Dulces De Caramelo Clásico
Para esta receta, necesitará un termómetro de caramelo preciso. También necesitarás cortar trozos cuadrados de papel pulido o celofán de tres pulgadas para envolver los caramelos..
Fuente: Martha Stewart Living, diciembre de 2012.
Tiempo Total
Deberes
rendimiento
Andy
26.04.2023 @ 21:20
This recipe requires a precise candy thermometer. You will also need to cut square pieces of polished paper or cellophane three inches to wrap the candies. Source: Martha Stewart Living, December 2012. 8 hours 30 minutes 25 minutes Makes approximately 120 Total Time Duties Yield Ingredients Vegetable oil, for baking. 2 cups heavy cream 2 1/4 cups sugar 6 tablespoons unsalted butter, cut into pieces 1 1/4 cups light corn syrup 1/2 teaspoon coarse salt 1/2 teaspoon pure vanilla extract Directions 1. Lightly brush the bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on the long sides; lightly brush the parchment with oil. 2. Bring the cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until the sugar dissolves. Reduce the heat to medium-high; cook, stirring occasionally, until the caramel reaches 248 degrees on a candy thermometer, about 15 minutes. 3. Immediately remove the caramel from the heat and add salt and vanilla. Pour the caramel into the prepared baking sheet and let stand, uncovered, at room temperature for at least 8 hours and up to 1 day. 4. Lift out by parchment, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
Comentario: Esta receta parece deliciosa y muy detallada. Me gusta que se incluyan instrucciones precisas y consejos útiles, como la necesidad de un termómetro de caramelo preciso y papel pulido o celofán para envolver los caramelos. Definitivamente voy a intentar hacer esta receta en casa. ¡Gracias por compartir!