A two ingredient Easter Egg Recipe..Ive explained it step by step
so it's very easy .
for the caramel sauce
1 cup regular sugar
1 tsp vanilla extract optional
1/3 cup water
2 tbsp butter
3/4 cup heavy cream
Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
Add the water to fully moisten the sugar.
Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
Turn the heat off and immediately add the heavy cream.
Raise the heat to medium high, and cook the caramel until it turns amber coloured, about 10 minutes.
Add the butter and stir everything together until the caramel smooths out. If desired, add vanilla extract.
The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
melt the chocolate set it in the egg mold and set in the refrigerator
once set fill with the caramel sauce put the other chocolate half seal well refrigerate for 1 hour
For my marzipan easter egg recipe click here
for my last years marzipan easter egg recipe click here
for my peanut butter and chocolate easter egg recipe click here
for eggless marzipan easter egg recipe click here
for hollow easter eggs recipe click here
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