The story behind the recipe
Krówki are one of the most recognizable homemade and confectionery flavors in Poland. Their twentieth-century history is linked to the Pomorski family and Milanówek. However, this guide describes a small homemade batch, not a factory recipe from any manufacturer.
Unsweetened evaporated milk facilitates evaporation, while butter gives the mixture a delicate texture. The consistency depends on the degree of evaporation and stirring after removing from heat: the candies can be more chewy or slightly crumbly. Instead of promising one unchanging minute, we provide the temperature, a test in cold water, and observation of the mixture.
Ingredients
Mixture
- 300 ml unsweetened evaporated milk (evaporated milk, not sweetened condensed milk)
- 180 g sugar
- 60 g butter (unsalted)
- 5 ml vanilla extract
- 1 pinch salt
Method, step by step
-
Line a small baking dish about 12×18 cm with parchment paper, leaving some overhang on the sides. Prepare a heavy-bottomed saucepan, a heat-resistant spatula, a thermometer, and a glass of very cold water.
-
Pour the unsweetened evaporated milk into the saucepan, add sugar, butter, and salt. Heat over low heat, stirring until the butter melts and the sugar crystals are no longer detectable.
-
Bring to a gentle boil. Cook over medium heat, stirring constantly at the bottom and in the corners. The mixture will darken to a light caramel color and thicken. This will take approximately 20–35 minutes, depending on the width of the pot and the power of the burner.
-
Check the temperature without touching the probe to the bottom. For this small batch, aim for 118–120°C. Remove from heat briefly if the mixture starts to stick, and stir; do not increase the heat suddenly to speed up cooking.
-
Drop a small amount of the mixture into the cold water. After completely cooling, it should form a soft, cohesive ball and not dissolve in the water. Do not touch or taste the hot drop. If it is liquid, evaporate the mixture for a little longer.
-
Remove the saucepan from the heat and add the vanilla, stirring gently. Wait 3–5 minutes, then stir with the spatula for about 1–2 minutes until the mixture noticeably thickens and begins to lose its glossy sheen. Do not wait until it completely hardens in the saucepan.
-
Pour into the prepared dish and smooth the top. Leave for about 30–45 minutes to evaporate and cool slightly, then refrigerate for at least 3 hours.
-
Lift the block by the paper. Cut into about 32 small rectangles with a sharp knife. If the mixture sticks to the knife, wipe the blade or chill it a bit more. Adjust the size of the candies to the thickness of the block.
-
Wrap each cold candy in food-safe paper. Store in a closed container in the refrigerator. The consistency may change over the following days: this is natural for homemade milk-sugar mixture.
Photos
