Hokkaido handmade milk candy

Overview

This milk candy is famous for its rich milky aroma and melts in your mouth in 30 seconds. Its biggest function is to consume excess whipping cream. But because I want to deliver it by express delivery, I boil the sugar for a longer time, so that the finished product can be slightly harder and easier to transport. It is recommended to freeze it for daily storage, so that it tastes better once it is eaten. The word "melt in your mouth" has been truly felt by my son. He said that this candy does not need to be bitten, it will melt on its own when you put it in your mouth, haha

Tags

• staple food
• noodles
• pure milk
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Pour the light cream, pure milk, and sugar into the pot. It is best to use a non-stick pot or an enamel pot.

   

2. 2 Cook over high heat until bubbles form around the edges, then turn to low heat.

   

3. 3 Simmer over low heat, stirring frequently to prevent scorching and scraping off any bits stuck to the sides of the pot.

   

4. 4 Boil it until it becomes a thick sauce. Use a spatula to cut it and the two sides will not close together immediately. Because I want to deliver it by express delivery, I boil it a little thicker and the finished product will be a little harder.

   

5. 5 Take a container and line it with a layer of oil paper or tin foil.

   

6. 6 Pour in the dulce de leche, smooth it out, cool and place in the refrigerator for three hours.

   

7. 7 Remove and cut into pieces.

   

8. 8 Wrap each piece in sugar paper and store it in the freezer. You can also store it in the refrigerator, but I think it tastes better in the freezer.