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Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, caramel rusks. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Caramel Rusks is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Caramel Rusks is something which I have loved my whole life. They’re fine and they look wonderful.
Knock down the dough and then shape into balls. This is the first in my series of caramel rusk recipes. If you heat it too much and it looks like the caramel is about to burn, place the pan on a wet cloth and let it cool. Recipe by Otentosama Heat until the sugar turn to light caramel.
To get started with this recipe, we must prepare a few ingredients. You can have caramel rusks using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Caramel Rusks:
- Prepare Rusks
- Get 1/2 baguette French bread
- Prepare 2 tbsp Butter
- Take 2 tbsp Granulated sugar
- Take Caramel
- Make ready 50 grams Granulated sugar
- Take 50 grams Heavy cream
They're twice-cooked (meaning they are baked first and then cut into their shapes and placed back into the oven to dry out at a very low temperature - overnight is best). Heat the condensed milk, milk and butter/margarine and sugar together. No need to wait for oven to cool down, just lower temp and place the separated rusks back into the oven. ENJOY dunked in a cuppa or just eat crispy!
Instructions to make Caramel Rusks:
- Thinly slice the baguette and bake for 15 minutes in the oven at 130℃.
- Mix the butter and granulated sugar together. Spread it on the bread slices, and bake at 130℃ for another 15 minutes.
- Melt the sugar over medium heat until it turns a deep amber.
- Heat the heavy cream in the microwave until just before boiling point. Add one tablespoon of the cream to the sugar from Step 3 and mix.
- Stir in the rest of the cream in small batches. When it's all mixed in, bring it to the boil.
- Stop the heat and mix it again. Let it cool as you mix.
- Continue until it is firm enough to draw patterns with.
- Pour it on top of the rusks from Step 1.
- When the caramel has hardened, they're done.
- If you let it chill to the extent shown, it will be difficult to draw patterns. If this happens, heat it and return to Step 6.
- It becomes a crunchy caramel candy when hardened.
No need to wait for oven to cool down, just lower temp and place the separated rusks back into the oven. ENJOY dunked in a cuppa or just eat crispy! The finished rusks should be very dry and hard. Cool and store in an airtight container. Add the buttermilk and melted butter to the eggs and sugar mixture and mix well.
So that is going to wrap this up with this special food caramel rusks recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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