Milk caramel with honey
12 servings
40 minutes
Milk caramel with honey is a true delight for gourmets. This exquisite dessert, rooted in European traditions, embodies the harmony of creaminess and honey sweetness. The thick, velvety texture of the caramel melts in the mouth, revealing warm, enveloping notes of cream and natural honey. Preparation requires patience and precision, especially in determining the ideal caramelization temperature, but the result is worth it. These caramel candies can be served with a cup of strong espresso or used as a refined addition to dessert dishes. A touch of sea salt or nut crumbs can add an interesting textural play of flavors. Such a caramel masterpiece will not only be a sweet treat but also a symbol of home comfort and culinary art.
1
Put all the ingredients in a saucepan. I used powdered sugar, regular sugar works too; it's not critical. (If you use brown sugar, consider this while waiting for the desired color). If you don't like honey, replace it with glucose syrup, agave, or something similar.
- Powdered sugar: 500 g
- Cream 35%: 500 ml
- Honey: 120 g
- Butter: 50 g
- Vanilla: 1 piece
2
Next, place the pan over medium heat and wait. We are interested in the moment when the oil melts and all the ingredients mix. And now the most interesting part. If you were mixing the ingredients before, stop now.
3
Next, you just need to observe the process. If you have a thermometer, we need to get the caramel temperature to 122–123 degrees. If you like it to be bitter and hard, it becomes a filling killer at 125–128 degrees.
4
The first option, if there is no thermometer, is to rely on visual assessment. The second is to drop a caramel droplet into cold water and roll it into a ball with two fingers—if the ball is elastic and rolls well (not sticking)—everything is ready. Pour the caramel into a mold lined with parchment. Anything with edges will do here. The height should be about 1–1.5 cm; don't make it taller.
5
After about 3 hours, the caramel should be placed in the fridge. It will set completely. After that, simply cut the caramel into candies with a wet knife. If it has hardened too much, heat the knife in boiling water, but not too much. The candies can be sprinkled with powdered sugar, almond flour, or salt — this is trendy now and delicious. I made the basic version for the first time.
- Powdered sugar: 500 g
6
The caramel is very soft, completely safe for fillings. At the same time, a creamy-honey flavor is felt.