Jak vyrobit měkké a žvýkané karamelové bonbóny

Karamely jsou jedním z nejjednodušších a (ano) bláznivých cukrovinek, které můžete vyrobit.

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

Řádek 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.

Přes 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.

Otřete 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.

Místo 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.

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

Kolem 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.

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

Otáčet se 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.

Vrátit se 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.

Rychle whisk the vanilla into the caramel.

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

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

Střih the caramels into candies with a very sharp knife.

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

Karamely will keep at room temperature for about two weeks.

Promluvme si o karamelech. Kandysu. Žvýkaná, roztavitelná, hluboce sladká a šíleně návyková. Ty dělají některé z nejlepších dárků vůbec, ať už je to vánoční, narozeniny nebo děkuji za laskavost. Nebo vůbec žádný důvod. Pravděpodobně už máte ingredience ve vaší spížce a pokud jste nedávno nedávno vyrobili karamelky, pravděpodobně nevíte, jak snadné mohou být. Chyť pytel cukru a teploměru na cukr, lidi! Dnes vyrábíme karamelky.

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