[Fangzi comes from Junzhi] I want to do it for a long time. I have been suffering from fear that caramel is too hot or is not good enough to lead to a hard block. Finally, I decided to do it! Mainly because I don't want to spend 20 more to buy caramel macchiato... Anyway I can do this, you can do better!
Raw material map: (Simple, there is nothing to blame...)
The first step: white sugar poured into the pot.
The second step: pour the cold water into the pot, stir evenly, and open a small fire.
First there will be a small bubble
Then there is the big bubble
When the bottom appears brown, shake the pot (do not stir during the process of sugar!) (Specific reason: to avoid mixing the air will crystallize the sugar. From: http://www.baidu.com/link?url=vMNImHaoW9DFc0U4xGeokLqO-xam6a6bppsUo83gFjiFY6Qd5UIjTktYiGq3JOTuyh6rXIGLaIWfJgJ18ux3Aa )
The third step: light cream microwave to boiling.
Step 4: Check if the syrup has turned dark brown.
Step 5: Turn off the heat and pour in boiling whipping cream.
Step 6: Stir well. (Jun's side is stirred and cooled on cold water, but when I stir it, I found a hard candy block, so I took it back to the stove and heated it up.)
Step 7: After cooling, you can bottle it!
Then, Caramel Macchiato!
This is really very simple, the syrup that comes out is also very good (• ω ω • ́). It is necessary to pay attention to the fact that you must use a small fire when you are sugary. If you overdo it, you will suffer! Original recipe: https://www.xiachufang.com/recipe/21384/