![]() As an estimation, the timing should be about 15-20 minutes. It should be slightly thicker than the consistency of condensed milk. If you continue to let it boil, it will become brownish meaning the the sugar is burnt and start caramelization. The colour will slightly darkens from whitish to beige to light yellow. ![]() During this process, constant stirring is required to prevent burnt in the bottom. Once it boils, lower to low heat, continue boiling until it thickens, with lots of bubbles and the colour turns light yellowish. In a non stick pan, put the 3 ingredients together.Get ready a container and lined with some aluminium foil or non stick baking paper.Some edible rice paper (if you want to wrap the candy).Servings : a small tray of about 10cm x 8 cm x 1 cm of milk candies It subsequently resumed exporting in 2009) (Source: ) These lead to recall of the candies and banned by certain countries. (Note: that in the period 2007 to 2009, there are various allegations of the candies that were contaminated by chemicals such as melamine and formaldehyde. Original White Rabbit is also being manufactured, with milk coming from New Zealand. Aside of avoiding the marketing stigma associated with the tarnished White Rabbit name, the Golden Rabbit candy is made using milk from Australia instead of China. When White Rabbit candy was returned to export in 2009, it also underwent a name change to Golden Rabbit Creamy Candy. OMG, Wikipedia have such a long write up on them and I have to limit myself to share 5 interesting facts about this candy: ![]() Though this candy have accompany most of us to grow up, I found that I knew so little about them until I researched Wikipedia on the status of this candy. ![]() How popular is this candy? When I posted the photos of these homemade candies in a Facebook Group, within 12 hours, it gathers more than 1000 likes with over 200 comments and the likes are still growing as at time of writing this report.Not because of my ugly candies but more because it brought fond memories to them and some are requesting for recipes after it was banned years ago (see below). Well, that is totally acceptable to me since all are at home and we will not be bringing these sweets anywhere…I do have a hard time to shape my candy for picture taking since it will become soft when it is in your hand….Possibly some Arabic gum is needed to hold the candy at room temperature, but for me, homemade recipes shall have as little ingredients as possible. The only imperfection is that it is not as chewy and become soft rather easily at room temperature and it had to be stored at the refrigerator. In fact there are only a handful of recipes in the Chinese website, I only managed to find one that uses only 3 ingredients and I decided to give it a try 2 days later and I am extremely happy with the outcome… It is made with 3 simple household ingredients but it is much milkier and softer than the store bought harder candy.Not as sweet as the original version. Logically, since this is a Chinese candy, I searched for Chinese recipes. I was reading that in a 5 star hotel lobby while waiting for my guest, I immediately switched to my Safari looking for a recipe for this candy. Yes, in fact it brought lots of childhood memories…I love this candy for its creamy and milk taste…. When Asian Food Channel posted a picture of white rabbit creamy candy in its timeline, it caught my attention because I did not have this sweet for many years.
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