Clear caramel pear slices, you can use these to design desserts or eat them as a snack. 🛒🛍️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: 🛒🛍️ www.amazon.com... 2️⃣ Mandoline Slicer amzn.to/2O7JAZn
I love this .. I'm going to try this today..❤️ I'm from Shangri-la Abu Dhabi UAE. Thank you chef for sharing your experience and skills for young generation..
Two questions: 1 is it white vinegar or apple cider vinegar used? And 2 is should we refrigerate these? They are delightful to view thank you for this. 😁
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It is better to use glucose, glucose keeps the caramel color bright and transparent, you can try using honey. Keep in a box so that the moisture does not penetrate, wrap each candy in parchment paper and it is important that it be at room temperature
You make it look easy...😃 Could you elaborate on the vinegar please? I understand lemon hydrolyzes sugar and I think it boosts flavor in syrups, so I assume the vinegar does the same but not sure if you can taste it ... Also, do you ever add liqueur to this syrup? Thank you! 😊
Yes, you can substitute lemon juice for vinegar in a 1:1 ratio. You can usually add the citrus juice in the same step as vinegar. Some liqueurs contain delicate flavor compounds that are sensitive to heat. Heating them to 150 degrees can damage these compounds, significantly altering the taste profile. Other liqueurs are more robust and can withstand higher temperatures without major flavor loss. Examples include coffee liqueur, chocolate liqueur, and some cream liqueurs.
Serious question here, why do you add glucose to sugar water? Basically sugar is glucose in my knowledge? If i am wrong, what effect does the added glucose has on the mixture?
These look fantastic. Couple things In the carmel is it water , sugar , glucose and white vinegar ? Is the final texture crunchy candy or slightly chewy ? Can this be done with parchment paper and a standard steel cookie sheet or must it be the heavy aluminum for best results. Is the second bake covered or open to heat ? Thanks for any input.
