- milk - 1 1/4 Cups
- sugar - 3 1/2 cups
- butter - 8 Art. spoons
- rapeseed oil - - To taste (for form)
Lightly oil with a square shape. Pour the milk into a saucepan. Add sugar and butter. Cook on medium heat, stirring constantly, until the sugar dissolves and the oil does not melt. Increase the heat, bring to a boil and cover. Boil for 2 minutes and remove the lid. Boil over low heat for 15 to 25 minutes. Meanwhile, prepare a bowl of ice water. Remove the pan from the heat and place in a bowl of iced water for 5 seconds. Let stand at room temperature without stirring for about 40 minutes. If you use food coloring, add 1 drop. Stir with a wooden spoon for 2 to 5 minutes. Quickly pour the mass into the prepared form. Align the surface. Allow to cool completely for 2 to 3 hours and cut from the mass of the heart with a cookie cutter. Lubricate the sections with oil before serving. Candies can be stored in an airtight container for up to 1 week.
Servings: 40