Lemon caramel

Lemon caramel

For cooking, you will need:

• water 120 ml


• citric acid 1.5 tbsp.


• granulated sugar - 450 g


• whipped cream - 360 ml


• corn syrup dark - 115 g


• non-salted butter - 2 tbsp.


• vegetable oil

Preparation

1. Wash the form thoroughly with butter.


2. Water, citric acid and a third of granulated sugar mixed in a small saucepan. The mixture is brought to a boil over medium heat, and then left for 10 minutes.


3. In a large saucepan, heat the cream over medium heat, add the remaining two thirds of sugar and syrup to them. Continue the mixture.


4. That sugar does not crystallize on the wallspans, it should be cleaned with a special brush dipped in warm water. Approximately 10 minutes later, the temperature is needed, substituting a culinary thermometer to the wall of the pan. If it reaches 125 ° C, then remove the pan from the heat, add the butter immediately and mix thoroughly.


5. Pour the resulting mass into a mold and leave to cool at room temperature for 3 hours.


6. Knife and cutting board grease with vegetable oil. Then with a knife, separate the edges of the caramel from the walls of the mold and, turning it over, lay the caramel on the board. Cut into small square pieces.

Bon Appetit!