Portare a ebollizione mescolando continuamente e far bollire per 10 minuti o fino a quando il composto diventa color caramello e denso. Preparare la ricopertura al cioccolato facendo sciogliere a bagnomaria il cioccolato con la panna, lasciare intiepidire e versare sullo strato di caramello.Far raffreddare e tagliare a quadretti. Aspetto le vostre foto anche scattate dal cellulare!Aperto anche ai food blogger che mi seguono!
Mark’s absolute favourite biscuit is caramel shortbread and this week JD and I decided to treat him by having a go at making a giant one. Sunday baking with the children, for the children – with the obvious benefits of tasters during the preparation and samples afterwards, just to be sociable, of course! The caramel layer was easy enough, but I had to adapt as we had one tin of Nestle ready made caramel, and one tin of condensed milk, so we made up our caramel with the condensed milk, light muscavado sugar and butter and then after it was boiling, added the ready-made caramel and then simmered for 15 minutes or so.

The chocolate was easy to melt in a bain-marie and pour over the top of the cooled caramel layer. You are making me run further and further every week – or actually, maybe that is your plan!? Cuocere la base per 20 minuti o fino a leggera doratura (deve rimanere piuttosto chiaro di colore).
I have only ever seen normal evaporated milk or do you mean I have to do something to it in order to caramelise it?
Bought my three cans last night so I will be baking up a storm this morning after breakfast. I tested it by dipping a spoon in the boiling mixture and after leaving it in the freezer for a couple of minutes it was set, and so tipped the sweet mixture into the tin to cover the shortbread.

My dear gran baked for most of her 99 year life and said the most important ingredient in ANY dish was love. Potete inviarla per messaggio alla mia fan page o alla mail di In cucina da Eva: tramite contact us! I was going to make some shortbread this afternoon but I might have a go at this if I can sort out the milk! It’s sweetened and cooked to about the thickness you need for banoffee pie, so you need to cook it down a bit more for it to be thick enough to set on the biscuit.

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