Step-by-step photo recipe for cooking toffee butts at home conditions.
Salt Fleur-de-Sel in the composition distinguishes this soft, viscous iris from the one that you can find on store shelves. An excellent combination of sweet and salty taste – this is the main thing dignity of this home iris. Fleur de sel is a special kind salt, which forms in the form of crystals on the surface of salt pools with evaporation of water. In cooking, this salt is very much appreciated and used to enhance taste and aroma, as well as for decoration dishes.
Time: 3 час. Difficulty: medium Servings: one 6 The recipes use volumetric containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- Vegetable oil
- 1.5 tbsp. Sahara
- 1/4 Art. corn syrup
- 1 tbsp. fat cream
- 5 tbsp. l (75 gr.) Butter
- 1 tsp fine salt fleur de sel, plus more for sprinkling
- 1/2 tsp vanilla extract
Recipes with similar ingredients: sugar, syrup, cream, salt flora de sel, butter, vanilla extract
Recipe preparation:
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Подготовьте противень
Cover the square baking dish with 20×20 cm parchment paper, leaving free edges on both sides, then grease paper with a little vegetable oil.
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Сварите сахар
In a deep saucepan (diameter 15 cm and depth 11 cm), connect 1/4 Art. water, sugar and corn syrup and bring to a boil on moderately high heat. Cook until mixture is warm. golden brown tint. Do not mix – just rotate stew-pan.
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Разогрейте сливки
Meanwhile, in a small saucepan, bring to a boil on average cream fire, butter and 1 tsp. salt fleur de sel. Turn off fire and set aside.
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Приготовьте карамель
When the sugar mixture is ready, turn off the heat and slowly add creamy mixture to it. Be careful – the mixture will be boil a lot. Stir in the vanilla extract with a wooden spoon and simmer on moderate heat for about 10 minutes, until the thermometer for caramel will not show 120 ° C (in this case, if you take a small spoon the amount of caramel and dip in cold water, a hard ball).
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Заполните противень
Very carefully (the mixture is hot!) Pour the caramel into prepared form and refrigerate for several hours before hardening.
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Нарежьте карамель
When the caramel has cooled, remove it from the mold by pulling the edges of the paper. Cut the square in half.
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Сверните в рулет
Starting from the long side, roll the caramel into a dense roll long 20 cm
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Нарежьте на конфеты
Sprinkle the roll with Fleur-de-Salt salt, trim the edges and cut into 8 parts. First cut the roll in half, then continue, cutting each piece in half until you get 8 identical pieces. It will be easier to cut salted caramel if previously lubricate the knife with odorless vegetable oil, for example, sunflower.
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Заверните ириски в обертки
Cut parchment paper or tracing paper into pieces of 10×13 cm and wrap each salted toffee in a separate package, spinning the ends of the paper. Keep in the refrigerator and serve sweets chilled.
