Reviews (15)
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Prepared by: Dasha Petrova
12/06/2014 Cooking time: 40 min
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Creamy, with a pleasant aroma... I think these candies are a kind of hello from childhood. I simply adored them! Therefore, I was all the more glad to learn a simple recipe for homemade sweets “Korovka”, which I am sharing with you!
History of "Korovka"
The first candy was called Korowka. She appeared in Poznan. In 1921, Polish manufacturer Felix Pomorski decided to launch the production of soft caramel. He boiled condensed milk, enclosing the soft and chewy filling in a relatively hard shell of creamy molasses. The sweets received popular appreciation, and already in 1929, the rich Pomorski moved near Warsaw, to the town of Milanowek, where he built a large factory. After the war, Korovka candies became famous in the Soviet Union. Moreover, the plagiarists didn’t even bother to change the label. The Korowka wrapper featured a Holstein animal as a symbol of milk production. The same cow was also on the candy wrappers of Soviet sweets. But, gratifyingly, the domestic food industry has preserved the original Pomeranian recipe.
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Sweets "Korovka": composition
This delicate dessert should include only condensed milk, sugar, butter and molasses. How to determine the “right” candy? After all, manufacturers do not always remain honest with customers. Often they don’t tell you what “surprises” are hidden inside the store-bought sweets. High-quality Korovka candies should be a uniform light brown color. Briquettes are hard enough to withstand finger pressure, but should still bite easily. Inside, a high-quality “Korovka” stores a soft, viscous filling. If it is too liquid, the dessert contains vegetable fat. If the filling crumbles, then most likely the product has been sitting too long on the store shelf. After all, “Korovka” retains its best properties only in the first ten days. The old age of the product is also indicated by voids inside.
The composition of sweets, how to determine a quality product in a store
“Korovka” candies got their name because they contain natural or condensed milk. In addition to dairy products, the classic version of the delicacy also consists of sugar and a piece of butter. How to choose real delicious sweets from among the many that are presented on the modern market.
After all, manufacturers are not always sincere with their consumers. And, opening the next “Korovka”, who knows what surprise might await us there. A quality product has a uniform light brown tint. The candies should be quite hard to the touch, but still easy to bite into.
The inside of the “Cows” is filled with a viscous and soft consistency. If the filling is too liquid, then it contains large quantities of vegetable fat. Cases when the filling begins to crumble indicate that the candy has been stored on store shelves for a long time, which is why it is advisable to pay attention to its expiration date.
A product consisting exclusively of natural products should be stored for no more than 20 days. If the shelf life is much longer, then you can be sure that the candy contains artificial additives.
Confectionery factory at home
Making your own candies is easy. You can even involve children in this process - this way they will appreciate the taste of real sweets and understand the difference, which indicates that the store-bought product is not in favor. There are several ways to make homemade Korovka sweets. Some recipes advise using condensed milk, others - whole milk, others - cream and honey. You can make “Korovka” with different flavors by mixing lemon zest, vanillin, and cocoa into the composition. And it’s not at all necessary to make candy. The prepared mixture can be used as a filling for muffins. Just add butter to it. Fill the muffin tin halfway with batter. Place the “Cows” melted in butter on top. Cover with dough and place in a preheated oven. Bake for about twenty minutes at one hundred and sixty degrees.
Description of preparation:
Of course, this recipe for making homemade sweets “Korovka” allows for your additions; you can add nuts, raisins, for example.
I didn’t do this because I wanted to show you the classic recipe for homemade sweets “Korovka”, but they didn’t have fillings! By the way, I also wanted to point out the preparation time, I like the candies to be hard and dissolve, but if you cook less, you will get delicate, creamy “bugs” with a cream filling. Purpose: For children / For a holiday table / Inexpensive Main ingredient: Dairy products / Milk / Honey Dish: Desserts / Sweets / Taffy
Classic version
It's time to reveal Felix Pomeranian's production recipe. Pour two glasses of whole milk (fresh, farm milk, not long-term stored) into an aluminum saucepan. Bring it to a boil and begin to slowly add a kilogram of granulated sugar. Stir all the time so that it does not burn. Cook like this for about half an hour. The mass will gradually thicken and take on the hue of baked milk or even toffee. Finally, you can add various flavorings to the “Korovka” milk candies: grated lemon zest, vanillin... Line the mold with baking paper or foil. Pour out the fudge. When it hardens a little, you can cut it into smaller pieces. Place in the refrigerator until completely hardened.
Creamy honey candies “Korovka”
The composition of these sweets is very simple, and the manufacturing process resembles the classic recipe described above. Pour a glass of heavy cream into a saucepan. Immediately add sugar. It will take two and a half glasses. Stir to dissolve most of the crystals and place the saucepan on the stove. As soon as the cream boils, reduce the heat to low and dissolve a spoonful of honey in the sweet mass. We continue to cook until a drop dropped into cold water can be rolled into a ball. To make sweets at home, it would be nice to have silicone molds. Then the products will not need to be cut. But if they are not there, we will use some kind of tray. Let's wait until the hot mass cools down and hardens, and cut the “Cow” candies.
Taste from childhood
How was everyone’s favorite creamy sweetness cooked during our childhood? At the confectionery factories named after Karl Marx or Svitoch? According to GOST, the recipe for the famous “Korovka” sweets was made from milk powder. This way the manufacturer could be sure that the product would not be too liquid. Melt the butter (eighty grams), add one hundred grams of sugar, three drops of lemon juice and 50 ml of water. Keep over heat, stirring until the mixture turns into creamy caramel. Remove from heat and stir in a glass of well-sifted milk powder. This mass molds well, you can use it to create candies of any shape or decorate a cake with it instead of mastic. It is recommended to grease the molds with a thin layer (using a silicone brush) of vegetable oil. Put the blanks there. After five hours, the moisture will evaporate and the “Cow” will be ready to eat.
On condensed milk
Particular attention should be paid to the quality of the milk in this recipe. Condensed milk must be natural! It’s better to take a Belarusian or Ukrainian product. Only then will you get well-formed “Korovka” candies with the right consistency. The recipe calls for diluting three tablespoons of condensed milk with half a glass of 20 percent fat cream in a thick-bottomed saucepan. Add 130 grams of brown cane sugar and a packet of vanillin. Bring this mixture to a boil and immediately reduce the heat to low. Cook, stirring continuously. After ten minutes, add forty grams of butter. Boil the liquid to the consistency of molasses, when it takes on the color of milky toffee. Pour into molds and cool.
Recipe for homemade Korovka sweets.
Quick recipes » Methods of making toffees from milk To prepare Korovka sweets you will need the following products: 500 gr. milk 3% fat, 600 gr. sugar, 100 gr. butter 200 gr. powdered milk.
In a thick-bottomed saucepan, mix sugar and milk powder. Add liquid milk little by little to the dry ingredients, mix the ingredients thoroughly and set the mixture to simmer over very low heat (about an hour). To prevent the mixture from burning, you need to stir it continuously, and after an hour, add butter to the mixture. According to the recipe for Korovka sweets, when the butter is completely dissolved and the mixture thickens, darkens and begins to taste and color resemble boiled condensed milk, it can be poured onto a flat surface. Please note that the mass must be thick enough, otherwise it will spread all over the table and it will not be possible to form an even layer.
We spread parchment paper on the table, onto which we then pour the finished mixture. When it has cooled down a little, cover the top with a second sheet of paper and carefully level the resulting layer (with your hands or a rolling pin). After cooling completely, the milk toffee should be cut into equal pieces and, if desired, wrapped in candy wrappers. You can optionally add chopped peanuts, hazelnuts, almonds or walnuts to the mixture. If the sweets for a surprise for a child have not hardened or become very hard, the mass needs to be digested: remove the paper, put the mixture back into the pan, boil a little (if it’s hard, add a little oil) and put it on parchment again.
Cook sweets using a different method with the following ingredients: first method 1 glass of milk (high fat content), 1.5 glasses of sugar, 3 tbsp. spoons of honey, 25 grams of butter 1/2 teaspoon of citric acid;
or use another option - 2 glasses of milk, 6 glasses of sugar, 1 tablespoon of cocoa, 100 gr. butter 3 eggs.
To cook toffee using the first method, pour the milk into a saucepan, put it on low heat, and when it boils, add sugar and butter, reduce the flame and cook the mixture, stirring constantly. When it thickens and darkens, add honey with citric acid, and boil the mass for about 30 minutes (stirring constantly) until it acquires a very thick consistency and rich color. Then pour the sweets into molds (you need to grease them with oil) and leave to cool. To make the candies cool faster, the molds can be placed in the refrigerator.
To prepare using the second method, you need to mix all the ingredients in a saucepan. Let the mixture simmer on low heat (for 20-30 minutes), and then pour the finished mixture into molds or level it on a flat surface and after a few hours cut into pieces. From ready-made sweets you can build a composition in the form of a car, a ship, a tank, a crown or a bouquet.
Another recipe with honey
In a thick-walled saucepan, bring a glass of whole milk (at least 6% fat) to a boil. Add 25 grams of butter. Add granulated sugar - one and a half glasses. Cook, stirring constantly with a wooden spatula, over very low heat. The mixture will slowly darken and thicken - now it’s time to add three tablespoons of honey and a pinch of citric acid. Continue cooking for another half hour. In the end, let’s allow ourselves some small experiments: add crushed nuts to the still hot mixture or pour a couple of drops of aromatic liqueur. Distribute the dark and thick mass into the molds. Place the “Korovka” candies in the refrigerator until completely hardened.
How to cook Korovka with honey
- cream – 250 ml;
- granulated sugar – 2.5 cups;
- vanillin -1 p.;
- butter – 70 g;
- honey – 2 tsp.
Cooking time – 2.5 hours
Calorie content – 395 kcal.
Mix cream and sugar in a saucepan and put on fire. Bring to a boil over low heat, remember to stir regularly to prevent the mixture from burning. Then add honey and continue cooking until the mixture begins to thicken and darken.
Outwardly, it should be somewhat similar to boiled condensed milk. After that, put a piece of butter and vanillin there. Cook until done. You can check it the same way as in the previous recipe by dropping a little caramel onto a cold surface.
Pour the finished mixture into molds and leave in the room until completely cooled, then put it in the refrigerator for several hours.
