Super Simple Honeycomb Caramel Crisp, Crispy and Sweet Taste, Slightly Sticky, Easy to Handle in 5 Minutes.
1.
Take a deeper pot, first add 50 grams of water, then 100 grams of white sugar, and finally add 25 grams of water maltose to increase the flavor.
2.
Bring to a boil on high heat at the beginning, do not stir, to prevent the sugar particles from being brought out to produce back sand. If the back sand occurs, the finished product will be hard. After it is boiled, turn to medium-low heat and shake the pot slightly to melt the sugar evenly.
3.
Boil it to 160℃ and turn off the heat. The color should be light brown. If the temperature is too high to 170°C or 180°C, the finished product will have larger pores and darker color, depending on personal preference.
4.
Add 5 grams of baking soda just after leaving the heat and stir quickly.
5.
It will get bigger quickly when stirring, but remember not to stir too many times, it will defoam.
6.
Pour the caramel into the prepared greased paper baking dish.
7.
Just let it cool.
8.
After letting cool completely, crush it and remember to seal it for storage.
9.
If the operation steps are correct, it will be very crispy, and it will shatter as soon as it breaks.
10.
It can be served with various beverages such as milk tea, chiffon cream cake, ice cream, milk tea and other desserts. It can be used as decoration and ingredients, and it tastes unique.
11.
Charming honeycomb tissue, crisp and sweet in the mouth, slightly sticky to the teeth.
Tips:
1. Add water at the beginning to prevent the sugar from directly touching the bottom of the pot and sticking.
2. If you can't finish it, put it in a sealed container and keep it free from moisture and deterioration for a long time.
3. It is best to sift the baking soda in advance.
