Iriski

What Is Iriski?

Iriski are classic Eastern European soft-to-chewy caramel toffees—bite-size squares with a glossy finish and a rich dairy sweetness. The candy is traditionally made by slowly cooking a mixture of granulated sugar, unsalted butter, sweetened condensed milk, and heavy cream until it thickens, then finishing with fragrant vanilla extract and a pinch of fine sea salt for balance. Long beloved at markets and kiosks across Slavic countries, Iriski bridge the line between caramel and toffee: soft enough to bite yet firm enough to wrap and gift. This recipe captures that hallmark texture and deep caramel flavor with a careful, steady cook and a smooth finish.

Ingredients

• 1 cup granulated sugar
• 1/2 cup (115 g) unsalted butter
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• (Optional) 1 tablespoon cocoa powder for chocolate Iriski
• (Optional) 1/2 cup chopped roasted peanuts for nutty Iriski

Before You Start

• Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly buttering is unnecessary because the candy releases well from parchment.
• Use a heavy-bottomed saucepan (3–4 qt) to promote even heating and reduce scorching.
• A candy thermometer helps you nail the texture, but the cold-water “soft-ball” test works too.

Step-by-Step Preparation

1. Add granulated sugar, heavy cream, and sweetened condensed milk to a heavy saucepan. Whisk to combine before heat is applied so the mixture is uniform.
2. Set the pan over medium heat and add the unsalted butter. Stir until the unsalted butter is fully melted and the mixture looks smooth and creamy.
3. Bring to a gentle boil and maintain a steady, moderate bubble, stirring frequently with a heatproof spatula to prevent scorching. This stage usually takes about 15 to 25 minutes, depending on your burner and pan. Aim for 120–125°C (248–257°F) for a classic chewy finish.
4. As the mixture cooks, scrape the bottom and corners of the pan continuously. The color will deepen to a caramel amber and the bubbles will look thicker and slower.
5. Check doneness: If using a thermometer, look for 120–125°C (248–257°F). For the cold-water test, drop a small spoonful into icy water; it should form a pliable ball that flattens when pressed between fingers—soft-chewy, not runny.
6. Remove from heat. Immediately stir in the vanilla extract and fine sea salt until fully incorporated. If using cocoa powder, sift it in now and mix until smooth; if using roasted peanuts, fold them in gently to avoid breaking larger pieces.
7. Pour the hot caramel carefully into the prepared pan. Smooth the top with a greased offset spatula if needed. Let it cool at room temperature until firm enough to cut, typically 2 to 3 hours.
8. Lift the slab from the pan using the parchment overhang. With a sharp, lightly oiled knife, cut into neat squares or rectangles. If the knife sticks, warm it slightly in hot water, wipe dry, and continue.
9. For classic Iriski presentation, wrap each piece in small squares of parchment or wax paper to keep them separate and easy to share.

Texture Guide

• Softer chew: Cook slightly under 120°C, and keep a close eye during the last few degrees. If you stop early, the set may be very tender; chill to firm.
• Firmer bite: Cook closer to 125°C. Go slowly to avoid overshooting, which can make the candy hard rather than chewy.

Tips and Variations

• Salt balance: The small amount of fine sea salt elevates the caramel notes. For a salted-caramel finish, sprinkle a little extra fine sea salt over the surface right after pouring.
• Chocolate twist: Sift in cocoa powder at the end for a nostalgic “choco-iris” variation.
• Crunchy add-in: Fold in chopped roasted peanuts before pouring for texture and a classic candy-shop vibe.
• Ultra-smooth finish: Stir steadily in gentle figure-eights as the mixture approaches temperature to minimize air bubbles.
• Pan size: Thicker pieces come from smaller pans; thinner pieces from larger pans—choose your preferred thickness and adjust cutting size.

Troubleshooting

• Grainy texture: Ensure the mixture was fully dissolved before boiling and that you stirred regularly while cooking. A tiny extra knob of warmed unsalted butter stirred in off-heat can help smooth a borderline batch.
• Too soft to cut: Chill the slab for 20 to 30 minutes, then cut. Next time, cook a shade hotter or a minute longer within the 120–125°C range.
• Too firm: Serve as butterscotch “bites,” or gently warm the knife to cut into thin slivers for topping desserts. Next time, stop cooking a degree or two earlier.

How to Enjoy

Pair Iriski with hot tea or strong coffee, or tuck a few wrapped pieces into lunchboxes. For dessert plating, place a few squares alongside vanilla ice cream; the warmth of the spoon and cold cream highlight the candy’s chewy snap and caramel depth. A pinch of extra fine sea salt on top right before serving adds a bright, modern finish. If you made the cocoa powder variation, serve with fresh berries; if you folded in roasted peanuts, enjoy with a nutty porter or a roasted oolong tea.

Storage

• Wrap pieces individually to prevent sticking and to preserve texture.
• Store airtight at cool room temperature. For extra-firm chew, refrigerate; for softer chew, let come to room temperature before serving.
• Avoid humidity and direct sun to keep the surface smooth and glossy.

Quick Recap

1. Combine granulated sugar, heavy cream, sweetened condensed milk; melt in unsalted butter.
2. Cook, stirring, to 120–125°C—about 15 to 25 minutes.
3. Finish with vanilla extract and fine sea salt; add cocoa powder or roasted peanuts if desired.
4. Pour, cool for 2 to 3 hours, cut, and wrap.