METHOD OF MAKING CANDIES OF MILK LIQUEUR TYPE Russian patent published in 1998 - IPC

FIELD: food industry, more particularly confectionery. SUBSTANCE: liqueur compound composed of sugar syrup, condensed milk and flavoring additives is first prepared. The resulting mixture is cooked at steam pressure 0.3-0.4 MPa and temperature of 110-120 for 10-12 minutes. Moisture content of final group is 23-24%. During cooking operation, anticrystallizing and stabilizing additive is added to said liqueur compound at 108-112 C in amount of 0.05-0.5% of total liqueur weight. At the end of cooking operation, aromatic additive is introduced to liqueur compound. Said aromatic additive is bitter almond. The resulting semifinished products are kept till sugar crust is formed on surface thereof. The resulting bodies are glazed with chocolate compound. Candies are then wrapped and packed. EFFECT: more efficient preparation method.