Karamele s kondezovanim mlekom (Caramels with condensed milk)

Sastojci: 150g margarina, 350g smeđeg šećera, 30g vanilin secera, 125ml mleka, 1 kašičica ekstrakta vanile, 400g zaslađenog kondenzovanog mleka.

Priprema:

1. U serpu staviti mleko, margarin, smeđi šećer, vanilin secer, kondenzovano mleko i ekstrakt vanile. Zagrevati na srednje niskoj tempetaturi (3) dok se ne rastopi i sjedini povremeno mesajuci.

2. Kad smesa proključa, pojačajte temoetaturu na srednje jaku (5) i mešajte neprekidno 20 min.

Napomena: masa će da peni i da iskace iz serpe, budite oprezni da vas ne opeče.

3. Smanjite ponovo temperaturu na srednje nisku (3) i kuvajte još 10 min.

4. Skloniti šerpu s sporeta i mešajte desetak minuta. Karamel bi trebalo dodatno da se zguzsne.

Napomena: ako zelite mekse karamele kuvati 10 minuta krace na (5). Sto ih budete duze kuvali bice tvrdje.

5. Pleh namazati uljem. Staviti papir za pecenje. Namazati papir margarinom. Sipati toplu smesu, brzo poravnati.

6. Ostaviti da se ohladi na sobnoj temperaturi.

7. Seci zeljene oblike.

8. Karamele mozete zamotati u papir za pecenje i cuvati u frizideru.

Ingredients: 150g of margarine, 350g of brown sugar, 30g of vanilla sugar, 125ml of milk, 1 teaspoon of vanilla flavoring, 400g of sweetened condensed milk.

Preparation:

1. Put milk, margarine, brown sugar, vanilla sugar, condensed milk and vanilla flavoring in a saucepan. Heat on a medium-low temperature (3) until it melts and comes together, stirring occasionally.

2. When the mixture boils, increase the temperature to medium high (5) and stir continuously for 20 min.

Note: the mass will foam and jump out of the saucepan, be careful not to burn yourself.

3. Reduce the temperature again to medium-low (3) and cook for another 10 min.

4. Remove the pan from the heat and stir for ten minutes. The caramel should thicken further.

Note: if you want softer caramels, cook 10 minutes less at (5). The longer you cook them, the harder they will be.

5. Grease the tray with oil. Put baking paper. Grease the paper with margarine. Pour the warm mixture, quickly flatten.

6. Leave to cool at room temperature.

7. Cut the desired shapes.

8. You can wrap the caramels in baking paper and store them in the refrigerator.