Milk taffy

1

Retrieving left and right materials into the pot, the fire began to grind sugar, and the whole process needed to be mixed to prevent the fever。

2

The fire boils and turns the fire。

3

This is the look of the fire in 10 minutes。

4

In about 25 minutes, it has reached the point where it is visible and does not immediately disappear. The liquid is dense and (better than the baby rice powder) out of the fire. It continues slowly to mix for 10 minutes, so that the bubble can be crushed。

5

It doesn't matter if the sugar drops dry at the end, if they are all primed。

6

It's 5 minutes in the oven at 120 degrees and the sugar is flat. Take out the dryer

7

Take it out of the mold and wrap it in nice sugar paper. I use Swiss sugar. I can use a big white rabbit's milk bag

1. Cook over low heat throughout the process, otherwise it will burn and the color will become too dark. 2. The successfully made candy should be hard and not stick to the wrapper. If it sticks to the wrapper, it might not have been cooked long enough. 3. For chocolate toffee ingredients, add 40g of dark chocolate and 5g of cocoa powder in addition to the ingredients above. 4. Although the candy tastes delicious, please don't eat too much. 5. Wishing everyone a Happy Chinese New Year in advance, a sweet and happy life, and happiness to the whole family!