Rich creamy taste, soft texture and mouth-watering terracotta caramel deserve to be found out about them more people. Therefore, sweets you can treat your family and loved ones. So that the syrup does not begin to crystallize, do not interfere with it after infusion of water and before adding butter and cream, and Cook better by covering with a transparent lid. Also to avoid crystallization can be poured into sugar 1/2 tsp. tartar. Cutting the treat into individual candies will be more convenient with pizza knife slightly sprinkled with vegetable oil.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 1 hour. 30 min. Difficulty: easy Amount: 32 (5cm.) Square In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 tbsp. Sahara
- 1 tbsp. water
- 6 tbsp. l (90 gr.) Butter
- 1 tbsp. fat cream, possibly heated
Recipes with similar ingredients: sugar, butter, cream
Recipe preparation:
- Pour sugar into a clean, dry saucepan. Pour in water, trying make it closer to the edge of the cookware to avoid splashing sugar crystals on the wall. Bring to a boil and cook on high heat until the mass acquires an amber color. Take off plate and a wooden spoon stir the butter, and then cream. Pour in 20 x 20 cm mold covered with well oiled foil. Let the caramels cool and harden. When that happens cut it into squares. Wrap in decorative transparent film. Store at room temperature.
