Cream caramels I

Ingredients for Cream caramels I

Instructions for Cream caramels I

To prepare the Cream caramels I recipe, please follow these instructions:

Bowl the sugar into a high-brow pan and let it melt and become reddish brown. Pour the cream in, but be careful, because it can shower very much. Stir and let it boil for 10 minutes.

Add the syrup, vanilla sugar, butter and a little fine salt. Let the caramel boil until it becomes like even porridge. Stir occasionally.

Let it cool in the pan before pouring it on an oiled plate or in a mold. Cool more and cut into squares before it gets cold, if the chocolates are cut out if they are not cooled enough, they will run back together. If they get too cold it's hard to cut through.


If you have any doubts about when the caramel is cooked, you can take a spoon and put it in the refrigerator for desalination. If the caramel is soft after cooling, the cooking must continue slightly.

The cooking time depends on the size of the pan - the larger the surface the faster the evaporation of the caramel mass.