Homemade Caramel Candy ( 3 Ingredients )

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These soft caramels have a creamy, chewy texture that melts in your mouth and never sticks to your teeth. They are easy to make at home with only 3 ingredients.

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Ingredients( Makes 55 )

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  • 550 g Whipping Cream
  • 80 g Demerara Cane Sugar
  • 20 g Maltose or Honey

Equipment

  • Baking Pan 7.5 x 7.5 x 15 cm
  • Baking Sheet 7.5 x 15 cm
  • Wax Paper 55 @14 x 7 cm

Preparation

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1. Bring whipping cream, sugar and maltose to a boil in a large saucepan over high heat, stirring until sugar dissolves.

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2. The mixture becoming thick and transparent, reduce heat to low; cook, stirring occasionally.

3. Until caramel reaches 100ºC degrees on a candy thermometer, it will caramelised speedy, keep stirring. Be careful not to spilt the caramel, it is very hot !

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4. Continue stirring for about 15 ~ 20 minutes until the caramel reach 105ºC. Immediately remove caramel from heat.

5. Pour caramel onto a mold lined with baking sheet, and let stand, uncovered, let cool for about 2 hours.

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6. Lifting by baking paper overhang, transfer caramel to a large cutting board. Cut into pieces, any shape you like; wrap each piece in waxed paper or cellophane. Stored in refrigerator for about half a year.

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12 thoughts on “Homemade Caramel Candy ( 3 Ingredients )

  • Monday April 9th, 2018 at 06:17 AM
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    老師
    我放在室溫下會一直出油,
    請問是什麼原因,以及可以如何解決呢?

    Reply
    • Monday April 9th, 2018 at 07:47 PM
      Permalink

      鮮奶油的油脂在室溫會溶化
      糖果要放進冰箱保存啊 ~

      Reply
      • Tuesday April 10th, 2018 at 02:22 PM
        Permalink

        老師
        如果我煮到130度讓糖果變硬是否就能夠防止出油的情況?

        Reply
        • Tuesday April 10th, 2018 at 08:13 PM
          Permalink

          可以一試
          應該不用到 130C
          這溫度水份太少很難操作
          非常燙要小心不停攪拌
          增加糖的份量也是一個選擇
          但糖果會變得過甜
          外面很多食譜使用了玉米糖漿來硬化糖果
          玉米糖漿的玉米一般有經過基因改造
          而且經化學提煉加工比較多
          所以我的食譜沒有加

          Reply
          • Wednesday April 11th, 2018 at 10:10 PM
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            老師
            我又試了幾次,加熱到125度左右放於常溫下還是會有出油,牛奶糖較軟的情況

            另外其中有1~2次發生在煮的過程中油跟糖分離出來的情況,想詢問可能的原因
            有可能是因為我因為鮮奶油不夠把兩個不同品牌的動物性鮮奶油加在一起嗎?

          • Wednesday April 11th, 2018 at 10:31 PM
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            不會
            鮮奶油就是鮮奶油
            你確定你用的是動物性的鮮奶油嗎?
            因為動物性鮮奶油不會在加熱的過程出現油水分離的狀態

          • Wednesday April 11th, 2018 at 10:56 PM
            Permalink

            老師

            1.我有確認我是用動物性鮮奶油,還是有可能是火太大或是攪拌過度??

            2.如果我把水麥芽減少是否也會比較硬
            老師的鮮奶油與水麥芽比為25:1
            我都會不小心加太多比例接近5:1

          • Wednesday April 11th, 2018 at 11:30 PM
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            水麥芽是幫助結合凝固糖跟乳脂的媒介
            麥芽糖越多
            到指定的溫度會越硬
            每種食品都有自己的比例
            所以材料的分量、熬煮溫度、操作細節決定成品的形態
            是環環相扣的
            下次可以先按照配方完全操作一次
            應該就能成功 ~ 加油﹗

          • Wednesday April 11th, 2018 at 11:04 PM
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            老師
            你說加熱過程中不會產生油水分離,
            我中間因為要幫小孩處理事務有停火降溫,等忙完後再回來開火加熱
            有可能是這個原因嗎?

          • Wednesday April 11th, 2018 at 11:23 PM
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            有這個可能
            熬煮鮮奶油的過程不能降溫
            要一氣呵成

  • Monday October 5th, 2015 at 02:15 PM
    Permalink

    我可以做给孩子吃了。谢谢肥丁

    Reply

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