New Recipes 2021


● Milk 100 ml
● Sugar 300 g

1. In a deep frying pan with a thick bottom pour 300 g of sugar, pour 100 ml of milk. Cook on medium heat, constantly stirring with a wooden spoon. Mass boils and foams, but you need to continue to mix.
2. As soon as the mixture thickens and becomes pale brown in color, decreases in volume, becomes covered with a barely noticeable crust, and the first signs of brownish specks appear at the bottom, milk sugar is ready.
3. The mixture is filled with silicone molds. Optionally, you can with nuts.
4. Cool, release from the mold.
5. If you like porous milk sugar, you need to take 100 ml of milk + 300 g of sugar. On the front side, the candy will be smooth, and on the reverse side – convex. If you like it tight, you need to take 100 ml of milk + 200 g of sugar. On both sides you get smooth and even milk sugar.
Enjoy your meal!

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Categories:   Main Dish