Chinese Milk Candy
An Authentic Asian Favorite, with a Firm Consistency That Gradually Softens in the Mouth
Ingredients List
- 2 cups - Domino Granulated Sugar
- 1 cup - light corn syrup
- 1 cup - milk
- 2 tablespoons - unsalted butter
- ½ teaspoon - vanilla extract
- edible rice paper wrapping, if desired
Instructions
Coat marble slab or baking sheet with cooking spray. Lightly spray a pair of kitchen shears. Have wax papers ready for wrapping candy. Combine sugar, corn syrup, milk, and butter in saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 250°F (hard ball stage) without stirring.
Remove from heat. Turn onto prepared surface and let cool to room temperature. Turn the mass over a few times so it cools evenly. Mix in vanilla extract. Butter hands lightly and pull candy, stretching and gathering it until mass becomes opaque and difficult to pull. Pull the candy into long rope about ½ inch thick, then cut into bite-size pieces using shears. Wrap each piece in edible rice paper or wax paper.
Makes about 50 pieces
Recipe courtesy Anita Chu, Dessert First.