Milk Caramel with Honey
Baking and Desserts • European
Description
Milk Caramel with Honey
Ingredients
- Powdered Sugar 20 oz
- 10% cream 15 fl oz
- Honey 5 oz
- Butter 0 oz
- Vanilla salt 1 piece
Step-by-Step Guide
Step 1
In a saucepan, combine all the ingredients. I used powdered sugar, but regular sugar works too; it's not critical here. (If you use 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. And now for the interesting part. If you were stirring the ingredients before, stop now.
Step 3
Now you just need to watch the process. If you have a thermometer, we need to reach a caramel temperature of 122–255°F. If you like it bitter and firm, the 'toothbreaker' stage occurs at 125–260°F.
Step 4
The first option, if you don't have a thermometer, is to rely on your eyesight. The second option 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. Pour the caramel into a mold lined with parchment paper. Anything with sides will work here. 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, heat 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 delicate, completely safe for fillings. It has a creamy-honey flavor.
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