Ako vyrobiť mäkké a žuvacie karamelky

Karamely sú jedným z najjednoduchších a (áno) bláznivých cukríkov, ktoré môžete vyrobiť.

karamelky are one of the easiest and (yes) fool-proof candies you can make.

riadok an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.

cez medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Remove from heat, but keep the pan close by.

v the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste.

utrieť down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture.

klip the instant-read thermometer to the side of the pan.

miesto the pot with the sugar mixture over medium to medium-high heat. Do not stir. At first, you will see small bubbles around the edge of the pan.

Okolo 250°F, the sugar syrup will turn transparent and boil rapidly.

Okolo 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.

ak your instant-read thermometer isn't quite submerged into the sugar, you may need to tilt the pan to get an accurate reading.

otočenie off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size.

spiatočný the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow.

rýchlo whisk the vanilla into the caramel.

bezodkladne pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom).

nastaviť the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight.

rez the caramels into candies with a very sharp knife.

rez squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed.

karamelky will keep at room temperature for about two weeks.

Hovoríme o karamele. Kandizovaný druh. Žuvacia, rozpustná v ústach, hlboko sladká a šialene návyková povaha. Tie prinášajú niektoré z najlepších darov vôbec, či už ide o Vianoce, narodeniny, alebo ďakujeme za láskavosť. Alebo žiadny dôvod vôbec. Pravdepodobne už máte zložky v sprievode, a ak ste nedávno nedávno vyrobili karamely, pravdepodobne neviete, aké ľahké môžu byť. Chyť vrece cukru a váš teploměr na cukrovinky, ľudia! Dnes vyrábame karamely.

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