Toffee candy is a candy made with condensed milk, sugar, molasses, butter. The French iris flower is the reason for the name of these candies. French pastry chef Josue de Mornas brought sweets to Russia in 1901. Butterscotch was gaining popularity among people, while the pastry chef drew attention to the similar structure of the leaf of a flower and a candy. This is how the Iris sweets appeared on sale. This was done for sale, since in France for more than 50 years there were such sweets, only under a different name "taffy".

The benefits of butterscotch

Toffee candies contain essential and beneficial ingredients for the health of the body.

Vegetable oil gives us energy, which has a beneficial effect in the construction of new cells. Condensed milk contains a lot of fats and amino acids. Molasses provides us with good mood and energy. Butterscotch may contain additives such as nuts that have a beneficial effect on mental performance. In this case, toffee will be an irreplaceable product in the process of passing exams.

Butterscotch harm

There is also a negative impact from the use of such a product. Due to the sugar contained in these sweets, fat can accumulate, resulting in a violation of metabolic processes. This of course can happen if you eat a lot of these sweets. People now eat more calories than they expend. So after we eat a delicious candy, then we have to go jogging, so to speak, to maintain health.

Butterscotch is useful in small quantities, but eating too much of them is not worth it, so as not to harm your health.

Toffee candy with sour cream

This recipe is easy to prepare. Butterscotch is not very sweet with a sour cream taste.

Very light and delicate, melting in the mouth.

Ingredients for the recipe "Butterscotch with sour cream" (for 3 servings):

• 30 grams - butter;
• 220 grams - sugar;
• 220 grams - sour cream.

Method for making homemade toffee with sour cream:

1. To make toffee, we need the same amount of sugar and sour cream, and not a lot of butter. You can also increase the proportion to make more toffee.
2. Pour sour cream and sugar into a small bowl. For this purpose, stainless steel dishes are needed, due to the fact that the delicacy will need to be cooked for a long time on fire. The treat should boil over medium heat, while stirring it all the time.
3. Initially, the treat will be covered with small bubbles. You should not move away from the stove, as you need to interfere with it.
4. A certain amount of time will pass, and the delicacy will resemble condensed milk. You need to stir not only from above, but also from below, so that the mass does not stick to the bottom.
5. Then the delicacy will begin to acquire a different color, thicken and become creamy, which means that the sweets will be ready soon. In order for the color of the toffee to be saturated, it takes longer to cook. Of course, it will be more difficult to interfere, but you need to try to do it faster.
6. And after getting the desired shade of sweets, you can remove them from the stove. Then add oil and mix it well with the bulk.
7. The next step is that the thick mass must be quickly determined by the molds or on a flat surface. Molds or any other surface on which you are going to lay out the thick mass can be greased with oil for better hardening.
8. Various molds can be used (glass, silicone, etc.). In order to make it easier to disconnect the toffee, you can make cuts with a damp knife as soon as you put the toffee into the molds. Then we leave the toffee for a while to cool down.
9. We remove the candies from the molds, divide them into portions. 260 grams of butterscotch comes out of the amount of these prescription products.

Coffee toffee candy

Those who love coffee, I think, will appreciate the toffee prepared according to this recipe. It won't take much time to cook them, and there shouldn't be any difficulties. According to this recipe, 22 toffee is obtained, depending on what size they are, if they are very large, then the number of sweets will be less.

Ingredients for the recipe "Coffee Toffee" (for 10 servings):

• 30 grams - coconut flakes;
• 10 grams - grain coffee;
• 100 ml - Espresso coffee;
• 100 grams - butter;
• 150 grams - sugar;
• 120 milliliters - cream;
• 100 grams - hazelnuts;
• 30 grams - lemon zest.

Toffee candy home cooking method

1. All the necessary products that will be involved in the preparation of toffee are listed above.
2. In a vessel convenient for you, you need to melt the butter with sugar. Sugar should completely dissolve, you need to stir the mass constantly.
3. Cut the lemon zest into medium-sized strips.
4. Next, put the zest in the sugar mass.
5. Then pour in the cream and coffee. The strength of the coffee affects the taste of the candy.
6. The mass must be brought to thickening, while not forgetting to interfere with it.
7. The mass must be viscous. Cooking time is about 30 minutes.
8. After the mass thickens, it is necessary to pour it into molds. You can sprinkle with coffee beans on top. Leave to cool.
9. After the iris has cooled, we form medium-sized balls from it and dip them in coconut shavings. In the middle, you can add hazelnuts.
10. That's all, you can eat coffee sweets. Store them in the refrigerator.

Honey toffee candy

Ingredients:

• 200 milliliters - cream (not fat);
• 200 grams - sugar;
• 30 grams - butter;
• 3 tablespoons - honey;
• some salt;
• refined sunflower oil to grease the molds.

Pour butter, sugar, salt and honey into a saucepan. Next, we carry it to the stove, stirring until complete dissolution. The mixture should boil, then make less heat, boil until thick for 30 minutes. The mixture will stretch like a thread. Pour the hot mixture into oiled molds.

Leave to cool, and then put in the refrigerator overnight. Due to the poor quality of the cream, the mixture may not set well. When it is boiled, everything seems to be fine, the density is acceptable, but after it has stood overnight in the refrigerator, the mass is viscous and thick, and the shape does not hold. You can get out of this situation with a freezer.

Recipe for soft butterscotch milk at home

This recipe will help any person who naturally loves sweets to prepare great sweets for tea drinking, and not only that. After all, you always want to eat something tasty and healthy. And this recipe for toffee with milk at home comes to the rescue.

Ingredients:

• 200 milliliters - baked milk;
• 200 grams - sugar sand;
• 1 PC. - vanilla sugar;
• 2 tablespoons - honey;
• 30 grams - butter.

Toffee candy preparation method:

1. Butterscotch candies are made in milk, as a result of which we put milk in a saucepan with dense walls.
2. Add vanilla sugar to milk.
3. Pour honey and butter there. If you use high-quality and homemade milk and honey, then the sweets will be rich, tasty and creamy. It is not difficult to acquire them now, but they will cost much more.
4. Mix everything well and melt. Boil on a small fire for 30 minutes. Further, the mixture will be viscous and caramel color.
5. You can use a silicone mold or a plastic one that needs to be greased with oil. Next, fill the molds with caramel with a tablespoon.
6. Then the caramel in the molds should cool down and only then put it in the freezer for 30 minutes. That's all, you can pamper yourself with milky soft toffee with a creamy taste.
   With this recipe, you can make chocolates at home. To do this, you just need to add cocoa powder or dark chocolate to the recipe. And you will get wonderful toffee sweets with a chocolate flavor.

Homemade toffee candies from boiled condensed milk

Now many people notice that store-bought toffee sweets no longer taste the same as they were in childhood. And in order to get this wonderful taste of childhood, for this many have to cook their favorite delicacy at home. This recipe is very simple and you don't need a lot of ingredients to make toffee.

Ingredients (for 6 servings):

• 1 jar - condensed milk (8.5%).

Toffee preparation method:

1. Pour the condensed milk into a deep cup.
2. We set in the microwave a power of 800 and a time of 10 minutes, then put a cup of condensed milk there. After 1-2 minutes, we take out the cup from the micro-roll, and then return it back. At first, the condensed milk will be liquid and boiling. Mix well and place in the microwave again. Do not leave unattended, as condensed milk can run over the top.
3. By stirring, you will notice that the mixture becomes thick and changes its color from cream to peach. You need to stir well so that everything is cooked evenly.
4. After the mixture has boiled down twice, and it has become much denser, then you can get it out.
5. Mix well again and leave to cool. But do not allow it to cool completely, the mixture will harden and it will be difficult to pull out of the cup. Let's start forming butterscotch.
6. Grease the dish with sunflower oil and put toffee on it. You can also wrap taffy in tracing paper, thereby making wrappers for them, which must first be greased with oil. Next, put in the refrigerator.
7. They can also be sprinkled with cocoa on top. That's all, the toffee candies are ready, you can enjoy the treat with the taste of childhood.

A couple of tips for making toffee candies at home:

• condensed milk should be without additives, that is, of high quality, so that there is no flaking;
• butterscotch candies can be cooked using different volumes of condensed milk, but remember that when it boils, it will quickly rise and may run away. It is better to make a large number of toffee in several approaches;
• the time spent on cooking can be different, depending on which microwave it is, it is better to pay attention to the color and density of the mixture;
• taking condensed milk out of the microwave, add two tablespoons of cocoa to it and stir it in order to make chocolate toffee in the future, and again set to cook further;
• do not forget that condensed milk rises quickly, you always need to keep an eye on and open the lid. Mix as much as possible, and the bowl should be with high sides.

1. There are several varieties of butterscotch: viscous, semi-solid, cast semi-solid, soft, replicated.
2. In America, sea salt is added to sweets to enhance the caramel flavor.
3. Vanilla and chocolate toffee are called fudge in some countries.
4. The famous sweetie "Korovka" comes from Poland and is made from milk toffee.

Step 1: Mix the ingredients.

In a small saucepan, thoroughly mix sour cream (room temperature), honey and sugar - until homogeneousmasses. Attention! If the honey is too sugared, it must be warmed up in a water bath. The product processed in this way will acquire a more liquid texture and mix easily with other ingredients.

Step 2: Heat up the ingredients.

Bring the honey-sour cream mass to a boil over medium heat. Attention! Do not make the fire too strong, as this can lead to burningproducts to the bottom of the pan and "curdling" sour cream. It is best to simmer the mixture over low heat with constant stirring.

Step 3: Cook the Iris.

Cook "Iris" on low heat for 25 minutes, not forgetting constantly stir mixture. If you "violate" this recommendation, soon numerous lumps will appear in the mixture, which will be extremely difficult to get rid of.

Step 4: Pour the Iris into the mold.

When our future "Iris" acquired a characteristic golden hue and began to "reach" for a spoon, it must be poured into molds. Attention! If you use special silicone molds, you can do not lubricate, candies are well separated from them when solidified. If you use plastic or steel products, they must first be greased with a piece of butter.

Step 5: Take the Iris out of the mold.

It may take 2-3 hours for "Toffee" to solidify completely. The process will go faster in the refrigerator. Take out the finished sweet from the molds and cut.

Step 6: Serve Iris sweets.

We serve sweets "Iris" on a beautiful saucer for tea, cocoa, coffee. On the same saucer, you can put slices of chocolate (black, white), nuts. Enjoy your meal!

You can check the readiness of the caramel by dropping a drop of it into cold water. If the drop has solidified immediately, then it is time to pour the resulting mass into the mold. Candy is ready!

Iris sweets will turn out to be surprisingly tasty if you add to their composition: nuts (almonds, peanuts, walnuts), peeled seeds, pieces of prunes, dried apricots, etc .;

Delicious homemade candy "Toffee" keeps well in the refrigerator if wrapped in plastic wrap. They can be given to children, as they are completely natural ingredients.

There is a huge selection of sweets in stores now, but many are nostalgic for the sweets that were sold in Soviet times. And the impressive list of E-supplements is alarming, so some mothers try to make sweets at home in order to pamper babies with healthy sweets, and not with the products of chemical laboratories. The favorite dessert of the Soviet era - toffee sweets - acquired a different taste, and sometimes you really want to treat children to real toffee according to the classic recipe. In fact, cooking toffee is not as difficult as it seems, and even those with a sweet tooth will appreciate the results of your culinary experiments with pleasure. So, let's try to make homemade toffee sweets according to different recipes - it's so delicious!
The subtleties of making candies butterscotch

All recipes for cooking toffee are reduced to one thing - milk, cream or sour cream are boiled with sugar, and then mixed with butter and vanilla. Sometimes butter is added to milk before cooking, sometimes after - depending on the recipe. Next, the mass is laid out in a mold, cooled and effectively cut. In general, toffee is a milk fudge that, depending on the amount of ingredients, cooking time and temperature, takes on a different texture and taste.

Iris can be soft, stringy, hard or semi-hard. Sometimes flour, chopped nuts and sesame seeds are added to it to make the mass thicker. Chocolate and vanilla sweets, glazed or fruit toffee, sweets with caramel filling are very tasty. For a change, you can flavor this dessert with any spices and additives.

In the process of preparing milk fudge, you need to constantly stir the mass, otherwise it will stick to the walls of the dishes and burn. For this reason, it should be cooked on a minimum heat, and the readiness to be checked by dropping the mass into a glass of cold water. If the drop has turned into a ball, the toffee is ready. It is better to pour the mass onto a glass, metal or ceramic surface, since it hardly lags behind wood.

The easiest toffee recipe at home

Homemade toffee, sweet, soft, with a pleasant creamy taste, are not inferior to store-bought sweets.

To cook them, you need only three products - sour cream, sugar and vegetable oil. We mix in a saucepan 20 tbsp. l. granulated sugar, 10 tbsp. l. sour cream of 20% fat and 5 drops of vegetable oil. We heat the mass over medium heat, stirring constantly, until it acquires the color of boiled condensed milk. Grease a baking sheet, silicone mold or cutting board with butter, pour out the liquid toffee, let the cake harden slightly and cut out small candies with molds. The taste of the resulting toffee resembles the candies that were sold in the USSR. Try it - you'll love it!
Homemade toffee "Kis-kis": simple, tasty, beautiful

It turns out that you can make very tasty, viscous and delicate candies with your own hands, and it will turn out no worse than in a store. In a saucepan with a thick bottom, mix 200 g of sugar, 2 tbsp. l. honey, 30 g of butter, a pinch of vanillin and pour all 200 ml of baked milk. Cook over low heat, stirring constantly, for half an hour, until the toffee turns light brown like caramel. Lubricate the ice cube trays with odorless vegetable oil, put the candy mass in them and put in the freezer for 30 minutes. Butterscotch "Kis-kis" look very impressive and beautiful, they can be served on the table for tea drinking, sticking skewers or toothpicks into the candies.

Creamy toffee: a delicate gourmet dessert

Butter toffee sweets are made at home not only from cream, but also from milk to reduce the calorie content of the finished dish. Although creamy toffee is certainly tastier.

To make sweets, dissolve 500 g of sugar in 250 ml of cream or milk and put a saucepan over medium heat. As usual, the mass will have to be stirred during the cooking process, and soon it will begin to thicken and darken. As soon as the milk caramel turns the color of coffee with milk, it can be considered ready. Remove the iris from heat, rub with 100 g of butter and flavor with a few drops of vanilla extract. We spread the iris on an oiled surface, level it and let it harden, then cut it beautifully and serve it to the table.
Iris from condensed milk: tenderness and sweetness

These delicate sweets melt in your mouth and leave no choice for those with a sweet tooth - you want to eat them endlessly!

Melt 100 g of butter over low heat, then saute 40 g of wheat flour in it until beige. Pour 300 g of condensed milk into a frying pan and cook, stirring occasionally, for 10 minutes. Next, add 200 ml of warm milk to the pan, mix thoroughly and cook until the mass thickens and turns golden. We spread the fondant on a flat surface, let it cool and cut out beautiful candies with molds. You can simply cut the layer with a knife or break it with your hands.
English toffee for tea

It turns out that the British also love iris, only they cook it in their own way. How to make English style toffee candy? To do this, we need butter, sugar, corn syrup, and almonds. Corn syrup is sold at specialty stores for pastry chefs. It is added to baked goods so that it does not stale, and fondant is prepared with it so that it does not become sugared.

We mix 250 g of sugar with 1 tsp. corn syrup, 230 g butter and salt on the tip of a knife. Cook for 5 minutes over low heat, add 90 g of ground roasted almonds and continue to keep the mass on the fire until it boils down and turns light brown. Pour the fondant into an oiled mold, let it set and cut into pieces. The British serve this dessert with the traditional "five-o-clock" along with biscuits and jam.
Chocolate toffee

This original dessert will appeal to all chocolate lovers - with morning coffee, it cheers up and makes life sweeter.

Melt 125 g of dark chocolate in a water bath, separately mix 150 g of cream of 35% fat, 3 tbsp. l. honey, 1 tbsp. l. sugar and add chocolate to the mass. Cook the toffee over very low heat, stirring continuously, for about 12 minutes. Pour the fondant onto baking paper, let it cool, put it in the refrigerator, and then break it into pieces. Chilled sweets are easily separated from the paper, they are soft, stringy and tender in consistency. By the way, you can use a box of ordinary chocolates with grooves as toffee molds.
Lemon butterscotch: culinary creativity

This unusual dessert will appeal even to those who do not like citrus fruits. The fact is that in such toffee there is absolutely no sourness, but there is a scent of fresh lemon. These candies can be called dietary due to the lack of dairy products and oil, so for those who are on a diet, they can be a real salvation.

Dissolve 400 g of sugar in 120 ml of water and bring the water to a boil, remembering to stir so that the syrup does not burn. Dilute 100 g of gelatin separately in water in accordance with the instructions on the package. When the gelatin dissolves, mix it with the sugar syrup and cook for 10 minutes. Add 2 tbsp. l. lemon juice. Pour the syrup into a mold; when it hardens, carefully cut it into squares and taste. Of course, these gummies are not classic toffee gummies, but they are delicious and savory.

Enjoy your tea!

Ingredients:

• Sugar - 200 gr.
• Sour cream 20% - 200 gr.
• Butter - 30 gr. + 5 gr. (for smearing the mold)

Method of cooking toffee at home:

I will cook the sweet butterscotch mass in a stainless steel ladle with a thick bottom. I do not advise using enameled dishes, you risk throwing them out after cooking.
I put sour cream and sugar in a ladle.

I put it on medium heat and follow the process without interruption. Stir often with a spoon. The sugar grains will gradually dissolve completely.

At first, the consistency of the mass will resemble semolina, then it will look like condensed milk. The color remains white for now. We continue to keep the mass on fire, stirring with a spoon.

After a while, the volume will begin to shrink due to the evaporation of the liquid. The mass will thicken and a creamy shade will appear.

The appearance of color means that the final stage of the mass boiling has begun. The main thing here is not to overexpose on fire. Otherwise, the mass can become very thick and when solidified, we get not toffee, but hard-stone caramels. Therefore, it is important not to miss the moment. The mass should be similar in density to boiled condensed milk. In color, it can be from caramel to brown. The mass should be viscous, but such that it can be poured into molds with a spoon, and not spread out. From the moment of boiling to the readiness of the mass about 10-12 minutes!

If suddenly you felt that you overexposed the mass on the fire, and it became very thick. Add 2-3 tablespoons of milk and heat again and stir until evenly. A minute before the mass is ready, add butter to it. Mix well and remove from heat. And now speed is very important! You need to quickly pour the mass into the mold, because it hardens very quickly. If you did not have time, then heat it up a little again and pour it longer. I poured it with a teaspoon. It's neater and more convenient.

I leave the toffee containers until they cool completely (20-30 minutes). And then I extract the toffee with a knife. Butterscotch is ready! If you do not overexpose the mass on fire, then they turn out to be very soft, tender and viscous. The sweets are much tastier than store sweets, with a great milk taste. Enjoy your meal!

Taffy-like sweets have been known in France as taffy since the 15th century. But when in 1902 the French confectioner Josue de Mornas tried their recipe in St. Petersburg, he decided that he had to come up with a different name for these sweets - one that the Russians would definitely remember. And not only will it be remembered, but will be associated with something especially gentle. It was then that the French pastry chef thought that this delicacy reminds him of delicate flowers -. This is how the name of the sweets appeared, which I will talk about today.

How is toffee made?

A mixture of molasses, vegetable and butter, sugar and condensed milk - that's what toffee is! All components are combined, then slowly heated and boiled. The resulting mass is cooled, it becomes viscous and thick. And after that, using a special machine, long bundles are made from the iris mass, which are cut into pieces and wrapped in packaging.

What is iris?

According to the manufacturing method, iris is divided into cast and replicated... If you don't like it when candy sticks to your teeth, but instead prefer toffee, which crumble and melt in your mouth, choose a replicated toffee. In the process of its manufacture, the viscous mass is mixed with crumbs of ready-made toffee. This is how it is possible to achieve a semi-solid consistency.

By the way, oh consistency... Iris happens:

• soft;
• stringy;
• semi-solid.

For example, "Golden Key" is a cast semi-solid iris, and "Kis-kis" is viscous.

Foreign relatives of iris

You might have noticed the words on the packaging of many sweets "Toffee" or "Fudge"... In fact, these are also toffee, but they taste a little different from their counterparts with Soviet history.

In English-speaking countries, there are:

• toffee ( toffee) - iris without milk added;
• fudge ( fudge) - toffee with milk.

By the way, fruit-based fudge with the addition of nuts in the countries of the former USSR is often called sorbet.

Now, after you have learned so many useful facts about iris, it will be much easier for you to choose the type that you like the most on the store shelves. Enjoy your meal!