How to make candy

You will need
    • Creamy Iris:
  • 25 g butter;
  • 225 g thick cream;
  • 250 g of sugar;
  • 25 g of liquid honey;
  • vanillin;
  • 1/4 tsp tartaric or citric acid;
  • 100 g of melted milk chocolate.
  • Milk fudge:
  • 450 grams of sugar;
  • 75 g butter;
  • 150 g of milk;
  • 175 ml of condensed milk;
  • vanillin;
  • 75 g raisins;
  • 3 tablespoons of rum;
  • 150 g of melted bitter chocolate;
  • 50 g chopped nuts;
  • 100 g cherries;
  • in tablespoons of cherry liqueur.
Cooking iris is very simple. To make the candy tasty, choose the right products. Buy thick cream - then the mixture will not need to boil over high heat, and the toffee will acquire a gentle, but rich taste.
Put butter, sugar, thick cream, honey and vanillin in a saucepan. Cook the mixture over low heat, stirring occasionally. Swipe the walls of the saucepan with a wet brush to remove the remaining sugar from them.
Bring the mixture to a boil and add tartaric or citric acid. While stirring, boil until a drop of the mixture dipped in cold water turns into a ball.Remove the saucepan from the heat and put it in cold water to stop boiling.
Pour the mixture into a deep pan covered with parchment paper and leave to solidify. Chilled toffee cut into small squares or rhombuses. To get the toffee in the glaze, dip each piece into the melted chocolate and place on a buttered plate to set.
Another kind of iris has an interesting taste - fudge. For its preparation you will need fresh and condensed milk. Put sugar and butter in a frying pan with a thick bottom, pour out both types of milk and cook on low heat until the sugar is completely dissolved.
Add the heat, bring the mass to a boil and reduce the heat again - the mixture should continue to boil gently. Spend a test on a soft ball - a drop of the mixture, dipped in cold water, should form a ball that is easily crushed by your fingers.
Remove the pan from the heat, add vanillin, raisins and rum to the mixture. Beat the mass with a wooden spatula until it becomes thick and acquires a grainy consistency. Instead of rum and raisins, you can add chopped chocolate and chopped nuts or cherries, and cherry liqueur.
Pour the mixture into a greased baking tray. Wait until the mixture is completely set, then cut it into squares or diamonds. To prevent the fudge from drying out, store it in an airtight container or put it in a plastic bag.