Homemade sugar candies will be an excellent natural alternative to store-bought Chupa Chups, which does not contain harmful impurities or additives. Adults will be able to remember the long-forgotten taste of childhood, and children will be able to enjoy the sweetness without harm to their health.

How to make sugar candies?

Making lollipops at home will not be difficult even for a novice cook, and the whole process, if you have the right ingredients, will only take a few minutes.

1. Necessary ingredients to create sweetness: sugar, water, juice, compote or other liquid base. To avoid sugaring, vinegar or vinegar is added to the caramel. citric acid. If desired, the mixture can be tinted or flavored by adding dyes and flavors.
2. A syrup is boiled from the ingredients, which is subsequently poured into molds, onto a silicone mat or oiled parchment.
3. If desired, homemade sugar candies are supplemented with wooden skewers.

Burnt sugar candies

The following recipe will help you learn how to make burnt sugar candies. Difference this method from classical technology in the minimum amount of liquid used. The granulated sugar should only be slightly moistened. If there are no molds, the syrup can be poured into oiled tablespoons or teaspoons.

Ingredients:

• sugar – 1 glass;
• water – 1.5-2 tbsp. spoons;
• vegetable oil.

Preparation

1. Pour sugar into a thick-bottomed saucepan, add water and place the container on the stove.
2. Heat the contents until all the crystals dissolve and boil, stirring continuously, until a rich caramel color is acquired.
3. Pour the syrup into oiled molds.
4. In just 20-30 minutes, burnt sugar lollipops at home will be ready for tasting.

How to make lollipops?

You can make lollipops with your own hands without any additives or fill the delicacy with color and taste by flavoring the base with flavoring and replacing water with juice. The sticks can be toothpicks, kebab skewers, matches without sulfur, or special plastic reeds created for preparing such sweetness.

Ingredients:

• sugar – 250 g;
• water – 100 g;
• citric acid – 0.5 teaspoon;
• coloring and flavoring - to taste;
• vegetable oil.

Preparation

1. Combine sugar and water in a saucepan and heat with stirring until the crystals dissolve.
2. Continue heating the base to a temperature of 130 degrees or until tested on a soft ball.
3. Add flavoring and coloring as desired, cook to a temperature of 160 degrees or instant caramelization of a drop of syrup in water.
4. Add citric acid by mixing it with half a teaspoon of boiling water.
5. Pour the mixture into molds or onto a silicone mat.
6. Insert skewers, rotate them 360 degrees in the caramel, and leave the lollipops on the stick until they harden.

Homemade lollipops without molds

Even if there are no special molds available, you can make sugar candies at home using other kitchen utensils. Instead of molds, you can take teaspoons or tablespoons coated with oil, or use a silicone mat, dripping portions of caramel onto it and waiting for them to quickly harden.

Ingredients:

• sugar – 200 g;
• water – 7 tbsp. spoon;
• lemon juice – 1 teaspoon;
• vegetable oil.

Preparation

1. Water and sugar are heated with stirring until the crystals dissolve and acquire a rich caramel color.
2. Check the readiness of the caramel by a drop hardening in water, after which it is poured onto oiled spoons or dripped onto a silicone mat.
3. If desired, add round lollipops or products of other shapes with skewers and allow them to harden.

Colored lollipops

Read on to learn how to make sugar at home. Portions of caramel, prepared in separate containers, are colored with gel dyes. Much more priority is the natural coloring of the syrup at the initial stage of cooking by adding fruit, berry or vegetable juices.

Ingredients:

• sugar – 500 g;
• water – 200 ml;
• vinegar - 2 tbsp. spoons;
• dyes of different colors;
• vegetable oil.

Preparation

1. Alternately boil portions of sugar and water until caramel color.
2. Add dye and vinegar, boil a little more and after testing onto a solid drop, pour the base into oiled molds.
3. Add colorful lollipops with chopsticks and let the treat harden.

Ginger candies

Prepared sugar candies at home according to the following recipe will not only allow you to enjoy their excellent refined taste and aroma, but will also help alleviate the course of a cold accompanied by a sore throat or cough. In addition, the valuable composition of the sweet will strengthen the immune system.

Ingredients:

• sugar – 1 glass;
• water – 0.5 cups;
• lemon juice – 1 tbsp. spoon;
• honey - 1 tbsp. spoon;
• ground ginger – ½ teaspoon;
• ground cloves - ¼ teaspoon;

• vegetable oil, powdered sugar.

Preparation

1. Combine water and sugar in a saucepan.
2. Add honey, lemon juice, ginger and cloves.
3. Heat the mixture while stirring until it boils and cook until it turns color. strong tea or a positive test for a hard ball in cold water.
4. Using a teaspoon, pour portions of spicy caramel onto oiled parchment.
5. After hardening, sprinkle with powdered sugar.

striped lollipop

If you want to make spectacular-looking striped sugar candies, you will need to cook caramel of different colors at the same time. In this case, you will need to pour two or three types of base of different colors into molds one by one, ultimately obtaining the desired striped delicacy. If the caramel begins to harden in the container ahead of time, it is heated again until it liquefies.

Ingredients:

• sugar – 500 g;
• water – 200 ml;
• vinegar - 2 tbsp. spoons;
• dyes of two colors;
• vegetable oil.

Preparation

1. Divide the components into two portions and boil in different vessels until the desired thickening and a positive test for a solid drop.
2. Add dyes, heat the mixture a little more and pour one by one into oiled molds.

Small lollipops

To prepare, which are called "Monpasier", you do not need molds or skewers. Drops of caramel are applied to oiled parchment or silicone mat, and after hardening, sprinkle with powdered sugar. The sweetness is optionally flavored with essence and filled with color by adding dyes.

Ingredients:

• sugar – 150 g;
• water – 50 ml;
• vinegar – 1 teaspoon;
• flavorings and dyes (optional) - to taste;
• vegetable oil.

Preparation

1. Heat water and sugar, stirring, until the crystals dissolve and thicken.
2. Add colorings and flavors as desired, and boil the drops in cold water until caramelized.
3. Pour in vinegar, stir and spoon drops of caramel onto parchment or silicone mat.

Lollipop cockerel

At one time they were prepared without any additives in the form of flavorings and dyes and without that they turned out tasty and appetizing. If among the kitchen utensils there is a special mold in the shape of a bird or other animals, making such a sweet will not be difficult, and the necessary products are always at hand.

Ingredients:

• sugar – 100 g;
• water – 2.5 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• vegetable oil.

Preparation

1. Mix water with sugar, heat with stirring until the crystals dissolve and acquire a caramel color.
2. Check the readiness of the caramel for a solid drop, add vinegar.
3. Pour the mixture into oiled molds, insert sticks, and allow to harden.

New Year's candies "Canes"

To make the following sugar candy recipe, you will need a food thermometer, a silicone mat, or ideally a mold. In addition, you will need to take care of the presence of molasses, red gel dye or any other color. At first, the technology may seem complicated, but in fact it is easy to implement.

In order to treat yourself to sweets, you don’t have to go to a candy store. You can make many treats with your own hands, such as candy. Homemade ones are in no way inferior to store-bought ones: they are just as tasty and beautiful.

The main feature of homemade sweets is the ability to choose the ingredients yourself and adjust the recipe. So, sweets can be made dietary or the recipe can be modified to be suitable for allergy sufferers or small children.

How to make homemade sweets

1 . 100 grams of butter, cut.

2 . Place the oil in a saucepan and place over low heat. Can be cooked in a water bath.

3 . Add powdered sugar.

4 . Then add cocoa.

5 . Gradually the butter will begin to melt. Prick it with a fork and stir the ingredients by running a piece of butter along the bottom of the pan. This way the sugar will not burn and all ingredients will mix evenly.

6 . Finely chop dried fruits (in our case, prunes).

7. Pour the prunes into the pan, stir and simmer for another 2-3 minutes over low heat, stirring continuously.

8 . Place the resulting mass into sweet molds and place in the refrigerator until completely cooled. As a result, you can sprinkle homemade candies with cocoa.

Delicious homemade sweets are ready

Bon appetit!

Homemade milk chocolates

These sweets can be prepared with with different fillings, for example, with nuts, candied fruits or thick jam. The taste of the delicacy can also be different, so by changing the ratio of milk and cocoa, you can get both dark and milk chocolate.
You can use a silicone mold to form sweets.
Required ingredients:

● cocoa powder – 70 g;
● flour – 15 g;
● butter – 45 g;
● powdered sugar – 75 g;
● milk – 50 ml;
● milk powder – 45 g.

Melt the butter in a thick-bottomed saucepan. Add cocoa, two types of milk and powder to it. Cook over low heat, constantly until it boils.
Then add flour and bring to a boil again.
Cool the finished mixture, pour into the prepared form and refrigerate for a couple of hours.
If desired, you can add filling to the sweets. To do this, grease the bottom and walls of the mold with chocolate, lay out the filling and pour out the remaining mixture.
The homemade chocolate treat recipe can be simplified. To do this, you need to melt store-bought chocolate, add nuts, pour into molds and put in the freezer.

Homemade sweets made from dried fruits and nuts

These sweets are not only tasty, but also contain a huge amount of useful substances.
For cooking you will need dried fruits and nuts:

● raisins;
● dried apricots;
● figs;

● peanuts;
● hazelnuts;
● walnut.

Take 100 grams of each name.
You can choose only some from the list or make it with the composition that you like best.
First, wash the dried fruits and soak them in boiling water for 20 minutes. Roast the nuts and remove the husks.
Grind everything in a blender. You can add a few tablespoons of honey or the juice of half a lemon to the mixture.
Stir everything well. Use your hands to roll small round candies.
If desired, they can be sprinkled with coconut, poppy seeds or sesame seeds.

Homemade sweets made from dried fruits, nuts and cottage cheese

Due to their composition, these sweets can be an excellent healthy snack.

● dried cranberries – 50 g;
● prunes with pits – 150 g;
● light raisins – a small handful;
● dried apricots – 120 g;
● peanuts – 110 g;
● cottage cheese 9% - pack;
● hazelnuts – 80 g;
● honey – 30 g.

Remove the pits from the prunes. Wash all dried fruits and soak in boiling water for half an hour. Roast the nuts and peel them.
In a blender, combine the prepared products with honey and grind. Add cottage cheese to the resulting mixture and stir.
Using your hands, form small balls from the mixture and place on a plate.
If desired, the candies can be sprinkled with cocoa or coconut flakes.
Store prepared sweets in the refrigerator.

Homemade sweets "Raffaello"

It doesn't take much time to prepare these flavorful sweets. And the taste of the finished delicacy is in no way inferior to the purchased one. This recipe can be complicated by using special wafer hemispheres to lay out the filling.
To prepare you will need:

● almonds – 20 pcs.;
● butter – 35 g;
● coconut flakes – 120 g;
● condensed milk – 200 g;
● white chocolate – 45 g;
● vanilla or vanillin - on the tip of a knife.

The candies use peeled almonds; to do this, soak them in boiling water for ¼ hour. Drain and place in boiling water again for 10 minutes. Then remove the skin with your hands. Then dry the almonds in a hot frying pan and set aside for now.
Melt the butter and chocolate in a water bath. Add half the weight of the chips and condensed milk to them.
Mix everything well and refrigerate for 6-8 hours or overnight.
Now you can start shaping the sweets. Pour the second part of the coconut shavings into a small deep plate, this will make it easier to sprinkle.
Pinch off a piece from the cooled mass, mash it, add a nut and form a ball. Dip into the shavings and sprinkle evenly.

Homemade sweets from baby formula

The basis of these candies is infant formula. Leftovers are suitable for making them, or you can buy them specifically for this purpose. After finalizing the recipe, these candies can be prepared for children.
To prepare these sweets you will need:

Infant formula – 200 g;
milk 3.2% - 120 ml;
butter – 60 g;
fructose – 40 g.

Melt the butter in a heavy-bottomed saucepan, add milk and boil for a few minutes. Remove from heat and let cool slightly. Then add fructose and mixture and mix well.
Pinch off a small piece from the cooled mass and roll the candy into any shape with your hands.
Ready-made sweets can be doused with melted chocolate or sprinkled with cocoa powder, coconut flakes, crushed nuts or sesame seeds.
Any nuts or candied fruits are suitable for the filling.
Making homemade sweets is an exciting process in which all family members can participate.

Video recipe “Homemade sweets”

Hello, my dear readers and blog guests! Homemade sweets are a strong competitor to store-bought sweets - any gourmet will confirm this fact. Homemade treats are favored not only by naturalness and freshness, but also by the wonderful opportunity to select ingredients in accordance with family preferences. And today I will share with you the secrets of preparing the most delicious and original delicacies!

How to make candy at home

Having prepared one of the dishes I offer at home, you will definitely not remain indifferent.

DIY candies “Bird's milk”

Product set:

• Butter (100 grams)
• Dark chocolate (1 bar)
• Granulated sugar (to taste)
• Gelatin (15 grams)
• Fresh chicken whites (4 pieces)

Cooking technique:

1. Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
2. Now you need to thoroughly beat the whites with sugar (the amount of sand is adjusted to taste). Add the cooled gelatin mass in parts.
3. Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace a store-bought dessert.
4. Separate half of the chocolate mixture. Spread it on the bottom of a deep baking tray lined with baking paper, and then immediately put the container in the refrigerator.
5. When the chocolate has hardened slightly, it’s time to add the fluffy protein mass. On top of it you need to pour the remaining glaze, preheated to a warm state.
6. Place the mold in the refrigerator and wait for the chocolate shell to completely harden.
7. Next, the dessert is cut into pieces of the desired shape. The most delicate souffles are in perfect harmony with tea and coffee!

Wafer sweets at home

Product set:

• Dry baby formula "Malyutki" type (1 cup)
• Coconut flakes or cocoa powder (for dusting)
• Butter (80-100 grams)
• Wafers with any filling (200 grams)

Cooking technique:

1. Divide the waffles into layers. Carefully remove the filling: it must be combined with softened butter.
2. Pour in the baby formula in small portions - the end result should be a thick, dense mass. Roll into balls of the same size.
3. Crumble the “emptied” waffles, and use the resulting crumbs to bread the sweet rounds.
4. To finish, the candies can be rolled in coconut flakes or generously sprinkled with cocoa - depending on your personal taste!

How to make “Korovka” candies at home

Product set:

• Citric acid - you can take freshly squeezed juice (half a teaspoon)
• Milk (1 glass)
• Honey (45 grams)
• Butter (a couple of tablespoons)
• Granulated sugar (one and a half to two glasses)

Cooking technique:

1. Boil the milk in a small saucepan.
2. Add 25-30 grams of butter. Add sugar at the same time.
3. Mix the mixture thoroughly and wait until it boils again.
4. Continue cooking the sweet mass until thickened. Then stir in lemon juice and honey.
5. After 35-40 minutes, the saucepan can be removed from the heat. Distribute the candy base among the molds (a container for regular or figure ice).
6. Refrigerate the mold until completely frozen. When tasting homemade “Korovka”, you will certainly be amazed by the delicate texture and amazing taste of the delicacy!

Dietary pumpkin candies

Product set:

• Pumpkin puree(1 glass)
• Ground cinnamon (half a teaspoon)
• Ginger powder (on the tip of a knife)
• Butter (50 grams)
• Ground nuts (half cup)
• Granulated sugar (200 grams)
• Salt (quarter teaspoon)
• Cocoa powder (15 grams)
• Milk (200 milliliters)
• Vanilla sugar (1 teaspoon)

Cooking technique:

1. To make the puree, cut the pumpkin into slices, bake in the oven until softened and puree thoroughly with a blender.
2. Place the vegetable mixture in a saucepan, accompanied by sugar and vanilla. Add salt and pour in milk. After mixing, place the mixture on the stove and cook over high heat until it boils.
3. Now reduce the heat to low and leave the mixture to simmer for another forty minutes. From the beginning of caramelization, the mixture must be stirred continuously, otherwise it will burn.
4. Ultimately, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it’s time to remove it from the stove.
5. Add a couple of tablespoons of butter and a small portion of crushed nuts. To flavor, add aromatic spices - cinnamon and ginger.
6. Place the homogeneous mixture into a bowl. Cool and put in the refrigerator for a couple of hours.
7. Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and coat generously. Dessert rounds should be stored refrigerated.

How to make lollipops at home

Product set:

• Diluted citric acid (half a teaspoon)
• Granulated sugar (250 grams)
• Water (half a glass)
• Fruit juice (1 tablespoon)
• Powdered sugar (in large quantities)
• Food coloring of any shade

Cooking technique:

• Heat sugar and water in a thick-bottomed saucepan. After the syrup has boiled a little, drop a little liquid directly into the saucer with cold water-When it begins to thicken, the dishes can be removed from the heat.
• Mix in any flavoring of your choice - it could be fruit/berry juice, milk, cocoa or coffee.
• Add food coloring, as well as citric acid dissolved in hot water 1:1. Stir thoroughly.
• Spread the powdered sugar on the baking sheet – there should be a lot of it.
• Now take any round object of suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder to get a clear impression. Make indentations in a checkerboard pattern.
• Place the sticks under the lollipops and fill the holes with syrup.
• Expect the sweets to harden. In the future, to prevent the candies from sticking together, they can be generously sprinkled with powdered sugar.

“Drunk” candies for adults

Product set:

• Light rum (2 tablespoons)
• Butter (50 grams)
• Almonds (half a cup)
• Cherry liqueur (20 milliliters)
• Chicken egg (1 whole + 1 white)
• Dark chocolate (150 grams)
• Powdered sugar (half a cup)
• Milk chocolate (20 grams)

Cooking technique:

1. Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until smooth.
2. Add a tablespoon of different types of alcohol. Liqueur can be any kind, but cherry is still preferable.
3. Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Then he also joins the lineup.
4. After thorough stirring, the filling goes into the refrigerator for the next hour.
5. Meanwhile, peel and crush the nuts into fine crumbs (to easily remove the husks from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
6. Add the remaining rum, sweet powder and raw protein. Stir the mixture with a mixer or blender for three minutes, then put it in the refrigerator for an hour.
7. After cooling, you need to make a neat “sausage” from the almond marzipan (be sure to spread baking paper on the countertop).
8. Cut the workpiece into equal parts and roll into rounds. Turn them into flatbreads, then spread the filling and seal the edges, forming sweet balls with filling.
9. Grate the milk chocolate and roll the candies one by one. The treat is ready to serve!

How to make curd sweets with strawberries at home

Product set:

• Cottage cheese (250 grams)
• Fresh or frozen strawberries (1 cup)
• Sweet shredded coconut (a couple of tablespoons)
• Butter (30 grams)
• Breadcrumbs (for sprinkling)
• Chicken egg (1 piece)
• Granulated sugar (75 grams)
• Flour (1 cup)

Cooking technique:

1. Beat the egg with granulated sugar. Add cottage cheese and butter, still whisking.
2. Add flour and knead the curd dough.
3. Divide the base into small parts and form them into flat cakes.
4. “Plant” one strawberry for each blank. Roll into round pieces, dusting your hands with flour for convenience.
5. Now the “koloboks” need to be immersed in boiling water so that the curd “sets”. Keep them on the stove for three minutes after surfacing.
6. Remove the balls using a slotted spoon. Bread each candy in a mixture of crumbs and coconut.

DIY butterscotch with sour cream

Product set:

• Honey (half a glass)
• Granulated sugar (1.5 cups)
• Softened butter (100 grams)
• Sour cream (one and a half cups)

Cooking technique:

1. Mix sugar and honey and set over medium heat. Wait until it boils, stirring the ingredients continuously.
2. When the mixture acquires a beautiful amber hue, remove the dishes from the stove.
3. In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
4. Add soft butter. After thorough mixing, return the mixture to low heat and simmer for several minutes with constant stirring.
5. You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a little - the toffee should soon harden. If necessary, you can add more honey or sugar.
6. Take baking paper and line the surface of the baking sheet. Treat the parchment with vegetable oil, lay out the candy mixture and smooth it out well.
7. After a quarter of an hour, all that remains is to cut the iris and serve it with fragrant tea.

Orange candies at home

Product set:

• Semolina (30 grams)
• Peanuts (50 grams)
• Orange (1 fruit)
• Powdered sugar (15 grams)
• Water (50 milliliters)
• Sugar (80 grams)
• Egg white (1 piece)
• Pastry powder (optional)
• Lime (1 piece)

Cooking technique:

1. Rinse the lime and orange thoroughly. Remove the zest from the orange fruit and squeeze the juice from the remaining pulp.
2. Now squeeze out the juice from the lime. In total, for dessert you will need half a glass of fresh juice - mixed orange and lime.
3. Pour the juice into a small saucepan or sauté pan. Add the chopped zest and granulated sugar, add a quarter glass of water.
4. Heat the mixture over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
5. Start adding semolina in small portions. Boil the mixture until thickened - usually about five minutes.
6. Crush the nuts with a blender and add to the manno-citrus porridge.
7. Roll balls of arbitrary size. Place the products on a plate and refrigerate until set.
8. Making a delicious glaze for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
9. Additionally, colored confectionery powder will help decorate the orange balls.

Delicious sweets for diabetics at home

Product set:

• Dried figs (140 grams)
• Sugar substitute (to taste)
• Walnuts- optional (half a glass)
• Chickpeas or lentils (1 cup)
• Cocoa powder (20-30 grams)
• Water – can be replaced with cognac (60-70 milliliters)

Cooking technique:

1. On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with the figs so that they soften well.
2. Pour a glass of water over the washed lentils or chickpeas. Boil over moderate heat for 50-60 minutes until fully cooked.
3. Drain the liquid and let the beans dry. Next you need to chop them with a blender.
4. When chopping dried fruits, it is recommended to leave some medium-sized slices - it will be tastier.
5. Nuts are added as desired. If you approve this product, it will have to be crushed carefully.
6. Mix chickpea base, figs and nuts. Add sugar substitute and stir everything well.
7. When you have a completely homogeneous mass in your hands, you can safely form the products. Give the candies any shape you want.
8. For greater beauty, the dessert delicacy should be generously sprinkled with cocoa.

Now you know how to make candy at home. I hope you liked the treat recipes. Bon appetit and see you again!

Yaroslav Belostotsky, confectionery technologist at Arsis Ukraine, is not the biggest fan of sweets, however, he knows perfectly well how to make homemade chocolate and all kinds homemade chocolates. The chocolate master is happy to share his valuable experience with us.

In fact, make chocolates at home or other chocolate products is quite simple. If, of course, you follow a few important rules. Firstly, chocolate does not like hot rooms. Therefore, you need to work with it at room temperature no higher than 20 ◦C. Secondly, it is very important to maintain the correct melting temperature of the chocolate, so that as a result of our efforts we get sweets that are not “grey” and without shine, but beautiful, glossy. Melt the chocolate to 45-50 ◦C, and then reduce the temperature of dark chocolate to 32 ◦C, milk chocolate to 29-30 ◦C, white chocolate to 28 ◦C. Check the temperature using a candy thermometer. The third condition for working with chocolate is no moisture in the molds or in the chocolate mass itself! The fact is that a drop of water treacherously falling into the melted chocolate will cause it to crystallize, which means we won’t get good candy.

For cooking at home chocolates chocolate will do in drops (it’s easier to melt), bar chocolate (it will have to be cut into small pieces) or regular chocolate, but without any fillers. There are two ways to melt chocolate: in a water bath or in a microwave oven. But in the microwave the product can be overheated. When heating the chocolate mass without a water bath, just over a fire, there is a risk of getting a burnt mixture at the end. First, we heat the chocolate in a water bath to a temperature of 45-50 ◦C, and then beat it to the desired degrees by gradually adding another third of the cold mass of drops or chocolate bars cut into small pieces into the hot mass.

Pour the chocolate brought to the desired temperature into the mold.: polycarbonate or silicone. Needless to say, the molds must be perfectly clean and dry. Polycarbonate ones should not have scratches so that the chocolate does not stick. You can try pouring chocolate into molds from purchased boxed chocolates, but such chocolate products will not have an attractive gloss. If you don’t want to use molds, just glaze a solid base - a nut, a ball of marzipan mass... Lay out these homemade sweets on parchment paper or a wire rack to drain excess chocolate.

What to fill homemade chocolates with? Dried fruits (dried apricots, prunes), nougat, nuts, ganache... An excellent combination - chocolate plus marzipan, we get the classic taste of the most popular Mozart candies. We prepare ganache from cream, chocolate and flavoring (say, coffee) or a small amount of rum or cognac. If you choose nougat as a filling for your homemade sweets, before filling, heat it in the microwave to 26 ◦C, but no more, so as not to melt and thereby spoil the chocolate base.

Fresh fruit can also be used as a candy filling, but I would recommend jams - strawberry or raspberry. You can make amazingly delicious candies with layered fillings of ganache and jam. Simply pour a second layer of jam onto the frozen ganache. And if you want the fillings to blend a little, don't let the ganache thicken completely. By the way, keep in mind that ganache does not set like chocolate. It will not be hard, it will be plastic, a little softer than plasticine.

All stages of making homemade chocolates have been completed.: we poured melted chocolate into the mold, cooled it, added the filling, and poured melted chocolate on top again. Our sweets just have to harden. If the room temperature is 18-20 ◦C, leave the candies to harden on the table. If your kitchen is hotter, then place the molds with chocolate in the refrigerator for 10-15 minutes. Don't forget that chocolate doesn't like strong temperature changes.

You can decorate chocolates with chopped dried nuts, coconut flakes or melted chocolate of a different color.

Shelf life of chocolates homemade depend on the shelf life of the fillings in them. Chocolate itself can be stored for 3 to 12 months; it is better not to keep sweets with dried fruits in the refrigerator for more than a month. Well, the shelf life of sweets with ganache filling will depend on the shelf life of the cream used in the filling.

Great idea to decorate the cake with a beautiful chocolate ornament, prepared with your own hands. Make a cone out of parchment paper with a hole in the tip. Fill it with melted chocolate and draw your favorite chocolate design on the parchment. Then let the pattern harden. It will come off the paper without any problems. To decorate a children's cake, you can draw the outlines of an animal or cartoon character with chocolate. I'm sure the children will be delighted with this cake.

For many centuries now, traditions and recipes for making modern sweets have been passed on from one generation to the next. Being a wonderful family treat, they add some special warmth to any holiday or family table.

“Bird’s milk” with your own hands

Product set:

• Butter (100 grams)
• Dark chocolate (1 bar)
• Granulated sugar (to taste)
• Gelatin (15 grams)
• Fresh chicken whites (4 pieces)

Cooking technique:

1. Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
2. Now you need to thoroughly beat the whites with sugar (the amount of sand is adjusted to taste). Add the cooled gelatin mass in parts.
3. Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace a store-bought dessert.
4. Separate half of the chocolate mixture. Spread it on the bottom of a deep baking tray lined with baking paper, and then immediately put the container in the refrigerator.
5. When the chocolate has hardened slightly, it’s time to add the fluffy protein mass. On top of it you need to pour the remaining glaze, preheated to a warm state.
6. Place the mold in the refrigerator and wait for the chocolate shell to completely harden.
7. Next, the dessert is cut into pieces of the desired shape. The most delicate souffles are in perfect harmony with tea and coffee!

Waffles at home

Product set:

• Dry baby formula "Malyutki" type (1 cup)
• Coconut flakes or cocoa powder (for dusting)
• Butter (80-100 grams)
• Wafers with any filling (200 grams)

Cooking technique:

1. Divide the waffles into layers. Carefully remove the filling: it must be combined with softened butter.
2. Pour in the baby formula in small portions - the end result should be a thick, dense mass. Roll into balls of the same size.
3. Crumble the “emptied” waffles, and use the resulting crumbs to bread the sweet rounds.
4. To finish, you can roll in coconut flakes or sprinkle generously with cocoa - depending on your personal taste!

Product set:

• Citric acid - you can take freshly squeezed juice (half a teaspoon)
• Milk (1 glass)
• Honey (45 grams)
• Butter (a couple of tablespoons)
• Granulated sugar (one and a half to two glasses)

Cooking technique:

1. Boil the milk in a small saucepan.
2. Add 25-30 grams of butter. Add sugar at the same time.
3. Mix the mixture thoroughly and wait until it boils again.
4. Continue cooking the sweet mass until thickened. Then stir in lemon juice and honey.
5. After 35-40 minutes, the saucepan can be removed from the heat. Distribute the candy base into molds (a container for regular or figured ice is suitable).
6. Refrigerate the mold until completely frozen. When tasting homemade “Korovka”, you will certainly be amazed by the delicate texture and amazing taste of the delicacy!

Product set:

• Pumpkin puree (1 cup)
• Ground cinnamon (half a teaspoon)
• Ginger powder (on the tip of a knife)
• Butter (50 grams)
• Ground nuts (half cup)
• Granulated sugar (200 grams)
• Salt (quarter teaspoon)
• Cocoa powder (15 grams)
• Milk (200 milliliters)
• Vanilla sugar (1 teaspoon)

Cooking technique:

1. To make the puree, cut the pumpkin into slices, bake in the oven until softened and puree thoroughly with a blender.
2. Place the vegetable mixture in a saucepan, accompanied by sugar and vanilla. Add salt and pour in milk. After mixing, place the mixture on the stove and cook over high heat until it boils.
3. Now reduce the heat to low and leave the mixture to simmer for another forty minutes. From the beginning of caramelization, the mixture must be stirred continuously, otherwise it will burn.
4. Ultimately, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it’s time to remove it from the stove.
5. Add a couple of tablespoons of butter and a small portion of crushed nuts. To flavor, add aromatic spices - cinnamon and ginger.
6. Place the homogeneous mixture into a bowl. Cool and put in the refrigerator for a couple of hours.
7. Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and coat generously. Dessert rounds should be stored refrigerated.

How to make lollipops at home

Product set:

• Diluted citric acid (half a teaspoon)
• Granulated sugar (250 grams)
• Water (half a glass)
• Fruit juice (1 tablespoon)
• Powdered sugar (large quantities)
• Food coloring of any shade

Cooking technique:

1. Heat sugar and water in a thick-bottomed saucepan. After the syrup has boiled a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
2. Mix in any flavoring of your choice - it could be fruit/berry juice, milk, cocoa or coffee.
3. Add food coloring, as well as citric acid dissolved in hot water 1:1. Stir thoroughly.
4. Spread the powdered sugar on the baking sheet – there should be a lot of it.
5. Now take any round object of suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder to get a clear impression. Make indentations in a checkerboard pattern.
6. Place the sticks under the lollipops and fill the holes with syrup.
7. Expect the sweets to harden. In the future, to prevent the sweets from sticking together, they can be generously sprinkled with powdered sugar.

Product set:

• Light rum (2 tablespoons)
• Butter (50 grams)
• Almonds (half a cup)
• Cherry liqueur (20 milliliters)
• Chicken egg (1 whole + 1 white)
• Dark chocolate (150 grams)
• Powdered sugar (half a cup)
• Milk chocolate (20 grams)

Cooking technique:

1. Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until smooth.
2. Add a tablespoon of different types of alcohol. Liqueur can be any kind, but cherry is still preferable.
3. Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Then he also joins the lineup.
4. After thorough stirring, the filling goes into the refrigerator for the next hour.
5. Meanwhile, peel and crush the nuts into fine crumbs (to easily remove the husks from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
6. Add the remaining rum, sweet powder and raw protein. Stir the mixture with a mixer or blender for three minutes, then put it in the refrigerator for an hour.
7. After cooling, you need to make a neat “sausage” from the almond marzipan (be sure to spread baking paper on the countertop).
8. Cut the workpiece into equal parts and roll into rounds. Turn them into flatbreads, then spread the filling and seal the edges, forming sweet balls with filling.
9. Grate the milk chocolate and roll the candies one by one. The treat is ready to serve!

Homemade cottage cheese with strawberries

Product set:

• Cottage cheese (250 grams)
• Fresh or frozen strawberries (1 cup)
• Sweet shredded coconut (a couple of tablespoons)
• Butter (30 grams)
• Breadcrumbs (for sprinkling)
• Chicken egg (1 piece)
• Granulated sugar (75 grams)
• Flour (1 cup)

Cooking technique:

1. Beat the egg with granulated sugar. Add cottage cheese and butter, still whisking.
2. Add flour and knead the curd dough.
3. Divide the base into small parts and form them into flat cakes.
4. “Plant” one strawberry for each blank. Roll into round pieces, dusting your hands with flour for convenience.
5. Now the “koloboks” need to be immersed in boiling water so that the curd “sets”. Keep them on the stove for three minutes after surfacing.
6. Remove the balls using a slotted spoon. Bread each candy in a mixture of crumbs and coconut.

Product set:

• Honey (half a glass)
• Granulated sugar (1.5 cups)
• Softened butter (100 grams)
• Sour cream (one and a half cups)

Cooking technique:

1. Mix sugar and honey and set over medium heat. Wait until it boils, stirring the ingredients continuously.
2. When the mixture acquires a beautiful amber hue, remove the dishes from the stove.
3. In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
4. Add soft butter. After thorough mixing, return the mixture to low heat and simmer for several minutes with constant stirring.
5. You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a little - the toffee should soon harden. If necessary, you can add more honey or sugar.
6. Take baking paper and line the surface of the baking sheet. Treat the parchment with vegetable oil, lay out the candy mixture and smooth it out well.
7. After a quarter of an hour, all that remains is to cut the iris and serve it with fragrant tea.

Oranges at home

Product set:

• Semolina (30 grams)
• Peanuts (50 grams)
• Orange (1 fruit)
• Powdered sugar (15 grams)
• Water (50 milliliters)
• Sugar (80 grams)
• Egg white (1 piece)
• Pastry powder (optional)
• Lime (1 piece)

Cooking technique:

1. Rinse the lime and orange thoroughly. Remove the zest from the orange fruit and squeeze the juice from the remaining pulp.
2. Now squeeze out the juice from the lime. In total, for dessert you will need half a glass of fresh juice - mixed orange and lime.
3. Pour the juice into a small saucepan or sauté pan. Add the chopped zest and granulated sugar, add a quarter glass of water.
4. Heat the mixture over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
5. Start adding semolina in small portions. Boil the mixture until thickened - usually about five minutes.
6. Crush the nuts with a blender and add to the manno-citrus porridge.
7. Roll balls of arbitrary size. Place the products on a plate and refrigerate until set.
8. Making a delicious glaze for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
9. Additionally, colored confectionery powder will help decorate the orange balls. Read more: .

Delicious sweets for diabetics at home

Product set:

• Dried figs (140 grams)
• Sugar substitute (to taste)
• Walnuts - optional (half a cup)
• Chickpeas or lentils (1 cup)
• Cocoa powder (20-30 grams)
• Water – can be replaced with cognac (60-70 milliliters)

Cooking technique:

1. On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with the figs so that they soften well.
2. Pour a glass of water over the washed lentils or chickpeas. Boil over moderate heat for 50-60 minutes until fully cooked.
3. Drain the liquid and let the beans dry. Next you need to chop them with a blender.
4. When chopping dried fruits, it is recommended to leave some medium-sized slices - it will be tastier.
5. Nuts are added as desired. If you approve this product, it will have to be crushed carefully.
6. Mix chickpea base, figs and nuts. Add sugar substitute and stir everything well.
7. When you have a completely homogeneous mass in your hands, you can safely form the products. Give the candies any shape you want.
8. For greater beauty, the dessert delicacy should be generously sprinkled with cocoa.