"Sweet is a vocation": recipes for homemade sweets

Recently, the promotion of a healthy lifestyle has become fashionable. What is behind this? Proper nutrition! You can start eating right with anything, with the same sweets. In store copies, there are now quite a few vegetable palm fats, which have a very bad effect on health, especially for children. To protect yourself and your family from this dirty trick, you can cook candies yourself, especially since it is not at all difficult, and they taste no worse than purchased ones, or even better!

Candy ladybug: homemade recipe

Korovka sweets have been known to everyone since the times of the USSR, when they were almost the most popular. Now, unfortunately, it is almost impossible to find that taste familiar from childhood, but you can restore it yourself, simply by making sweets. We bring to your attention several recipes for delicious "Cow" sweets.

Recipe number 1

• 6% milk - a glass;
• one and a half glasses of sugar;
• three large spoons of honey;
• about 25 g of butter;
• half a small spoonful of citric acid.

1. Take a heavy-bottomed saucepan, pour the milk into it and bring it to a boil. After that, add butter, sugar to it and continue to keep on the stove over low heat, while constantly stirring the mass.
2. As soon as the composition thickens a little and becomes darker, add honey and citric acid. Mix everything very well and continue cooking in the same way until the composition becomes even darker and thicker. On average, this takes about half an hour.
3. Cool the finished mass and pour it into the molds, which it is advisable to grease with oil in advance. Put everything in the refrigerator for a while (you can use the freezer to speed up). As soon as the sweets cool down, they are ready to eat!

Recipe number 2

• 400 ml sour cream;
• 400 g sugar;
• 130 g of honey.

1. Combine all cooked ingredients in a bowl and mix well.
2. Transfer to a heavy-bottomed saucepan over low heat. Bring the mixture to a boil in this way.
3. On low heat, the candies need to be boiled for about half an hour, while stirring constantly with a wooden spoon. The mass should become stringy and dark (like a candy ladybird). You can determine the readiness by dropping a small droplet of mass into the water. If it took shape and became tough, then it’s ready.
4. Lubricate the prepared candy mold with oil and pour the entire composition into it. Cool - after which the sweetness is ready!

Recipe number 3

• 100 ml of 20% cream;
• three large spoons of condensed milk;
• 130 g granulated sugar (preferably brown);
• a little vanillin;
• 40 g butter.

1. For the sweets to be tasty and set well, it is very important to take good condensed milk and cream, prepared without vegetable fats. Place the condensed milk, vanillin, sugar and cream in a heavy-bottomed saucepan. Mix everything thoroughly and put first on normal heat to boil the mass, and then reduce to a minimum.
2. After about ten minutes, when the boiling process stops, throw in the oils and continue stirring constantly in order to prevent the mass from burning. You need to boil everything until thick. Take the cooked sweetness in a spoon and pour on top of the total mass, the composition should lie in a small hill.
3. Without waiting for it to cool down - pour everything into molds and let it cool a little, then put it in the refrigerator to solidify completely.

Homemade recipe for Rafaello sweets

Almost every second woman has a love for the popular Rafaello sweets. This delicate cream, coconut flakes and almonds, mmm ... yummy! Here are some variations on how to make these candies within the home.

Recipe number 1

• White chocolate bar (see the composition so that there are no preservatives and vegetable fats);
• 60 ml of the fattest cream;
• 25 g of butter (real butter has a fat content of no more than 82%);
• 75 g coconut flakes;
• 24 pieces of whole almonds;
• a bit of salt.

1. Roast the almonds well until golden brown until crispy. You can do this in a skillet or use the microwave. This takes no more than two minutes.
2. The second step is to break the chocolate bar, pour the cream and set it to melt over low heat. This process can also be carried out in the microwave. Bring the mixture to a boil.
3. Refrigerate the mixture and add a large spoonful of coconut flakes, butter and salt to it. Mix everything well and refrigerate for half an hour.
4. Beat the cooled mass with a mixer.
5. Now you can sculpt the sweets themselves. Pour the coconut flakes onto a flat surface. With a small spoon, hook the creamy mass, push the nut into the center and press the candy down a little with your fingers, roll with coconut chips. It is advisable to do all the manipulations with spoons, since the candy melts very quickly from the hands.
6. Place the finished candies in a container for their subsequent storage and place in the refrigerator to solidify.

Recipe number 2

• A can of real condensed milk;
• 200 g of natural butter;
• a glass of almonds;
• vanillin package;
• 200 g package of coconut flakes.

1. Mash the softened butter with a fork and add the vanilla and condensed milk.
2. When the mass becomes uniform, add half the coconut flakes and knead everything thoroughly. Put the prepared mass in the refrigerator for a couple of hours.
3. Peel the almonds, if necessary, and fry a little.
4. Remove the cooled mass from the refrigerator. Take a nut and form a ball of candy around it, then roll it in shavings.
5. Put the finished sweets in the refrigerator for another couple of hours.

Recipe number 3

• 15 almond nut;
• 7.5 large spoons of quality condensed milk;
• 150 g delicious waffles (creamy, not chocolate);
• 45 g of coconut flakes.

1. Tackle the nut first. Pour boiling water over it, for 10 minutes. Then drain the water and fill them again, for 2 minutes already. After these manipulations, the skin will very easily come off by itself. Peel the nuts and dry them in a skillet.
2. Grind the waffles with the filling.
3. Add condensed milk to the waffle shavings, but only do it gradually to control the thickness of the consistency. The consistency should be such that everything is going to a lump and not too wet.
4. Take a piece of the resulting "dough" and form a small cake, put a nut in the center and stick it inside, rolling a ball.
5. To make the coconut shavings "sit" well on the candy - first dip the latter a little in condensed milk, and then roll in the shavings.
6. Put the finished sweets in the refrigerator to solidify.

Homemade candy truffles: recipe

Truffle lovers will love these recipes.

Recipe number 1

• A couple of tablespoons of cocoa powder;
• a tablespoon of rum or whiskey (you can do without this);
• 125 g soft butter;
• 180 g powdered sugar.

1. Using a mixer, beat the butter and add the icing sugar without stopping whisking. Beat until fluffy.
2. Without turning off the mixer, add cocoa powder, pour in alcohol. As soon as the mass becomes homogeneous, everything is ready.
3. Sprinkle the candy sprinkle on a plate. It can be cocoa powder, finely grated chocolate or coconut shavings - for an amateur.
4. Roll the balls out of the candy mass and roll in the sprinkling - it's done!

Recipe number 2

• 70 ml of the fattest cream;
• 150 g natural bitter chocolate;
• a couple of tablespoons of powdered sugar;
• a large spoonful of liquor or brandy;
• a small spoonful of vanilla essence (you can do without it);
• three large spoons of cocoa powder (needed for sprinkling).

1. Break the chocolate and use a water bath to melt it. Truffle flavors can be softened by replacing half or a third with milk chocolate. But with such an action, you need to understand that then the truffles will become not only sweeter, but also softer, which can make the process of their preparation problematic.
2. Mix the cream with the icing sugar and bring to a boil.
3. Combine chocolate and hot cream, stir to form a homogeneous consistency. At this stage, you need to introduce flavors in the form of alcohol and essence. Cover the mixture with plastic wrap and refrigerate for an hour. The mass should acquire the consistency of plasticine.
4. Scoop the prepared composition with a small spoon and roll the balls. Once all the balls are ready, put them in a plate and refrigerate for 20 minutes.
5. Pour into a plate what the balls will crumble in and roll each ball - you're done!

Recipe number 3

• 15 pieces of dates (pitted);
• 100 g of regular coconut flakes;
• 100 g nut (preferably almonds, but others are also possible);
• a couple of large spoons of coconut oil (you can do without it);
• four large spoons of cocoa powder;
• a large spoonful of water (can be replaced with coffee or orange juice);
• a small spoonful of cinnamon.

To decorate truffles, you can take rolled oats, finely chopped nuts, coconut shavings, cocoa powder.

1. Use a food processor to beat all of the ingredients listed for a minute. It is necessary that a homogeneous elastic consistency is obtained, and that the mass forms a ball. If the composition is very thick and tight, you can dilute it by adding a little coffee, juice or water.
2. Place the prepared mass in the refrigerator for ten minutes.
3. Roll the finished composition into balls to make 15-20 pieces, 2 cm in diameter.
4. Dip each truffle in the prepared sprinkling and put it back to cool for half an hour. Done!

Homemade chocolates recipe

Chocolates are a classic!

Recipe number 1

• 100 g cocoa butter;
• 200 g cocoa liquor;
• maple syrup (you can take honey);
• half a vanilla pod.

1. Grate cocoa butter on a coarse grater and melt in a water bath. Make sure that the temperature of the mass does not exceed 40 ° C.
2. Stir in the grated vanilla pod into the ghee.
3. Add cocoa liquor. Stir constantly until smooth, then add syrup (or honey). If used honey, then it must be of very high quality - this is very important! Otherwise, the mass will become grainy. Pour everything into a cooking bag, so it will be more convenient to pour the composition into molds.
4. Pour chocolate into molds and refrigerate.

If desired, you can add various fillers to the chocolate mass: nuts, candied fruits, dried fruits, etc. or just sprinkle each candy with it at the very end.

Recipe number 2

• 250 g of your favorite dried fruits;
• five large spoons of orange juice (preferably freshly squeezed);
• 100 g sugar;
• 100 g walnuts;
• 100 g of almonds;
• 60 g pistachios;
• 400 g milk chocolate;
• 150 ml of the fattest cream;
• half a glass of water;
• take spices to your taste: vanilla, cinnamon, etc.

1. Finely chop the cooked dried fruits.
2. Mix water and 50 g of granulated sugar and bring to a boil. Pour in orange juice and add chopped dried fruits. Leave the mixture overnight to soak everything. By the way, instead of orange juice, you can take rum or brandy.
3. Dry all the nuts in a skillet, cool and chop, but not finely.
4. Mix the remaining sugar and cream with vanilla and cinnamon and boil. Remove from heat and continue stirring until the chocolate is completely dissolved.
5. Put the finished dried fruits in a sieve and let the juice drain. Put dried fruits and nuts into the cream - knead everything thoroughly.
6. Cover a baking dish (about 25 * 20 cm) with foil or parchment. Place the chocolate mass on top and level well. To freeze everything faster, put it in the refrigerator for three hours.
7. Take out the mold and turn it over to dump the composition.
8. Cut the mass into candies, approximately 3 * 3 cm in size. It is better to preheat the knife in hot water, so the cutting process will be much easier.

Recipe number 3

• four tablespoons of milk;
• 50 g butter;
• 7 large spoons of sugar;
• 5 large spoons of cocoa blemish;
• a small spoonful of plain flour.

1. Place milk, sugar and cocoa in a heavy-bottomed saucepan. Stir and put on low heat, stirring constantly.
2. As soon as the mass boils, throw in the oil.
3. After melting the butter, gently add the flour and bring the chocolate to a boil again, stirring constantly.
4. Remove the container from heat, and pour the mass of chocolate into molds and leave to freeze in the refrigerator, preferably overnight.

Homemade sugar candy recipe

Sugar candies - they are "Petushki" - are familiar to everyone from childhood. There is probably no simpler sweetness in cooking. By the way, they will become an original decoration for the New Year's table, because the year of the rooster is coming!

• Glass of water;
• a pound of sugar;
• a couple of tablespoons of table vinegar;
• a teaspoon of vegetable oil.

1. For cooking, it is advisable to take enameled dishes, if not, then aluminum. Combine sugar, water and vinegar in a saucepan. Stir and cook over medium heat. Constantly interfering, wait until the composition turns yellow.
2. Coat the prepared lollipop molds with oil and pour the liquid caramel for now. Stick the sticks in the middle and wait until the composition has completely solidified. Done!

However, this recipe is not limited to "sugar" candies. Here are a couple more variations.

Option number 1

• Half a glass of sugar;
• a small spoonful of lemon juice;
• 20 g butter;
• 40 ml of strawberry juice (you can take any other juice to taste).

1. Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer over medium heat.
2. As soon as the mass boils, reduce the heat and, stirring constantly, wait until everything thickens and becomes dark in color.
3. Pour the prepared composition into prepared molds, which must be greased with oil in advance. As soon as the sweetness hardens, the sweets are ready to eat.

Option number 2

• 150 g sugar;
• 300 g nut, preferably walnuts;
• a large spoonful of lemon juice;
• 50 ml of boiled water.

1. Fry the nuts and chop finely with a knife.
2. Prepare the syrup: combine water with sugar sand, boil over low heat and wait until the composition becomes golden and thick. Pour in the lemon juice and stir again. Remove from heat.
3. Pour the nuts into the caramel and stir so that both components are combined evenly.
4. Periodically wetting your hands in water, take the brittle mass and roll the sweets. After that, let the candy harden.

You can make icing and roll over each candy. To do this, melt a little chocolate and add a little brandy there. Stir and roll each candy in it.

Candy bird milk recipe at home

Bird's milk is the most delicate candy imaginable. They have a lot of their fans, which is not surprising at all. We bring to your attention a recipe for homemade sweets.

For soufflé:

• C grade proteins;
• 300 g granulated sugar;
• 150 g starch or caramel syrup;
• juice of half a lemon;
• a large spoonful of agar agar;
• 150 ml of water;
• 200 g butter;
• 100 g of condensed milk.

For glaze:

• 100 g butter;
• 150 g of chocolate.

1. Soak the agar agar for half an hour.
2. Beat butter until fluffy and add condensed milk. Beat again until smooth.
3. Put the agar-agar on the fire and constantly stirring to dissolve it. Add molasses and sugar to it and cook on low heat. Cook for about a quarter of an hour. The syrup should begin to flow in a continuous, thin stream.
4. When the syrup has warmed up, start beating the whites. Add lemon juice and vanillin.
5. Pour the syrup to the whites in a thin stream, whisking the whole mass with a mixer.
6. Continue whisking for about five minutes, then add butter in portions.
7. Pour the finished soufflé into a mold covered with paper. Leave on the table to harden for 15 minutes, then put in the cold for half an hour.
8. Cut the mass into candies. It is better to cut the soufflé with a strong thread.
9. Prepare the icing by melting the chocolate and butter.
10. Dip each candy in chocolate and place in the refrigerator until solid. Done!

There is another recipe where the ingredients are a little simpler.

• 150 g of condensed milk;
• 180 g granulated sugar;
• 150 g butter;
• 3 chicken proteins;
• 20 g gelatine;
• lemon juice;
• 70 ml of water.

For glaze:

• a third of a glass of milk;
• half a glass of granulated sugar;
• 25 g butter;
• a tablespoon of cocoa butter.

1. Pour in the gelatin and let it brew for 10 minutes.
2. Add granulated sugar to the gelatin and put on the smallest heat, stirring constantly until the sugar is completely dissolved.
3. Beat the egg whites until fluffy, add a pinch of lemon acid and its juice.
4. Beat the butter well separately, then, without stopping whipping, pour in the condensed milk.
5. Combine the cooled gelatinous mass with fluffy proteins and a condensed butter mixture. Whisk all this together again.
6. Pour the resulting mass into a mold and place in the refrigerator to harden. In the meantime, you will be busy with the preparation of the glaze.
7. Combine sugar with cocoa powder. Pour milk into a saucepan, and as soon as it boils, add sugar and cocoa. Toss in the butter and melt it there. Wait until the composition becomes viscous, it will take about 10 minutes. Remove from heat.
8. Cut the frozen bird's milk into candies and dip each in the icing. Let it freeze.

Homemade candy on a stick recipe

• 250 g granulated sugar;
• half a glass of water;
• half a small spoonful of citric acid;
• food coloring and natural flavoring (the amount is determined by the instructions for the product).

1. Combine sugar with water in a saucepan and heat the resulting mass to 130 ° C.
2. Then add the dye and flavor, mix everything thoroughly and heat to 150 ° C.
3. Combine lemon acid with water, in equal amounts and pour into the syrup. Mix thoroughly.
4. Apply a little oil to the silicone mat and pour the liquid caramel with the diameter you want to make the candy. Put the skewer and rotate it around its axis so that it goes inside the candy. Leave it to freeze.

Baby food sweets

Several options for making sweets from food for babies.

Option number 1

• Natural ice cream - 2 pieces;
• a pack of baby food.

The specific amount of baby food should be determined empirically.

1. Defrost the ice cream to the consistency of sour cream.
2. Introduce baby food gradually, constantly interfering with the mass. You should get a thick, thick porridge, from which it will be convenient to roll the balls.
3. Roll up the candies and sprinkle with, of your choice, baby food, cocoa powder, coconut flakes.

Option number 2

• 150 g butter;
• half a glass of full-fat milk;
• four tablespoons of cocoa powder;
• a glass of granulated sugar;
• baby food.

1. Combine all components, except food and boil for five minutes.
2. Cool the finished mass and mix with the mixture until elastic.
3. Form into small bars. Can be iced or rolled in waffles.

Option number 3

• 200 g ice cream;
• baby food packaging;
• half a packet of cocoa powder;
• 150 g butter;
• a bit of salt.

Combine all the components together, and roll candies from the resulting mass. Put the last in the refrigerator to infuse.

Option number 4

• A can of boiled condensed milk;
• baby food packaging;
• half a glass of good cognac, or better cream liqueur;
• a couple of glasses of roasted nuts.

1. Connect all components. If the composition is too thick, add a little milk (boiled). This method is also suitable for those who do not like the taste of alcohol. The mass should be such that it is convenient to sculpt candy from it.
2. Wrap the molded and rolled sweets in grated chocolate (you can take waffles, cookie crumbs, etc.).
3. Place the candies in the refrigerator to freeze.

Homemade toffee: recipe

Several variations of making homemade toffee.

Option number 1

• 20 large spoons of granulated sugar;
• 10 large spoons of fat sour cream;
• about five drops of vegetable oil.

1. Combine all ingredients in a saucepan, stir and heat over medium heat, stirring constantly. Wait until the mass begins to resemble boiled condensed milk in color.
2. Lubricate a silicone mold of the correct size with oil and pour out the finished mass.
3. Once the candy has solidified, it needs to be cut into slices.

Option number 2

When cooked properly, toffee is viscous.

• 200 g of sugar sand;
• a couple of tablespoons of honey;
• 30 g butter;
• a glass of baked milk
• a pinch of vanillin.

1. Mix all the ingredients and cook over low heat until the color of the butterscotch is obtained. About half an hour.
2. Lubricate ice molds (preferably silicone) with oil and pour the prepared mass over them. Put in the freezer for half an hour. Done!

Option number 3

• 100 g butter;
• 40 g plain flour;
• 300 g of condensed milk;
• a glass of fat milk.

1. Melt the butter and sauté the flour in it until brown.
2. Pour in the condensed milk and cook for ten minutes.
3. Pour in warm milk and cook, stirring constantly, until brown.
4. Pour into molds and leave to cool.