Cooking process
I suggest that from two separate desserts you quickly prepare something third, namely, a sweet sausage for tea drinking. What for? Of course, for a change.
The structure of the ready-made sweet sausage is very dependent on the toffee: if you use hard iris, then the sausage will turn out with interlayers of hard caramel. I used a soft iris and got a soft sausage, which is cut literally “like clockwork”.
Toffee is free from wrappers, butter can be used immediately after the refrigerator.
Put the butter into the saucepan and melt it over low heat. In the melted butter we add toffee and continue to cook, mixing everything with a spatula (or spoon).
At first, it will seem that the toffee in oil lives its life: they swim without connecting with oil, but only stick together. A little patience, and literally in 5 minutes the mass will unite and become similar to caramel sauce. To finally combine the oil and iris, vigorously mix the caramel with a whisk.
If the corn sticks are long, break them in half while the caramel is being cooked. So the sausage will have a more even shape. Put the sticks in a spacious bowl and pour out the hot caramel mixture.
Moving “from the bottom up” we mix corn sticks with caramel filling so that the sticks were completely covered with caramel. We act quickly, but carefully, so as not to crush the sticks.
From this number of ingredients, I got two sausages. We distribute the mixture in two packages, giving it the desired shape. Sticks can be slightly tightened by hand, so that the finished dessert had no voids. When the form is given, tightly tighten the bags and put them in the refrigerator for several hours.
The amount of time for solidifying the sweet sausage from toffee and corn sticks also depends on the softness of the toffee. Hard toffee stiffens faster, soft iris needs more time. After 2 hours, I tried to cut the sausage, and she began to crumble into separate sticks. So I cooled the sausage night.
The dessert is ready, it took quite a bit of time to prepare it. The most difficult thing is to wait for it to freeze. But now you can brew a fragrant tea and happily eat a piece or two of sweet sausages.
Dessert is perfectly stored in the refrigerator for several days, the chopsticks inside remain crispy.
Have a nice tea!
Sausages of toffee and corn sticks
Such a sweet sausage is a very simple dessert made from three ingredients. Delicious, sweet and, of course, high-calorie.
Ingredients
Corn sticks (sweet) – 100 g
Iris (candies) – 400 g
Butter – 150 g
Cooking process
I suggest that from two separate desserts you quickly prepare something third, namely, a sweet sausage for tea drinking. What for? Of course, for a change.
The structure of the ready-made sweet sausage is very dependent on the toffee: if you use hard iris, then the sausage will turn out with interlayers of hard caramel. I used a soft iris and got a soft sausage, which is cut literally “like clockwork”.
Toffee is free from wrappers, butter can be used immediately after the refrigerator.
Put the butter into the saucepan and melt it over low heat. In the melted butter we add toffee and continue to cook, mixing everything with a spatula (or spoon).
At first, it will seem that the toffee in oil lives its life: they swim without connecting with oil, but only stick together. A little patience, and literally in 5 minutes the mass will unite and become similar to caramel sauce. To finally combine the oil and iris, vigorously mix the caramel with a whisk.
If the corn sticks are long, break them in half while the caramel is being cooked. So the sausage will have a more even shape. Put the sticks in a spacious bowl and pour out the hot caramel mixture.
Moving “from the bottom up” we mix corn sticks with caramel filling so that the sticks were completely covered with caramel. We act quickly, but carefully, so as not to crush the sticks.
From this number of ingredients, I got two sausages. We distribute the mixture in two packages, giving it the desired shape. Sticks can be slightly tightened by hand, so that the finished dessert had no voids. When the form is given, tightly tighten the bags and put them in the refrigerator for several hours.
The amount of time for solidifying the sweet sausage from toffee and corn sticks also depends on the softness of the toffee. Hard toffee stiffens faster, soft iris needs more time. After 2 hours, I tried to cut the sausage, and she began to crumble into separate sticks. So I cooled the sausage night.
The dessert is ready, it took quite a bit of time to prepare it. The most difficult thing is to wait for it to freeze. But now you can brew a fragrant tea and happily eat a piece or two of sweet sausages.
Dessert is perfectly stored in the refrigerator for several days, the chopsticks inside remain crispy.
Have a nice tea!