Description
The recipe for the sweet tooth! Homemade delicious candy! Without dyes, preservatives or any chemicals! The idea of cooking I learned from the boy Sparrow! Valya, thank you so much! For those who decide to prepare this yummy, I add detailed photographic coverage! Hold no doubt for cooking and enjoy the candy is not sweet coffee, tea or milk!
Ingredients
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Pumpkin
300 g
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Sugar
2 cup
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Citric acid
0.5 tsp
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Vanilla
0.5 g
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Cocoa powder
2 Tbsp
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Sugar
1 cup
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Milk
7 Tbsp
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Butter
50 g
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Walnuts
2 handful
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Coconut shavings
2 Tbsp
Cooking
Three pumpkin on a fine grater in a bowl for the microwave. The pot needs to be fairly high sides.
Add sugar, citric acid and vanilla.
Stir and leave for 30-40 minutes, so the pumpkin let the juice and dissolved sugar. Put in a microwave oven for 24 minutes at a power of 850.
After 10 minutes of boiling, open the microwave and stir the mass. This is the picture we are seeing.
After 15 minutes, stir and see that the mass begins to thicken.
It's been 17 minutes. Stir. Please note that the mass is a little starts to reach.
In 19 minutes of cooking, stirring, visible groove from a spoon.
In 21 minutes the mass has become amber-transparent and viscous. Spoon drained, and slides smoothly.
It took 24 minutes. A container of pumpkin mass is extracted from the microwave. Hold a spoon and see that the liquid is almost none. Furrow from the spoon very slowly populated. Longer than 24 minutes to cook is not recommended, as it is likely to caramel! And we don't need!
Spread the pumpkin on the prepared surface. It's either a cutting Board wrapped in plastic wrap and greased with a thin layer of vegetable oil, or a silicone Mat, which is also lubricated by a very thin layer of oil. Laid out and smoothed out in a layer 0.5 cm thick.
While the basis for the candy cools fry and grate on a fine grater walnuts.
When the pumpkin will be barely warm, turn the layer into a roll.
Now Osipyan from loaf small pieces and sculpt candy. It is a creative process which can involve children.
Is stuck on the candy put in the refrigerator.
If for some reason You did not use the chocolate, you can roll the candy in powdered sugar or starch.
And dusted in sugar are very similar to marmalade!
Well, if You decided to go to the end, then cook the chocolate icing, while our pumpkin blanks are cooled. For the glaze mix in a small saucepan the milk, sugar and cocoa. Put on a small fire and cook until thick.
When the frosting started to thicken, check for readiness. Drip a little glaze on the saucer and flip. If the droplet is smoothly slid a little and stopped, then the frosting is ready.
Remove the pan with the glaze from the heat and enter a piece of butter. Mix thoroughly and allow to cool a little, but not completely cooled so the frosting doesn't mix right in the pot.
Now get the candy billet and one dipped in chocolate.
After the "chocolate bath" coat candy in grated walnuts (optional, you can use almonds!).
And put on the laid baking sheet. So do all the candy. Some of them dip them in coconut flakes. A tray of sweets and put in the refrigerator to glaze froze.
If to pour it so happened that the frosting is slightly melted - it does not matter! Just before placing in a candy dish to correct the shape of the candy.
Look how beautiful the candy in the cut!
The chocolate crumb and transparent amber filling! Very beautiful and delicious! For festive decoration can be candy wrapped up in foil and lay heaped in a dish or hung on a Christmas tree. Enjoy your tea!
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