Toffee? Nougat? Sweet candies with cranberry flavor
Overview
Last Sunday I had a hot spring party with friends and I wanted to bring some souvenirs, and nougat was a good choice. I have always used the milk powder version, see "TrickorTreat!" Candy Cranberry Nougat for Every Scene" this blog post. However, I have always seen other people’s raw milk candy version, and I thought I would try it this time, otherwise I would never know what it looks like. The finished product feels like toffee to me, with a texture and color like toffee. However, the book calls this milk candy, and milk candy with nuts or dried fruits or raw milk candy is called nougat. Haha, I just mistook toffee? Nougat? Sweet candies with cranberry flavor (Note: The difference between milk candy and raw milk candy lies in the temperature at which the sugar is boiled)
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Ingredients
Steps
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Mix all the ingredients, first turn on high heat and boil all the ingredients. My experience is to turn on high heat for a little longer to consume more water, and then turn to low heat and simmer slowly. The picture on the left shows the state when it is cooked to 105°C.
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It's still very fast when it reaches 105℃, and then it slows down. It's very, very slow. It's much slower than simply boiling the jelly. It's probably because of the addition of light cream. With an experimental mentality, I boiled it until it reached 130°C. After reaching the temperature, I cooked it for a while until all the blisters were gone, not even a little bit. The picture below shows the state where the blisters are almost gone, but it is not the final state. The final state is very similar to "muffin batter", very smooth, non-stick, no bubbles, and a layer of sugar shell on the edge of the pot after simply boiling the syrup! Often! are different.
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Look, it doesn’t stick to the pan at all.
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When the sugar is finished cooking, remove from the heat, pour in the dried cranberries and mix evenly. Pour all the ingredients into a shallow baking pan lined with oilcloth and shape. Wait until it is no longer hot to handle and cut it. Do not wait until it is completely cool. Because it is crispy when cooled, it breaks into pieces when you cut it with a knife. It's not brittle, but crispy, very much like toffee. I cut a long strip, put the rest in the oven at 100°C, and then cut the long strip into small pieces. Then take the sugar out of the oven and cut it into another strip, and put the rest in the oven to warm. The room temperature at my house is 22℃, for reference.
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This picture was just cut. Doesn’t it look like toffee?
