hi again foodtube I’m Melanie and I am
Emil and together with Smith and
Sinclair and we make homemade delicious
sweets and treats today we’ve got a
special Christmas tradition the bonbon
it’s a perfect gift for stocking fillers
and friends and family let’s get our
ingredients into the pan we’re going to
start with some liquid glucose there’s
150 grams we’ve then got 150 milliliters
of milk and 150 grams of sugar and 115
grams of butter we’re gonna whack this
on a medium heat and you’re just going
to mix all the ingredients together
first with a spoon so you can see the
mix is starting to bubble
so we’re gonna move over to a whisk
I’ve been whisking this for about five
minutes now and as you can see the
colors change completely it was yellow
but now is this lovely toffee brown what
we need to get is the sugar to be 150
degrees start to finish that’s going to
be around 10 minutes so this is reach
150 degrees I’m going to take this off
the heat so now that that’s reached
temperature we’re going to add 1 15
milliliters of double cream gonna
incorporate it slowly one third at a
time there’s going to be a lot of steam
you need to be very careful that’s the
last of the cream make sure all that
cream is completely incorporated and
last but not least just a pinch of salt
for flavor so we’ve lined a baking tray
with a bit of parchments the caramel
doesn’t stick to the sides and there you
have it it’s all ready to be sat
overnight just leave it at room
temperature it’ll be ready for you in
the morning this is what the caramel
should be looking like we’re going to go
for those traditional sized bonbons
which is roughly about one centimeter
square you can do as big as small as you
want and then we roll it this is about
the size cube that you should be looking
for I’m gonna get cutting so after all
that’s cut up all you need to do is get
one of your cubes give it a nice little
roll it should look something like that
and then we’re just gonna coat this
we’ve done a freeze dried cranberry mix
with icing sugar you can get freeze
dried cranberry from any good baking
department of your local supermarket or
online and if you don’t want to go with
cranberries that’s fine do your
preference of fruit use orange or lemon
or you can just use plain icing sugar
will work all the same and now it’s time
to shake your bonbons
[Music]
and there you have it don’t they look
amazing good enough to eat the cranberry
really cuts through that richness of the
caramel and they really do taste as good
as they look thanks for watching us guys
[Music]
you
Emil and together with Smith and
Sinclair and we make homemade delicious
sweets and treats today we’ve got a
special Christmas tradition the bonbon
it’s a perfect gift for stocking fillers
and friends and family let’s get our
ingredients into the pan we’re going to
start with some liquid glucose there’s
150 grams we’ve then got 150 milliliters
of milk and 150 grams of sugar and 115
grams of butter we’re gonna whack this
on a medium heat and you’re just going
to mix all the ingredients together
first with a spoon so you can see the
mix is starting to bubble
so we’re gonna move over to a whisk
I’ve been whisking this for about five
minutes now and as you can see the
colors change completely it was yellow
but now is this lovely toffee brown what
we need to get is the sugar to be 150
degrees start to finish that’s going to
be around 10 minutes so this is reach
150 degrees I’m going to take this off
the heat so now that that’s reached
temperature we’re going to add 1 15
milliliters of double cream gonna
incorporate it slowly one third at a
time there’s going to be a lot of steam
you need to be very careful that’s the
last of the cream make sure all that
cream is completely incorporated and
last but not least just a pinch of salt
for flavor so we’ve lined a baking tray
with a bit of parchments the caramel
doesn’t stick to the sides and there you
have it it’s all ready to be sat
overnight just leave it at room
temperature it’ll be ready for you in
the morning this is what the caramel
should be looking like we’re going to go
for those traditional sized bonbons
which is roughly about one centimeter
square you can do as big as small as you
want and then we roll it this is about
the size cube that you should be looking
for I’m gonna get cutting so after all
that’s cut up all you need to do is get
one of your cubes give it a nice little
roll it should look something like that
and then we’re just gonna coat this
we’ve done a freeze dried cranberry mix
with icing sugar you can get freeze
dried cranberry from any good baking
department of your local supermarket or
online and if you don’t want to go with
cranberries that’s fine do your
preference of fruit use orange or lemon
or you can just use plain icing sugar
will work all the same and now it’s time
to shake your bonbons
[Music]
and there you have it don’t they look
amazing good enough to eat the cranberry
really cuts through that richness of the
caramel and they really do taste as good
as they look thanks for watching us guys
[Music]
you
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