Caramel mou (krówki)

Krówki are small soft milk caramels, cooked for a long time until golden and tender. They have been very popular in Poland since the 19th century, especially as a snack or gift.

1 h 15
8 servings
Medium
Pricier
🇵🇱 Poland

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Ingredients

Moule

1 tbsp Butter (to grease the tin)

Spices & seasoning

Fine salt

Optional extras

50 g Chopped walnuts

Nutrition facts

311 kcal per serving

Protein: 2.2 g
Carbohydrates: 43.5 g
Fat: 14 g
of which saturated fat: 9.4 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Butter a square tin about 20 cm wide and set it aside.
In a large heavy-based saucepan, bring the sugar, milk, glucose syrup and a pinch of salt to the boil.
Cook over medium heat, stirring regularly, for about 45 minutes, until the mixture turns a light caramel colour and coats the spoon.
Add the butter in pieces and the baking soda, then continue cooking for 10 to 15 minutes, stirring, until it reaches 115 °C on a thermometer.
Take off the heat, stir in the vanilla and walnuts if using, then pour the mixture into the buttered tin.
Let cool at room temperature for 2 hours, then cut into squares or diamonds and wrap each piece in baking paper.