The most powerful Spring Festival souvenir [Milk tea caramel flavored toffee that melts in your mouth]

Overview

When I was a child, my favorite candy was peanut nougat. It always wore a blue and white plaid coat with a big cow and a peanut printed on it. In fact, we rarely saw them here at that time, and my aunt could only bring them back from the big city during the Chinese New Year. After I finish eating the candy, I can't bear to throw away the candy wrapper. I always smooth it neatly and store it in a small box like a treasure. I remember it was when I was in elementary school. My aunt who was working out of town brought me Toffee again. The clothes it wore were obviously much taller than Nougat. Naya's golden candy wrapper with brown edges was like a golden dance dress, elegantly wrapped in candy, making it as beautiful as a princess attending a banquet. Gently peeling off its stylish coat, the round tawny body exudes a rich aroma. It melts in your mouth when you put it in your mouth. This is also the first time I discovered that there is a candy in the world that is more delicious than nougat. Thinking about it to this day, the rich and silky taste is still unforgettable. Nowadays, there are many types of candies with various flavors, but I still stubbornly like toffee. The taste always reminds me of beautiful childhood memories. Sugar is a symbol of sweetness and a messenger of beauty. As the Chinese New Year is approaching, I have made a lot of handmade milk tea caramel flavored toffees and distributed them to relatives and friends. I hope that in the new year, everyone’s life will be as beautiful and sweet as sugar!

Tags

• baking
• snacks
• children
• afternoon tea
• brown sugar
• glucose
• whipping cream
• black tea
• salt

Ingredients

Steps

1. 1 Pour light cream into the pot and heat until warm.

   

2. 2 Pour in the black tea, heat over low heat for about 1 minute, remove from the heat, cover and simmer for about 5 minutes to brew the tea juice.

   

3. 3 Sieve the light cream and remove the tea leaves.

   

4. 4 Pour the sifted light cream into the pot, and then add brown sugar.

   

5. 5 Add a little salt.

   

6. 6 Pour in the sugar syrup and mix evenly, heat over low heat, stir with a wooden spatula while heating, and cook until a large number of boiling bubbles appear.

   

7. 7 Wait for the bubbles to slowly disappear. Keep stirring while heating until the consistency is like a creamy soup. Lift the liquid with a spoon and it will drip smoothly, then remove from the heat. (Or heat to 117 degrees with a thermometer)

   

8. 8 Pour the cooked syrup into the mold that has been lined with high-temperature oil paper in advance. Pick up the mold with both hands and gently shake it flat on the table. Place it in the refrigerator to solidify. (You can also put it in a place with lower temperature in winter)

   

9. 9 When the surface feels not too hard when you touch it with your hands, take it out and cut it into the size you like with a knife.

   

10. 10 Use beautiful candy wrappers to wrap individually.

    

11. 11 You’re done, now you can savor it!