Composition / ingredients
Step-by-step cooking
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So, all we need is to buy the necessary components. Then we take a suitable saucepan and pour all the toffee into it (without wrappers - just in case I specify)). We put the pan on a water bath so that the toffee does not burn. And on a slow fire, we begin to melt them. If necessary, pour in the milk. Yes! Toffee is better to buy such, "crumbly", not sticky. Otherwise, the cake will be like rubber, and this, of course, we do not need. And yet: such food is highly not recommended for elderly people with false teeth. Our great-grandmother tried to try it, so she left her jaw on the cake.
After each corn stick is half dipped in toffee mass and spread on a pre-prepared dish. Sticks should be placed in the form of a slide. The cake is eaten the same way: one stick at a time.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Toffee - 395 kcal/100g
