Milk Sherbet with Nuts
Origin of the recipe
Sherbet is a popular Soviet sweet, a creamy fudge with nuts. It's completely unrelated to the Eastern sherbet, which is drunk rather than eaten, as it's not so much sweet as a refreshing fruit and herb drink. As for our sherbet, its closest relative is more likely the American fudge, in which the traditional almonds are replaced with peanuts.
What do you need for cooking?
Ingredients
-
Sugar
-
Butter
-
Milk
-
Peanut
-
Salt
Kitchen utensils
- Bowl
- Baking tray
- Pan
- shoulder blade
- Parchment/baking paper
Step-by-step recipe
Step 1:
Place sugar in a frying pan with high sides and pour in milk.
Step 2:
Cook over low heat, constantly stirring the sugar and milk.
Step 3:
After boiling, boil for 1-2 minutes.
Step 4:
Pour another 2 tablespoons of sugar into a dry frying pan.
Step 5:
Melt the sugar in a frying pan, stirring constantly and preventing it from drying.
Step 6:
When the sugar has melted and lost its transparency, add the butter.
Step 7:
Melt the butter in a frying pan with sugar, stirring constantly.
Step 8:
Pour the butter and sugar into a deep frying pan with milk and sugar.
Step 9:
Cook over very low heat for 30 minutes, stirring constantly.
Step 10:
Add a pinch of salt to the caramel and stir.
Step 11:
Place the paper on a baking sheet with high edges.
Step 12:
Spread the peanuts on the paper and spread them evenly.
Step 13:
Stir caramel into peanuts.
Step 14:
Leave the caramel for 2-3 hours until it hardens completely.
