After I cracked the code of making cream caramels, which are not having a fluid structure (Valentine Day Cream Caramel) and I noticed how fast these caramels disappeared into mouth, I have been thinking about making liquorice cream caramels.
Therefore I have been on a small sight-seeing tour on the Internet looking at various recipes on liquorice caramels. Here I noticed, that the level of liquorice in my opinion was on the low side. I mean, as liquorice is part of the name, the taste should have liquorice character !!!! So I ended up with using a combination of sweet liquorice syrup and raw liquorice.
Based on feed-back from various tasters, I will see, if I should stick the amount or if it should increased or decreased. I can see the worried mind of my good girl friend in Horsens, as we have different threshold for, when a liquorice is in balance or too dominating.
|Sleeping cat hiding below a towel|
Liquorice Cream Caramels: - 40-50 cream toffees
- 100 g butter
- 200 g dairy whipping cream, 35-40% fat
- 340 g sugar
- 120 g light sugar syrup
- 40 g sweet liquorice syrup
- ½ teaspoon raw liquorice powder
- 2 tablespoons glucose syrup
- Add all the ingredients into a small cooking pot.
- Stir continues, as the caramel mass is heated up, until the temperature reach 137'C.
- Fill the caramel mass into small alu- or paper-form.
- Place the caramels cold, until they cooled down.
- Store in an airtight container.