Domaće karamele / Home-made Caramels

{Please scroll down to English version}

Vrijeme mi ovih dana leti. Puno je dogovora i planiranja, 

druženja uz kuhano vino i dimljene kobasice sa dragim ljudima

te planiranje poklona najdražima za blagdane.

Prošli smo tjedan započeli seriju s Pečat keksima, a ovaj put vam donosim drugi u nizu Jestivih poklona. 

Jer najbolji su pokloni oni koji se mogu pojesti, zar ne? ;)

Kolegica Nikolina s bloga Scene iz moje kuhinje je uz recept za Brioche s punjenjem napravila i svoj prvi spisak božićnih filmova na kojem se našao i moj apsolutni favorit - Love actually.
Bacite oko na njen zanimljiv blog...

Domaće karamele

prilagođeno s Mann backt

200 g šećera

60 ml vode

150 g maslaca, sobne temperature

120 ml slatkog vrhnja

+cimet

Na laganoj vatri zakuhajte vodu i šećer. Prvo će postati tvrdi grumen,a onda će se rastopiti. 

Nikako nemojte miješati. Možete rotirati posudu da se ravnomjerno otopi. Preporučila bih vam da maknete iz videokruga sve čime bi mogli miješati, da si pomognete u iskušenju. 

Bez brige, potrajat će neko vrijeme. Nemojte pokušati pojačavati temperaturu kako biste ubrzali proces.

Kuhajte do željene boje. Pripazite da ne bude pretamna boja jer će biti gorko.

Dodajte maslac sobne temperature izrezan na male kockice te ga pokušajte s minimalno miješanja ukomponirati.

Zatim dodajte slatko vrhnje. Pripazite, reakcija je burna i špricat će. Nemojte se opeći.

Ako nemate termometar, nije problem. Možete svoju karamelu testirati na sva načina:

1. zamrznute tanjur te na njega istresite malo karamele i pogledajte konzistenciju. Želimo rastezljivu karamelu.
2. stavite kraj sebe malu čašu sa hladnom vodom, pa kapnite malo karamele u vodu. Trebala bi odmah stvoriti formu u vodi ako je gotova.
   
   Ako želite kao mi, dodati cimet, učinite to sada. Samo imajte na umu da će zbog cimeta imati tamniju boju.

Gotovu karamelu možete ili sipati u formu za praline ili u pleh koji ste prethodno obložili papirom za pečenje. 

Ako ste se odlučili za pleh, onda imajte na umu da izlijete karamelu u željenu visinu, pa kasnije samo režete u dimenzije koje želite. 

Za poklon, upakirajte karamele u papir za pečenje i zavrnite svaki kraj te stavite u ukrasnu kutiju ili zamotajte u celofan.

Šaljite mi svoje fotografije na cutieandpieblog@gmail.com

ili na Instagramu označite sa #cutieandpie.

Dobar tek,

{You're at the English version}

Time flies these days. There are a lot of arrangements, planning,

hanging out with dear friends next to a cup of mulled wine and smoked sausages,

and there's also a lot of planning of holiday presents for my dearest.

Last week we started the series with Stamp Cookies, and this time I'm bringing you the second of the Edible Presents.

Because the best presents are those you can eat, right? ;)

Fellow blogger Nina from Scene iz moje kuhinje has, next to the recipe for the Filled Brioche, made her first list of holiday movies, and my absolute favorite was there – Love Actually.

Take a look at her interesting blog...

Home-made Caramels

adapted from Mann backt

200 g of sugar

60 ml of water

150 g of butter, room temperature

120 ml of whipped cream

+ cinnamon

Put the water and sugar onto low heat. First you will get a hard piece, and then it will melt down.

By any means, don't stir. You can rotate the pan for the sugar to melt evenly.

I would recommend you put anything that could help you stir out of your sight so you don't get tempted.

Don't worry, it will take a while. Don't try to raise the temperature in order to speed up the process.

Cook until you get the color you want. Make sure it's not too dark because it will be bitter.

Add the room temperature butter which you've cut into small pieces and try to incorporate it with the least stirring possible.

Then add the whipped cream. Be careful, you will get a very potent reaction and the mix will spray around. Don't burn yourself.

If you don't have a thermometer, that's not a problem. You can test your caramel in two different ways:

1.      freeze a plate and put a bit of caramel on it. Check the consistency. We want a stretchy caramel.

2.      put a glass of cold water next to you, and drip a bit of caramel into it. It should form a shape in the glass if it's done.

If you wish to, like we did, add some cinnamon, do it now. Just keep in mind that because of it, it will become darker in color.

You can pour the finished caramel into little molds or onto a baking tray you've lined with baking paper.

If you've gone with the baking tray, then keep in mind the height of the poured caramel, because later you can just cut it into any dimensions you'd like.

For the present part, wrap the caramels into a baking paper, twisting each end, and put it into a box or wrap it up in cellophane.

Send me your photos at cutieandpieblog@gmail.com 

or use the hashtag #cutieandpie on Instagram,