Pirates Of The Caribbean Tabs For Guitar

Caramel Florentine Schiacciata

Making caramel creme caramel dessert type milk or mulled for many years was my suffering.

Usually I did it by pouring sugar directly into the mold (with hole) of aluminum and heating it slowly on the stove.

help me with a long metal spoon, but there was always the risk of burn or fail to dissolve, evenly.

reading and trying and not give up, I found at the end, my method.

Now take a pan with thick bottom, put the granulated sugar, a few drops of lemon and a little water just to moisten only the amount of sugar.

Mix well then put on the small flame.
allowed to warm and then boil without touching anything.

sugar dissolves without a problem, start by boiling huge transparent bubble, then the bubbles shrink and begin to take golden.

E 'here that need to be careful, but always without stirring up the pan and stir just by lowering the flame comes caramelized sugar. Cookin 'raw
the mold just to the caramel in the oven and spread with ease across the surface.

Remember that the caramel color is still a bit 'once removed from the flame but in the final brighten a bit soft' because they will have absorbed a bit 'sweet moisture during cooking.

Based on these considerations, I urge to try to get a plastic Carmello, that after cooling, mantenesse la cosistenza di un miele.

A volte capita di avere bisogno di un caramello per un decoro o averlo di scorta in frigorifero.

Sono partita dal mio solito caramello per stampo ma in contemporanea ho fatto bollire poca acqua in un altro pentolino.

Quando il caramello ha raggiunto la colorazione che desideravo l'ho tolto dalla fiamma e ho aggiunto con molta attenzione (l'incontro crea spruzzi) un cucchiaio di acqua a bollore.
Ho mescolato e poi aggiunto ancora un cucchiaio, mescolato e poi aggiunto il terzo e mescolato.

Ho versato in un vasetto di vetro a chiusura ermetica e lasciato raffreddare a temperatura ambiente, aperto.

Il metodo è molto empirico perchè, naturalmente, the caramel cools and solidifies what we can not understand until after it is cooled.

Do not worry if the caramel is still too hard you can put the jar in a water bath to warm and add a little water to a boil.

If the caramel seems too liquid, when cold, you warm it up (always better in a water bath) and cook a bit more 'til the water evaporates added. IN SUMMARY



candy molds


100 g caster sugar few drops lemon juice 1-2 tablespoons water



toffees

100 gr sugar 15
gr
water a few drops lemon
30 g water to a boil (about 3 tablespoons)