Creamy sugar

33 servings

60 minutes

This is how Maxim Rybakov, chef of the Pushkarskaya Sloboda hotel complex in Suzdal, prepares sugar.

Energy value per serving

• Calories: 151.3
• Proteins: 0.3g
• Fats: 3.1g
• Carbohydrates: 30.6g

Ingredients

• Sugar: 1 kg
• Butter: 50 g
• Milk 3.5%: 160 ml
• Cream 35%: 160 ml

Cooking steps

1. Melt the butter. Add milk and cream to the butter, bring to a boil.

   Required ingredients:

   • Butter: 50 g
   • Milk 3.5%: 160 ml
   • Cream 35%: 160 ml

2. Slowly add sugar to the boiling milk-cream mixture. Do not add all the sugar at once; divide this kilogram into several parts so that the sugar has time to dissolve.

   Required ingredients:

   • Sugar: 1 kg

3. Boil sugar in the mixture over the lowest heat, stirring constantly. After about 20-30 minutes, the sugar will start to thicken and darken slightly. After that, check its readiness by scooping some sugar with a spoon and dropping it onto a very cold plate. If after 10 minutes the sugar turns into a dry, slightly crunchy ball, it is ready. If it is a sticky toffee-like consistency — continue boiling but do not overcook it; otherwise, it will lose its creaminess and turn into dry sugar.

   Required ingredients:

   • Sugar: 1 kg

4. Pour the sugar into small silicone molds or cool it as a large pancake on a tray. Then, this pancake can be broken with tongs and placed in the sugar bowl.