Homemade Caramel with Chocolates Candies
Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used:
- as a flavoring in puddings and desserts
- as a filling in bonbons
- as a topping for ice cream and custard
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.
A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.
Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar, butter, and vanilla flavoring. The sugar are heated separately to reach 170 °C (340 °F), caramelizing them before the other ingredients are added.Alternatively, all ingredients may be cooked together; in this procedure, the mixture is not heated above the firm ball stage (120 °C (250 °F)), so that caramelization of the milk occurs but not caramelization of the sugars. This type of candy is often called milk
Homemade Caramel with Chocolates Candies
Caramel
- 1 cup granulated sugar
- 1 can (300 mL) sweetened condensed milk
- 1 tbsp butter
Chocolate
- 1 cup chocolate, melted
Directions
- Melt Chocolate and pour into small candy moulds or drop by small spoonfuls ontil wax paper. refriderate until firm. once firm remove from moulds.
- Have ready dome or other shaped candy molds
- Place sugar in a heavy saucepan over low heat. Cook, brushing down sides of pan occasionally until melted and the colour of maple syrup. Do not stir, as it may cause crystallization.
- Whisk in milk and butter. Cook over low heat about 15 minutes whisking constantly.
- Remove from heat.
- Immediatly pour into candy moulds and smooth flat.
- Once caramels are almost set but still soft place a chocolate onto it and let set fully.
- When fully set, unmold and keep Chilled.
