This recipe might not be exactly the same as buying caramels on the streets of Paris, but it will be a fun kitchen experiment that you can share with the loved ones in your life.
Ingredients
1 ¼ cups caster sugar
1/3 cup single cream
1 teaspoon pure vanilla extract
5 ½ tablespoons unsalted butter
½ teaspoon salt
For Decoration:
Melted dark chocolate, optional
Directions
Prepare the pan
First, brush oil the inside of the square baking pan (7 by 7 inches). Using canola oil is just fine. *Don’t use extra olive oil, if you don’t want olive oil-flavored caramel. Also brush the parchment paper on the bottom. You can also use a silicon pad.
Make sugar syrup
Then, pour the sugar into a sauce pan. Over medium heat let it totally dissolve without water. Don’t forget to stir occasionally. A pan with a thick bottom is perfect for caramel recipes.
At 356° Fahrenheit, add cream
When the sugar is completely melt and amber brown, place a cooking thermometer into the pan. The temperature could rise quickly. As soon as it reaches 356 Fahrenheit, quickly add in cream and continue stirring.
Simmer
Always on the heat, simmer until 284 Fahrenheit and immediately remove from the heat.
Add in butter & salt
Add in the butter and stir vigorously until combined. Then add in vanilla extract and salt. And stir until silky and homogeneous.
Fill the tin
Pour into the tin and sprinkle with salt.
Cool
Let it for 2 hours, or until completely cooled.
Serve
The tin should be removed easily. Again oil your knife and your fingers. And cut the caramel into pieces.
Let Rawhide Travel and Tours help you get there and if you want to stay in comfort at the very best price we can help. Call us at (602) 843-5100 or visit our website: rawhidetravel.com
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Rawhide Travel and Tours, Inc.
6008 West Bell Road # F105
Glendale, Arizona 85308-3793
602-843-5100
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