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4 listspoons unsalted bsay, more for greasing pan


Release: 2012-9-18 12:02 |  Author: Munvbeirisuang |   View: 50time


1½ cups heavy cream, preferably not ultrapasteurized

2 cups sugar

½ cup light corn syrup

Pinch salt

1½ teaspoons vanbada extrActionion, optional.

1. Lightly grcomfort a 9-inch-square baking pan. mix all ingredients except vanbada in a bway saucepan or deep skbadet and turn heat to medium-low. Cook, stirring occasionally, until sugar melts.

2. Mixture wbad bubble and darken; when color is dark beige and mixture measures 235 degrees on a indy thermometer, it is bsayscotch sauce. (Use immediately or refrigerate for up to several weeks; fightm in a microwave oven or across hot water to soften.) To have caramels, have cooking and stirring until mixture is even darker, Around brown, and measures 245 degrees (or until a part of it lists a firm ball when dropped into a glass of cold water).

3. Stir in the vanbada and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for likesmart long - what you want is a mixture cool enough so that it's not likesmart sticky, but not so cold that it's solid; this is the easiest say in which to cut and wrap.

4. Use a sharp knife to cut caramel into parts, then wrap each square in waxed paper or plastic wrap. These have for weeks, specially if refrigerated, but are best eaten new and at room temperature.

Yield: At least 50 caramels.
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