Sastojci (oko 40 bombona): 150 g šećera, 50 g meda ili javorovog sirupa ili agava sirupa, 150 g maslaca ili vegan putera*, 120 ml zaslađenog kondenzovanog mleka ili veganskog zaslađenog kondenzovanog mleka**, 50 g bele čokolade ili 50 g bele vegan čokolade, 1 kašičica ekstrakta vanile, ½ kašičice cimeta, 1 prstohvat muskat oraha u prahu, 60 g seckanih badema (ili lešnika ili oraha), prstohvat soli, za dekoraciju - 2 kašike šećera u prahu, 1 kašika kakaa, božićne jestive perlice.
Priprema:
1. Obloži kalup*** papirom za pečenje.
2. U šerpi otopi maslac, dodaj šećer i med/javorov sirup/agava sirup. Zagrevaj na srednjoj vatri (4) dok smesa ne dobije zlato-smeđu boju i počne lagano da peni (oko 6–10 minuta).
3. Dodaj kondenzovano mleko i kuvaj još 2–3 minuta, stalno mešajući, dok se smesa ne ujednači.
4. Skloni sa vatre, dodaj belu čokoladu, ekstrakt vanile, cimet, muskat orah i so.
5. Ubaci bademe, lesnike ili orahe i kratko promešaj.
6. Ulij u kalup, izravnaj i ostavi da se potpuno ohladi.
7. Isecite na bombone i dekorisi po želji.
Napomena:
Izbor vegan putera zavisi od teksture koju želiš:
Vegan mekan puter (margarin sobne temperature) – lakše se meša, brzo se uklapa sa šećerom i javorovim sirupom, dobićeš mekšu, kremastu strukturu karamela. Idealno ako želiš da bombone budu mekane i žvakaće.
Vegan čvrsti puter (npr. kokosov ili margarin koji se steže u frižideru) – daje čvršću strukturu, karamel će se brže stvrdnuti i može biti više lomljiv, pogodan ako želiš bombone da se seku ili oblikuju u komade koji ne lepe.
Savet: Takođe, kombinacija: ¾ mekan + ¼ čvrsti puter može dati dobar balans.
Napomena 2:
Za vegansku verziju možeš koristiti:
Kondenzovano biljno mleko (npr. od soje, kokosa, ovsa ili badema) – obično zaslađeno, dostupno u prodavnicama ili na internetu.
Saveti veganske karamel bombone
1. Mekane i žvakaće
Koristi mekan veganski puter i ne kuvaj masu predugo.
Dodavanje javorovog sirupa pomaže da bomboni ostanu elastične.
Nakon hlađenja, pazi da ih ne čuvaš predugo u frižideru, jer se mogu previše stegnuti.
2. Čvršće, kompaktnije bombone
Koristi čvrsti veganski puter (ili kombinaciju ¾ mekan + ¼ čvrsti).
Kuvaj masu nekoliko minuta duže da izgubi više vlage – bomboni će se bolje seći i neće biti previše lepljivi.
3. Pravljenje karamela bez krckanja
Nemoj mešati masu previše dok se kuva – samo lagano povremeno.
Ako se desi da masa počne da kristališe, dodaj nekoliko kapi biljnog mleka i brzo promešaj.
4. Dodavanje orasastih plodova i cokolade
Seckane bademe, lesnike ili orahe dodaj na kraju kuvanja, da ostanu hrskavi.
Vegansku čokoladu otopi u poslednjih 1–2 minuta kuvanja, tako da se ravnomerno rasporedi i ne pregori.
Čuvanje
Čuvaj bombone u zatvorenoj kutiji u frižideru do 1 nedelje.
Ako želiš duže, možeš ih zamrznuti – odmrzavaju se lagano i zadržavaju oblik.
Izbor kalupa
Silikonski kalupi za praline ili bombone – idealno jer se lako vade, ne lepe i ne treba ih namazati.
Mali pleh obložen papirom za pečenje – masu sipaj i poravnaj, a nakon hlađenja iseći na kockice oko 2–3 cm.
Savet: ako želiš mekše, žvakaće bombone, bolje je koristiti silikonski kalup ili pleh sa papirom, dok za čvršće komade možeš koristiti metalni pleh – masa se malo više stegne.
Kako dekorisati bombone?
1. Valjanjem u šećer u prahu i kakao
Pomešaj šećer u prahu sa kaka u prahu.
Kada se bomboni stegnu, lagano uvaljaj svaki bombon u ovu mešavinu.
2. Jestive božićne perlice ili šljokice
Dok su bombone još malo mekane ili neposredno nakon oblikovanja, stavi nekoliko jestivih perlica na vrh.
Lagano pritisni da se zalepi, ali ne previše da se ne utonu.
3. Kombinacija praha i perlica
Prvo uvaljaj bombon u šećer/kakao, a zatim dodaj jednu ili dve perlice na vrh.
4. Preliv od rastopljene čokolade*
Rastopi malo cokolade ili veganske čokolade i prelij preko bombona tankim slojem.
Pre nego što se stegne, dodaj perlice ili orahaste plodove.
Savet: Ako želiš da bomboni budu za poklon, možeš napraviti i mini pakovanja u celofanu i vezati trakicom, dekoracija se tada još više ističe.
Preliv
Za dekoraciju bombona, možeš samo da otopiš cokoladu ili vegansku čokoladu, ali postoji nekoliko trikova da bude glatkija i lepša za preliv:
1. Klasično topljenje
Otopi čokoladu na niskoj temperaturi u šerpi na pari ili u mikrotalasnoj.
Samo mešaj dok ne postane glatka i sjajna.
2. Da bude tečnija i sjajnija
Dodaj 1–2 kašičice neutralnog biljnog ulja (kokosovo, suncokretovo ili uljane repice).
Ovo pomaže da se čokolada ravnomerno rasporedi i brže stegne, a bomboni dobiju lepi sjaj.
3. Opcija sa mlekom
Ako želiš malo kremastiji preliv, možeš dodati 1–2 kašičice mleka ili biljnog mleka dok se čokolada topi.
Pazi da ne dodaš previše, da masa ne postane tečna.
Savet:
Pre nego što staviš bombone u čokoladu, proveri da su potpuno ohlađeni – inače će se čokolada lepiti i nećete dobiti uredan preliv.
Nakon što preliješ čokoladu, možeš odmah dodati jestive perlice ili orasaste plodove.
Ingredients (about 40 candies): 150 g sugar, 50 g honey or maple syrup or agave syrup, 150 g butter or vegan butter*, 120 ml sweetened condensed milk or vegan sweetened condensed milk**, 50 g white chocolate or 50 g white vegan chocolate, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, 1 pinch of nutmeg powdered 60 g of chopped almonds (or hazelnuts or walnuts), a pinch of salt, for decoration - 2 tablespoons of powdered sugar, 1 tablespoon of cocoa powder, Christmas edible beads.
Preparation:
1. Line the mold*** with baking paper.
2. Melt butter in a saucepan, add sugar and honey/maple syrup/agave syrup. Heat on medium heat (4) until the mixture turns golden-brown and begins to foam slightly (about 6-10 minutes).
3. Add the condensed milk and cook for another 2-3 minutes, stirring constantly, until the mixture is uniform.
4. Remove from heat, add white chocolate, vanilla extract, cinnamon, nutmeg and salt.
6. Add almonds, hazelnuts or walnuts and stir briefly.
7. Pour into the mold, flatten and leave to cool completely.
8. Cut into candies and decorate as desired.
Note:
The choice of vegan butter depends on the texture you want:
Vegan soft butter (margarine at room temperature) - easier to mix, mixes quickly with sugar and maple syrup, you will get a softer, creamier caramel texture. Ideal if you want the candies to be soft and chewy.
Vegan solid butter (e.g. coconut or margarine that sits in the fridge) – gives a firmer structure, the caramel will harden faster and can be more brittle, suitable if you want the candies to be cut or shaped into non-sticky pieces.
Tip: Also, the combination: ¾ soft + ¼ hard butter can give a good balance.
Note 2:
For the vegan version you can use:
Condensed milk (e.g. soy, coconut, oat or almond) – usually sweetened, available in stores or online.
Vegan Caramel Candy Tips
1. Soft and chewy
Use soft vegan butter and don't cook the mass for too long.
Adding maple syrup helps keep the candies elastic.
After cooling, be careful not to keep them in the fridge for too long, as they may set too much.
2. Firmer, more compact candies
Use solid vegan butter (or a combination of ¾ soft + ¼ solid).
Cook the mass a few minutes longer to lose more moisture - the candies will cut better and won't be too sticky.
3. Making caramel without crunching
Do not stir the mass too much while it is cooking - just occasionally.
If it happens that the mass starts to crystallize, add a few drops of vegetable milk and stir quickly.
4. Adding nuts and chocolate
Add chopped almonds, hazelnuts or walnuts at the end of cooking, so that they remain crunchy.
Melt the vegan chocolate in the last 1-2 minutes of cooking so that it is evenly distributed and does not burn.
Storing
Store candies in a sealed container in the refrigerator for up to 1 week.
If you want longer, you can freeze them - they thaw easily and keep their shape.
Mold selection
Silicone molds for pralines or candies - ideal because they are easy to remove, do not stick and do not need to be greased.
A small tray lined with baking paper - pour the mixture and level it, and after cooling, cut it into cubes of about 2-3 cm.
Tip: if you want softer, chewy candies, it's better to use a silicone mold or a tray with paper, while for harder pieces you can use a metal tray - the mass will tighten a little more.
How to decorate candies?
1. Rolling in powdered sugar and cocoa powder
Mix powdered sugar with cocoa powder.
Once the candies have set, gently roll each candy into this mixture.
2. Edible Christmas pearls or flakes
While the candies are still a little soft or just after shaping, place a few edible pearls on top.
Press lightly to stick, but not too much so they don't sink.
3. Combination of powder and pearls
First, roll the candy in sugar/cocoa, then add one or two pearls on top.
4. Melted chocolate topping*
Melt some chocolate or vegan chocolate and pour a thin layer over the candy.
Before it sets, add pearls or nuts.
Tip: If you want the candies to be a gift, you can also make mini packages in cellophane and tie with a ribbon, then the decoration will stand out even more.
Topping
To decorate the candies, you can just melt chocolate or vegan chocolate, but there are a few tricks to make it smoother and more beautiful for the topping:
1. Classic melting
Melt the chocolate on low over steam or in the microwave.
Just blend until smooth and shiny.
2. To make it more liquid and shiny
Add 1-2 teaspoons of neutral vegetable oil (coconut, sunflower or canola).
This helps the chocolate to spread evenly and harden faster, giving the candies a nice shine.
3. Option with milk
If you want a slightly creamier topping, you can add 1-2 teaspoons of milk or nut milk while the chocolate is melting.
Be careful not to add too much, so that the mass does not become liquid.
Tip:
Before you put the candies in the chocolate, make sure they are completely cooled - otherwise the chocolate will stick and you won't get a neat topping.
After pouring the chocolate, you can immediately add edible pearls or nuts.
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