- 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

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