What is a butter caramel?

butter caramels is a thick candy that can be formed and eaten separately or used as a topping on other caramel desserts. It usually has a hard and crispy texture and its main component is a mixture of sugar and butter heated to the caramelization point. Traditional recipes for caramels butter are often called English caramel due to the origin of confectionery. This treatment is often immersed in molten chocolate and sprinkled with crushed nuts such as walnuts or almonds. Creating butter caramel requires attention to time and temperature to prevent the separation of ingredients or committing, but experienced producers of confectionery for homemills often state that the results are worth initial efforts. Many cooks recommend using salted space of unsalted butter to achieve the correct balance of taste. These ingredients are usually heated in a cooking pot, which has either a non -stick metal coating, or was massive with a generous amount of other butter. Experienced dessert bakers recommend using high -quality candy to zajiTilo that this mixture reaches the correct temperature. Maintaining the butter coating on the instruments and cooking for cooking is necessary to prevent the caramel mixture from sticking during the cooking and pouring process.

Once the primary ingredients are thoroughly mixed, cooked and thickened to the recommended consistency, the caramel with liquid butter is poured and extends on a baking sheet spread with butter to prevent gluing. An important aspect of this step is the spread of caramel as conspicuously as possible to ensure cooling. Many cooks simply use a standard knife and a sheet with a cookie with butter, although another option is to pour caramel on a non -stick silicone mat, which is specially designed for this type of confectionery production. These are usually available in the Chen offers. While caramel cools, chocolate and nuts can be prepared for the last steps.

Some cooks like to pour and spread their coatmelted chocolate only on one side of the caramel of chilled butter. Others prefer the caramel leaf rolling after the first side solidifies and covers the other side with chocolate. If crushed nuts are included in this kind of caramel recipe, they must be sprinkled over chocolate before cooling. The finished karaška then usually divided into large pieces with the tip of the kitchen knife. Smaller caramel pieces can also be sprinkled to ice cream or upper part of the matt cake.