Crunching karamelguf

Ingredients for Crunching karamelguf

Instructions for Crunching karamelguf

To prepare the Crunching karamelguf recipe, please follow these instructions:

Com cream, syrup, sugar and butter in a thick-bottomed saucepan, and slowly warm up, to the sugar is melted. Stir as little as possible. Let the mixture simmer on a low heat for 8 minutes.

Got a bit of caramel mass in a glass of ice water. It must be rolled to a soft ball. It will be tough, it has gotten too much and should instead be used to draw patterns with on oiled baking paper. Stir the almonds in the soft mass, and the mass in small paper molds came either with two or with an oiled tesker icing bag. Let them cool.

They can keep 2-4 days in an airtight Tin. Then they begin to stick.