Dreams and caramels
Ano novo, vida nova, criança para sempre…
Caramels
Makes 80:
50 g cream (35% fat)
380 g sugar
350 g corn syrup
30 g butter, softened
Prepare a silpat or line a baking sheet with parchment paper and grease.
Place a greased rectangular bottomless pan over the silpat.
Bring the cream to boil.
Melt the corn syrup over low heat, add the sugar and let it caramelize.
Combine with the butter and the hot cream.
Let the mixture reach 117ºC.
Remove from heat and pour into the pan.
Let it cool down and cut in small pieces.
Wrap each caramel with thin plastic paper.
Store in a box on a dry place.
Source: Pierre Hermé
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Beautiful caramels! Wish I could grab one from the screen.
So lovely… These are my first impression of your site and, useless to say, it’s a bright one!
I’ll make them for a friend who can no longer eat candies for she has developed an allergy to food colouring, I’ll let you know… =)
All the best, Chiara, Florence
Leonor, wonderful caramels!! I can feel them melting in my mouth. Bjs
OMG! These caramels are simply amazing!
I’m trying this recipe as soon as I collect the ingredients!
However, can you please tell me whether these caramels are sticky and gooey or rather hard?
Cheers
J.