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Today I made some caramels for white day
I had to fix the recipe a bit after the first try hence the late upload
A 15cm chocolate truffle mold is a perfect size! (Place some paper foil before pouring)
A 15cm square pan or square shaped mold would work as well
I've included some tips below so please read carefully :)
If you want to make salted caramel you can just sprinkle salt on top before it hardens
▶Ingredients (one 15cm square shaped mold, 25 3cm square shaped molds / takes about 1hr to make and 5hrs to harden)
200ml whipping cream, 250g sugar, 25g water, 50g starch syrup, 30g unsalted butter
1) Cover the bottom and sides of the mold with paper foil (no need if the mold is silicon and make sure the mold is heat resistant)
2) Put whipped cream in the pot and heat it with low heat (can use a microwave)
3) Add sugar, starch syrup and water into another pot and heat it on low heat
4) The sides will slowly turn brown like caramels
5) When it completely shows a caramel-like color
6) Thoroughly mix the ingredients together and when it starts to boil add some butter and mix
7) Keep on heating on low heat until it reaches 118 Celsius
(Cook 5-10 min after adding the butter and while cooking check the temperature)
(If the temperature goes lower than 118 Celsius it will not harden even if refrigerated)
8) When it reaches 118 Celsius turn the heat off and pour it into the mold.
(The bubbles will naturally dissolve so no need to pop them)
9) Refrigerate for more than 5 hrs
10) Check if its hard enough with your hands and if it's completely hardened, cut it with a knife
(If it doesn't hardened after half a day of being refrigerated, high possibility it wasn't heated at the exact temperature)
11) Instead of dipping the knife in hot water, just cutting it right away will cut better
12) Wrap it in paper foil
+ Refrigerate it and eat within a week
+Using video without permission, second hand editing, and reuploaded is forbidden.
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