Cheese candy
Overview
A few days ago, for my father-in-law’s birthday, I bought a large box of 1L cream and made a birthday cake by myself. It was a success. I used about 400ml of cream and there was too much leftover to process. I remembered the toffee I made last time. It didn’t take a long time to boil and it wasn’t very formed. But my son loved it and even called it cheese. I’ll make it this time too and you can help me deal with the cream and milk ^-^
Tags
Ingredients
Steps
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Pour 600ml of cream, 600ml of milk, and 90g of sugar into a non-stick pan, mix well, and heat until small bubbles form around the pan
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After the milk was bubbling, I changed to low heat and continued. I had to stir constantly and shovel down the shaped milk from the side of the pot from time to time to avoid burning the pot
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Because the amount I made was relatively large and it was too slow, I changed it to medium-low heat, which is faster but requires stirring more frequently
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Cook until a spatula can draw lines in the pot and then stop the fire
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Pour the boiled milk into a container that can be shaped. The tin foil box I used has a layer of tin foil inside for easy demoulding. Place it in the refrigerator to freeze.
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I made it at night and froze it overnight. It should usually take three hours
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After unmoulding, the shape is so good this time that it can be called toffee, but my son still likes to call it cheese
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Cut into strips of the size you like
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Cut into pieces and box them up. It’s best to keep them in the refrigerator and eat as you go
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If you have candy wrappers, you can wrap them up and give them to your friends
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Completed, put the original tin foil inside, and separate each layer to prevent sticking. It really melts in your mouth, comparable to the "White Rabbit"
