This is a story of a special caramel. The candies, how you need to know, are creamy, buttery, rubbery, melt in the mouth and damn delicious candies. It is incredible how easy they are to make, magical on a little sugar and ta-dati you have these adorable soft and rubbery candies.
Here is the fat Waygu. As you can see, only a simple beef fat, also known as beef segon. Which, if you have not already discovered, is really rich, salty and super delicious.
The caramels are usually made with butter that is only another type of fat, really, so that’s how we had the idea of replacing the butter in the caramels with ours It is fatty fat. Oh my God, he worked so well!
Here is the result of the rendering. A bowl of pure cream beef fat. And some pieces of beef crackling, the crunchy solids who remain after making fat.
Sprinkle these crackling with a little salt and eat as chips, so well! The reward of the cook, lol …
With our fat made is the time to mix the caramel. It is easy enough to prepare, just add fat, sugary condensed milk, sugar and glucose syrup in the pot.
Note in literary margin: I read for the first time of “Treacle” in that wonderful childhood book “Alice in Wonderland” by Lewis Carroll. And then I spent many years later, dreaming to ask me what this apparently more mysterious and delicious food was. It was the Ghiro that mentioned it:
“”Once upon a time there were three small sisters, “the Imbargia began greatly; ‘And their names were Elsie, LaCie and Tillie; and lived at the bottom of an good’
“What did they live?” Alice said, that she has always been very interested in questions to eat and drink.
“They lived on Treacle,” said the Sleeping, after thinking about a minute or two. “
Oh, as I wanted a little apple!
The mixture is cooked to the heat necessary so that the sugar reaches 245 ° F, also known as “solid sphere stadium”. Reaching this temperature will make deliciously soft and rubbery caramels. For this you will need a food thermometer. Make sure to maintain an eye bulb to the fire and do not let the thermometer probe touch the bottom of the pot.
When the caramel reaches the desired temperature, it triggers it from the stove. It is time to mix the salt and vanilla extract. And any other flavored element you want to add directly to the candies like nuts or even a drop of rum or whiskey.
Once your flavors are mixed on pouring the caramel still hot and sticky in a foven and sanded pan. We have added a final spray of quality sea salt at the top to make it cute and add pop with salted joy.
We used an incredible Italian sea salt that we recently discovered. Oh my man, so you will say! Really entering several salts, English, Japanese and Italian now. It is a bit like I could taste the earth where the salt came from. Everything different and all good. In addition, a tasty salt can bring a dish to the next level!
Once the caramel is cooled a little, set it in the fridge to relax until it is set. Note that it will be easier to cut if cold. To cut the use of a sharp knife. And clean the knife between the cuts if it starts to stay.
With the squares of the cut candies, you have practically done and ready to start enjoying the caramels. A couple of chewing of your homemade caramel will transform him into a bite of soft buttery delicacy infused with the tasty notes and full of Waygu’s Umami. Oh, die for …
And if you want to go further and maybe prepare these candies as a gift, cut the squares of parchment paper and wrap the individual caramels in a twist of paper. It seems so professional!
(Create 50 candies) (adapted by the recipe here) Preparation time: 10 minutes Cooking time: 20 minutes
Ingredients:
Prepare the pan: Assign a 10 per 4 -inch pan with parchment paper.
Make raw fat (if it does not use the beef changing already made): Place the chopped fat in a small pot with a bottom. Add 1 tablespoon of water and cook over very low heat for about an hour or until the liquid fat is rendered and everything that remains of the original is pieces of golden crackling. Remove the pieces of crackling.
Once the temperature is reached, remove it immediately from the heat. Add the vanilla extract, 1 teaspoon of salt and whiskey (optional), then mix built -in til. Pour in a prepared pan, shaking to smooth the caramel. Sprinkle on shaky sea salt now while the caramel is still hot.
Let the caramel imposed: Leave the caramel to rest until it cools at room temperature. Put in the fridge to cool for 1 hour or until it is completely cold and set.
Cut the candies: Remove the caramel slab from the pan (Just lift the parchment paper) and set to the cutting board. Use a sharp knife to first cut the 3/4 sliced caramels, then in 3/4 cubes for 3/4 inch. If the knife begins to stick, clean it with a wet rag and then continue to slice.
Warehouses: Keep a narrow air container in the refrigerator with parchment documents between the layers. Or, alternatively, cut squares of parchment paper and square caramels in twists. Also keep in the refrigerator. Keeps for six months. Enjoy the caramelized pity!
