This butterscotch will delight you not only with its taste but also with its benefits. There is no sugar in its composition, which prevails in the purchased version. These sweets have 7 times more protein and 4 times fewer carbohydrates than the store version.
Nutritional value (per 100 g):
Caloric content – 364 kcal
Proteins – 21.4 g
Fat – 21.7 g
Carbohydrates – 21 g
Nutritional value without peanuts (per 100 g):
Caloric content – 307 kcal
Proteins – 25.3 g
Fat – 14.6 g
Carbohydrates – 24.3 g
Nutritional value without peanuts and without syrup (per 100 g):
Caloric content – 318 kcal
Protein – 14 g
Fat – 18.6 g
Carbohydrates – 12.2 g
- To make sweets, we need peanut butter without any additives. The composition should only contain peanuts. You can use commercially available peanut butter, or you can make your own.
- Add protein powder to milk powder, mix and fry in a dry frying pan, stirring constantly, until golden brown. This is done for a more caramel flavor and candy color. You can also buy pre-fried milk powder.
- Send fried milk powder with protein to a blender, add liquid milk and salt. Mix until smooth.
- Pour the mass into a ladle or frying pan, send it over low heat and boil until thickened. It literally takes a minute, the mass thickens instantly.
- Add Jerusalem artichoke syrup to the resulting mass (you can replace it with a dry sweetener, but then the butterscotch will be more crumbly) and peanut butter. Mix thoroughly. At first, the mass seems liquid, but keep kneading and you will see how it thickens before your eyes.
- The result is a plastic mass to which I suggest adding peanuts, although this is not necessary.
- Mix the mass into any container covered with cling film and level it.
- Send it to the refrigerator for 3-4 hours to harden.
- After the indicated time, we take out the butterscotch from the refrigerator and cut it into portions.