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:
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.
**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.