will need:
- Apple juice - 1 liter (you can use any rich compote or even dissolved jam).
- Lemon juice - several st. l.
- Sugar - 300-400 gr. (The sweetness of the sweets can be adjusted independently).
- Powdered sugar - several st. l. (only for rolling)
- Agar-agar or gelatin - 1 package
How to cook:
- Gelatin pour 0.5 cups of water, leave for a while so that all the granules swell.
- Heat apple juice and melt sugar in it, you can add vanillin.
- After that add lemon juice and dissolve the gelatin in the juice (preferably in a steam bath or over low heat).
- Cool the finished liquid and refrigerate for 8-10 hours (it will become dense and jelly-like).
- The finished mass must be removed from the mold, cut into cubes and rolled in powdered sugar.
Simple do-it-yourself sweets from biscuit crumbs: a recipe
IMPORTANT: Bake the biscuit in advance, which is necessary for making sweets. For a biscuit, you need to beat 4 egg whites with a glass of sugar, add 4 yolks and a glass of flour. Bake for 25-3o minutes at 170-180 degrees.
What will be required:
- Biscuit - 1 baked biscuit sheet (as described above).
- Condensed milk - 1 can (may need less, look at the consistency).
- Cocoa - several st. l. (required for rolling)
- Almonds - a small handful (can be replaced with any other nut).
How to cook:
- The baked and cooled biscuit should be melted and poured into a bowl.
- The biscuit is seasoned with condensed milk and mixed into a homogeneous "dough".
- Roll a ball out of this “dough”, and put a nut inside
- Roll the resulting candy in cocoa
Do-it-yourself cheese sweets from cottage cheese: recipe
IMPORTANT: As a base for candy, you can use grated cottage cheese or any curd mass.
What will be required:
- Curd mass (grated cottage cheese) - 300-400 gr.
- Vanillin - 2 sachets (can be replaced with vanilla sugar)
- Dried apricots or nuts - needed for stuffing
- Condensed milk - several st. l. (can be replaced with honey)
- Cocoa -
How to cook:
- Grind the cottage cheese or prepare the curd mass
- Add vanilla and mix thoroughly
- You can sweeten the mass with powdered sugar or condensed milk (honey, as an option).
- Roll a ball out of the mass and put a piece of dried apricots (or nuts) inside.
- Roll the resulting ball in cocoa powder, decorate in any way you wish.
Curd sweets are tasty and healthy DIY sesame candies: recipe
Sesame seeds have a very rich taste and aroma. That is why they can become perfect ingredient for making sweets.
What will be required:
- Butter - 100-150 gr. (without admixture of vegetable fats).
- Cocoa - 1 pack (200-250 gr.)
- Powdered sugar - 200-250 gr. (can be replaced with sugar, which is ground with butter).
- Sesame seeds - up to 100 gr. (fried)
- Walnut - 100-150 gr. (for rolling)
How to cook:
- Bring the butter to softness and room temperature.
- Stir sugar and cocoa into it, mix everything thoroughly and beat.
- Pour in the sesame seed, continue to thicken the cocoa
- Roll the finished balls in a nut, crushed in advance with a rolling pin.
Do-it-yourself white truffle candy: recipe
What will be required:
- White chocolate - 1 tile (it is better to use a porous one, it is rubbed into a neat small crumb).
- Condensed milk (regular) - several st. l. (you need to look at the mass, condensed milk is the main "fastening" ingredient).
- Almond flour - 200 gr. (look at the consistency and add flour depending on the density of the mass).
- Powdered sugar - several st. l. for deboning
How to cook:
- Grate chocolate into a bowl, mix with almond flour
- Add a few sts. l. add condensed milk to the mass
- Mix everything thoroughly and bring to a homogeneous "sticky" mass.
- Roll into balls and form candy
- Roll sweets in powdered sugar
- Sweets can be decorated with melted dark chocolate (then hold the sweets in the refrigerator so that they “grab”).
Truffles "homemade" cooking Do-it-yourself bird's milk candies from cream: recipe
What you need:
- Heavy cream - 400-500 ml. (25-30%, store-bought or homemade).
- Gelatin - 1 sachet (small)
- Sugar - 200-300 gr. (sweetness can be adjusted independently).
- Chocolate - 0.5 tiles (melt into a liquid mass)
- Vanillin -
How to cook:
- Let the gelatin swell in cold water
- Then heat the cream, but don't let it cool down.
- Dissolve gelatin in cream (use steam bath or dissolve the gelatin ahead of time and pour it into the warm cream in a stream).
- Pour the cream into a container and leave to set in the refrigerator overnight.
- Cut the finished mass ("bird's milk") into portioned rectangles.
- Melt a bar of chocolate
- Thread each piece of hardened cream onto a wooden skewer and dip in chocolate alternately so that it covers each piece completely.
- Then put the skewers in a glass and send it to the refrigerator so that the chocolate "grabs".
- After hardening, remove the candies from the skewers.
"Bird's milk" with the addition of berry puree Sugar lollipops: recipe
What will be required:
- Sugar - 500-600 gr.
- Lemon juice - 2-3 tbsp. l.
- Vanillin - 1 sachet (can be replaced with vanilla sugar)
How to cook:
- On fire in a saucepan, heat the sugar into caramel
- Add vanilla and lemon juice
- For sweets, prepare molds (you can use figured molds for freezing ice).
- Insert a toothpick or skewer into each
- Hold until completely cool and hardened
Homemade prune and walnut sweets: recipe
What will be required:
- Prunes - 400-500 gr. (tight, not soft)
- Walnut - 300 gr. (look at the mass, try, achieving the desired consistency).
- Powdered sugar - several st. l. (to add sweetness to sweets).
- Honey - several st. l.
- Cocoa - several st. l. (for rolling)
How to cook:
- Prunes should be scalded, but not soaked in boiling water (you just need to wash off excess dirt).
- Then finely chop the prunes, pour into a bowl
- Finely chop the walnut, add to the prunes
- Add powdered sugar and honey, 1-2 tbsp. l. cocoa, mix the mass thoroughly and form balls.
- Roll the balls again in cocoa.
Homemade sweets from dried apricots and raisins: recipe
What will be required:
- Dried apricots - 250-300 gr. (it is better to use a small and elastic "Uzbek").
- Raisin - 100 gr. (light, sweet variety)
- Walnut - 100 gr. (can be replaced with any other)
- Powdered sugar - several st. l.
- Almond flour - several st. l.
- Honey - several st. l.
How to cook:
- Scald dried apricots and raisins
- Remember the nut in crumbs
- Mix these ingredients in a bowl and season the mass with honey, add powdered sugar if it is not sweet enough.
- Add almond flour to the mixture to thicken it
- Form into balls and coat with almond flour
Prunes "homemade" Homemade Date and Peanut Candy: Recipe
What to prepare:
- Date fruit - 300-400 gr. (scald)
- Peanuts - 200 gr. (peeled, fried)
- Honey - several st. l.
- Cocoa - several st. l.
- Vanillin - 1 sachet
- Powdered sugar -(to add sweetness to sweets if they seem bland to you).
How to do:
- Finely chop dates and finely chop peanuts
- Mix these two ingredients in a bowl and season with honey
- Pour in vanilla and knead a dense homogeneous "dough"
- If the mass is too viscous, you can add 1 tbsp. l. cocoa
- Shape into balls and roll in cocoa
Do-it-yourself sweets with sugar and poppy seeds: recipe
What to prepare:
- Steamed poppy - 250-300 gr. (pre-steam and drain excess water).
- Powdered sugar - 400-500 gr.
- Vanillin - 1 sachet (can be replaced with vanilla sugar)
- Walnut - 250-300 gr. (small crumb)
How to cook:
- Pour steamed poppy into a bowl
- Add vanillin and powder to it
- Nut very finely detail into crumbs
- Mix all the ingredients, if the mass is “liquid”, thicken with almond flour.
- Form into balls and roll again in nut crumbs
Homemade fudge candy: recipe
What will be required:
- Powdered milk (or "Baby") - 100 gr.
- Milk (any fat) 80-100 ml.
- Sugar or powdered sugar up to 200 gr. (adjust the sweetness yourself).
- White chocolate - 1 tile
- Nuts - 100-120 gr. (any)
How to cook:
- In a saucepan, mix sugar with milk powder (or milk mixture).
- Pour in the milk and put on the fire, you need to mix everything thoroughly and melt so that the mixture is homogeneous.
- Grate chocolate and add to mixture
- Constantly stir the mass so that it does not stick to the bottom and does not burn.
- When everything dissolves and starts to boil, turn off the heat and add the nuts, mix well and pour the mass into silicone molds for ice. After cooling, easily remove the sweets.
DIY candy bars: recipe
What will be required:
- Chocolate with nuts (crushed) - 2 tiles 100 gr.
- Butter - 1 pack (in 200 gr.)
- Powdered milk or a mixture of "Baby" - 1 stack
How to cook:
- Melt butter
- melt the chocolate
- Mix butter with chocolate
- Mix thoroughly while adding dry milk.
- Form a mass, roll it into a sausage
- Leave for a few hours in the refrigerator to set
Do-it-yourself carrot, beetroot and pumpkin sweets: recipe
You will need:
- Carrot - 2 pcs. (medium size, in the case of pumpkin or beets, take 400 grams of pulp and cook it in the same way as this recipe with carrots suggests).
- Sugar - 250-300 gr. (The sweetness of the sweets can be adjusted independently).
- Coconut shavings - 100-120 gr.
- White raisins, pitted 70-80 gr.
- Dried apricots (any) - up to 50 gr.
- Nuts - up to 50 gr. (you can take any)
How to cook:
- Finely grate carrots
- Put the grated carrots in a dry Teflon pan and fry for 3 minutes (stir all the time).
- Add shavings, fry for another 2-3 minutes
- Pour sugar, simmer until it turns into caramel.
- Chop dried apricots and raisins, add to the total mass
- Chop the nut, mix everything, form sweets, they can be additionally rolled in coconut flakes.
Video: "A la Snickers: homemade sweets"
It would seem, why do we need recipes for chocolates, if these sweets are presented in abundance on the shelves? Of course, in stores now there is a real paradise for the sweet tooth - an assortment list confectionery will take up dozens of pages. But do homemade chocolates compare to store-bought ones? Firstly, you cook them only from proven ingredients, and secondly, you make dishes with love, which undoubtedly affects the taste.
Recipes for homemade cocoa chocolates
Sweets "Chocolate balls"
Ingredients:
- Vanilla crackers - 300 g
- Milk - 250 g
- Butter - 200 g
- Walnuts - 100 g
- – 100 g
- Powdered sugar - 50 g
- Sugar - 250 g
Cooking:
Mix cocoa powder with sugar, pour over hot milk and cook until the sugar dissolves. Pass vanilla crackers through a meat grinder, fill them with hot milk mixture, mix thoroughly and refrigerate. Add softened butter, mix well until smooth. Make balls and roll them in a mixture of chopped walnuts, powdered sugar and cocoa. Place chocolates with cocoa prepared according to this recipe for hardening for 1 hour in the refrigerator or freezer.
Homemade chocolate sweets "Sweet tooth"
Ingredients:
- Dried apricots -100 g
- Raisins - 100 g
- Dried figs - 100 g
- Walnuts - 100 g
- Sweet almonds - 100 g
- Lemon - 2 pcs.
- Honey - 200 g
- Cocoa powder - 100 g
Cooking:
Mince dried apricots, raisins, figs, walnuts or sweet almonds and lemons. To the resulting mass, add such an amount of candied honey to get the consistency hard dough. Form balls, roll them in cocoa powder or powdered sugar. Let the homemade cocoa chocolates prepared according to this recipe dry at room temperature for 3-4 hours and refrigerate.
Chocolates with almonds
Ingredients:
- Butter - 100 g
- Powdered sugar - ½ cup
- Cocoa powder - 100 g
- Almonds - 50 g
Cooking:
Before preparing such chocolates, melt the butter in a saucepan, add powdered sugar, cocoa powder, mix thoroughly, let cool. Shape into balls, put crushed sweet almonds (or raisins) inside each ball, roll in powdered sugar, let dry at room temperature. Place in the refrigerator for final hardening.
Sweets "Almonds in chocolate"
Ingredients:
200 g almonds
100 g chocolate (bitter, milk - whichever you prefer)
4 tbsp. cocoa spoons
1 st. a spoonful of powdered sugar
Cooking:
Preheat the oven to 100°C.
1. For this recipe for homemade chocolates, you need to pour the almonds on a baking sheet and dry in a preheated oven for
30–40 minutes.
2. Melt the chocolate in a water bath, do not stir!
3. Sift cocoa on baking paper with a thick layer.
4. Dip almonds in chocolate, roll in cocoa.
5. Put the almonds in a sieve and shake gently to get rid of excess cocoa.
Serve sprinkled with powdered sugar.
How to make handmade chocolates: recipes with photos
Chocolates "Antoshka"
Ingredients:
- 1 can of condensed milk with cocoa or 1 can of regular condensed milk and 3 tablespoons of cocoa
- 1 cup chopped walnuts,
- 2 tablespoons flour or breadcrumbs
- a sheet of foil or thick parchment,
- some thick berry jam.
Cooking:
Place a closed can of condensed milk in a saucepan, cover with water and cook over medium heat for 2 hours. If the water boils away, top up so that the jar is in the input. Then turn off the gas, wait until the jar cools down a bit, and open the jar. Pour the contents into a bowl. Add a glass of chopped nuts and stir. If it was condensed milk without cocoa, add 3 tablespoons of cocoa. Place a sheet of foil or parchment on a baking sheet, sprinkle it with breadcrumbs or flour. Gain candy mass with one teaspoon, remove it on a baking sheet with the other. Spread at a distance of 2 cm from one another. Place a jam berry on each cake. Chocolates prepared according to this recipe self made dry in the oven on medium heat for 15 minutes. Let them cool directly on the baking sheet, then carefully remove with a knife and arrange on a saucer.
Recipe for candies in nuts in tartlets with chocolate and coconut crumbs
Ingredients:
30 pieces of tartlets, a handful of hazelnuts and peanuts, 3 tbsp. l. sour cream, 2 tbsp. l. cocoa, 2 tbsp. l. sugar, 40 g butter
Cooking:
Products, the amount of which is indicated in tablespoons, take without a slide. From nuts, you can take walnuts, and cashews, and pistachios. However, hazelnuts and peanuts are the most common confectionery nuts.
Lightly roast the nuts over moderate heat to peel off the brown shell. Without it, the dessert will turn out tastier and more aesthetic.
How to make chocolate icing for sweets
According to this recipe for making chocolates in cezve, you need to measure the products for chocolate icing. You can use a different recipe if you have your own favorite in this matter. There are options with the use of milk, condensed milk, ready-made chocolate.
We set the cezve on a minimum fire. Stir the contents periodically. When the mass becomes homogeneous and gives out a couple of "gurgles", remove the chocolate icing from the heat, let it cool slightly. Arrange the tarts on a flat dish.
Hazelnuts are large, so one nut per tartlet will be enough. But the peanuts are too small, so we put 3 pieces each.
Pour the nuts in tartlets with the cooled (but not frozen) glaze. So the waffle will not soften, it will retain its shape. The icing does not flow, but literally slides out of the spout of the cezve in small portions. With the edge of a teaspoon, we collect coconut crumbs, which we crush on top of the chocolate mass. Chocolate glaze hardens in tartlets in just 20 minutes, but remains soft.
Look at the photos of handmade chocolates according to these recipes - the result is not inferior in its own way. appearance and palatability purchased items:
Easy recipes for making chocolates at home
Candies "Prunes in chocolate"
Ingredients:
- Prunes (pitted) - 200 g
- Chocolate - 100 g
Cooking:
To prepare chocolates according to this simple recipe, wash the prunes, pour boiling water for 20 minutes, put in a colander, let the water drain. Melt chocolate in a water bath, pour into a cup. Pierce prunes on a fork and dip in melted chocolate, then place on parchment paper to set. Repeat the process several times if the chocolate layer is uneven.
Candies with walnuts in chocolate
Ingredients:
- Walnuts - 300 g
- Cookies - 100 g
- Honey -100 g
- Orange - 1 pc.
- White wine (grape) - 20 g
- Chocolate - 50 g
Cooking:
To make these chocolates at home, mix honey with ground walnuts, add grated orange peel, pour in Orange juice and wine. Add crushed biscuits and mix thoroughly. Form small balls, roll them in grated chocolate, dry for 2-3 hours.
Candies "Rillage in chocolate"
Ingredients:
- Walnuts - 1 kg
- Melted butter - 50 g
- Sawn sugar - 1 kg
Chocolate glaze
Cooking:
To make your own chocolates, dissolve the sugar in a thick-walled saucepan, add finely chopped walnuts and ghee, mix thoroughly. Put the mass on a greased baking sheet, roll out 7-10 mm thick, cut into pieces. Cover the chilled semi-finished products with chocolate icing.
Recipe for making chocolates on a stick
Chocolates on a stick
Ingredients:
For the recipe for chocolates on a stick, you will need 2 chocolate bars (you can use 1 milk and 1 white), lollipop sticks, foil, ribbons (optional).
Cooking:
Melt the chocolate in a steam bath. When melted - cool. Then pour into molds and refrigerate. After an hour, remove from the refrigerator and insert the sticks - one into each candy.
As you can see in the photo, chocolates according to these recipes are not at all difficult to prepare, but they look very appetizing:
Recipes for making homemade chocolates "Truffle"
Handmade truffles with dried cherries
Servings: 8
Cooking time: preparation of ingredients (8–12 hours); actually cooking - 2 hours +
You will need:
- 250 g chocolate of excellent quality (with a cocoa content of at least 75%)
- 250 ml cream with a fat content of at least 35%
- 50 g butter
- 35 dried cherries
- 75 ml French cognac
- almonds, pistachios and cherries for garnish
- 4 tbsp. l. cocoa
Glaze:
- 150 g chocolate
Cooking method:
Preliminary:
1. To make chocolates according to this recipe, pour cognac over part of the cherry (23 berries), cover with cling film and leave for at least 12 hours to soak.
2. Chop the chocolate very finely and place in a bowl. Pour the cream into a saucepan and bring to a boil. Pour the boiling cream over the chocolate and stir well until the chocolate has completely melted. Add butter and chill. Cover the mass with cling film and refrigerate for 8 hours.
On the day of submission:
3. Remove the blanks from the refrigerator. It is better to get it in parts so that the mass does not have time to melt.
4. If there is liquid left in the cherry, discard the berries in a colander, and then dry with paper towels.
5. From the frozen chocolate mass, roll up balls the size of a walnut. Place a cherry in the center of each ball. To keep the candies the same size, use the same spoon when pinching off the mass.
6. Put the finished truffles on parchment-lined plates or on a silicone mat and refrigerate for at least 15 minutes.
7. Decorations: Finely chop a few dried cherries, almonds, and pistachios. Be sure to remove the dark skin from the nuts first.
8. Glaze: melt the chocolate in a double boiler and let it cool - it should not be hot, otherwise the truffles will start to melt. Prick the truffles on skewers and dip into the glaze. Transfer to a wire rack (excess icing will drip off) and garnish with cherries and nuts.
9. Leave until the chocolate sets. This amount of icing should be enough for 20 candies. the rest chocolate mass roll in cocoa. Candies with different textures look amazing in one box!
10. Place candies in parchment-lined containers and refrigerate for at least 1 hour.
11. Truffle chocolates prepared according to this recipe in 30 minutes. remove from refrigerator before serving.
Sweets "Sharman" - chocolate truffles with cedar condensed milk
Ingredients:
- 200 g walnut;
- 200 g dates;
- 100 g of figs;
- 50 g cocoa beans;
- 2 tablespoons ;
- 4-5 tablespoons of honey;
- 100 g poppy seeds for sprinkling;
- 2-3 tablespoons of dried apricot syrup;
- 100 g of cedar cake;
- lemon peel.
Cooking:
To prepare chocolates at home according to this recipe, grind the walnut in a mortar, food processor or meat grinder to a state of large crumbs. Break some of the nuts into small pieces with your hands. Add chopped dates and figs. If sweetness is not enough, add honey to taste, as well as cocoa butter and lemon zest. Grind the cocoa beans in a coffee grinder or high speed blender to a flour and place in the candy dough. Knead thoroughly, shape into balls and roll them in poppy seeds. Use your finger to make indentations on the top of the candy.
Prepare cream. Whisk cedar cake with sugar dried apricot syrup in a blender or with a wooden spoon. Add honey to taste Mix until thick condensed milk. Put the finished cream into the recesses of the sweets.
Sweets "Chocolate truffles"
Ingredients:
- A glass (with a top) of granulated sugar,
- 5 tablespoons cream (you can milk or water),
- 4 tablespoons of butter,
- 1 egg white
- half cup cocoa
- half a glass of dry milk;
For sprinkling:
- 1 tablespoon of powdered sugar.
- 1 tablespoon crushed toasted walnuts.
Cooking:
Pour cream into a saucepan, add sugar. Place the saucepan over low heat, stirring, heat to a boil, boil for 3 minutes. Remove the pot from the heat, turn off the gas. Add butter, cocoa (leave two tablespoons), milk powder to the hot mass. Mix everything well. Whip the protein into a strong foam, add it to the mass. Rub the mass for 10 minutes until smooth. To thicken the mass, put it in heat for half an hour. Prepare the sprinkle by mixing the powdered sugar, walnuts and cocoa residue. Cool the thickened mass in a cool place. Gain mass with a teaspoon and, helping with a knife, sculpt sweets (you can put pieces of nuts, cherries from jam inside), rolling them in sprinkles. When all the sweets are ready, put them in the cold (but not in the cold and not in the refrigerator). Tomorrow the candies are ready!
Here you can see photos for the recipes for homemade chocolates suggested above:
Recipes for making sesame chocolates
Finally, learn how to make homemade chocolates with sesame seeds.
Chocolates with sesame seeds
Ingredients:
- 300 g sugar
- 50 ml water
- 50 g cocoa powder
- 75 g butter
- 2 tbsp. spoons of infant formula ("Baby" or "Baby")
- 2 tbsp. spoons of sesame
Chocolate candies with sesame seeds recipe are prepared as follows:
1) Pour water into a stainless steel pan, add sugar. We put on medium fire. Stirring, bring to a boil, then cook for 5 minutes;
2) Put the oil into the boiling syrup. Let the mass boil for 1 minute;
3) Add cocoa powder to the hot mixture, mix thoroughly;
4) Add dry milk mixture;
5) Fry sesame seeds in a dry frying pan until golden, add to the candy mass;
6) We cover the saucepan with a lid or put it in a bag. When the mass has cooled, we collect the mixture with a teaspoon and form sweets.
Look at a selection of photos for DIY chocolate candy recipes presented on this page:
Hello my dear readers and guests of the blog! Do-it-yourself sweets are a strong competitor to store-bought sweets - this fact will be confirmed by any gourmet. Not only naturalness and freshness speak in favor of homemade treats, but also a wonderful opportunity to select ingredients in accordance with family preferences. And today I will share with you the secrets of cooking the most delicious and original delicacies!
How to make candy at home
Having prepared one of the dishes I offer at home, you will definitely not remain indifferent.
Sweets "Bird's milk" with their own hands
Product set:
- Butter (100 grams)
- Dark chocolate (1 bar)
- Sugar (to taste)
- Gelatin (15 grams)
- Fresh chicken proteins (4 pieces)
Cooking technique:
- Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
- Now you need to beat the whites with sugar well (the amount of sand is adjusted to taste). In parts, enter the cooled gelatin mass.
- Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace the purchased dessert.
- Separate half of the chocolate mixture. Spread it on the bottom of a deep baking sheet lined with baking paper, and then immediately place the container in the refrigerator.
- When the chocolate hardens slightly, it's time to lay out the lush protein mass. On top of it you need to pour the rest of the glaze, preheated to a warm state.
- Put the form in the refrigerator and wait for the chocolate shell to completely harden.
- Next, the dessert is cut into pieces of the desired shape. Delicate soufflés perfectly harmonize with tea and coffee!
Wafer sweets at home
Product set:
- Dry infant formula like "Baby" (1 cup)
- Coconut flakes or cocoa powder (for sprinkling)
- Butter (80-100 grams)
- Wafers with any filling (200 grams)
Cooking technique:
- Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
- Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
- Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
- At the end, candy can be rolled in coconut flakes or generously sprinkled with cocoa - be guided by personal taste!
How to make candy "Korovka" at home
Product set:
- Citric acid - you can take freshly squeezed juice (half a teaspoon)
- Milk (1 glass)
- Honey (45 grams)
- Butter (a couple of tablespoons)
- Sugar (one and a half - two glasses)
Cooking technique:
- Boil milk in a small saucepan.
- Enter 25-30 grams of butter. Add sugar at the same time.
- Stir the composition thoroughly and wait for the boil again.
- Continue to cook the sweet mass until thickened. Then stir in lemon juice and honey.
- After 35-40 minutes, the saucepan can be set aside from the heat. Distribute the candy base among the molds (a container for regular or figured ice is suitable).
- Refrigerate the mold until completely set. Tasting the homemade “Korovka”, you will certainly be amazed at the delicate texture and amazing taste of the delicacy!
Diet pumpkin sweets
Product set:
- Pumpkin puree (1 cup)
- Ground cinnamon (half a teaspoon)
- Powdered ginger (at the tip of a knife)
- Butter (50 grams)
- Ground nuts (half a cup)
- Sugar (200 grams)
- Salt (quarter teaspoon)
- Cocoa powder (15 grams)
- Milk (200 milliliters)
- Vanilla sugar (1 teaspoon)
Cooking technique:
- For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
- Place the vegetable mass in a saucepan, accompanying with sugar and vanilla. Salt and pour in the milk. After mixing, send the composition to the stove and boil over high heat until boiling.
- Now reduce the heat to a minimum and leave the mass to cook for another forty minutes. From the beginning of caramelization, the mixture must be constantly stirred, otherwise it will burn.
- In the end, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it's time to remove it from the stove.
- Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
- Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
- Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and roll generously. Dessert rounds should be stored in the cold.
How to make lollipops at home
Product set:
- Diluted citric acid (half a teaspoon)
- Sugar (250 grams)
- Water (half a glass)
- Fruit juice (1 tablespoon)
- Powdered sugar (large amount)
- Food coloring of any shade
Cooking technique:
- Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
- Mix in any flavor of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
- Add food coloring and citric acid dissolved in hot water 1:1. Mix thoroughly.
- Level the powdered sugar on the baking sheet - there should be a lot of it.
- Now take any rounded object of a suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder for a crisp impression. Make recesses in a checkerboard pattern.
- Spread the sticks under the lollipops and fill the holes with syrup.
- Wait for the sweets to harden. In the future, so that the sweets do not stick together, they can be generously sprinkled with powdered sugar.
Drunk candy for adults
Product set:
- Light rum (2 tablespoons)
- Butter (50 grams)
- Almonds (half a cup)
- Cherry liqueur (20 milliliters)
- Chicken egg (1 whole + 1 protein)
- Dark chocolate (150 grams)
- Powdered sugar (half a cup)
- Milk chocolate (20 grams)
Cooking technique:
- Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until maximum uniformity.
- Add a tablespoon of different types of alcohol. Liquor can be any, but cherry is still preferable.
- Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
- After thorough mixing, the filling is sent to the refrigerator for the next hour.
- In the meantime, peel and crush the nuts to a state of fine crumbs (to easily remove the husk from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
- Enter the remaining rum, sweet powder and raw protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
- After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
- Cut the workpiece into equal parts and roll up rounds. Turn them into cakes, then lay out the filling and fasten the edges, forming sweet balls with filling.
- Grate the milk chocolate and roll the sweets one by one. The meal is ready to serve!
How to make cottage cheese sweets with strawberries at home
Product set:
- Curd (250 grams)
- Fresh or frozen strawberries (1 cup)
- Sweet coconut flakes (a couple of tablespoons)
- Butter (30 grams)
- Breadcrumbs (for sprinkling)
- Chicken egg (1 piece)
- Sugar (75 grams)
- Flour (1 incomplete glass)
Cooking technique:
- Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
- Enter the flour and knead the curd dough.
- Divide the base into small parts - form cakes out of them.
- For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
- Now the "koloboks" need to be immersed in boiling water - so that the cottage cheese "grabs". Keep them on the stove for three minutes after surfacing.
- Remove the balls with a slotted spoon. Bread each candy in a mixture of breadcrumbs and coconut flakes.
Do-it-yourself toffees on sour cream
Product set:
- Honey (half a cup)
- Sugar (1.5 cups)
- Softened butter (100 grams)
- Sour cream (one and a half cups)
Cooking technique:
- Mix sugar and honey and set over medium heat. Wait until it boils while constantly stirring the ingredients.
- When the mixture turns a beautiful amber color, remove the pan from the stove.
- In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
- Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
- You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a bit - the toffee should soon harden. You can add more honey or sugar if needed.
- Take baking paper and line the surface of the baking sheet. Treat the parchment with vegetable oil, lay out the candy mass and smooth it well.
- After a quarter of an hour, the toffee will only be cut and served with fragrant tea.
Orange sweets at home
Product set:
- Semolina (30 grams)
- Peanuts (50 grams)
- Orange (1 fruit)
- Powdered sugar (15 grams)
- Water (50 milliliters)
- Sugar (80 grams)
- Egg white (1 piece)
- confectionery powder (optional)
- Lime (1 piece)
Cooking technique:
- Rinse the lime and orange well. Remove the zest from the orange fruit, squeeze the juice from the remaining pulp.
- Now squeeze the juice out of the lime. In total, for dessert you will need half a glass of fresh juice - mixed with orange and lime.
- Pour the juice into a small saucepan or saucepan. Pour the crushed zest and granulated sugar, add a quarter cup of water.
- Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
- Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
- Crush the nuts with a blender and add to the semolina-citrus porridge.
- Roll into balls of any size. Lay the products on a dish and refrigerate until set.
- Making a delicious icing for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
- Additionally, colored confectionery powder will help decorate orange balls.
Delicious sweets for diabetics at home
Product set:
- Dried figs (140 grams)
- Sugar substitute (to taste)
- Walnuts - optional (half a cup)
- Chickpeas or lentils (1 cup)
- Cocoa powder (20-30 grams)
- Water - can be replaced with cognac (60-70 milliliters)
Cooking technique:
- On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with figs so that they soften well.
- Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
- Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
- When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
- Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
- Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
- When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
- For greater beauty, dessert yummy should be generously sprinkled with cocoa.
Now you know how to make candy at home. Hope you enjoy the recipes. Bon Appetit and see you again!
