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Homemade sweets

Author
Cookinero 19 Jan 2023
19070
Homemade sweets

If your loved ones once try homemade sweets, then you will simply be doomed to cook them regularly. Which is not at all surprising: it is rather difficult to find such a tasty delicacy in the store. Our candy assortment consists of two types of sweets. The first ones are chocolate, stuffed with candied fruit and fudge. The second ones are made from dates with nuts and icing. And both are equally great! Homemade sweets can not only be served at the table, but also presented as a gift, pre-packed in a beautiful box.

How to cook Homemade sweets

Step 1

homemade sweets

Prepare chocolate for homemade sweets. Break both types into two ladles, then, stirring with a spoon, melt separately in a hot water bath or low heat.

Step 2

homemade sweets

Coat paper molds with a diameter of 2.5-3 cm with a brush with a thin layer of hot chocolate. Place them on a plate and refrigerate for 15 minutes. Then coat with a second layer of chocolate. Place back in the refrigerator.

Step 3

homemade sweets

While the chocolate is in the molds, make the fondant for the candy filling. Melt butterscotch and sweets "Korovka" in a hot water bath. You can add a tablespoon of heavy cream.

Step 4

homemade sweets

Cut the candied fruits for the candy filling into small cubes and arrange them in chocolate molds. Pour the melted fondant to the top, releasing it from the pastry bag. Cover with a little chocolate. Let cool, then carefully remove the paper molds.

Step 5

homemade sweets

Wash the dates in running water and dry thoroughly with a paper towel. On each, make a longitudinal incision and remove the bone. Put a nut kernel in its place.

Step 6

homemade sweets

Prick the stuffed date on a fork and dip into the remaining melted chocolate. Garnish with orange zest and let glaze set. Serve ready-made homemade sweets for tea or coffee.

Homemade sweets - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dark chocolate for milk chocolate if you prefer a richer, less sweet flavor. Just ensure it's suitable for melting.
Store them in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months.
Yes, you can replace nuts with seeds like sunflower or pumpkin seeds, or simply omit them for a nut-free version.
Yes, you can use small silicone molds or even mini cupcake liners as an alternative to candy molds.
Yes, use dairy-free chocolate and replace the heavy cream with coconut cream or almond milk for the fondant.
Yes, gently reheat it in short intervals in the microwave or over a double boiler, stirring frequently to avoid burning.
Dried fruits like raisins, apricots, or cranberries work well as a substitute for candied fruit.
Use dark chocolate with a higher cocoa percentage and reduce or omit the fondant filling for a less sweet version.
Yes, freeze them in a single layer before transferring to an airtight container. Thaw in the refrigerator before serving.
Arrange them on a decorative platter with a mix of flavors and textures, or package them in small gift boxes for party favors.

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