FIELD: food industry, in particular, making confectionery. SUBSTANCE: sugar syrup is cooked and mixed with molasses at (1.5:2.7):1 ratio. Condensed milk is thereafter added to mixture, and compound is kept from 102-105 C to 105- 120 C till moisture content of 12-14% is attained. At the end of cooking process, butter and vanilin are added to said compound. The resulting semifinished product is subjected to casting to form starch molds. EFFECT: prolonged storage period of Korovka type milk candies.
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