焦糖醬 天然楓糖漿 Maple Syrup Homemade Caramel
[:hk]
可製作 150 ~ 200 g 的爆米花
焦糖奶油 Butter Caramel Sauce (甜)
- 無鹽奶油 Unsalted Butter 80 g
- 楓糖漿 Maple Syrup 40 g
- 岩鹽 Himalayan Salt 1/4 小匙
- 自製香草精 Homemade Vanilla Extract 1/4 小匙 ( 製作方法點這裏 )
做法
1. 奶油如太冰立即和室溫的楓糖漿混合，溫差太大容易油水分離，奶油最好室溫軟化，如你從冰箱取出冰凍得很硬的奶油，不想等半小時室溫軟化，可以參考這影片
[embedyt] http://www.youtube.com/watch?v=RZMsQZSU-KM%5B/embedyt%5D
2. 小鍋中加入奶油、楓糖漿，用最小火的慢慢加熱，用木勺慢慢攪拌，邊溶化邊混合。火力一定要很小很小，火力一大就會油水分離。有些爐具火力再小也挺大的，不想出現油水分離就要煮一會，離火一會，再放回爐上，不讓溫度瞬間提升。如果油水開始分離，不用擔心，立即離火，稍待一會待變回溫溫時用木勺攪拌一下，又會再度溶合，不過如果糖漿溫度太高超過 100ºC，冷卻後會凝固變硬，就很難攪拌溶合了
3. 小火加熱到 80ºC 糖漿，如沒有溫度計，糖和油均勻混合煮至冒出第裊一白煙，就基本煮好了，糖漿溫度愈高，糖漿冷卻愈硬
4. 加入鹽和香草精，拌勻，趁熱淋在已爆開花的爆米花上，拌勻，冷卻後會脆脆的，即可食用
[amd-zlrecipe-recipe:8][:en]
Ingredients
- 80 g Unsalted Butter
- 40 g Maple Syrup
- 1/4 tsp Himalayan Salt
- 1/4 tsp Homemade Vanilla Extract 1/4 ( DIY Vanilla Extract Click Here )
Instructions
1. Butter in soften in room temperature before cooked.
[embedyt] http://www.youtube.com/watch?v=RZMsQZSU-KM%5B/embedyt%5D
2. Melt the butter in a saucepan over medium heat. Mix in the maple syrup. Keep stirring and scraping the bottom of the pan continuously until 80ºC.
3. The exact cooking temperature isn’t critical with this recipe, but ideally the mixture reach between 80°C ~ 100°C. The longer you cook the syrup, the crunchier it will be. For very crunchy popcorn, stop cooking when you see the first wisps of smoke coming from the mixture.
4. Add salt and vanilla extract if you like. Stir until combined a thick glossy sauce. Slowly pour the caramel sauce over the popcorn while stirring the popcorn. Continue stirring the sauce into the popcorn until all of the kernels are coated.
[amd-zlrecipe-recipe:10][:]
