There are lots of people are under the impression that cooking is difficult. Especially dessert, it needs serious recipes, many special utensils and ingredients, patience, and concentration. As a result, I want to introduce a easy way to make milk caramels. This way is really simple, time-saving, and without preparing many materials.
In the begining, I doubted that such a simple recipe and procedures work. However, because of the easiness and my curiosity, I went to a hypermarket to buy those ingredients and decided to try it immediately. (Thank Linda for riding me there.) Except the whipping cream, other ingredients are very cheap and easy to find.
milk: 200ml
whipping cream: 100ml
white granulated sugar: 40g
cooking paper (recommended)
The first step is to add milk, whipping cream, and granulated sugar into a small saucepan and stir them. If you like the taste and smell of honey, you can add some and remember to reduce the quantity of sugar. Besides, I like to add some salt for they match a lot! Make sure that they are well mixed or the color and taste of the finished product will be influenced.
(I'm sorry for the pale yellow light in the kitchen which makes the colors strange.)
Heat it by medium flame. When there are bubbles appear on the edge and the liquid is going to boil, turn to low flame and keep stirring. Don't let it boil because milk will produce a membrane; once the membrane appears, it won't disappear anymore. (The warning comes from my frustrating experience.) If there are some fluid adhere to the saucepan, use a scraping cutter or spoon to scrape it down. (Scaping cutter is more convenient but you have to choose a heat-resistant one.)
Gradually, the liquid becomes gooey and it decides whether the finished product is soft or hard. The gooeyier you cook, the harder the candy is. The timing of turning off the stove depends on what kind of the extent you like.
This is the finished product and I use cooking paper to wrap them up. Although they're plain, the taste is just like the milk caramel I ate in my childhood, which is full of the smell of milk and a little bit salty. The salt makes the finished product attractive and differs from the common Azuki(森永) caramel we know. Nevertheless, there's an important thing you have to pay attention to that this kind of caramel is easy to melt. Remember keep the caramel in the fridge and enjoy them quickly when they leave the fridge.
