Candies
Description
When preparing, pay attention to the weight of the candies. Do not shape them heavier than 20 grams! 15-17 grams is the optimal weight for the milk filling before dipping into the fondant. If your fondant is too thick, add regular milk until it reaches a consistency suitable for dipping the candy. Actually, although the process is not fast and has its nuances, it's fascinating and the result is worth the effort.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Mix the milk mixture with softened butter.
- 3
Step 3
It should result in a soft, pliable mass. Set aside.
- 4
Step 4
In a small saucepan, mix cocoa and condensed milk. Stir and place over low heat. As soon as the mixture becomes liquid, the fudge is ready. Watch carefully to prevent burning. Never leave the fudge unattended on the stove.
- 5
Step 5
Crush waffles into crumbs.
- 6
Step 6
Shape the dairy mixture into forms, such as balls, cones, etc. Pour the wafer crumbs into a shallow container.
- 7
Step 7
Next, take the candy base and dip it into the saucepan with the fondant. It's best to put two candies at a time into the fondant. Then, using a spoon, transfer the candies from the fondant into the crushed wafers.
- 8
Step 8
Shape the candy into a cone.
- 9
Step 9
Place the candies into paper liners.
- 10
Step 10
And refrigerate for at least 20 minutes.
- 11
Step 11
In ready-made candies, the center does not stretch behind the knife when cut.
- 12
Step 12
The candies are ready.