John Myers
Caramel Confectionery
The perfect caramel confectionery recipe with a picture and simple step-by-step instructions.
- 200 Size Sugar
- 30 Size Butter
- 80 Ml. Condensed milk
- 1 Tl. Vanilla sugar
- 1 pinch Salt
- 1 El. Water
- Possibly some roasted nuts
- Mix the sugar with one tablespoon. Melt the water in a saucepan, the sugar should be completely dissolved and a golden yellow color.
- Take the saucepan off the heat, add the butter and condensed milk and place it back on the stove top (be careful, it’s boiling). Turn the heat to the lowest level and cook for about 6 minutes, stirring constantly. Finally stir in the vanilla sugar and a pinch of salt.
- Brush a praline mold very lightly with oil (should be done right at the beginning) and quickly fill the caramel mixture into the praline mold. Let it cool down at room temperature. I still have some caramel mixture left over, which I made in small heaps on baking paper.
- If you like, you can also put roasted nuts in the hollows of the praline molds.
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