- Butter - 60 g
- Sugar -pesok - ½ cup
- Brown sugar - ½ cup
- Caramel syrup - ½ cup
- Condensed milk - ½ cup
- Vanilla - 1 teaspoon
- Coarse sea salt
For the chocolate glaze:
- Chocolate chips - 1 cup
- Canola oil - 1 tablespoon
Other types of glazes:
- Crumbled nuts
- Decorative dusting
In bowl microwave oven, combine the butter, 2 kinds of sugar, syrup, milk and vanilla. At maximum power cook about 6 minutes, stirring every 2 minutes. Remove from the microwave and stir well. Pour the hot caramel
Method 1: Baking close the foil. Put a little vegetable oil to make it easier to remove. Pour the hot caramel ready. Place in the refrigerator to harden the mixture (about 20-40 minutes).
Remove and slice. Remove the foil.
Method 2: Use the molds for ice. Put a little vegetable oil to make it easier to remove. Caramel cool for about 10 minutes then a teaspoon fill out the form. 20-40 minutes in the refrigerator.
If you do not cover with chocolate, you can sprinkle with sea salt.
Caramel wrapped in greaseproof paper, turn out very nicely.
- Cover the melted chocolate. For this chocolate (small pieces) with canola oil must be heated in the microwave for about a minute, stirring every 20 minutes.
Until chocolate is frozen sprinkle with coarse sea salt.
Uncured Chocolate Sprinkles can be sprinkled or nuts.