2 tsp plus 2/3 cup buter, melted, split
3/4 cup confectioners' sugar
1-1/2 tsp vanilla flavor extract
2 glasses all-purpose flour
1/2 tsp. cooking powder
1/2 tsp. salt
1 cup sugar
1 cup maize syrup
1 cup butter, cubed
1 can (14 ounces) sugary compacted milk
1 tsp. vanilla flavor extract
2-1/2 weight chocolates sweets coating
Line a 13-in. x 9-in. pan with alumiinum foil and oil the aluminum foil with 2 tsp butter; set abaye.
In a huge dish, lotion confectioners' glucose and staying butter until light and comfortable. Defeat in egg and vanilla flavor. Merge the flour, cooking powdered and salt; progressively add to creamed combination and mix well. Media money into ready pan. Prepare at 375° for 16-20 moments or until gently browned. Awesome on a cable holder.
For caramel, combine the glucose, maize syrup and butter in a huge pot. Bring to a steam over method warm, mixing regularly. Boil carefully for 4 moments without mixing. Eliminate from the heat; progressively mix in dairy products.
Decrease warm to medium-low and prepare until a sweets heat range gauge flows 238° (soft-ball stage), mixing regularly. Eliminate from the heat; mix in vanilla flavor. Add over ready brown crusting area. Chill for 2 hours or until caramel is set.
Using aluminum foil, raise sweets out of pan. Gently remove off foil; cut into 3-1/4-in. x 3/4-in. cafes. In a microwave, liquefy sweets coatiing; mix until sleek. Dip cafes in chocolate; allow unwanted to drop off. Place on a wax paper-lined sheet; refrigerate until set. Store in an air-tight package. Yield: 4 number of.
Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.
Nutritional Information 1 sweets bar is equal to 246 calorie consumption, 13 g fat (9 g soaked fat), 24 mg cholestrerol levels, 97 mg salt, 33 g carbs, 1 g roughaege, 2 g proteines