Caramels Recipe

Today we will talk about caramels recipe .The Caramel, is a dessert of South American origin, very rich and easy to make. It may not be the fastest dish to make but it sure looks great !. In addition, this is compensated by how easy it is to prepare because, although it takes a while to be done, we should not be too concerned, nor be constantly on top. The same fire will work for us. There is much controversy over the origin of Caramel. They are often attributed to themselves both Argentine, Uruguayans and Chileans. The only thing that is known for sure is that there is no official denomination of origin and that the exact origin of the recipe is not known either. I do not want to get into the controversy of who to attribute the recipe to. But I did want to note that officially, its exact origin is unknown. The only thing that is known for sure and, most importantly, is that Caramel, is delicious!You can also read  rice and milk recipe .

 

Caramels Recipe

INGREDIENTS for making Caramel
1 litter whole cow’s milk
About 300 gram  of sugar
1 branch of vanilla
1/2 teaspoon baking soda

Caramels Recipe Best Recipe

MILK SWEET RECIPE
1.- With a very sharp knife, we make a longitudinal cut to a branch of vanilla. Then we open it with half scratch with the same knife to extract all the nuggets we can. You can use directly vanilla essence but personally, I prefer the branch, the natural

2.- In a casserole, we put the milk, the sugar, the branch of the vanilla, its pips and the sodium bicarbonate. This last ingredient will help to caramelize the sugars of the milk. Remove and heat over gentle heat

3.- When it is very hot, that does not get to boil gushing or would catch aftertaste to burn very unpleasant, we began to count.

4.- The time goes on, the milk (in fact, the milk water) will evaporate. And the sugars will be caramelizing, becoming more and more brown. We just let it cook, stirring occasionally

5. After two and a half hours, you have to start to be more careful. It will have thickened and will have to be removed more often. You can even lower the power of the fire, if you think it boils very hard

6. After three hours, we will have a texture similar to the custard. We simply put the Caramel in a jar or other container, and let cool in the refrigerator completely. It will weigh heavily.

 

The Caramel is terrific! It takes a while to get done but the effort is minimal. And it is very easy to do. Test it!

Caramels Recipe

 

Caramels Recipe

 

Caramels Recipe

 

Caramels Recipe

 

Caramels Recipe

 

Caramels Recipe

 

Caramels Recipe

 

Caramels Recipe

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *