Süütei Chikher – Mongolian Milk and Butter Caramels

Preparation

1. 1

   In a heavy-bottomed pot, combine the milk, butter, and sugar, then heat over medium heat, stirring, until the sugar fully dissolves.

2. 2

   Bring to a gentle boil and cook for 20 to 25 minutes, stirring very regularly with a wooden spoon: the mixture will gradually thicken and darken slightly as the milk and sugar caramelize together.

3. 3

   Add the honey and keep a close eye on the cooking: drop a bit of the caramel into a glass of cold water; if it immediately forms a soft ball that holds its shape between your fingers, it's ready (about 115-118°C/240-245°F on a candy thermometer).

4. 4

   Remove from the heat the moment it reaches that stage, since even a few extra seconds will make the caramel set too hard.

5. 5

   Pour the hot mixture into a lightly buttered square dish, smoothing the surface with a spatula.

6. 6

   Let cool at room temperature for 20 minutes, until the caramel is set but still pliable.

7. 7

   Cut into small squares or roll into balls with lightly buttered hands, then wrap each caramel in paper if you want to keep them, away from moisture.

8. 8

   Enjoy these soft milk caramels with suutei tsai, Mongolia's salted milk tea, whose sweet-salty contrast makes them shine.