In a nonreactive 3 quart pan combine the sugar (1cup and 3/4cup), water (1/2cup). Stir with a wooden spoon. Cover the pot, heat sugar, and water on low heat until sugar is completely dissolved. 3-5 minutes. Remove the lid, swirl the pan to see if all the sugar is dissolved. After 30 minutes, dust the candy with salt flakes, if desired. You need to wait for this step so that the salt doesn’t completely melt into the candy. Allow the caramels to cool at room temperature, then cover them tightly. Technically caramels don't need to be refrigerated; but for ease of cutting and longest shelf life I always refrigerate.
Transfer dulce de leche into an airtight container and refrigerate for up to 2 weeks. INSTANT POT METHOD. Open a can of sweetened condensed milk, pour it into a canning jar and close the lid, not too tight. Place a trivet on the bottom of inner pot of your Instant Pot. And put the canning jar (s) on the trivet.
Instructions. Preheat the oven to 180C / 350F and pull out a 12-hole muffin pan. Place Anzac biscuits top down on top of each hole and place in oven for 2-3 minutes until soft. Quickly and carefully push each biscuit down into the pan holes so they form mini cases.
Pop them into a preheated 300 F / 150 C oven for 10-15 minutes. If want to heat up just a few or even just one cinnamon roll, place it on a heat-proof plate and heat in the microwave. Cover with a moist paper towel to prevent splatters and keep it moist. Heat one cinnamon roll for about 30 seconds at a medium power.
Set smooth caramel aside. In a separate bowl, combine butter (melted), brown sugar, flour, and oats. Spray an 8×8 inch pan, and press half of the crust mixture into the bottom of the pan. Bake the crust at 350 degrees for 10 minutes. Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
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does homemade caramel need to be refrigerated