Desserts
Description
Tatly is a familiar childhood milk fudge or simply boiled sugar. Despite the apparent simplicity of the recipe, several mistakes can occur. If you undercook the sugar, it will be stretchy and sticky, clinging to your teeth. If you overcook it, you won't be able to form a slab, as it will crumble. However, both issues are fixable. In the first case, you need to continue cooking the tatly. In the second, add a little milk and stir vigorously until you achieve a uniform, thick consistency. Return to the heat, bring to a boil, then remove from the stove. After this, it usually turns out perfectly.
Instructions
- 1
Step 1
Prepare the milk and sugar.
- 2
Step 2
Pour the milk into a saucepan with a thick bottom and high sides. Place over medium heat and bring to a boil.
- 3
Step 3
Add the sugar, stirring constantly.
- 4
Step 4
Turn the heat to the lowest setting and cook the tatlus for 25–30 minutes. At first, the mixture will rise and foam considerably. Then it will gradually thicken and settle down. To prevent burning, stir it constantly.
- 5
Step 5
The mixture is ready when it turns the color of caramelized milk and forms a firm ball when dropped into cold water.
- 6
Step 6
Take a flat plate and grease it with oil. Ideally, it should be a metal dish, but I use a regular flat one with edges. Chill it completely. Place the mixture onto the plate and spread it into a 2-centimeter-thick layer. Make cuts on the surface with a knife.
- 7
Step 7
Break the sheet along the notches. The sweets are ready. Serve with hot tea and coffee.
- 8
Step 8
Done.