Ptichye Moloko (Bird's Milk Candy - Vegan)

Ingredients

• 2 teaspoons Agar-agar powder
• 1/2 cup Water
• 1 cup Sugar
• 1/4 cup Light corn syrup
• 1/2 cup Vegan butter
• 1/2 cup Sweetened condensed coconut milk
• 1 teaspoon Vanilla extract
• 8 oz Vegan dark chocolate

Instructions

1. 1In a small bowl, combine the 2 teaspoons of agar-agar powder with the 1/2 cup of water. Let this sit for 30 minutes to allow the agar-agar to soak.
2. 2In a medium saucepan, combine the 1 cup of sugar, 1/4 cup of light corn syrup, and 1/4 cup of water. Place the saucepan over medium heat and stir constantly until the 1 cup of sugar has completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil. Cook this syrup until it reaches the soft-ball stage, which is between 235°F (113°C) and 240°F (116°C).
3. 3While the sugar syrup is cooking, place the soaked agar-agar mixture into a separate small saucepan. Heat this over low heat, stirring gently, until the 2 teaspoons of agar-agar powder is completely dissolved. Once dissolved, bring the mixture to a gentle simmer and cook for exactly 1 minute. Remove from heat.
4. 4In a large mixing bowl, beat the 1/2 cup of vegan butter and the 1/2 cup of sweetened condensed coconut milk together until the mixture is light and fluffy. This may take a few minutes with an electric mixer.
5. 5With your mixer running on low speed, very slowly and carefully pour the hot sugar syrup (from step 2) into the vegan butter and coconut milk mixture. Once all the syrup is added, increase the mixer speed to medium-high and beat for 1 minute. Add the 1 teaspoon of vanilla extract and beat for another 30 seconds until combined.
6. 6With the mixer still running on medium-high speed, slowly and carefully pour the hot agar-agar mixture (from step 3) into the bowl. Continue to beat the mixture constantly for 2 to 3 minutes until it is smooth and well combined. The mixture will start to thicken as it cools.
7. 7Immediately pour the thickened mixture into a greased and parchment-lined 8x8 inch baking pan. Spread it evenly with a spatula. Allow the mixture to cool at room temperature for about 15 minutes before proceeding.
8. 8Place the pan in the refrigerator and let the candy set completely. This will take at least 4 hours, or it can be left overnight.
9. 9Once the candy is fully set, prepare the chocolate. Melt the 8 oz of vegan dark chocolate using a double boiler or in a microwave on 30-second intervals, stirring between each, until smooth. Be careful not to overheat the chocolate.
10. 10Line a baking sheet with parchment paper. Cut the set candy into 1-inch squares. Dip each square halfway into the melted 8 oz of vegan dark chocolate using a fork or dipping tool. Place the dipped candy squares onto the prepared parchment paper.
11. 11Refrigerate the dipped candy for at least 30 minutes, or until the chocolate coating is completely firm. Store the finished Ptichye Moloko candy in an airtight container in the refrigerator.

Substitutions

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