Berry sweets at home. The best recipes for healthy chocolates from natural products with your own hands at home: description

03.05.2020 Snacks

For tea and candy. One of the favorite delicacies, of course, is known to everyone without exception. Children and adults alike have tried hundreds of wrapped sweets. But all this is a store assortment. But homemade sweets are a rare treat. This is because the cost of products for their production is even higher than buying ready-made sweets. But you know for sure that you are eating a healthy and high-quality product, without emulsifiers and stabilizers.

There are many ways to make candy at home. You can make high-calorie, but very tasty chocolate, abundantly sprinkled with nuts. Others will choose dietary ones based on dried fruits.

How to make chocolates

When making chocolate-based candies, do not pour too much water, otherwise the excess liquid will prevent the candies from forming. When defrosting, they will melt and sweat. It is even worse if the confectionery piece curls up into lumps.

Black and white chocolate does not thicken as much as the favorite milk chocolate. Therefore, it is easier to cope with the first two types. And milk can burn.

According to the classic recipe, you can pour both classic tiles and candies of various shapes. There are very simple tips on how to make chocolates at home. For example, any silicone mold will work, the sweet mass will not stick. Or cover any rectangular dish with foil. Often, balls are rolled out of chocolate, quickly cooling so that they do not lose their shape.

Chocolates "Izuminka"

Ingredients for Izuminka chocolates

4 tbsp. l. milk
50 g butter
7 tbsp. l. granulated sugar
5 tbsp. l. cocoa powder
A teaspoon of flour
Handful of raisins

How to make Izuminka chocolates

Heat the mixture of milk, sugar and cocoa over low heat. In the process of cooking, put in oil so that the liquid does not burn. We introduce flour and let it thicken.

The easiest way to form a sweet dessert is in a silicone mold. Put the raisins in the compartment and fill them with a portion of hot chocolate. You need to cool until hard. On the table, the sweets will melt and become tasty.

Orange peels in chocolate

Orange
bitter chocolate
Cane sugar - 2 tbsp l.
Glass of water
Milk - 1 tbsp. l.

Cooking method

It is difficult to find a simpler and more exotic dessert at home.

Cut the crusts into slices, weld for a couple of minutes until soft.

We cook the glaze in a water bath from melted chocolate, milk and water.

Roll the orange straws in sugar grains, soak in hot chocolate and cool.

It is not only tasty, but also beautiful.

Homemade roasted nuts

Two chocolate bars
Walnuts - glass
Sugar - 150 g
A little lemon juice

We cook the syrup from three ingredients - water, sugar and lemon juice.

We do not crush the nuts, but chop them into small pieces, you can use a knife.

Pour into syrup.

We heat the chocolate in whatever convenient way - in the microwave or on the stove. Let the glazed nuts cool, roll the balls and dip in the glaze. The roast remains to be cooled and served with tea.

Strawberry caramels

100 g strawberries
200 g sugar

The lollipops are very easy to make and it is difficult to make the right syrup for them.

We literally heat a couple of tablespoons of water and caramelize sugar in it. Changes in the sweet mass must be constantly monitored so that it does not burn out. As soon as it has thickened and the color has become golden, we dip the strawberries into the sweetness and get homemade sweets frozen.

Classic lollipops

The simplest recipe that requires only sugar and water. Moreover, the weight is determined by eye. When heated, the mass should thicken. If it doesn't, just add more sand. Pour some dark brown paste over a toothpick and dip in cold water. Homemade cockerel is ready.

How to make sugar candy

Sugar candies are the same candy canes. But you can diversify them with any fruit juice. Housewives often drip lemon.

Description of preparation

Boil water and sugar until thick and sunny, pour in a little juice. We grease the molds where sugar candies will solidify, they will not break when taken out. By the way, you can store them right on the table, they won't melt.

Butterscotch

Butter - 10 g
Sugar - 540 g
Milk - 270 g
Vanillin

We heat milk and sweet sand on the stove. A mouth-watering brownish tint should appear.
Butter and vanillin are flavoring additives, the aroma of which is familiar to us from childhood. Pour the thick mass into a mold, and then cut into cubes, like "Kis-kis".

How to make chocolates

Pack of cocoa powder
150 g butter
150 ml of water
A third of a glass of milk
20 g sugar
A large spoonful of flour with a slide

We need water hot, but not boiling. Melt a piece of butter and grind with cocoa.

All ingredients, both mixed and pure, are added to hot water, mixed so that there are no lumps.

The dishes in which we form the treat are covered with foil, and pour the brown mixture into it. After a couple of hours, the chocolate bar will harden in the freezer, and then divide it into candies.

bird's milk

Ingredients

200 g chocolate
180 g sugar
Pack of gelatin
150 g condensed milk
150 g butter
3 egg whites
Citric acid and vanilla

We turn the protein mass with a mixer into a thick foam together with lemon powder.

Melt the gelatin and sugar separately over low heat.

In the third bowl, grind condensed milk and an oily piece.

As soon as the gelatinous part has cooled, combine all the ingredients.

Set to cool the creamy tender soufflé.

The last stage is the most delicious. Melt the chocolate bar and fill in the soft center of Bird's Milk on all sides.

Homemade Chocolate Cocoa Recipes

It is impossible to enumerate all the known recipes for sweets with cocoa. The most popular are dried apricots, prunes, raisins in chocolate, "Squirrel" based on nuts, roasted nuts and truffles. You can put anything you like as a filling. And the chocolate glaze is made in the usual way - from melted chocolate or cocoa with milk.

Chocolate candies with nuts

Dark chocolate bar
A piece of butter
A teaspoon of cinnamon
Hazelnut or almond kernels
Cocoa powder for sprinkling

In a water bath, heat the chocolate bar with butter, but do not allow liquid to get into the mass.

Cool the glaze a little, divide it into two portions. In one we will have cinnamon, in the other - cocoa.

We roll the nuts into the fragrant mixture by hand. Give the shape of an oval. Sprinkle with cocoa powder on top.

Truffle chocolate sweets

Bitter chocolate - 250 g
A glass of cream
Butter - 50 g
Cocoa

Cooking Truffles

Put the cocoa product in small pieces into the heated cream, dissolve until smooth. We remove to cool when the mass has already thickened. For taste, we throw in an oily piece.

The workpiece should stand in the cold for several hours. After that, we roll balls out of it, roll in cocoa powder and serve.

Homemade sweets are good not only for tea. Taste the natural champagne treat, for example. Surprise your guests on New Year's Eve.

Chocolate sweets are rightfully considered a favorite delicacy of adults and children. Today the shelves are littered with a variety of desserts, but they are all crammed with flavor stabilizers and emulsifiers. Experienced housewives prefer to make chocolates on their own, and this is not surprising. In the end, you will end up with a completely natural product that all family members will love. Consider the most delicious recipes.

Features of making chocolate

First of all, it is worth remembering that chocolate in all its variety does not like water. For this reason, it is advisable to be extremely careful when preparing chocolate-based chocolates. Make sure that the dishes are always dry. When heating the product in a water bath, the liquid from the pan should not get into the bowl of chocolate. If water gets into the composition, the candies will curl up into lumps, and the base itself will be too thick.
Milk chocolate thickens much faster than white or black chocolate. Therefore, it is easiest to make candy with the last two ingredients, this will help you control the consistency and find the right shape. Milk mass is overly sensitive to various factors, be it temperature changes or high humidity.
If you plan on making your truffle at home, refrigerate the filling first. After forming the candies, also place them in the chamber to dry the finished product after icing.

Truffles

icing sugar - 45 gr.
dark chocolate - 225 gr.
fat cream (15-20%) - 65 gr.
cognac - 30 ml.
hazelnuts - 45 gr.
cocoa powder - 85 gr.

Pick up a small enamel pot and wash and dry it. Even one drop of water can spoil the consistency of the finished product. Break the chocolate into small cubes, place in a container, place the dishes on the stove. Stir constantly so that the composition does not stick to the walls.
Combine the icing sugar and cream in a separate bowl and stir until smooth. Put the container on the stove, heat it up too. Pour in a thin stream to the chocolate base, stir with a wooden spatula.
Fry the hazelnuts in a dry skillet without oil. Chop it into small pieces, mix with cognac and add to the previous mixture. Stir again, refrigerate for 1.5-2 hours.
After the specified period, you will receive a composition that resembles plasticine in consistency. Blind circles out of the mass, roll them in cocoa powder. Place the finished truffles on a tray or cutting board and refrigerate for 1 hour.

Walnut Candy

walnuts (kernels) - 55 gr.
bitter chocolate - 25 gr.
honey - 20 gr.

Fry walnuts in a dry skillet, grind them in a coffee grinder or blender. Mix the shavings with honey, form into circles.
Break the chocolate into small squares, place in a saucepan and melt in a water bath. Dip the finished balls in the melted mass, put on a tray.
Send the finished candies to the refrigerator until they solidify. They usually harden after 2 hours. You can replace walnuts with almonds or hazelnuts.

cream (fat content 20%) - 110 gr.
butter - 55 gr.
vegetable oil - 10 ml.
dark chocolate - 45 gr.
toffee candies - 210 gr.
hazelnuts - 45 gr.

Remove the butter from the refrigerator and leave it at room temperature. Place the iris in a deep bowl and melt in a water bath. Then use a fork or blender to grind the cream and butter mixture.
Heat a skillet, put the hazelnuts on it and fry well. Peel the nuts off, prepare a candy pan and brush with vegetable oil.
Place one whole hazelnut in each section and pour the melted toffee mixture on top. Put the workpiece in the refrigerator, wait a quarter of an hour.
Break the chocolate into small squares, melt in a water or steam bath, stirring constantly. Take out the toffee candies, fill them with chocolate icing, put the treat in the freezer.
After about 6 hours, the candies will solidify, you just have to take them out and move them into a hermetically sealed container. Shelf life of iris "Toffee" is 10 days.

Sweets with condensed milk

cocoa powder - 25 gr.
white chocolate - 55 gr.
butter - 15 gr.
condensed milk - 410 gr.

Remove the butter from the refrigerator, chop it into small cubes, and place in a deep bowl. Melt the composition to room temperature, then add cocoa powder and pour in milk (fat content from 3%).
Prepare a water bath, melt the composition to a liquid consistency. Simmer the mixture for no longer than 10 minutes, otherwise the cocoa will lose its flavor.
Turn off the stove, cool the mixture first under natural conditions, then put it in the refrigerator for half an hour. At this time, grind the white chocolate on a grater, pour it into a flat dish.
Remove the creamy mass from the refrigerator, roll balls out of it. Dip the resulting candies in grated white chocolate, put on a tray. Put the treat in the cold for 1 hour.

granulated sugar - 55 gr.
milk chocolate - 75 gr.
hazelnuts - 90 gr.
butter - 25 gr.

First of all, place the hazelnuts in a dry skillet and fry them until brown. Grind in a coffee grinder or chop into pieces.
Pour granulated sugar into a thick-bottomed saucepan, melt it on the stove. Make sure that the composition does not burn, collect the mass from the walls of the container.
After you boil the sugar syrup, add chopped hazelnuts to it. Place the mixture on parchment paper and cool.
When the mixture hardens and cools, transfer it to a blender and chop it. Next, add the butter previously melted at room temperature, whisk the composition. Slowly add the nut-and-sugar syrup.
You will end up with a thick paste, shape it into cubes or circles. Add one whole hazelnut to each candy, if desired. Put ready-made candies in the refrigerator for a quarter of an hour.
Melt the chocolate in a water bath, dip the formed candies in it. Put the dessert on a tray, send to the refrigerator until it solidifies.

Sweets with "Mascarpone"

soft cheese (suitable for "Mascarpone") - 145 gr.
milk chocolate - 85 gr.
dark chocolate - 90 gr.

Prepare paper or silicone molds for sweets in advance, they should not be large. Melt the dark chocolate in a water bath or in the microwave (Defrost mode, 15 minutes).
Lubricate the walls of the molds with chocolate glaze, send them to the refrigerator for 25 minutes. After this period, again grease the forms with chocolate, again place in the cold for half an hour.
While the base hardens, break the milk chocolate into squares, send it to a container and melt in a water bath until smooth. Cool for 7 minutes, add soft cheese.
Beat the mass with a mixer or blender, remove the molds from the refrigerator. Try to separate the frozen chocolate from the sides to create rimmed shapes.
Pour the resulting cheese and milk chocolate mixture into a piping bag. Click on it to fill the chocolate molds. Place candies on a tray, refrigerate for 1 hour. The shelf life is 5 days.

peanuts without salt - 50 gr.
hazelnuts - 60 gr.
fat sour cream - 100 gr.
cocoa powder - 55 gr.
granulated sugar - 55 gr.
butter - 45 gr.
white chocolate - 80 gr.
coconut flakes - 30 gr.

Optionally, you can replace peanuts or hazelnuts with other types of nuts, for example, cashews, walnuts, pistachios. Heat a non-stick skillet, add peanuts and hazelnuts, brown until brown.
When the shell begins to peel off, remove the product from heat and clean. Grind it in a blender to a flour state, or chop it into pieces with a knife.
Remove the butter from the refrigerator, cut it into small cubes, and melt in a water bath. Pour in cocoa gradually, after sifting the powder.
Continuing to stir the mass, add granulated sugar, bring the composition until the granules are completely dissolved. Remove the mixture from heat, cool to room temperature, add sour cream.
Pour the composition into a blender or beat with a mixer, add the nuts, refrigerate for 1 hour. At this time, melt the white chocolate in a water bath, pour the coconut into a flat dish.
Take out the creamy mass, roll it into balls, roll in melted white chocolate. Then sprinkle immediately with coconut and place on a serving tray. Leave in the cold until it hardens completely (about 3 hours).

Candy with almonds

powdered sugar - 80 gr.
butter (60-72%) - 110 gr.
cocoa powder - 80 gr.
almonds - 60 gr.

Cut the butter into cubes, transfer to a saucepan, place on the stove and melt in a water bath. Sift the cocoa, start pouring in the powder one teaspoon at a time, stir at the same time. Do the same with the powdered sugar.
As a result, you should have a creamy mass. Remove the food from the stove when the mixture is smooth. Cool to room temperature, then refrigerate for half an hour.
When the specified time has elapsed, shape the mass into balls by placing one roasted almond nut inside. Sprinkle the candies with powdered sugar mixed with cocoa powder in equal proportions.

Sweets with boiled condensed milk

walnut - 150 gr.
wheat flour - 40 gr.
condensed milk - 300 gr.
cocoa powder - 85 gr.
berries from jam (whole) - for decoration

Remove the label from the condensed milk can. Place it in a saucepan and pour boiling water over it so that the water covers the container completely. Simmer over moderate heat for 2.5 hours, then turn off the burner and cool the composition.
When the condensed milk has cooled to room temperature, uncork the jar, transfer the contents into a deep bowl. Sift cocoa through a kitchen sieve, mix with condensed milk.
Line a baking sheet with parchment paper or cling foil and sprinkle with wheat flour. Take two teaspoons, take the mixture with the first of them, remove the composition with the second, spreading it on a baking sheet. The distance between the candies must be at least 3 cm.
Place one berry at a time on top of the mixture. Preheat oven to 180 degrees, adjust power so it doesn't wobble. Send a baking sheet inside, bake the product for a quarter of an hour.
When the specified period has passed, turn off the oven, remove the baking sheet and cool the contents to room temperature. Gently pry each candy with a spatula, place on a tray and refrigerate for 1 hour.

Sweets with dried fruits

sweet almonds - 90 gr.
dried apricots - 110 gr.
pitted raisins - 80 gr.
dried figs - 120 gr.
lemon - 1.5 pcs.
honey - 210 gr.
walnut - 100 gr.
cocoa - 115 gr.
milk chocolate - 100 gr.

Toast almonds and walnuts in a hot dry skillet, peel and grind in a blender / coffee grinder. Combine raisins, dried apricots, lemons, figs. Send dried fruits to a meat grinder, scroll 2 times.
Mix the two masses into one composition, add honey and mix well. Put the mixture in the refrigerator for half an hour, then apply the cocoa powder to your hands and start forming balls.
When the candies are ready, roll them in cocoa again. Melt the chocolate in a water bath, bring until smooth, cool. Dip the finished products into the mass, put them on a flat dish.
Place the candies in the cold. When the chocolate has set in a crust, start eating. The shelf life of homemade sweets is 10-14 days.

coconut - 0.5 pcs.
white chocolate - 100 gr.
icing sugar - 55 gr.
butter - 110 gr.
cocoa - 80 gr.
almonds - 175 gr.

Cut the butter into small cubes and melt in a water bath. Slowly start adding the icing sugar while stirring the product.
Remove from heat, add sifted cocoa powder. Beat the mixture with a mixer and refrigerate for 45-60 minutes.
At this time, peel the coconut, grate half of the fruit on a fine grater. Fry the resulting shavings in a dry hot skillet for 1 minute. Move it to a flat dish.
Remove the creamy mass from the cold, form into small balls, put the pre-fried almonds inside. Melt the chocolate in a water bath, let cool.
Dip the candy one by one in the chocolate icing, then sprinkle with coconut and press a little with your hands. Place ready-made candies on a cutting board.
At the end of all manipulations, place the finished product in the cold for 1.5 hours. Serve with unsweetened coffee or tea. Store no longer than 5 days.

Candy with caramel

butter - 30 gr.
oatmeal - 90 gr.
granulated sugar (brown) - 50 gr.
hazelnut (whole) - 110 gr.
dark chocolate - 90 gr.
white chocolate (milk can be used) - 100 gr.

Prepare silicone or paper candy molds. Melt the dark chocolate in a water bath, then cool and pour into the compartments of the mold. Leave to set in the refrigerator for 15 minutes.
Chop butter into cubes and leave at room temperature until softened. Pour in granulated sugar, mash the mass with a fork. If the granules do not dissolve, use a water bath.
Grind the oatmeal in a coffee grinder or blender, add to the previous mixture. Fry the hazelnuts in a dry frying pan, chop into small pieces with a knife, send them to the creamy oatmeal.
Pour the composition into an enamel saucepan, put on fire and melt until completely caramelized. You will feel a characteristic smell, the mass will turn brownish.
Remove the chocolate molds from the refrigerator, pour the cooled mixture over them. Melt the white chocolate in a steam bath, pour it over the base.
Place the mold in the refrigerator for 3 hours. After that, you can wrap each candy in foil and decorate with a ribbon. Store no longer than a week.

The shelf life of homemade chocolates is rather short, due to its completely natural composition and the absence of preservatives. Refrigeration is limited to two weeks, otherwise 6-7 days.

Video: Bounty Chocolates

You never know what this or that product is made of, because there may be harmful "Eshki", and emulsifiers, and unnatural dyes. Fortunately, there is a lot you can do at home the way you want. Chocolates are no exception. The preparation process may seem daunting at first, but the quality and unrivaled taste are worth it.

Tips for making chocolates at home

The perfect dessert will turn out if you adhere to these simple rules:

chocolate does not tolerate rooms with temperatures above 20 ° C;
we monitor the melting point of the chocolate bar so that later on our sweets do not form a white coating. The maximum melting temperature for bitter is 32 ° C, for milk - 29-30 ° C, for white - 28 ° C. The temperature is checked with a pastry thermometer;
not a single potassium of water should get into the container with melted chocolate, otherwise the delicacy will be spoiled;
if you cool sweets in the freezer, then be sure to use a closed form (you can take cling film), otherwise the finished dessert will have an unpleasant smell;
in any recipe for making homemade delicacies there is a heating process: never let the chocolate mass or any other liquid and mixture boil;
it is better to use powdered sugar instead of sugar, with its help you can easily adjust the consistency of the mass.

Candy making tools

Without which you will not be able to cook high-quality sweets:

a container to melt chocolate, it is better to use a plastic bowl;
a pastry thermometer, an alcohol thermometer can serve as an alternative;
parchment paper, put ready-made sweets on it so that they freeze and the chocolate crystallizes;
molds: you can use special silicone and plastic molds for sweets, just molds from purchased sweets in boxes;
tempering tools: tempering spatulas, marble slab, microwave oven. For beginners, a steam bath is suitable - it's fast, simple, inexpensive.

Choosing chocolates for sweets

For the manufacture of handmade chocolates, any chocolate without additives and fillings is suitable: black, milk, white. But you don't need to use porous tiles. Callets, tempered chocolate in the form of small discs, are ideal. An important point is tempering (). It is a gradual heating and cooling process that creates stable crystals. They allow the melted chocolate to solidify again, give it a shine and gloss, and prevent the formation of gray deposits.

Filling

You can fill the dessert with dried fruits and nuts, nougat and ganache, jam and fresh fruit-berries. At home, it is not so difficult to prepare the last filler. Ganache requires cream, chocolate, butter, flavoring, and some alcohol. In a steam bath, melt the chocolate with cream, then the remaining ingredients are added to the dissolved mixture, everything is thoroughly mixed and put into the refrigerator for a couple of hours. The cooled cream can already be used for making desserts.

How to store a homemade treat

The sweets are best kept in the refrigerator. Their shelf life depends on which filling was used. Dessert with dried fruits can stay in the refrigerator for up to one month, and if there are nuts, then much longer. If the filler was fresh berries or fruits - a couple of days. With the ganache filling, everything is simple: what is the shelf life of the cream, such is the shelf life of the dessert. And the chocolate itself is stored for up to 12 months, it all depends on the type of bar.

Homemade Liquid Chocolate Candy Recipes

The essence of all the methods of making homemade sweets is that we can come up with any kind of filling, and then pour it over with chocolate. It all depends on your preferences and the ability to combine products. Now we will present the most popular, delicious, unusual combinations and recipes for handmade sweets.

Candy with jam

What we need:

fruit / berry jam - 150 gr;
dark chocolate - 150 gr

How to do it

Cut the chocolate into small pieces.
Tempering the chocolate. To do this, in a water bath, heat up part of the chocolate chips to 45 ° C. Then we lower the temperature of the mass with the remaining shavings to 26-27 ° C.
Mix everything well until all the pieces are completely dissolved, you can put a bowl with a hot mass over cold water, so it gradually reaches 27 ° C.
At this stage, we again heat the chocolate in a water bath to 32 ° C, in no case should the temperature be higher, otherwise all the crystals we need will be destroyed and the process will have to be repeated again.
The required temperature has been reached - check the quality of tempering. Drop a little mass on the parchment, if it has frozen for 5 minutes and shines, then everything is done correctly, we continue to work.
Pour the tempered mass into molds for future sweets. Since our filling is liquid, it is important to distribute the chocolate throughout the form so that it does not flow out in the future. To do this, as soon as the chocolate mass is poured into the container, turn the mold over on a glass board or simply on the table so that the chocolate spreads around the edges. The surplus must then be removed.
After 5 minutes, when the mass has frozen, put the jam in our chocolate molds.
Temper the remaining chocolate (the same chocolate can be tempered up to 5 times), then pour it over the jam.
We wait 5-10 minutes (for reliability, you can put it in the refrigerator, although tempered chocolate does not require this) and take it out of the molds - the delicacy is ready.

Stages of making sweets

The principle of making all homemade sweets with liquid filling is similar to the one we described above. For the filling, you can use fresh grated berries with sugar, various jams. An excellent combination - jam and ganache.

Homemade Hard Filled Chocolates Recipes

Sweets with dried fruits and nuts

What we need:

black chocolate - 100 gr;
dried figs - 100 gr;
dried dates - 100 gr;
sesame seeds - 30 gr;
cashews - 100 gr;
honey - 2 tablespoons.

How to do it

Wash and grind dried fruits and nuts in a blender.
Sesame is fried in a pan until golden brown.
Mix sesame seeds, dried fruits, nuts and honey in one container.
Small balls are made from the resulting mass. You need to stick a toothpick into each candy, so that later it will be easier to dip them in chocolate.
Put the sweets in the refrigerator for 15 minutes.
While the candies are hardening, temper the chocolate with a steam bath.
We take out the balls from the refrigerator and pour melted chocolate over them.
Put the round sweets on parchment paper and again hide them in the refrigerator until the chocolate glaze solidifies.
We take out the toothpicks from the frozen candies.

Homemade Truffles Recipe

What we need:

bitter chocolate - 200 gr;
heavy cream - 70 ml;
icing sugar - 50 gr;
cognac - 30 ml;
nuts - 30 gr;
cocoa powder - 70 gr.

How to do it

Finely chop the nuts in a blender.
We put the chocolate to melt in a water bath, pre-grind the bar.
While the chocolate is melting, mix the cream and powdered sugar in one container. Mix well and put on fire, heat, but do not bring to a boil.
In one container, mix the chocolate mass and cream with sugar.
Add nuts and alcohol to the same mixture. Stir everything thoroughly, after which you need to cool the mass in the refrigerator for an hour and a half. After this time, it will cool down, the consistency should resemble plasticine.
Now we sculpt our sweets. For convenience, we wet our hands with water. We form circles or triangles from the mass, then sprinkle the figures with cocoa powder.
Then we put the candies in the refrigerator for one hour. At the end of this period, the sweets are ready.

Strawberry truffles with yoghurt and white chocolate

What we need:

white chocolate - 120 gr;
yogurt - 60 gr;
strawberries - 500 gr;
coconut flakes - 150 gr.

How to do it

Grind and melt the chocolate bar either in a water bath or in a microwave oven.
Pour yogurt into the chocolate mass, mix well and set to cool in the refrigerator.
At this time, you need to wash and dry the strawberries.
When the yoghurt-chocolate mixture has cooled and hardened, we begin to form the truffles. We take our mass and envelop the berry with it, then sprinkle the candy with coconut. We repeat the same with the remaining strawberries.
We put the balls in the refrigerator, wait for hardening, and then serve.

"Bird's milk"

What we need:

dark chocolate - 200 gr;
egg white 3 eggs;
granulated sugar - 200 gr;
gelatin - 20 g;
condensed milk - 150 gr;
butter - 150 gr;
citric acid - a pinch.

How to do it

You need to prepare gelatin in advance. Fill the gelatin with cold boiled water and leave it like that for 40 minutes.
Beat the whites with a mixer with the gradual addition of citric acid. Whisk until a "hard" foam is formed.
Now beat the butter and condensed milk.
When the gelatin has swollen, put it on fire, adding sugar. Melt the mixture, but do not let it boil.
Pour the dissolved gelatin into the proteins, beat everything slowly. Then add butter with condensed milk to the mixture, beat everything slowly.
Now you need to transfer the mass into molds and cool. You can arrange everything in small forms, or you can put it into one large one, and when the "milk" hardens, just cut it into small pieces.
While the soufflé hardens, temper the chocolate.
Next, you need to bathe the "milk" in the glaze. Put the soufflé in chocolate on parchment paper, give time for everything to harden.
We kill the candies from the paper and serve.

Bounty Bar Recipe

What we need:

coconut flakes - 200 gr;
cream (fat percentage - 20%) - 200 gr;
butter - 40 gr;
granulated sugar - 100 gr;
milk chocolate - 300 gr;

How to do it

In a saucepan, mix the cream, butter and sugar. We put the container on low heat, stir constantly until the sugar is completely dissolved.
It melted - let's take it off the stove. Pour coconut flakes to these liquid components, mix until a viscous homogeneous mass is formed.
Our mixture now needs to be transferred to a plastic container, evenly distributing a dense layer along the bottom, the height should be about 2 centimeters. Pre-wrap the bottom of the container with cling film. When the coconut mass is compacted, wrap the container again with foil. Then we put it in the refrigerator for an hour.
We take out the container from the refrigerating chamber. Carefully remove the coconut layer. Now we need to cut the layer into equal pieces 6 cm long and 2 cm wide. To give an aesthetic shape, you can round off the edges. We spread the still unprepared candies on parchment paper and again hide them in the refrigerator for an hour.
Temper the chocolate and cover the coconut plates with it.
We take out the hardened bars from the refrigerator. Dip each one in the glaze one by one.
When all the coconut sticks are "bathed", we put them back on the parchment and send them to the refrigerator until the chocolate layer has completely solidified.
We store the finished dessert only in the refrigerator.

Chocolate-covered prunes recipe

What we need:

pitted prunes - 250 gr;
bitter chocolate - 150 gr.

How to do it

Wash the prunes, and then pour boiling water over it for 20 minutes.
After the dried fruit you need to dry it well.
Tempering the chocolate.
We take a fork or a large skewer, prune it on top of it and dip it into the chocolate mass. If the chocolate is unevenly laid down or the layer is too thin, repeat the procedure again.
After "bathing" the dried fruits in chocolate are laid out on parchment paper and put into the refrigerator for solidification.
The chocolate is frozen - the dessert is ready.

Chocolate Candy with Fondant

What we need:

any chocolate - 300 gr;
condensed milk - 380 gr;
butter - 60 gr;
nuts - a wish.

How to do it

Heat condensed milk in a saucepan.
Butter is added to the condensed milk.
Chop our chocolate, mix the mixture thoroughly until a homogeneous mass is formed.
After that, add the nuts, if they are in your recipe.
Distribute the resulting mass into the candy tins.
We put the forms in the refrigerator and wait for complete hardening.

An obvious plus is the cooking speed. The advantage of this recipe is that the chocolate does not need to be tempered, and the candy still hardens thanks to the use of butter.

Homemade homemade sugar candies will be a great natural alternative to the purchased Chupa-Chups, which does not contain harmful impurities and additives. Adults will be able to remember the long-forgotten taste of childhood, and children can enjoy sweets 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 the necessary components are available, will take only a few minutes.

Required ingredients to create sweets: sugar, water, juice, compote or other liquid base. To avoid sugaring, vinegar or citric acid is added to the caramel. If desired, the mixture is colored or flavored by adding colorants and flavors.
Syrup is boiled from the components, which is subsequently poured into molds, onto a silicone mat or oiled parchment.
If desired, homemade sugar candies are supplemented with wooden skewers.

Burnt Sugar Lollipops

The following recipe will help you learn how to make caramel lollipops. The difference between this method and the classical technology is 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

Pour sugar into a stewpan with a thick bottom, add water and place the container on the stove.
Heat the contents until all crystals are dissolved and boil, stirring continuously, until a rich caramel color is obtained.
Pour the syrup into oiled molds.
After 20-30 minutes, homemade caramel candies 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, seasoning the base with flavoring, replacing the water with juice. The chopsticks can be toothpicks, kebab skewers, sulfur-free matches, or special plastic canes designed to make such a sweet.

Ingredients:

sugar - 250 g;
water - 100 g;
citric acid - 0.5 tsp;
color and flavor to taste;
vegetable oil.

Preparation

Combine sugar and water in a saucepan, heat with stirring until the crystals dissolve.
Continue heating the base to a temperature of 130 degrees or to a sample on a soft ball.
Add flavor and color as desired, cook to a temperature of 160 degrees or instant caramelization of a drop of syrup in water.
Stir in citric acid, stirring it with half a teaspoon of boiling water.
Pour the mixture into molds or onto a silicone mat.
Insert skewers, rotate them 360 degrees in caramel, and leave the lollipops on a stick until they solidify.

Homemade lollipops without molds

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

Ingredients:

sugar - 200 g;
water - 7 tbsp. spoons;
lemon juice - 1 tsp;
vegetable oil.

Preparation

The water with sugar is heated with stirring until the crystals dissolve and a rich caramel color is obtained.
Check the readiness of the caramel by a drop hardening in water, then pour it over oiled spoons or drip onto a silicone mat.
If desired, complement the round candies or other shapes with skewers and allow them to harden.

Colored lollipops

Next, how to make from sugar at home. Portions of caramel, cooked in separate containers, are tinted with gel dyes. Natural coloring of the syrup at the initial stage of cooking by adding fruit, berry or vegetable juices is of much higher priority.

Ingredients:

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

Preparation

Serves of sugar and water are boiled alternately until caramel color.
Add the dye and vinegar, boil a little more and after the test, pour the base into oiled molds onto a solid drop.
Complement the multi-colored lollipops with chopsticks and allow the delicacy to harden.

Gingerbread

Homemade sugar lollipops according to the following recipe will not only allow you to enjoy their excellent delicious taste and aroma, but will also help ease 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 a spoon;
honey - 1 tbsp. a spoon;
ground ginger - ½ tsp;
ground cloves - ¼ tsp;

vegetable oil, powdered sugar.

Preparation

Combine water and sugar in a saucepan.
Add honey, lemon juice, ginger and cloves.
Warm the mixture with stirring to a boil and boil until the color of strong tea or a positive test for a solid ball in cold water.
Pour portions of spiced caramel onto oiled parchment with a teaspoon.
After hardening, sprinkle with icing 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, pouring two or three types of bases of different colors into shapes will need to be alternately, resulting in the desired striped delicacy. If the caramel begins to freeze in the vessel ahead of time, it is heated again until liquefied.

Ingredients:

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

Preparation

Divide the components into two portions and boil in different vessels until the desired thickening and a positive test for a solid drop.
Dyes are added, the mixture is heated a little more and poured alternately into oiled molds.

Small lollipops

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

Ingredients:

sugar - 150 g;
water - 50 ml;
vinegar - 1 tsp;
flavors and dyes (optional) - to taste;
vegetable oil.

Preparation

Water with sugar is heated, stirring, until the crystals dissolve and thicken.
Add dyes and flavors as desired, boil the drops in cold water until caramelization.
Pour in vinegar, stir and spoon drops of caramel onto parchment or silicone mat.

Lollipop cock

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

Ingredients:

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

Preparation

Mix water with sugar, heat with stirring until the crystals dissolve and acquire a caramel color.
Check the readiness of the caramel for a solid drop, add vinegar.
Pour the mass into oiled forms, insert sticks, allow to solidify.

New Year's candies "Cane"

To complete the following sugar candy recipe, you will need a cooking thermometer, 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. The technology may seem complicated at first, but it's actually easy to execute.

Delicious chocolates can not only be bought in the store, but also made at home on your own. In this case, they will also turn out to be useful, because the delicacy will contain only high-quality chocolate and other natural ingredients without dyes, flavors and preservatives.

Ingredients: can of uncooked condensed milk, 4 tbsp. l. cocoa powder, 1.5 tbsp. l. high fat butter, any sprinkling.

The butter is cut into pieces and sent to a saucepan. It is brought to a liquid state over the smallest heat.
Uncooked condensed milk is poured into the oil.
All the cocoa powder is added there. The ingredients are well mixed until smooth.
The finished "dough" is poured into a bowl and left to cool for 6 - 7 hours.
Small balls are molded from the non-hot mass. This should be done with oiled hands, otherwise the mixture will stick strongly to the fingers.

The resulting candies are rolled in any suitable dressing. To do this, you can take regular grated chocolate or coconut flakes.

Chocolates with dried fruits

Ingredients: 130 g each of figs and dates, 1 tsp. thick natural honey, cocoa powder, a handful of light sesame seeds, a bar of dark chocolate.

Dried fruits are washed well, get rid of seeds, hard tails and cut into small pieces.
Sesame seeds are poured into a dry skillet and lightly fried. They should change color. After this treatment, sesame seeds will have a pleasant nutty flavor and aroma.
Dried fruits are ground in a blender. Sesame and honey are added to them.
Sweets are molded from the resulting mass. You need to stick a toothpick into each.
The sweets are cooled for a quarter of an hour and then poured over with melted chocolate.
The balls are laid out on parchment and put away again in the cold.

Toothpicks are extracted from the resulting delicacy. You can also make such chocolates with your own hands from any other dried fruits.

Homemade treat with almonds and cocoa

Ingredients: 90 ml of purified water, 200 g of skimmed milk powder, 3 tbsp. l. peanut butter, the same amount of black sesame and almond flour, 2 tbsp. l. Jerusalem artichoke syrup, dark chocolate bar, cocoa powder.

Water is sent to the blender bowl. To it are poured 150 g of powdered milk and all the sesame flour, peanut butter is added.
The mass is crushed, after which it is laid out in a mold and removed in the cold to solidify.
Almonds are fried in a dry pan and cut into pieces. The nuts are combined with Jerusalem artichoke syrup and the remaining milk powder.
The chocolate is melted.
On top of the first solidified layer, a nut mixture is laid out and the resulting layer is cut into pieces.

Each candy is poured with chocolate and generously sprinkled with cocoa powder. Dessert is removed in the cold until it solidifies.

How to make "Snickers" at home

Ingredients: 400 g unsalted peanuts, half the dry cream, 1 tbsp. granulated sugar, 4 tbsp. l. whipping cream, 2 tbsp. l. butter and cocoa powder, dark chocolate bar.

Cream is poured into a saucepan, cocoa and all the sand are added. Over low heat, the mixture is brought to a boil, immediately removed from the stove and cooled.
Peeled peanuts are fried in a dry skillet. The nuts are crushed in any convenient way. You can simply chop them with a knife or use a blender.
Nut crumb is poured into chocolate milk. Dry cream is gradually added. After stirring, a thick, elastic mass will appear in the saucepan.
With wet hands, sweets are formed from the resulting composition. They are covered with a bag or cling film and put away in the cold.

It remains to pour the frozen sweets with melted chocolate. Chilled tea delicacy is served.

Sweets with condensed milk

Ingredients: a can of uncooked condensed milk, 25 g of high fat butter, 3 tsp. quality instant coffee, a handful of whole hazelnuts (roasted), dark chocolate for icing.

All uncooked condensed milk is poured into a small saucepan. Pre-softened butter and dry coffee are added to it.
Over medium or low heat, the mass is cooked until thickened. You need to stir it often. Typically, the entire process takes 25 to 35 minutes. The exact time depends on the intensity of the fire.
The mixture is poured into a plate and cooled to a dense consistency.
Small balls are molded from the resulting sweet mass, which are laid out on a cutting board. One roasted hazelnut is pressed into the middle of each of them.
Chocolate dissolves in a water bath. All the candies are dipped into it one by one.

The delicacy is removed in the cool until it solidifies.

Cocoa and milk powder truffles

Ingredients: 1.5 tbsp. granulated sugar, ½ tbsp. drinking water, half a pack of butter, 6 tbsp. l. cocoa powder, 400 g milk powder, 90 g walnut kernels.

All the sugar in the saucepan is immediately poured with drinking water. The container is put on fire. After boiling, the mixture is cooked for 3 to 4 minutes with frequent stirring.
The stewpan is removed from the stove. While the syrup is still hot, the cocoa powder and butter are dissolved. The ingredients are mixed, milk powder and chopped nuts are added to them.
The resulting mass is removed in the refrigerator for an hour. Small balls are molded from it, each of which is rolled in cocoa.

The delicacy can be served immediately with tea or coffee.

Cooking "Bird's milk" with your own hands

Ingredients: 3 egg whites, ½ tsp. citric acid, 200 ml of drinking water and granulated sugar, 25 g of gelatin, half a can of uncooked condensed milk, half a pack of high fat butter, a bar of milk chocolate, a pinch of salt and vanillin, 2 tsp. milk. How to make "Bird's milk" chocolates is described in detail below.

Gelatin is poured into 100 ml of cold water and set aside.
Beat 100 g of softened butter with a mixer until fluffy and lightened.
Condensed milk is gradually poured into it, while whipping continues. Work with a mixer at medium speed for at least 2 minutes.
Sugar and vanillin are poured into a saucepan. They are filled with the remaining water. After 5 - 6 minutes of boiling the syrup, "lemon" is added to it, and after another 3 - 5 minutes it will be completely ready.
The salted whites are whipped until a thick, fluffy foam. It is very easy to check their readiness. Turn the container upside down - the finished mass should not fall out of it.
Syrup is poured into the lush mixture in a thin stream. The mixture is whipped in the process with a mixer.
The cream is processed until it cools.
Gelatin dissolved when heated is poured into it.
The oil cream is gradually transferred to the protein cream. Beating continues.
The mass is poured into a silicone mold and left in the cold until it solidifies.
For the glaze, melt the chocolate with the remaining butter and milk. It pours out over the already frozen soufflé.

It remains to cool the candies and cut gently.

Chocolate nut treat

Ingredients: 90 g of dark chocolate, 35 g of butter, 1 tsp. ground cinnamon, 7 hazelnut kernels, cocoa powder, 90 g of almonds.

The almonds turn into crumbs.
The chocolate is broken and melted with butter in a water bath.
The resulting mass is combined with nut crumbs and removed in the cold for half an hour.
The mixture is divided into 7 equal parts.
A flat cake is rolled out of each, inside which a hazelnut nut is laid.
Cocoa and cinnamon are mixed on a flat plate. Sweets are rolled in the resulting mixture, stacked on a baking sheet, covered with a film and removed in the cold until they solidify.

With fondant

Ingredients: 300 grams of dark chocolate, a can of uncooked condensed milk, 60 g of high fat butter.

Condensed milk is sent to a saucepan and warms up slightly.
The butter is melted in it.
Broken chocolate pieces are added. It turns out a thick homogeneous mass.
It is poured into a silicone mold and sent to the refrigerator to freeze.

The layer is cut into pieces. Sweets are immediately served with coffee.

Madeleine chocolates

Ingredients: 45 g each white chocolate and lemon and orange kurd, half a bar of dark chocolate, 60 g pitted prunes, 1 tbsp. l. rum, 1 tbsp. l. coarsely chopped almonds, 60 ml whipping cream.

The candies will be in two colors. The white chocolate is melted, half of it is poured into silicone molds. Then the citrus kurd and the remaining chocolate mass are distributed.
For dark sweets, the prunes are finely chopped and filled with rum for 15 - 17 minutes.
The cream is heated but not brought to a boil. Dark chocolate is added to them and a homogeneous mass is kneaded.
Dark candies are poured into silicone molds according to the principle of white ones. The chocolate mass is added in two layers, between which are prunes and almonds.

A delicacy of two colors is sent to the freezer to freeze.

A simple recipe with Nutella

Ingredients: 2 bars of dark chocolate (bitter), 10 pcs. hazelnuts, 10 pcs. any candied fruit to taste, 2 tbsp. l. Nutella.

The chocolate bars are melted in a water bath. You can do this in the microwave as well.
A mold for sweets is smeared with melted chocolate and removed for 6 - 7 minutes in the cold.
The candy base is filled with Nutella. It is also pressed into it on a nut or candied fruit.
The form must be knocked on the table so that excess air comes out of the filling.
The rest of the chocolate is poured on top. The delicacy is removed in the cold.

This recipe for chocolates can be improved to your liking. For example, instead of candied fruits, add pieces of fresh fruit or m & m's into the treats.

With liquid filling

Ingredients: 220 g raspberries, 160 g dark chocolate (over 56%), 1 tbsp. brown sugar.

Raspberries are laid out in a saucepan. You can take both fresh and frozen berries. They are covered with all the sugar at once. Jam is cooked over high heat for 8 - 9 minutes with frequent stirring. Then the mass is removed from the stove and wiped through a fine sieve.
The jam is put into the refrigerator. There it should acquire a jelly-like consistency.
The chocolate is melted. Its temperature should be at least 50 degrees. If you do not follow this rule, then white stains may appear on the finished sweets or their base will be too grainy.
The chocolate cools quickly. The easiest way to do this is to place a container with it in a bowl of ice water. When the temperature of the mass has dropped sufficiently, the cold liquid can be removed.
Above the warm steam, the chocolate heats up a little again, half of it is poured into the molds. Distribute raspberry jam on top. The remaining chocolate is added.

The candies will solidify at room temperature in a dry place.

Cooking with white chocolate

Ingredients: 160 g white chocolate, 2 tbsp. l. freshly squeezed tangerine juice, 1 tsp. tangerine zest, a handful of berries.

The chocolate is broken into small pieces and melted in a water bath.
The zest is removed from the tangerine with the finest grater and added to the melted chocolate along with citrus juice.
Any berries are laid out in the molds. You can also take frozen ones.
They are filled with the mass from the second step.

Homemade sweets are removed in the refrigerator until they solidify.

DIY chocolate bounty

Ingredients: ½ cans of uncooked condensed milk, 2 bars of dark chocolate, 1.5 tbsp. coconut flakes.

Coconut flakes are mixed with condensed milk.
Bars are formed from the thick mass and sent to the cold for 15 - 17 minutes.
The chocolate is melted in the microwave. Each bar is immersed in it.

Dessert is removed in the cool until completely solidified.

DIY candies are a great all-round gift. He will surely please every person and will be relevant for any holiday. All that remains is to pick up a beautiful box for a homemade treat.