Delicate fudge melting in your mouth with a nutty creamy taste will perfectly complement any tea party.
It is necessary
- For 25 pieces:
- - 300 g caxapa;
- - 120 ml cream (20% fat);
- - 0.5 teaspoon of vanilla extract;
- - 35 g butter;
- - 1/8 teaspoon of baking soda;
- - 120 g of walnuts (almonds or peanuts);
- - 2 tablespoons of bottled water.
Instructions
Step 1
Pour cream into a saucepan, add a glass of sugar. Heat over low heat, stirring until sugar is completely dissolved. Remove from heat.
Step 2
Pour the remaining sugar into another thick-bottomed bowl, pouring liquid over it. Bring to a boil over medium heat, stir occasionally.
Step 3
Then increase the flame a little while continuing to stir. Bring the syrup to a pleasant creamy shade. After that, carefully, otherwise the mixture will begin to boil, combine the caramel with warm cream.
Step 4
Place the saucepan with the caramel-creamy mass over low heat and, stirring occasionally, bring until smooth.
Step 5
Continue to simmer the caramel over medium heat at 115 ° C for about 15 minutes. Check readiness for "soft ball".
Step 6
A drop of syrup in cold water should transform into a soft ball. If boiled longer, the fudge will be harder. Remove from heat, add baking soda and stir.
Step 7
Grind the butter into cubes and add to the caramel. Stir until the oil is completely dissolved. Cool the resulting caramel syrup for 20 minutes.
Step 8
Add the vanilla extract and stir vigorously with a wooden spoon for 4-5 minutes. The caramel will begin to thicken.
Step 9
Then stir in the coarsely chopped toasted walnuts. Alternatively, you can use almonds or peanuts instead of walnuts.
Step 10
Cover the form with a size of 20 * 15 cm with parchment paper and grease with oil, if the substrate is silicone, then it should not be greased.
Step 11
Spread the caramel mass evenly in a layer of 1.5 cm. Smooth the surface and lightly tamp with a spatula dampened with water or a hard brush to crystallize faster.
Step 12
Let the finished fondant cool, cut or break into portions.
