Caramel mice scurrying around the table for grains – it’s a dessert on a stick reminiscent of traditional caramelized apples. Tasty and healthy snack in the form of charming pear mice in caramel icing on a stick – an interesting idea for a treat at the nursery holiday or halloween. Cook the creamy caramel and dip in her prepared slices of pears. If caramel drains heavily with fruit, wait until it hardens a little more. Stick to the mice eyes and noses. In addition to the original appearance, the mouse it’s also very tasty, because the fragrant spicy caramel makes the perfect pear company. Share with friends: 
Time: one hour. 15 minutes. Complexity: easy Quantity: 32 candy on a stick Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 small ripe pears, for example, Anjou or Forelle (approximately 1 kg.)
- 0.5 tbsp. granulated sugar
- 0.5 tbsp. brown sugar
- 3/4 Art. dark corn syrup
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. butter cream divide
- Half a vanilla pod or 1 tsp. vanilla extract
- 1/4 tsp freshly grated nutmeg
- A pinch of salt
- Black sesame seeds for eyes
- Yellow or pink small round nose sweets
- Optional: 36 (15 cm.) Wooden skewers
Recipes with similar ingredients: pears, corn syrup, cream, nutmeg, caramel
Recipe preparation:
- Cover the pan with parchment paper or foil. Sprinkle culinary spray.
- Before cooking caramel, peel the pears from the cores and cut into eight slices, making them flat cut so that the slices can lie on a flat surface with a peel up. Insert a skewer into each slice and cover with paper with a towel.
- In a thick-bottomed stewpan, mix brown and white sugar, corn syrup, butter, 0.5 tbsp. heavy cream, vanilla and nutmeg. Over moderate heat, stirring constantly with a wooden spoon, bring the mixture to a boil. When it boils slowly add the remaining cream so that the mixture continues to boil. Scrape adhering sugar off the walls of the saucepan. Fix the thermometer for syrup on the wall of the stewpan so that its tip is immersed in liquid. Boil the mixture at a boil, gently stirring until the caramel temperature rises to 115 ° C, about 10 minutes. Immediately remove the stewpan from the stove. Overfill caramel in a medium heat resistant bowl, helping yourself silicone spatula so as not to scratch the bottom of the pan. Give caramel to rest, so that it cools down a bit and thickens, about 3 minutes.
- Blot excess moisture on pears with paper towels. Dip the pears completely in caramel, scrolling them so they completely covered, and let the excess drain a little. Put the pear on the prepared pan. Stick the caramel still soft mouse eyes and nose. Repeat the same with the remaining pears. Leave on for about 30 minutes, so that the caramel freezes, and serve. Note As the caramel cools, it will be difficult cover the pears. So reheat the caramel in the microwave ovens in intervals of 20 seconds. to a liquid consistency.
