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Krowki Wyborowe

487g can condensed milk (14 oz)
379g sugar (13.25 oz / 1 1/2 cups)
184g glucose syrup (6 oz / 6 tablespoons)
44g butter (1.5 oz / 3 tablespoons)
4g vanilla (1 ml / 1 teaspoon)

Mix sugar and glucose syrup and heat mixture to boiling (105C).
Add milk and butter. Mix well and heat to 116C. Mixture will be
brown and dense.

Add vanilla, cook one minute, stirring constantly. Remove from
heat and pour out on to a cold flat surface. Let cool and cut into
small pieces.

Mixture will crystallize on surface and after about 2 weeks will
be crystal all through.

Notes: You must use enzymatic glucose syrup - not acid, and the
best condensed milk with minimal acidity, because milk proteins
may denaturate and damage look and taste of milk creams.


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4 of 10 people found the following review helpful:
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disappointing recipe, September 11, 2004 - 10:20 PM
Reviewer: Anonymous from Ashland, OH
I tried making this recipe twice and it turned out to be caramels each time and NOT the melt-in-your-mouth crumbly texture of true krówki!!!! very disappointing!

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