Creamy sausages
Description
I had never worked with this type of fondant before, so the consistency really confused me. The first time I made these sausages, the mixture looked strange, and frankly, I wanted to give up, but my habit of seeing things through to the end won out. As a result, I ended up with very tasty sweet sausages. The proportions are so precise because this is a GOST-standard recipe.
Instructions
- 1
Step 1
1. I prepare the creamy caramel: I place an aluminum saucepan on the stove, pour milk and sugar into it, and turn on medium heat.
- 2
Step 2
2. After the mixture comes to a boil, I reduce the heat to the minimum. I cook it, making sure to skim off the foam. I simmer the mixture over low heat for 135 minutes, constantly measuring the temperature of the fondant and stirring it; otherwise, it will boil over.
- 3
Step 3
3. Heat the molasses 15 minutes before the end of the cooking process (i.e. at the 120-minute mark).
- 4
Step 4
4. Increase the heat and bring the contents of the pot to 105 degrees, then pour in the warm syrup.
- 5
Step 5
5. The fondant immediately changes its color, acquires a caramel tint, and then turns into a rich brown color.
- 6
Step 6
6. When the temperature reaches 120 degrees, I remove the pot from the heat and pour the reduced mixture into a ceramic bowl, then place the bowl into a larger bowl filled with cold water. I cool the mixture this way for about 60 minutes, occasionally stirring it gently.
- 7
Step 7
7. I measure the temperature. When the thermometer reads 30-40 degrees, I add the butter, beat the mixture with a mixer (2-3 minutes), then add the chopped walnuts and mix.
- 8
Step 8
8. Place the mixture onto parchment paper, then distribute it into molds (I use these ones), and put them into the refrigerator.
- 9
Step 9
9. I let the sausages cool for several hours (you can leave them overnight). The result is fantastic creamy sausages, perfect with a cup of coffee.