Real cream caramels

Ingredients for Real cream caramels

Instructions for Real cream caramels

To prepare the Real cream caramels recipe, please follow these instructions:

All the ingredients are boiled until the caramel is well-golden and very viscous (about 3½ hours).
Stir in it at regular intervals, but most at the end. The caramel is first cooked when it is golden and leaves the bottom of the bottom. It takes a long time, with even good heat. Check with a sugar thermometer. The caramel must be at least 135 degrees, but most importantly, be dark golden, thick and cool.

The pot is taken from the heat. If you have a feeling that the caramel has finished cooking, take a small sample on the kitchen table. You will then be able to quickly assess whether the caramel mass will be too soft in the consistency & amp; Thereby boiling more.

The caramel is poured into a container 18 x 18 centimeters lined with oiled baking paper on both bottom and sides. Also put a piece of oiled baking paper on top.

Leave the caramel to cool at room temperature any time until the next day - alternatively refrigerator for 4 - 5 hours: Cut into 6 X 9 a total of 56 pieces.
The pieces are wrapped individually in pieces by cellophane.




tips:
You must have patience, but it is worth it. Remember, it is important that the caramel drops at the bottom and is viscous, otherwise it becomes too soft.