Hard caramel with molasses

Ingredients for Hard caramel with molasses

Instructions for Hard caramel with molasses

To prepare the Hard caramel with molasses recipe, please follow these instructions:

All ingredients except vinegar in a 4 l. Pan and boil together by good heat. Be careful it does not burn on and stir in it with a couple of minutes.

When the mass thickens, add the vinegar and the cooker forward some minutes on it has cooked approximately 15-20 minutes. The mass is tested by getting a drop in a glass of cold water-it will be tough is the mass boiled finished. Pour in a butter greased franskbrøds form or a small roasting pan, where the caramel mass will be approximately 1 cm. high. When the mass is cool, invert it out on a table and snapped or turned into pieces, possibly with the shaft of a large knife.

Is karamellerne not been hard can you boil up again with a bit of water.

Tips:
This caramel recipe is very old and originate from England, where karamellerne most often made at Christmas time. The use of molasses is almost unknown in Denmark but the product widely used for specially baked goods in England, where it's called "Treacle". The times I've created karamellerne to Danes, have specially been very excited for those adults.