Sastojci (za oko 40 komada): 50 ml jakog espresa (svežeg, ohlađenog), 100 g šećera, 25 g glukoznog sirupa (ili eritritol sirupa), ½ kašičice ekstrakta mente ili 2–3 kapi ulja mente (opciono, za osveženje), par kapi limunovog soka (opciono).
Potrebno: papir za pečenje ili silikonski kalupi.
Priprema:
1. U šerpi pomešaj šećer i glukozni sirup. Zagrevaj na srednjoj temperaturi (4) dok se šećer potpuno ne rastopi.
2. Kuvaj sirup dok ne dostigne 145–150 °C (293-302 °F) - tvrdi stadijum.
Ako nemaš termometar, kapni u hladnu vodu – treba da se stvori lomljiva kuglica.
3. Skloni sa sporeta i dodaj ohlađeni espreso, mentu i limunov sok. Dobro promešaj.
4. Sipaj u male kalupe ili na papir za pečenje, formiraj male bombone kašičicom.
5. Ohladi 30–60 minuta dok se potpuno ne stegnu*.
Sobna temperatura: idealno mesto je hladnije i suvo, bez direktnog sunca ili toplote. 30–60 minuta obično bude dovoljno da se potpuno stegnu i budu čvrste na dodir.
Cuvanje
Čuvaj u hermetički zatvorenoj kutiji do 2–3 nedelje**.
Karakteristike:
- Jak, koncentrisan kafeni ukus.
- Tvrde i kompaktne bombone.
- Idealni za one koji vole intenzivan espreso ukus.
Napomena za hlađenje espreso tvrdih bombona
Trik da se espreso tvrde bombone stegnu brže, a da ostanu glatke i sjajne:
1. Lagano rashlađivanje:
Umesto da stavljate u frižider direktno, ostavi bombone na sobnoj temperaturi 10–15 minuta, a zatim stavi u frižider na kratko – 10–15 minuta. Ovo pomaže da se površina ne osuši i ostane sjajna.
2. Papir za pečenje ili kalup:
Ako koristiš papir, možeš ga blago pokvasiti mlakom vodom pre stavljanja smese – sprečava lepljenje i daje glatkiju površinu.
3. Nema mešanja dok se stežu: Nakon što su stavljene, nemoj ih pomerati dok se potpuno ne stegnu.
4. Malo hlađenje u komori:
Ako imaš hladniju sobu ili kuhinjski sto bez direktne sunčeve svetlosti, stavi bombone tamo – brže se hlade nego u toploj prostoriji i ostaju sjajne.
Kako da espreso tvrde bombone budu tvrde i sjajne za kraće vreme bez frižidera?
1. Koristi tanak sloj smese – što je manja debljina bombone, brže će se stegnuti. Ako praviš kuglice, neka budu male, oko veličine oraha ili malo veće.
2. Hladna i suva površina – papir za pečenje stavi na hladnu ploču ili tacnu; idealno je mesto u kuhinji koje nije blizu šporeta ili sunčeve svetlosti.
3. Blaga cirkulacija vazduha – stavi bombone na mesto gde je lagani protok vazduha (ne direktan vetar) – ovo pomaže da se vlaga brže ispusti i površina ostane glatka.
4. Ne pokrivaj odmah – ostavi bombone otvorene dok se stegnu; pokrivanje može napraviti kondenzaciju i sjaj nestaje.
5. Lagano oblikovanje pre stvrdnjavanja – ako želiš glatku površinu, lagano pogladi kuglicu mokrim prstom ili kašičicom dok je još mekana, ali skoro stegnuta.
Napomena za cuvanje bombona
Ove bombone su praktično tvrde šećerne bombone – kuvani šećer + glukozni sirup + mala količina tečnosti, bez masti i bez mlečnih sastojaka.
Zbog toga imaju dug rok trajanja, ali su veoma osetljive na vlagu.
Rok trajanja:
1. Na sobnoj temperaturi (idealno 18–22°C, suvo mesto).
4–6 nedelja bez problema. Ako je vazduh vlažan, mogu početi da se lepe već posle 2–3 nedelje.
2. U hermetički zatvorenoj posudi.
Do 2 meseca. Najbolje je dodati malo papira za pečenje između slojeva.
3. U frižideru – ne preporučuje se.
Zbog kondenzacije mogu postati lepljive i izgubiti sjaj.
4. U zamrzivaču – nije potrebno.
Šta najviše utiče na trajnost?
- Vlaga u vazduhu (najveći neprijatelj tvrdih bombona)
- Da li su dobro ukuvane do faze tvrde pukotine?
- Da li su potpuno ohlađene pre pakovanja?
Kako da sprecite da espreso tvrde bombone postanu lepljive i izgube sjaj?
1. Skuvaj do prave temperature (najvažnije).
- Masa mora da dostigne fazu tvrde pukotine (en. hard crack) – oko 148–155°C.
- Ako nemaš termometar, kap sirupa u čaši hladne vode mora odmah da se stvrdne i pukne pri lomu.
- Ako je temperatura niža, bombone će upijati vlagu i lepiti se.
2. Ne mešaj posle ključanja.
- Kada šećer proključa, ne mešaj više (osim ako baš moraš). Mešanje podstiče kristalizaciju i gubitak sjaja.
3. Potpuno ohladi pre pakovanja.
- Moraju biti 100% hladne i suve na dodir.
- Ako ih zatvoriš dok su i minimalno tople, stvoriće se kondenzacija.
4. Čuvaj hermetički.
Najbolje je:
- metalna kutija sa poklopcem
- staklena tegla sa dobrim zatvaranjem
- između slojeva stavi papir za pečenje.
5. Dodaj zaštitu od vlage.
Možeš staviti:
- mali komadić papira ubrusa, ili
- kesicu silika gela (ako je imaš od kupovnih proizvoda, ali da ne dodiruje bombone)
6. Izbegavaj frižider
- Hladno + otvaranje = kondenzacija = lepljenje.
Ingredients (for about 40 pieces): 50 ml of strong espresso (fresh, chilled), 100 g of sugar, 25 g of glucose syrup (or erythritol syrup), ½ teaspoon of mint extract or 2–3 drops of mint oil (optional, for refreshment), a few drops of lemon juice (optional).
Required: baking paper or silicone molds.
Preparation:
1. Mix sugar and glucose syrup in a saucepan. Heat on medium temperature (4) until the sugar is completely dissolved.
2. Boil the syrup until it reaches 145–150°C (293–302°F) - the hard stage.
If you don't have a thermometer, drop it in cold water - it should form a brittle ball.
3. Remove from the stove and add cooled espresso, mint and lemon juice. Stir well.
4. Pour into small molds or on baking paper, form small candies with a spoon.
5. Cool for 30–60 minutes until they are completely set*.
Room temperature: the ideal place is cooler and drier, without direct sun or heat. 30-60 minutes is usually enough for them to set completely and feel firm to the touch.
Keeping
Store in an airtight container for up to 2-3 weeks.
Characteristics:
- Strong, concentrated coffee taste.
- Hard and compact candies.
- Ideal for those who like an intense espresso taste.
Note for cooling espresso hard candies
The trick to making espresso hard candies harden faster, while still remaining smooth and shiny:
1. Light cooling:
Instead of putting them in the fridge directly, leave the candies at room temperature for 10-15 minutes, and then put them in the fridge for a short time - 10-15 minutes. This helps keep the surface from drying out and keeping it shiny.
2. Baking paper or mold:
If you use paper, you can slightly wet it with lukewarm water before adding the mixture - it prevents sticking and gives a smoother surface.
3. No stirring while they set: Once they are in place, do not move them until they are completely set.
4. Small cooling in the cold storage room:
If you have a cooler room or a kitchen table without direct sunlight, put candies there - they cool faster than in a warm room and stay shiny.
How can espresso hard candies be hard and shiny in a shorter time without a fridge?
1. Use a thin layer of mixture - the smaller the thickness of the candy, the faster it will set. If you are making balls, make them small, about the size of a walnut or a little bigger.
2. Cold and dry surface - place the baking paper on a cold plate or tray; a spot in the kitchen that is not near the stove or sunlight is ideal.
3. Gentle air circulation – place the candies in a place where there is a gentle airflow (not a direct wind) – this helps the moisture to evaporate more quickly and the surface to remain smooth.
4. Do not cover immediately – leave the candies uncovered while they set; covering them can cause condensation and the shine to disappear.
5. Lightly shape before setting – if you want a smooth surface, lightly pat the ball with a wet finger or spoon while it is still soft but almost set.
Note for storing candies
These candies are practically hard sugar candies - boiled sugar + glucose syrup + a small amount of liquid, without fat and without dairy ingredients.
This is why they have a long shelf life, but are very sensitive to moisture.
Shelf life:
1. At room temperature (ideally 18–22°C, dry place).
4-6 weeks without problems. If the air is humid, they can start to stick after 2-3 weeks.
2. In a hermetically sealed container.
Up to 2 months. It is best to add some baking paper between the layers.
3. In the fridge - not recommended.
Condensation can cause them to become sticky and lose their shine.
4. In the freezer - not necessary.
What affects shelf life the most?
- Moisture in the air (the biggest enemy of hard candies)
- Are they well cooked to the stage of hard cracks?
- Are they completely cooled before packaging?
How do you prevent espresso hard candies from becoming sticky and losing their shine?
1. Cook to the right temperature (most important).
- The mass must reach the hard crack stage - around 148-155°C (298.4-311 °F).
- If you don't have a thermometer, a drop of syrup in a glass of cold water must harden immediately and burst when broken.
- If the temperature is lower, the candies will absorb moisture and stick together.
2. Do not stir after boiling.
- When the sugar boils, do not stir anymore (unless you really have to). Mixing promotes crystallization and loss of shine.
3. Cool completely before packing.
- They must be 100% cold and dry to the touch.
- If you close them while they are even minimally warm, condensation will form.
4. Store hermetically.
The best is:
- metal box with lid
- a glass jar with a good seal
- put baking paper between the layers.
5. Add moisture protection.
You can put:
- a small piece of paper towel, or
- a bag of silica gel (if you have it from purchased products, but so that it does not touch the candies)
6. Avoid the fridge
- Cold + opening = condensation = sticking.
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