Milk Caramel
Baking and Desserts • European
Description
Milk Caramel
Ingredients
- 10% cream 15 fl oz
- Butter 0 oz
- Powdered Sugar 20 oz
- Honey 5 oz
- Vanilla salt to taste
Step-by-Step Guide
Step 1
In a saucepan, combine all the ingredients. I used powdered sugar, but you can use regular sugar; it's not critical here. (If you choose brown sugar, keep that in mind while waiting for the desired color). If you don't like honey, you can replace it with glucose syrup, agave syrup, or something similar.
Step 2
Next, place the saucepan over medium heat and wait. We are interested in the moment when the butter melts and all the ingredients mix together.
Step 3
Now comes the most interesting part. If you were stirring the ingredients before, stop now. Just observe the process. If you have a thermometer, we need to reach a caramel temperature of 122-255°F. If you prefer it to be bitter and hard, the 'toothbreaker' is achieved at 125-260°F. If you don't have a thermometer, you have two options. The first is to trust your eye. The color of the caramel should match my final photos. The second is to drop a bit of caramel into cold water and roll it into a ball between your fingers—if the ball is firm and rolls well (not sticking), it's ready.
Step 4
Pour the caramel into a mold lined with parchment paper. Any mold with sides will work. The height should be about 1-1.5 cm; don't make it taller.
Step 5
After about 3 hours, place the caramel in the refrigerator. It will set completely. After that, simply cut the caramel into candies with a wet knife. If it has hardened too much, warm the knife in boiling water, but not too much. You can sprinkle the candies with powdered sugar, almond flour, or salt—this is trendy and, to be honest, delicious. For my first attempt, I made the basic version.
Step 6
The caramel turns out very tender and completely safe for fillings. It has a creamy-honey flavor.
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