Description
Spring is a wonderful time of the year. The sun was we often pamper their appearance, the snowdrops and crocuses came out. Walking on the street, not arabesca, all sorts of good memories come to mind..... and so I wanted boiled sugar from my childhood. Decided to try it. Not hard, but time consuming of course, because everyone knows how quickly the milk can escape. So from his view not to be missed.
Ingredients
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Sugar
1 kg
-
Cream
200 ml
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Milk
300 ml
Cooking
Sugar, cream and the milk weighed, and put in a saucepan (the sugar after cooking it turns crumbly and melts in the literal sense of the word, in the mouth). If you prefer a more solid, then take only milk. Include uplifting music.
Put the saucepan on the fire, bring to a boil. Reduce the heat to medium and, to the music, to stir the sugar (at the same time twisting eight or, alternately bending the right and left knee and raising the heel, well, etc, etc). But do not forget that the mass may be attached or burn. So stir and stir...
After 1 hour of sports and stirring the sugar you will get a lot of caramel-colored and slightly thickened. If you drip on a saucer and wait for 0.5 minute, and the drop will not spread out and touch it with your finger, it won't stick - so the sugar is ready. At the end of cooking you can add orange zest or nuts, raisins.
Now it all pour into molds or into a large form, covered with paper and after complete cooling (the mass is solid) to cut into pieces.
Enjoy your tea!
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