Caramel Candies

0
Average: 0 (0 votes)
(0 votes)
Caramel Candies
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein0.63 g(1 %)
Fat9.93 g(9 %)
Carbohydrates28.87 g(19 %)
Sugar added26.9 g(108 %)
Roughage0.26 g(1 %)
Vitamin A91.52 mg(11,440 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.19 mg(2 %)
Vitamin B₆0.02 mg(1 %)
Folate4.5 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.41 μg(1 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C6 mg(6 %)
Potassium48.09 mg(1 %)
Calcium20.87 mg(2 %)
Magnesium2.9 mg(1 %)
Iron0.08 mg(1 %)
Iodine3.38 μg(2 %)
Zinc0.09 mg(1 %)
Saturated fatty acids6.19 g
Cholesterol32.42 mg
Author of this recipe:

Ingredients

for
1
Ingredients
200 grams
150 grams
1
250 milliliters
50 grams

Preparation steps

1.

Combine the sugar, honey and 5 tablespoons of water in a saucepan. Bring to a boil and simmer until bubbling, about 2-3 minutes. Stir in the orange zest.

Place the cream in a large pot and bring to a boil. Pour the sugar mixture into the hot cream and cook, while stirring, until very thick and golden, about 10 minutes. Pour some caramel onto a cold plate of marble bowl to test the consistency.

2.

Stir the butter into the caramel. Line a 20 x 30 cm (approximately 7 3/4 x 11 3/4 inch) rectangular baking pan with aluminum foil. Grease the aluminum foil. Pour the caramel into the pan and allow to cool. Invert onto a cutting board and gently remove the foil. Use a greased knife to cut into small caramels. Allow to cool completely before serving.

Tags