The Best Homemade Caramel скачать в хорошем качестве

The Best Homemade Caramel

Hello guys :) Today I made a homemade caramel. The process of making it is not difficult, but it has a high-quality taste. Everyone loved it as a gift. Preparations that are essential to avoid caramel failure -Probe type (needle type) thermometer: Without a thermometer, it is difficult to measure the temperature accurately, so it is easy for the caramel to burn, not to harden, or hard to harden like a stone. Infrared thermometers are difficult to measure the exact temperature of the liquid, so you must use a plug-in thermometer. -Pot with thick bottom: If you use a thin pot or a coated frying pan, there is a high probability of failure due to a large temperature difference between the center of the liquid and the edge. I recommend a pot made of whole stainless steel. (The copper pot is also good) -Heat-resistant silicone spatula: Use a heat-resistant silicone spatula that does not melt even when the temperature rises and stirs every corner of the pot thoroughly. -Starch syrup, white sugar: Starch syrup cannot be replaced with honey or oligosaccharide, and white sugar cannot be replaced with yellow sugar or brown sugar. Make sure to keep the ingredients! ▶ Ingredients (16.5cm * 16.5cm square mold) 260g granulated sugar 220g heavy cream 85g corn syrup 60g water 50g unsalted butter 1 g salt 1) Put water, sugar and corn syrup in a pot and heat it over medium-low heat until 180 degrees Celcius. (355℉) It is better to add water first. 2) When it reaches 180 degrees Celcius, turn off the heat and add in the cream warmed over 40 degrees C.(105℉) The more caramel is burned, the stronger the bitter taste is, and the less it is burned, the stronger the sweet taste is. Adjust the timing of adding cream between 165 and 180 degrees (330~355℉) according to your preference. 3) Add salt and butter, stir well and melt. 4) Heat again while stirring under medium heat, and raise the temperature to 120 degrees. (250℉) This is the process of evaporating moisture of caramel so that it can be hardened. 5) Pour into a buttered mold and harden for more than 3 hours in the refrigerator. The caramel harden even at room temperature, but it must be hard and cold in the refrigerator to cut it clean. 6) Heat the knife and cut the caramel into suitable sizes. 7) Wrap it with cellophane paper or parchment paper. The vinyl I used is ...(https://www.amazon.com/gp/product/B07...) Make vanilla caramel: Add 1/4 ~ 1/2 vanilla beans to the side of fresh cream, lightly heat until the edges boil slightly, cover with a lid for scent, and mature for about 30 minutes. Making Salty Caramel: Pour the caramel into the mold and brush the surface with salt before the caramel hardens. (Fleur de Cell is recommended: It is a kind of flower salt produced in France. It has a strong salty taste and has a slightly rich and sweet taste at the end. Storage: Individually packaged with cellophane or paper, can be stored at room temperature for about 2 weeks. When refrigerated, you can enjoy it with a firmer and more chewy texture, or leave it at room temperature for a softer texture. When stored frozen, it can be stored for much longer. Comments that are not polite or unpleasant to me are deleted without notice. Instagram: https: //www.instagram.com/jadore________ -------------------------------------------------- -------------------------------------------------- --- Please specify the source when using the recipe. Secondary editing and re-uploading of the video are prohibited. -------------------------------------------------- -------------------------------------------------- ---