Korovka milk mass (Молочна маса Корівка) is a GOST recipe for a creamy, fudge-like confectionery mass used as a filling for the iconic “Korovka” (Little Cow) toffee candies. This semi-finished product is made by cooking sugar, glucose syrup, and condensed milk to a thick, caramelized consistency with a characteristic milk-toffee flavor.
Recipe per 1 ton of finished mass
- Granulated sugar (TS 99.85%) — 380.0 kg
- Glucose syrup (TS 78%) — 190.0 kg
- Condensed milk (TS 74%) — 380.0 kg
- Butter (TS 84%) — 50.0 kg
- Vanilla flavoring — 0.5 kg
Technological notes
All ingredients are combined and boiled with constant stirring to 118–120 °C. The prolonged cooking with condensed milk and butter produces intense Maillard browning — giving the mass its signature golden-brown color and rich caramel-milk aroma. The glucose syrup acts as an anti-crystallizer, preventing graininess. The finished mass has a soft, chewy texture — firmer than fondant but softer than hard caramel.
The mass is cooled to working temperature (45–50 °C), then formed into individual pieces by cutting or depositing, wrapped, and packed. Korovka candies are among the most beloved toffee products in Eastern European confectionery. Total solids: 88–92%.