Milk Candies

Submitted by Russian_Cuisine on Sat, 06/05/2010 - 17:00.


1 can sweetened condensed milk
2-3 tbsp cacao powder (or nibbles)
For covering:
ground nuts, or ground cocoa, or ready cake decorations


Pour the condensed milk into a non-stick pan, mix with the cocoa, and continue mixing to an even consistency.

Then, start to heat on medium heating, stirring constantly.
Continue until the mix un-sticks from the sides and bottom of the pan.

Note: The more you stir this mix the harder candies you will get.

Cool the mix until it is hot but you don’t burn working with it (a temperature of about 40-50 degrees Celsius).

Sprinkle your hands with a vegetable oil, and make balls 2/3” in diameter from this mix. Roll them in decorations.

Additionally, you can decorate with pieces of dried apricot, plum, or with raisins and nuts.

Place the balls on baking paper, and cool for about 1-2 hours, or until the balls harden.

Originally, the art of candies creation was in making candies that are strong enough outside, but mild inside.