Iris jelly

Category: Confectionery
Iris jelly

Ingredients

sugar 200 g
fat cream 150 g
chocolate black 25 g
butter 40 g
gelatin 10 g
vanilla pinch

Cooking method

  • Melt sugar into caramel. Soak gelatin and dissolve in the usual way. Melt the chocolate in a water bath. Add butter, cream, vanilla and loose chocolate with gelatin to the caramel. Stir everything very thoroughly and pour into molds. Cool in the refrigerator.

The dish is designed for

10-12 servings

Time for preparing:

30 minutes

Note

The authorship of the recipe (from which I deviated quite a bit) belongs to Marina Klimova, for which many thanks to her!




Iris is a type of milk candy. They are obtained by boiling sugar and molasses with milk or with other products containing proteins (nuts, peanuts, sesame seeds, soybeans, etc.) with the addition of fats. In some types of iris, gelatin is additionally introduced. Depending on the structure and consistency, various types of iris are produced: caramel-like - with a solid, amorphous structure ("Special", "Grill"); semi-solid - hard boiled, with an amorphous structure ("Golden Key", "Fun", "Tuzik"); soft - with small sugar crystals evenly distributed throughout the mass ("Children's", "School", "Prima", "Creamy"); stringy - with a gelatinous mass ("Amateur", "Mint"), which in consistency is similar to chewing gum; semi-hard - slightly boiled, viscous ("Ladoga", "Kis-kis", "Nutcracker").

Sens


where are the skeletons?
dopleta
Quote: Sens



where are the skeletons?

I'm afraid to beat off your appetite again.
Sens
Quote: dopleta

I'm afraid to beat off your appetite again.
don't be afraid to be bold in your creativity!
look at Lyalya Toy, there is already a queue to her Fashion House (IRR provoked a stir)
that's how brands come into being!
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=122900.1240
dopleta
Quote: Sens

don't be afraid to be bold in your creativity!
look at Lyalya Toy, there is already a queue to her Fashion House (IRR provoked a stir)
that's how brands come into being!

And I also have my own.
Crochet
Larochka, oh what sweets !!! And what is the consistency of the finished product? Like gummies?

Is heavy cream a prerequisite? But what if 10 or 20% fat? Will not work?

Quote: dopleta

And I also have my own.
... how is it?
dopleta
Quote: Krosh

Larochka, oh what sweets !!! And what is the consistency of the finished product? Like gummies?

Is heavy cream a prerequisite? But what if 10 or 20% fat? Will not work?

You know, I did both with 30% and with 20%. So with the first, the sweets are denser, although both are soft. But you can vary the amount of cream and gelatin, the less liquid, the denser they are.
Suslya
and throw all this into hot sugar? I don’t understand .. it freezes quickly ..
dopleta
Quote: Suslya

and throw all this into hot sugar? I don’t understand .. it freezes quickly ..
No, no, nothing will solidify with vigorous stirring! On the contrary, it will boil violently, therefore, whoever has electric stoves - be careful!
Suslya
Lorchik, it means that such an algorithm - they prepared butter, gelatin, cream, chocolate ... then they melted the sugar, stirred it well and poured what they had prepared ... yes?
dopleta
Quote: Suslya

Lorchik, it means that such an algorithm was prepared - butter, gelatin, cream, chocolate ... then they melted the sugar, stirred it well and poured what they had prepared ... right?

I pour each other into the finished caramel: butter, cut into pieces, cream (well, I have them at room temperature, not from a cold store), and chocolate with gelatin, which have already been melted and are waiting for their fate.At this time, with a small whisk, I interfere with everything with my right hand, pour in with my left.
Suslya
Thanks a lot

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