The story behind the recipe
Szyszki z preparowanego ryżu i krówek are part of the Polish homemade tradition of no-bake sweets, often remembered as a childhood flavor. They appear in family recipes, school cookbooks, and culinary memories. There is no need to attribute them to a specific region or a single person who supposedly invented them.
We prepare a light caramel version using store-bought milk fudge candies, butter, and unsweetened puffed rice. We do not add cocoa or peanut butter. The most important thing is to gently melt the candies and to know the right moment for shaping: the mixture should still be malleable but not hot to the touch.
Ingredients
Masa
- 350 g milk fudge candies (without wrappers)
- 60 g butter
- 100 g puffed rice (unsweetened)
- 20 ml milk (optional, add by the teaspoon only if the mixture is very thick)
Method, step by step
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Lay a sheet of baking paper on a tray. Measure the rice into a large dry bowl. Unwrap the fudge candies, cut them into smaller pieces, and cut the butter into cubes.
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In a wide saucepan, heat the butter with the fudge candies over the lowest heat. Stir at the bottom until a uniform, thick mixture forms. Do not let it boil vigorously and do not burn the candies.
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If the candies are very dry and the mixture remains lumpy, add milk by the teaspoon, measuring up to 20 ml at most. Mix thoroughly after each addition. The mixture should coat the spoon and not be a runny sauce.
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Remove the saucepan from the heat. Add the puffed rice and gently mix with a wide spatula until all the grains are coated with caramel. Do not crush them by vigorous stirring.
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Wait a few minutes. Transfer a small portion onto the paper with a teaspoon and check after cooling if it can be comfortably touched. Do not put your hands into the hot mixture.
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Lightly moisten or grease your hands. Take small portions and gently squeeze them into elongated shapes, about 5–6 cm long. Press just enough for the grains to stick together. About 20 pieces will be formed.
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Place them spaced apart on the paper. If the remaining mixture becomes too stiff to shape, warm it briefly on the lowest heat, stirring constantly.
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Chill the cooled shapes in the refrigerator for about an hour. Once they set, transfer to a closed container. Serve two small pieces per portion.
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