Soviet sherbet is a nougat-style fudge made by cooking sugar, butter, and cream to precisely 115–118°C, then folding in roasted peanuts and beating the mixture until thick enough to set into firm, sliceable squares.
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Dry the nuts in a frying pan for 5 minutes.
After the roasted nuts are cooled, peel off their skin.
In a small pot, stir the cream with milk powder. Warm up in several steps so that the dry mixture disperses with no lumps left, then leave the mixture aside to cool a bit.
Take a large and deep saucepan of 2-3 liters. Pour all the sugar into the saucepan, and immediately add butter and honey — this will make the mixture more malleable and won't let it become candied.
Put the saucepan on low heat and cook the syrup without stirring for the first 4-5 minutes. The sugar grains should melt and the caramel will gradually become a darker nutty color. Add salt. As soon as the sugar melts, stir the mixture with a spatula until you get a dark brown shade of syrup.
Slowly pour the warmed cream (milk) into the saucepan — be very careful. The mixture will foam and bubble when liquid is added to the boiling caramel. Stir to combine.
As soon as the caramel dissolves in the cream and the mixture begins to boil, cook for about 20-30 minutes on medium heat, stirring constantly. Boil the mixture to 115-118°C, measuring the temperature with a thermometer.
When it reaches the right temperature, turn off the heat, add the peanuts and mix in with a spatula.
Cool the mixture to about 60-70°C.
Actively mix with a spatula until the sherbet begins to thicken. Do not pour it into the form immediately, otherwise it will harden and crystallize. The process of mixing will take 10-15 minutes until the mixture is very thick and difficult to stir.
Place the mixture into a silicone mold (or any dish lined with cling wrap on the bottom and sides). Cool to room temperature, then refrigerate for a couple of hours until it completely solidifies.
Slice and enjoy with tea.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. Serve cold or at room temperature; no reheating required.
Candy thermometer (essential for 115–118°C) · Large, deep saucepan (2–3 liters) · Silicone mold or dish + cling wrap
This temperature range creates the proper texture: soft enough to stir and fold, firm enough to set into sliceable squares without crystallizing. A thermometer is essential; guessing by color alone risks over- or under-cooked candy.
Vigorous stirring after cooling to 60–70°C causes the mixture to thicken and lose its glossy sheen. This prevents crystallization and ensures a fudgy, stable texture. Stop stirring once it becomes very thick and hard to move.
No. The recipe calls for roasted peanuts, which provide the nutty flavor and proper texture. Raw peanuts will not deliver the same taste or consistency.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. No reheating needed; serve cold or at room temperature.
It will harden and crystallize, becoming grainy and unpleasant. Always mix actively for 10–15 minutes until very thick and difficult to stir before molding.
