Milk-honey caramel
10 servings
300 minutes
Milk-honey caramel is a refined treat that embodies the harmony of creamy tenderness and the depth of honey flavor. The origins of this type of caramel trace back to the traditions of European confectionery schools, where honey was often used to impart a unique aroma to sweet dishes. This caramel delights not only with its softness but also with subtle vanilla notes that create a rich, warming taste. It can be enjoyed as a standalone treat, added to hot beverages, or used to decorate desserts. Special attention is paid to temperature during preparation: it determines the texture, from softness to crunchy density. The result is a delicacy that's hard to resist — the creamy-honey flavor captivates, and the light melting in the mouth makes each candy special.
1
We put all the ingredients in a saucepan. I used powdered sugar; you can use regular sugar 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 33%: 500 ml
- Honey: 120 g
- Vanilla pod: 1 piece
2
Next, place the saucepan over medium heat and wait. We are interested in the moment when the butter melts and all the ingredients mix. Now, the most interesting part. If you were stirring the ingredients before, stop now. Just observe the process. If you have a thermometer, we need the caramel temperature to be 122–123 degrees. If you like it bitter and hard, the killer of fillings occurs at 125–128 degrees. If you don't have a thermometer, you have two options. The first is to trust your eye. The color of the caramel should be like in my final photos. The second is to drop a bit of caramel into cold water and roll it into a ball with two fingers — if the ball is elastic and rolls well (not sticking) — it's ready.
3
Pour the caramel into a parchment-lined mold. Anything with edges will do. The height should be about 1–1.5 cm; don't make it taller. The best milk caramel, step-by-step photo recipe, culinary blog.
4
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, warm the knife in boiling water, but not too much. The candies can be sprinkled with powder, almond flour, or salt — this is trendy now and, to be honest, tasty. I made the basic version for the first time.
- Powdered sugar: 500 g
5
The caramel is very delicate and completely safe for fillings. It has a creamy-honey flavor. No one will remain indifferent, I guarantee!