Description
Cook the caramel for coffee is not as difficult as you might think. It is necessary only very to want.
Ingredients
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Brown sugar
250 g
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Cognac
70 ml
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Vanilla
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Ginger
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Lemon juice
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Cinnamon
Cooking
Melt the cane sugar of DEMERARA TM Mistral in a saucepan with a thick bottom or a skillet on low heat. Add vanilla, ginger or cinnamon. Cinnamon goes very well with pear flavor.
Add the cognac. For baby variant pear syrup. Attention! much sprinkles! Mix thoroughly for a minute. Add a few drops of lemon juice. 1st option. Pour hot caramel into molds and cool. Get the candy.
2nd option. Pour the hot caramel on a silicone Mat. Wear rubber gloves. Slightly cooled caramel to the point where it ceases to adhere to the Mat.
With a rug crushed caramel into a ball, then you can take our billet in his hands. So.
Begin to knead it like clay. At the beginning of caramels tight. Tie, minutes. Saturable caramel with oxygen and it begins to change color. On the Golden. This process reminds me of the magic.
Tear off or cut with scissors a small piece and turn fantasy. Tie the ribbon on a strip of parchment. To tighten the spiral. Or just balls.
Or here such figures. The caramel is very plastic until frozen.
Now you can enjoy.
Coffee or tea acquire a caramel flavor.
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