Chak-chak made from corn sticks. Chak-chak from corn sticks Chak-chak from corn sticks and butterscotch

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 the chak-chak, which will not leave indifferent all those with a sweet tooth. Instead of honey, we will prepare an impregnation of condensed milk and butter. Chak-chak is served in the form of a slide, and the dessert is ready to eat after setting.

Use these ingredients to make chak-chak using corn sticks.

For impregnation, we need high-quality butter, which is cut into small pieces and put in a saucepan. Add condensed milk.

Put it on a small fire. While stirring, bring until the butter is dissolved. Cool the prepared impregnation.

Add the corn sticks to the impregnated 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 the condensed milk.

Get a suitable flat bowl. Place the soaked sticks in a slide. Sprinkle with chopped walnuts on top. Refrigerate for a couple of hours.

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Hello friends! Today we will cook not a classic, but extremely tasty chak-chak. Of course, this is not a real one, the name is conditional, but the configuration is very similar. To prepare it, you need only three ingredients. And it turns out to be tender and airy, with a thin caramel crust. This corn chak-chak cooks quickly, the ratio of products in the composition is not very critical.

It all comes down to the selection of good toffee, it can be both "Keys-Keys" and "Golden Key", but it is important to pay attention to how the candy wrappers are separated so as not to complicate the preparation of clearing the candy from the paper. But even this can be overcome if you first hold them in warm water, but why make unnecessary movements?

Matching corn sticks - the bigger the better. But this is no longer critical, you can use those that are - 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

Free the toffee wrappers and melt them together with butter over medium heat, stirring constantly, so as not to let the caramel burn. You need to melt until completely homogeneous.

Choose a larger pot. After obtaining high-quality caramel, remove the pan from the stove, add corn to it and gently but quickly stir so that the caramel does not have time to freeze, but it hardens very quickly.

Stir so that each corn is bathed in caramel. and immediately transfer to a large dish in a slide, in the form of an anthill. You can shape the sausages and, after hardening, cut into portions, in the form of small cakes.

The cooled dessert must be refrigerated for at least 1 hour, after which it can be served. The taste is amazing, try it. Enjoy your tea!

Everyone in childhood, 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, it is easy and relatively quick to prepare. And no matter how much I cook it, it is eaten one of the first on the table. I just adored him as a child!

Composition:

• 500 g taffy
• 180 g butter
• 2 packs of 130 g corn sticks

Corn sticks and toffee cake recipe:

1. For this cake, you need such toffee, as in the photo, there are also "Golden Key". Dairy products in tiles are not suitable.

   

   Butterscotch candy

2. We remove the wrappers from the toffee, put the candies in a bowl or a larger saucepan (we will put 2 packs of sticks there and knead, estimate the required size in advance), put the butter and put in a water bath to melt. A wide bowl is most convenient. It takes longer to melt in a water bath, but nothing will definitely burn.

   

3. The sweets gradually melt, the butter too, we have to be patient and stir periodically.

   

   Stir

4. Still stirring. We do not leave the spoon in the bowl, it sinks there.

   

   Ready sweet mix

5. When the mass becomes homogeneous, the butter is completely mixed with the toffee mass, pour out the corn sticks and knead well in a water bath. Quickness is needed here. I pour out 1-1.5 packs, knead well, then add the remaining sticks and knead again.

   

   

   Add sticks and knead

6. When the corn sticks are evenly covered with butter-toffee mass, put them in a mold or directly on cling film and quickly tamp them. If you put it on cling film, then tamping, of course, is more convenient, but it will not turn out so beautifully. 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 split baking dish with a diameter of 26 cm. Put corn sticks with toffee in the form and press down, level with a spoon. We take out the cake in the cold to solidify. On the cold balcony, my cake froze for a little over 1 hour.

   

   We tamp it into shape

7. We take out the cake from the mold.

   

   Cake is ready

The corn sticks and butterscotch cake is ready, can be cut and served.

Bon Appetit! It turns out 6 large servings from the specified amount, but it is eaten like seeds!

Olga Soldatova recipe author

it the simplest chak-chak recipe, which only one could think of. I don't know exactly where my mother read it, but such I remember from childhood. Then, the most important thing was to keep within the 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 most unpretentious, all the same ...

So, from corn sticks.

We need:

3 pack. corn sticks

4 tablespoons condensed milk

1 tbsp butter

coconut flakes

Cooking:

Melt the butter over very low heat, add condensed milk there. It is better to do this not in an enamel bowl, otherwise it will surely burn. The mass should warm up well and become homogeneous.

Pour all three packages of corn sticks and shavings into a large container. Pour the resulting cream from above in a thin stream, distributing it over the entire surface.

Then the sticks need to be mixed very quickly. If you hesitate, the corn can quickly get wet and turn into "porridge". For the same reason, it is also not recommended to increase the amount of cream. Corn sticks cake we put it on the dish in a slide.

Such a chak-chak is prepared very quickly, but flies out instantly. Very tasty!