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Candies
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Candies

120 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. The griljage can be made soft or hard. The difference lies in the sweet sugar mass. Adding butter will result in a soft base, making the candy easy to bite or cut. If you prefer a hard griljage, you can add not 100 g of butter, but two or three times less. The sugar syrup will harden, and the candies will turn out quite firm. The ready dessert can be served.

Instructions

  1. 1

    Step 1

    Step 1

    Put 80 g of powdered sugar into a saucepan and add lemon juice.

  2. 2

    Step 2

    Step 2

    Place 100 g of butter and heat over the lowest heat, stirring occasionally.

  3. 3

    Step 3

    Step 3

    Bring the mixture to a boil, stirring continuously at this point, then remove from heat.

  4. 4

    Step 4

    Step 4

    Prepare 2 cups of assorted nuts. Walnuts, hazelnuts, and peanuts. Wash the nuts and place them in a colander.

  5. 5

    Step 5

    Step 5

    When the nuts are dry, pour them into a skillet and fry for 5-7 minutes, stirring constantly.

  6. 6

    Step 6

    Step 6

    We let the nuts cool and pour them into a bag. Crush with a rolling pin. You can also chop them in a blender, but not until they turn into flour. There should still be some pieces left.

  7. 7

    Step 7

    Step 7

    Pour the nuts into a saucepan and mix together with the sweet mass. Place the saucepan in the refrigerator for 15 minutes.

  8. 8

    Step 8

    Step 8

    Let's prepare the chocolate. Put 20 g of powdered sugar, 20 g of cocoa butter, and 20 g of butter into a bowl. Add a spoonful of water and place over a double boiler.

  9. 9

    Step 9

    Step 9

    When the powdered sugar dissolves, add the cocoa paste. Continue heating over a water bath until the ingredients are completely dissolved.

  10. 10

    Step 10

    Step 10

    The sweet nut mixture has cooled and now we can shape the candies. Place the candies on a board lined with parchment paper or plastic wrap. Put the candies in a cool place for 15 minutes.

  11. 11

    Step 11

    Step 11

    Dip the finished candies in chocolate and return them to the board. You can leave some candies without chocolate or roll them in powdered sugar — it's up to you. Then place the board with the candies back in the cold for 20 minutes.

  12. 12

    Step 12

    Step 12

    The candies are ready.

  13. 13

    Step 13

    Step 13

    Done.