Toffee? Nougat? Sweet Candy with Cranberry Flavor

Name: Toffee? Nougat? Sweet Candy with Cranberry Flavor
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Water syrup; 300g Light cream; 2g salt; 150g Dried cranberries

by phoebesong

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Last Sunday, friends had a hot spring gathering, thinking of bringing some souvenirs, nougat is a good choice. I have been using the milk powder version, see "Trick or Treat! Ying Ge's Candy Cranberry Nougat" this blog post.
But I have always seen other people's raw milk candy versions, this time I want to try it, otherwise I never know what it looks like.
The finished product, I feel like toffee, the taste and color are like toffee, and the book refers to this as milk candy, and the milk candy or raw milk candy with nuts or dried fruit is called nougat. Haha, I just covered the toffee? Nougat? Cranberry-flavored sweet candies (Note: The difference between milk candies and raw milk candies is the temperature at which the candies are boiled)"

Ingredients

Toffee? Nougat? Sweet Candy with Cranberry Flavor

1. All the ingredients are mixed, and all the ingredients are boiled on a high fire first. My experience is that the high fire is a little longer to consume more water, and then it is turned to a low fire and boiled slowly. The picture on the left shows the state boiled to 105°C.

Toffee? Nougat? Sweet Candy with Cranberry Flavor recipe

2. It is still very fast when it reaches 105°C, and it will be slow in the future. It is very, very slow, much slower than simply boiling the water malt. It is probably due to the addition of whipped cream. With the mentality of experimenting, I boiled until 130℃, and after reaching the temperature, I cooked for a while until all the blisters were gone, not at all. The picture below is close to the state where the blisters have disappeared, but Not the final state. The final state is very similar to "muffin batter", very smooth, non-stick pan, no bubbles, and a layer of sugar shell on the side of the pan after simply boiling the watery starch! often! Is not the same.

3. Look, it's not sticky at all.

4. After the sugar is boiled, remove from the heat, pour in the dried cranberries and stir evenly, pour all the ingredients into a shallow baking pan covered with tarp, and shape. Cut it when it's not hot, don't wait until it's cold. Because it's so cold and crisp, it breaks with a single knife. It's not crunchy, it's crunchy, very similar to toffee. I cut a long strip, put the rest in the oven and warmed it at 100°, and then cut the strip into small pieces. Then take the sugar out of the oven and cut another strip, and warm the rest in the oven. The room temperature of my house is 22℃, for reference.