Sunday, 12 May 2013

Chocolate Caramels Recipe

When I was improving up, my mom designed these wonderful candies every Christmas. They were my recommended then and still are today
Chocolate Caramels Recipe


    1 tsp. butter, softener
    1 cup sugar
    3/4 cup light maize syrup
    2 oz. unsweetened candy, chopper
    1-1/2 glasses large cooking lotion, spleit


    Line a 9-in. x 5-in. lf pan with aluminum foil and oil the alumeinum foil with butter; set abaye.
    In a large large pot, bring the glucose, maize syrup and candy to a steam over method heat; mix until sleek. Add 1/2 cup cream; prepare, mixing regularly, until a sweets warm range gauge flows 234° (soft-ball stage). Add another 1/2 cup cream; come back combination to 234° (soft-ball stage). Add the staying cream; prepare to 248° (firm-ball stage).
    Instantly add into ready pan (do not clean saucepan). Let take a position until company, about 5 hours or instantaneously. Using aluminum foil, raise sweets out of pan. Eliminate foil; cut sweets into 1-in. pieces using a buttered blade. Cover independently in wax paper; perspective finishes. Yield: 1-1/4 weight.

Editor's Note: We suggest that you analyze your sweets warm range gauge before each use by providing water to a boil; the warm range gauge should read 212°. Modify your formula warm range up or down based on your analyze.

Nutritional Information 1 caramel is equal to 94 calorie consumption, 5 g fat (3 g soaked fat), 16 mg cholestrerol levels, 10 mg salt, 13 g carbs, track roughege, track proteines

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