- 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.


See also


Subscribe to our groups in social networks!

New and interesting