Milk candy

Milk candy

Atelier Confectionery
25 mins
Cooking time
20 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
200g granulated sugar
125ml liquid glucose
60ml evaporated milk
60ml condensed milk
15g unsalted butter
1 teaspoon cornflour
1 teaspoon vanilla extract
rice paper, for wrapping


  1. Lightly oil a marble slab or a silicone mat and a metal scraper or palette knives.
  2. Place the sugar, liquid glucose, evaporated milk, condensed milk, butter and cornflour into a pan. Place over a low heat and whisk the mixture until smooth, then with a wooden spoon stir the sugar until dissolved. Increase the heat, insert a sugar thermometer and cook until the mixture reaches 121°C. The mixture should become a light caramel colour.
  3. Remove from the heat and carefully pour the syrup onto the oiled marble slab or silicone mat. As the syrup is runny at this stage, work quickly. Use the metal scraper to gently push or scrape the outer edges of the sugar inwards to the middle. Keep doing this until the syrup starts to cool down and thicken. Add the vanilla extract and mix well.
  4. Once the syrup is cool enough to handle, put on some latex gloves and lightly oil them. Start pulling the now thickened syrup, bringing the ends together. Pull and bring the ends back together as this aerates the syrup and makes it chewy. Repeat this until it is difficult to pull anymore. The mixture should now be a lighter creamy shade of colour and still pliable.
  5. Divide the mixture in half, lightly oil the marble slab again and roll the chewy candy to a diameter thickness of 5 mm. Using the metal scraper, cut the candy into 2.5 cm lengths.
  6. Wrap the candy individually in the rice paper then wrap in cellophane or greaseproof paper. Store in an airtight container in a cool dry place for up to a week.
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