Kaip padaryti minkštus ir kramtančius karamelinius saldainius

Karameliai yra vienas iš paprasčiausių ir (taip) kvailių saldainių, kuriuos galite padaryti.

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

Linija 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.

Per 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.

In 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.

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

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

Vieta 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.

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

Aplink 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.

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

Pasukti 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.

Grįžti 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.

Greitai whisk the vanilla into the caramel.

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

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

Supjaustyti the caramels into candies with a very sharp knife.

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

Karameliai will keep at room temperature for about two weeks.

Pakalbėkime apie karamelius. Saldainių rūšis. Kramtomoji, lydyti į burną, giliai saldus ir neįtikėtinai priklausomybės rūšis. Tai daro keletą geriausių dovanų, nesvarbu, ar renginys yra Kalėdos, gimtadienis, ar ačiū už malonę. Arba jokios priežastys. Jūs tikriausiai jau turite savo sandėliuose esančių ingredientų, o jei neseniai nesate padarę karamelių, tikriausiai nežinote, kaip lengva jie gali būti. Grab maišelį cukraus ir savo saldainių termometras, žmonės! Šiandien darome karamelius.

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