Chuck-chuck Couldn't be simpler (a dessert made from corn sticks). Chuck-chuck from corn sticks Crispy sweet balls
Everyone in childhood has probably tried a cake made from corn sticks and toffee. This cake is loved by children from the USSR along with the anthill. It is very tasty, light, suitable for children with gluten intolerance, and is easy and relatively quick to prepare. And no matter how much I cook it, it is one of the first to be eaten on the table. I simply adored him as a child!
Compound:
- 500 g toffee toffee
- 180 g butter
- 2 packs of 130 g sweet corn sticks
Recipe for corn sticks and toffee cake:
- For this cake you need toffees like those in the photo, there are also “Golden Key”. Dairy products in slabs are not suitable.
Toffee candy
- We remove the wrappers from the toffees, put the candies in a larger bowl or saucepan (we will then put 2 packs of sticks there and knead them, estimate the required size in advance), put the butter and put it in a water bath to melt. It is most convenient to take a wide bowl. It takes longer to melt in a water bath, but nothing will definitely burn.
- The candies are gradually melting, and so is the butter, be patient and stir periodically.
Stir
- Still stirring. We don’t leave the spoon in the bowl, it drowns there.
Ready-made sweet mixture
- When the mass becomes homogeneous, the butter is completely mixed with the toffee mass, pour in the corn sticks and mix thoroughly right in the water bath. This requires quickness. I pour out 1-1.5 packs, knead well, then add the remaining sticks and knead again.
Add sticks and knead
- When the corn sticks are evenly covered with the butter-toffee mixture, place them in a mold or directly on cling film and quickly compact them. If you put it on cling film, then compacting it, of course, is more convenient, but it won’t turn out as beautiful. It is necessary to cover the top with a layer of cling film and form a large “sausage”, press with your hands.
I took a springform baking pan with a diameter of 26 cm. Place corn sticks with toffee in the pan and press down, leveling with a spoon. Place the cake in the cold to harden. On the cold balcony, my cake froze for a little over 1 hour.
Compact into shape
- Remove the cake from the mold.
The cake is ready
The corn sticks and toffee cake is ready, ready to cut and serve.
Bon appetit! The indicated amount makes 6 large servings, but it is eaten like seeds!
Olga Soldatova author of the recipe
Chak-chak is a sweet from the countries of the East, which is made from dough and soaked in honey. In this recipe we will use corn sticks and prepare a simplified version of chak-chak, which will not leave indifferent all those with a sweet tooth. Instead of honey, we will prepare an impregnation from condensed milk and butter. Chak-chak is served in the form of a slide, and the dessert is ready to eat after hardening.
To prepare chak-chak from corn sticks, take the following ingredients.
For impregnation, we need high-quality butter, which we cut into small pieces and place in a saucepan. Add condensed milk.
Send to a small fire. Stir until the butter dissolves. Cool the prepared impregnation.
Add corn sticks to the soaked container and mix well. It is convenient to use a large deep bowl. Add the sticks to the bowl and pour in the cream. Gently mix all the sticks with condensed milk.
Take a suitable flat bowl. Place the soaked sticks in a pile. Sprinkle chopped walnuts on top. Place in the refrigerator for a couple of hours.
This the easiest chak-chak recipe, whichever one could think of. I don’t know exactly where my mother read it, but this I remember from childhood. Then, the most important thing was to fit into a modest budget, and this option was the best in all respects. Simple, cheap, and very, very . Now you will see for yourself. Although, recipes from our childhood probably always seem the most delicious. Even if they are the simplest, still...
So, from corn sticks.
We will need:
3 packs corn sticks
4 tbsp. condensed milk
1 tbsp. butter
coconut flakes
Cooking:
Melt the butter over very low heat and add condensed milk. It is better to do this not in an enamel bowl, otherwise it will definitely burn. The mass should heat up well and become homogeneous.
Pour all three packages of corn sticks and shavings into a large container. Pour the resulting cream on top in a thin stream, spreading it over the entire surface.
Then the sticks need to be mixed very quickly. If you hesitate, the corn can quickly become soggy and turn into “porridge.” For the same reason, increasing the amount of cream is also not recommended. Corn Cake Place on a plate in a heap.
This chak-chak cooks very quickly and flies away instantly. Very tasty!
You need to enable JavaScript to vote
Hello friends! Today we will prepare not a classic, but unusually tasty chak-chak. Of course, this is not a real one, the name is conditional, but in configuration it is very similar. To prepare it you only need three ingredients. And it turns out tender and airy, with a thin caramel crust. This corn chuck-chuck It cooks quickly, the ratio of products in the composition is not very critical.
It all comes down to choosing good toffees, it can be either “Kis-Kis” or “Golden Key”, but it is important to pay attention to how the candy wrappers are separated, so as not to complicate the cooking by clearing the candy from the papers. But this can also be overcome if you first hold them in warm water, but why make unnecessary movements?
Selection of corn sticks - the larger the better. But this is no longer critical, you can use those that are available - it does not affect the taste. It’s just that the larger they are, the more beautiful and appetizing this dessert will look.
The recipe includes:
- 150-200 grams of corn sticks
- 250 grams of toffee
- 150-200 grams of butter
Remove the candy wrappers from the toffees and melt them together with the butter over medium heat, stirring constantly to prevent the caramel from burning. You need to melt until completely homogeneous.
You need to choose a larger pan. After receiving high-quality caramel, remove the pan from the stove, add corn to it and stir gently but quickly so that the caramel does not have time to harden, but it hardens very quickly.
Stir so that each corn is bathed in caramel. and immediately transfer to a large dish in a heap, in the form of an anthill. You can shape it into a sausage and, after hardening, cut it into portions in the form of small cakes.
The cooled dessert should be placed in the refrigerator for at least 1 hour, after which it can be served. The taste is amazing, try it. Enjoy your tea!
