When I found the Karpatka I also found a recipe for Krówki (which literally means little cows 🐄) : a milk-caramel toffee candies - its milky smooth, melt-in-your-mouth. I had it for the first time, about a year ago, I remembered we stumble upon it by accident - in a Polish bakery in St. Kilda. So when I saw this recipe, I thought, why not give it a try
As I was making it - I found it somewhat similar to making dulce de leche, and later on Ola confirmed its very similar, calling it 'Polish's Dulce de Leche'. Interesting fact: it's also similar to our white rabbit candy (come on I know you guys know what I'm talking abt), which is one of my favorites growing up (to those not from East Asia - its a famous milk toffee candy brand)
Pretty easy to make: just sugar, milk, butter, cream and vanilla; maybe I should make a new cake flavor!
Krówki: Polish Milk Caramel Toffee
150 g butter (extra for greasing)
200 ml heavy cream
200 g sugar
1 tsp vanilla
Method:
- Line a square 8 x 8 pan with parchment paper and grease with butter
- In a pot, heat heavy cream and butter till completely dissolve, stirring often
- Then add cream and vanilla, and simmer for about 30 mins (dont forget to stir!) - till a thick molases consistency (the volume would reduce down to 60%)
- Remove from heat and pour into a mixing bowl, and continue stiring till it cools down. This is to eliminate air bubbles, (you can see thinner layers at the side of the bowl is cooled and hardened)
- Pour cooled milk caramel into the lined baking pan, and let sit overnight (in a cool place).
- Cut it into smaller pieces, and if you can wrap them individually (looks awesome when you do!)
Recipe from Andcute
Before it completely cooled down, I gave some testers and J thinks it taste a lot like werther's originals. Only after it's chilled, it tasted more like Krówka. When I gave Ola to try, she guessed it as Krówka! A success. Although she said something about using condense milk. I guess this means, experiment number two!
- 5:12 PM
- 0 Comments
