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Caramel Rusks
Caramel Rusks

Before you jump to Caramel Rusks recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Choosing to eat healthily offers many benefits and is becoming a more popular way of living. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. In all likelihood, a lot of people think that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out a few modest changes.

In order to see results, it is definitely not a necessity to drastically modify your eating habits. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will find that you actually prefer to ingest healthy foods after you have eaten that way for some time. Over time, your eating habits will change and your new eating habits will completely replace the way you ate previously.

To sum up, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to caramel rusks recipe. To make caramel rusks you need 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Caramel Rusks:
  1. Use Rusks
  2. Take 1/2 baguette French bread
  3. You need 2 tbsp Butter
  4. Get 2 tbsp Granulated sugar
  5. Provide Caramel
  6. You need 50 grams Granulated sugar
  7. Get 50 grams Heavy cream
Instructions to make Caramel Rusks:
  1. Thinly slice the baguette and bake for 15 minutes in the oven at 130℃.
  2. Mix the butter and granulated sugar together. Spread it on the bread slices, and bake at 130℃ for another 15 minutes.
  3. Melt the sugar over medium heat until it turns a deep amber.
  4. 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.
  5. Stir in the rest of the cream in small batches. When it's all mixed in, bring it to the boil.
  6. Stop the heat and mix it again. Let it cool as you mix.
  7. Continue until it is firm enough to draw patterns with.
  8. Pour it on top of the rusks from Step 1.
  9. When the caramel has hardened, they're done.
  10. 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.
  11. It becomes a crunchy caramel candy when hardened.

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