So this evening, I took on my challenge of making better caramel that would make my
This is what I did.
Add chopped butter to HMP and set on speed 1 and temp to 130C and allow the butter to melt, which should only take a minute or so, but the machine won't reach 130C.
When butter is melted, press stop and lift whole lid to add the sweetened condensed milk, brown sugar and glucose syrup, and attach paddle. Close lid and allow to continue to cook on speed 1 until it reaches 130C, this can take 15-20 minutes, but it doesn't matter too much what the time is the HMP will stop when it reaches 130C. Make sure the lid stopper is in place during the whole process. Once it reaches 130C and beeps, add the vanilla extract and let cook for a further 1 minute. The caramel will look like this:
Actually, I overcooked this just a little, so yours might be a little lighter perhaps or at least not as thick as mine ended up. I cooked it until 134C, but I think stopping at 130C is the best temp, as this is what I did on my previous attempt.
Pour this onto a baking tray that has been lined with baking paper and allow to cool before you pre-cut or put into fridge. Or, you can mix things up a little and do what I did. I know its very fashionable to add salt to your caramel. Personally, I have never consider this an attractive option, but today, I thought I would take the idea on but in my own way.
While the caramel was cooking I broke up some pretzels with my hands and scattered them over the bottom of the lined baking tray. I also broke up some milk chocolate Cadbury melts, and I also had some Nestle Caramel chips so I spread some of those in as well. I poured the caramel on top of this layer and while the caramel was still hot I scattered more milk choc melts on top. The heat of the caramel melts the chocolate.
After about 1/2-1 hour, the chocolate is nicely melted and you can start to cut the caramel up into small pieces, but still be careful as it is still quite hot, particularly in the middle. Allow the caramel to continue to cool completely preferably outside of the fridge. Store in an airtight container in your cupboard or fridge.
My
**This does make a slightly harder caramel. A change of temp for example, 125C or so could create a slightly softer caramel. A few more attempts and I am sure I have it down pat!!**
All the indgredients used in this recipe can be stored easily in your pantry, making it a perfect food storage recipe. The butter can be fresh and stored in your fridge or you can also use canned butter.
2 comments:
Great, I will promptly retweet it as soon as I end this comment.
Just one suggestion: once you've found the perfect recipe, you could store it (I assume you have a Gastro), this theorically ensures always the same result! :)
("theorically", because any change to ingredients -chocolate dosage, for example- can change the result, of course)
Hey Courtney.
I just happened to discover your resourceful blog and must say you have some of the most unique stuff on the blog.
And Im so glad that the ingredients for this yumy recipe can be stored easily in the pantry. After all, who doesnt like food that can be stored without much ado.
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