Hokkaido Milk Candies

Name: Hokkaido Milk Candies
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g milk; 105g Sugar; 320g Light cream

by Halloween

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Ingredients: 600 grams of milk, 320 grams of whipped cream, 105 grams of sugar, a little sea salt @1@All the ingredients are mixed together and boiled and kept on medium heat. Slowly cook (be careful of milk spilling in the pot) @2@在保鲜盒中上油纸 for spare (Remove it from the box after it is convenient) @3@cooked until the milk sauce becomes very sticky, turn to medium and low heat and continue cooking @4@慢

Ingredients

600g Milk
105g Sugar
320g Light Cream

Hokkaido Milk Candies

1. After all the ingredients are mixed together and boil, keep on medium heat and cook slowly (be careful of milk overflowing the pot)

2. Put greased paper in the fresh-keeping box for later use (take it out of the box after it is convenient)

3. When the milk sauce becomes very viscous, turn to medium and low heat and continue cooking

4. Slowly you can see that the milk sauce can be attached to the chopsticks, continue to boil

5. Use chopsticks to stir up a lot of milk sauce, turn off the heat

6. Pour the boiled sauce into the fresh-keeping box prepared before, and then send it to the refrigerator to freeze

7. The next day, take out the cut pieces, place them on greased paper, wrap them in a more regular shape, and freeze them in the refrigerator for a few hours

8. Just take it out and wrap it in oil paper, keep it or freeze it