Creamy sugar
33 servings
60 minutes
This is how Maxim Rybakov, chef of the Pushkarskaya Sloboda hotel complex in Suzdal, prepares sugar.
1
Melt the butter. Add milk and cream to the butter, bring to a boil.
- Butter: 50 g
- Milk 3.5%: 160 ml
- Heavy cream 35% fat: 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.
- 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.
- 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.
