Warming Ginger Caramels Recipe by cookpad.japan
Cooking Instructions 1 Line a 10 x 15cm or so plastic storage container with parchment paper. Put all the ingredients except for the cream in a pan and heat over a low flame. 2 Stir with a rubber spatula. It will start to color soon after it comes to a boil. Add cream little by little. 3 Simmer for about 30 minutes while stirring constantly. Taste test, but be careful not to burn yourself. If it needs more ginger, add it now. 4 When the surface bubbles have calmed down and mixture has started to thicken, turn off the heat and pour into the paper lined container. Let it cool. 5 Chill in the refrigerator until set. Cut it up into pieces with a knife. If it's hard to cut, heat your knife. 6 Wrap up nicely and it's done. 7 If the caramel is too soft, warm it up again and simmer it down for longer. 1 Line a 10 x 15cm or so plastic storage container with parchment paper. Put all the ingredients except for the cream in a pan and heat over a low flame. 1 Line a 10 x 15cm or so plastic storage container with parchment paper. Put all the ingredients except for the cream in a pan and heat over a low flame. 2 Stir with a rubber spatula. It will start to color soon after it comes to a boil. Add cream little by little. 2 Stir with a rubber spatula. It will start to color soon after it comes to a boil. Add cream little by little. 3 Simmer for about 30 minutes while stirring constantly. Taste test, but be careful not to burn yourself. If it needs more ginger, add it now. 3 Simmer for about 30 minutes while stirring constantly. Taste test, but be careful not to burn yourself. If it needs more ginger, add it now. 4 When the surface bubbles have calmed down and mixture has started to thicken, turn off the heat and pour into the paper lined container. Let it cool. 4 When the surface bubbles have calmed down and mixture has started to thicken, turn off the heat and pour into the paper lined container. Let it cool. 5 Chill in the refrigerator until set. Cut it up into pieces with a knife. If it's hard to cut, heat your knife. 5 Chill in the refrigerator until set. Cut it up into pieces with a knife. If it's hard to cut, heat your knife. 6 Wrap up nicely and it's done. 6 Wrap up nicely and it's done. 7 If the caramel is too soft, warm it up again and simmer it down for longer. 7 If the caramel is too soft, warm it up again and simmer it down for longer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlic Parmesan Cilantro Risotto Cilantro Lime Chicken BEST no bake 7-layer dip Cabbage And Egg Fried Rice Totoro Cookies with Pancake Mix and Simple Ingredients Garlic Parmesan Cilantro Risotto Cilantro Lime Chicken BEST no bake 7-layer dip Cabbage And Egg Fried Rice Totoro Cookies with Pancake Mix and Simple Ingredients pasta salad MA'AMOOL (farina Cookies) معمول Simple Yakult Jelly Reese's Bars Delicious Custard Cream Just Like Custard Pudding My Special Plain Madeleines Cranberry Glazed Pork Tenderloin Moist and Fluffy Madeleines with Heavy Cream Easy Basic Madeleines White Chicken Chili pasta salad MA'AMOOL (farina Cookies) معمول Simple Yakult Jelly Reese's Bars Delicious Custard Cream Just Like Custard Pudding My Special Plain Madeleines Cranberry Glazed Pork Tenderloin Moist and Fluffy Madeleines with Heavy Cream Easy Basic Madeleines White Chicken Chili