In the USA they call such candies “Taffy”, in England “Chuvis” (in Russia were popular in the 90s), chewing sweets are made from sugar and corn syrup with the addition of butter, vinegar, flavorings and food colors. Caramel mass is repeatedly stretched, thereby saturated air bubbles and turn white. Before you try delicious home-made gummies, you will need Be careful not to let the syrup crystallize, exert physical effort to stretch the sweet white caramel mass and giving it softness. But if you use helpers, the process will be easier and more fun. During stretching caramel mass in it you can add food coloring and get sweets of the desired color. If you want consistency chewing caramel came out softer, boil the syrup to 124 ° C.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 55 мин. Complexity: medium Servings: 30 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.25 Art. corn syrup
- 1 tbsp. Sahara
- 1 tbsp. l water
- 1 tsp butter
- 1 tbsp. l vinegar 5%
- 1/2 tsp vanilla and / or mint extract
Recipes with similar ingredients: corn syrup, sugar, butter creamy, vanilla extract, mint extract, iris
Recipe preparation:
- Place all ingredients except the extracts in a large saucepan and mix gently. Fix a special thermometer for caramel on the wall of the dishes and bring the mixture to a boil, stirring, only to avoid burning. Cook to a temperature of 130-132 ° C or until from the moment when a drop of syrup in ice water turns out roll up a solid ball. Remove from heat, stir in extracts and pour oiled with butter or covered with a silicone mat a baking sheet. Let the mixture cool so that you can work with it, and then start rolling it into a tourniquet and stretching it. Resulting mass It should be saturated with air bubbles, become white and opaque. Continue pulling and twisting until the caramel hardens. Form long tows, then cut them into sweets.
A few tips for making caramel:
- Grease the top 3 cm of the walls of the stewpan with vegetable oil, so that the syrup does not overflow when boiling.
- Always use cookware larger than the one you It seems appropriate that the mixture does not “escape.”
- The diameter of the burner should not be less than the bottom stewpan.
- At the end of cooking, never scrape the syrup from the dishes, and just pour it.
- Wash the side walls of the stewpan with a clean baking brush, moistened with water to avoid sugar crystallization.
