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@procrispys: Welcher ist eigentlich besser?

procrispys
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Saturday 17 October 2026 10:00:00 GMT
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Kẹo Sammy cho anh em
Kẹo Sammy cho anh em
China understands the assignment 🤯 #ai #climate #energy
China understands the assignment 🤯 #ai #climate #energy
Salted Caramel It perfect for filling cupcakes, layering cakes, sandwiching cookies, or drizzling over desserts. INGREDIENTS • Granulated sugar — 150 g • Glucose syrup — 30 g • Heavy cream — 150 g • Unsalted butter — 40 g • Flaky salt — 2 g METHOD 1. Heat the heavy cream to approximately 75–85°C / 167–185°F. Keep it warm while preparing the caramel. 2. Add the granulated sugar and glucose syrup to a heavy-bottomed saucepan. Heat over medium heat, allowing the sugar to gradually melt. Once the sugar begins to melt and turn golden, gently move any remaining unmelted sugar from the edges toward the melted caramel using a heat-resistant spatula. Continue heating until all the sugar has dissolved and the caramel reaches a rich amber color. Avoid vigorous stirring and watch carefully to prevent burning. 3. Carefully add the hot cream to the caramel in several additions, stirring gently after each addition until combined. Be careful: the caramel will bubble and steam vigorously when the cream is added. 4. Return the mixture to medium heat and cook, stirring occasionally, until it reaches 106–108°C / 223–226°F. 5. Remove from the heat and allow the caramel to cool to approximately 40–45°C / 104–113°F. 6. Add the butter and salt. Blend with an immersion blender until completely smooth, glossy, and emulsified, keeping the blender head submerged to avoid incorporating excess air. 7. Transfer the caramel to a clean, heat-safe container and allow it to cool before refrigerating. As it cools, the caramel will thicken into a soft, smooth, and slightly chewy consistency. #saltedcaramel #caramelrecipe #caramel #homemadecaramel #caramelsaucerecipe
Salted Caramel It perfect for filling cupcakes, layering cakes, sandwiching cookies, or drizzling over desserts. INGREDIENTS • Granulated sugar — 150 g • Glucose syrup — 30 g • Heavy cream — 150 g • Unsalted butter — 40 g • Flaky salt — 2 g METHOD 1. Heat the heavy cream to approximately 75–85°C / 167–185°F. Keep it warm while preparing the caramel. 2. Add the granulated sugar and glucose syrup to a heavy-bottomed saucepan. Heat over medium heat, allowing the sugar to gradually melt. Once the sugar begins to melt and turn golden, gently move any remaining unmelted sugar from the edges toward the melted caramel using a heat-resistant spatula. Continue heating until all the sugar has dissolved and the caramel reaches a rich amber color. Avoid vigorous stirring and watch carefully to prevent burning. 3. Carefully add the hot cream to the caramel in several additions, stirring gently after each addition until combined. Be careful: the caramel will bubble and steam vigorously when the cream is added. 4. Return the mixture to medium heat and cook, stirring occasionally, until it reaches 106–108°C / 223–226°F. 5. Remove from the heat and allow the caramel to cool to approximately 40–45°C / 104–113°F. 6. Add the butter and salt. Blend with an immersion blender until completely smooth, glossy, and emulsified, keeping the blender head submerged to avoid incorporating excess air. 7. Transfer the caramel to a clean, heat-safe container and allow it to cool before refrigerating. As it cools, the caramel will thicken into a soft, smooth, and slightly chewy consistency. #saltedcaramel #caramelrecipe #caramel #homemadecaramel #caramelsaucerecipe
Love this 🌅 #viral #beachsunset #football #Relationship #Summer
Love this 🌅 #viral #beachsunset #football #Relationship #Summer




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