How to Make Ribbon Caramels
Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk in a saucepan., Stir until the mixture boils., Let cook., Add the chocolate and vanilla., Create the white coconut layer., Put this mixture over the stove again to dissolve...
Step-by-Step Guide
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Step 1: Put the sugar
Place over a medium heat on the stovetop and increase heat to allow the mixture to boil. -
Step 2: glucose
Very gradually stir in the rest of the milk. , Stir occasionally.
The temperature should reach 248 °F (120 °C). if you have a candy thermometer, or until when tested in water or on a cold marble, a fairly firm ball may be formed. , Mix thoroughly and turn into two well-buttered shallow pans (or use baking paper to line the pans). , For the white layer, put the sugar, water and glucose into a saucepan over the stovetop.
Stir until boiling, then add the coconut and stir occasionally until a soft ball may be formed when a little of the mixture is tested in water or dropped upon a cold marble. , When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. , Remove it from the pan and spread it over the coconut layer. ,, If not serving immediately, or you wish to give away as a gift, wrap each cube in waxed paper or other paper suitable for candies. , -
Step 3: butter
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Step 4: cream of tartar and the fourth a cup of milk in a saucepan.
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Step 5: Stir until the mixture boils.
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Step 6: Let cook.
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Step 7: Add the chocolate and vanilla.
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Step 8: Create the white coconut layer.
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Step 9: Put this mixture over the stove again to dissolve the sugar
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Step 10: but do not let it begin to boil until the chocolate layers have been turned into the pans already.
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Step 11: Cool the other chocolate layer by standing in a bowl that is sitting in cold water.
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Step 12: Let the ribbon caramels stand until cold and firm.
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Step 13: Cut into cubes.
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Step 14: Finished.
Detailed Guide
Place over a medium heat on the stovetop and increase heat to allow the mixture to boil.
Very gradually stir in the rest of the milk. , Stir occasionally.
The temperature should reach 248 °F (120 °C). if you have a candy thermometer, or until when tested in water or on a cold marble, a fairly firm ball may be formed. , Mix thoroughly and turn into two well-buttered shallow pans (or use baking paper to line the pans). , For the white layer, put the sugar, water and glucose into a saucepan over the stovetop.
Stir until boiling, then add the coconut and stir occasionally until a soft ball may be formed when a little of the mixture is tested in water or dropped upon a cold marble. , When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. , Remove it from the pan and spread it over the coconut layer. ,, If not serving immediately, or you wish to give away as a gift, wrap each cube in waxed paper or other paper suitable for candies. ,
About the Author
Judith Bennett
Specializes in breaking down complex cooking topics into simple steps.
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