- of sugar-sand - 10 glasses
- cream - 1.5 liters (low-fat)
- light corn syrup - 5 glasses
- extract of vanilla - 2 teaspoons
- nuts - 1 glass (shredded)
1. Lay a 13x9x2-inch baking sheet with a lightly oiled aluminum foil. To leave. 2. Mix sugar and 2 cups (0.5 liters) of cream in a large saucepan and cook over medium-low heat. Stir until the sugar melt, cover it for a short while, so that all the crystals of sugar have melted, even on the walls of the pan. Boil. stirring constantly. 3. Add the corn syrup and keep on the fire until soft gel (240 ° F / 115 ° C), or until a small amount, thrown into cold water, becomes a ball that will flow as soon as it is extracted from the water. 4. Add 2 more cups of cream; continue to cook and stir until the mixture has reached the soft gel state again. Add the remaining 2 cups of cream; continue to cook and stir until the mixture has reached the soft gel state again. (Achieving each stage takes about 20-25 minutes, but everything can easily burn out, so do not stop stirring). 5. Remove from heat, add vanilla and nuts. Pour into a prepared baking sheet. Cool completely. Flip the pan; remove the foil and cut into pieces about 2.5 cm in size. 6. Turn each one into either waxed paper or a cellophane wrapper. Store in a covered container at room temperature.
Servings: 100