![]() In a microwave-safe medium bowl, melt the white chocolate chips and oil in the microwave in 30-second spurts, stirring after each, until smooth, about 2 minutes (but every microwave heats at different strengths). Makes about 1 cup (enough to coat twelve 3-inch snaps) It will keep in an airtight container in the fridge for up to 1 month. Let the caramel cool completely before using. If the mixture is at all lumpy, put the saucepan back over medium heat and stir constantly until the sugar bits have dissolved and the mixture is smooth.Ĥ. Carefully add the heavy cream, vanilla, and salt, stirring constantly. ![]() Use the heat-resistant spatula to stir the mixture together.ģ. The caramel will bubble up and steam stand away until the steam dissipates. Very slowly and carefully, stir in the butter. Continue adding 50g (¼ cup) sugar twice more until all your sugar has become one pretty pan of caramel.Ģ. Once the first amount of sugar has taken on color, add an additional 50g (¼ cup) sugar to the existing caramel in the pan, repeating the previous steps-cook and stir, cook and stir, until the mixture is once again a gorgeous amber color. As soon as the sugar starts to melt, use a heat-resistant spatula to move it constantly around the pan-you want it all to melt and caramelize evenly to a gorgeous amber color. Make a dry caramel: In a heavy-bottomed medium saucepan, cook 50g (¼ cup) of the sugar over medium-high heat. ![]() 1 recipe Chocolate Wafers from Bake Club week 122ġ recipe Peppermint White Chocolate Coatingġ. ![]()
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