You have been looking for this recipe for a long time. Now the salted caramel will turn out to be 100%. I assure you, it is insanely delicious, impossible to come off😍 Subscribe to my channel kzfaq.info...
Salted caramel:
calculation for 500 g ( 17 oz )
100 g ( 3.6 oz ) of condensed milk
200 g ( 7 oz ) sugar
150 g ( 5.2 oz )cold butter (cold, fat content not less than 82%)
200 ml ( 6fl.oz ) of cream (fat content 30-35%)
a pinch of salt
1 vanilla pod (or vanilla sugar) optional
Let's make caramel:
1. Heat the cream.
2. Send sugar to a deep-bottomed saucepan, put on fire slightly above medium. Stir in the caramel, then stir.
3. Add condensed milk to the hot cream, stir.
4. When the caramel turns dark brown, turn off the heat, add a thin stream of cream with condensed milk.
5. Cut the vanilla pod, take out the vanilla caviar and add to the caramel.
6. Pour the caramel into a bowl, add butter, salt and blend with a hand blender.
7. Pour the finished caramel into a sterilized jar and refrigerate for 3-4 hours.
How to sterilize jars?
Method 1. Ignite in the oven: after washing, put the wet jars in the oven and turn it on at 160 ° C - 325F ( Gas 3 ). Heat until the drops are completely dry.
Method 2. Sterilize in the microwave. Pour water (about 1 cm) into the bottom of the jar and place in the microwave at 700-800 W for 3-5 minutes. The water will boil and the can is steam sterilized.
If there are a lot of cans, the time in the microwave should be increased.
To sterilize the lids, boil the screw lids in water for 10-15 minutes before closing the jar.
Glass lids with iron clamps can be prepared along with the cans, and the seals can be boiled and installed on the lid with clean tweezers before seaming.
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