Recheio de caramelo para macarons

Ingredientes

• 1 14 oz. can sweetened condensed milk (396g)
• 1/2 cup unsalted butter, cut into chunks (113g)
• 1/2 cup packed light brown sugar (100g)
• 1/4 cup light corn syrup (60g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 tsp fine salt (3g)
• Small saucepan

Modo de preparo

1. 1

   --- Caramel Macaron Filling ---

2. 2

   Heat 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup light corn syrup over medium heat in a heavy saucepan. Stir frequently and let the mixture just begin to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212 F/ 100 C). It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.

3. 3

   Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes). You should be able to drag a spatula through the mixture and see the bottom of the pan for a second or two once it's ready. Remove from the heat and stir in 1 tsp vanilla extract and 1/2 tsp of fine salt.

4. 4

   Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerate the caramel, heat it in the microwave in short 10-second intervals until it reaches room temperature and is a more workable consistency.