What Is A Partial Brazilian Wax?

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The secret is to combine water and sugar to form a syrup which heated to high temperatures. The heat produced water evaporation leaving a sweet pulp that can be molded until he has cooled, it hardens. The degree of hardening depends on the amount of water even detract from the mixture.
While industrial production of caramels used, besides water and sugar, other ingredients such as glucose.

The origin of the candy comes from the need for men to find light foods that provide large amounts of energy in order to deal travel. For this reason they started mixing honey with some grains and fruit pulp until later released sugar and began to manufacture the first candy with this ingredient.

Recipe:
1 part water. 2 parts sugar

Essence, flavor ... etc. I used lemon oil. Another option is a bit of vanilla sugar, a teaspoon of coffee .... Etc.


Microwave:
Mix sugar with water and the essence chosen in a microwave safe bowl. Go stopping from time to time (every minute or so, depending on the amount), mix with a spoon and reheat. Do this until the mixture is somewhat thick and dark. The best trick to know if this is ready to take a drop of the mixture onto a cold surface (a plate, marble kitchen). If this lasts a few seconds the mixture is ready. Then proceed to fill the molds you want to use. Usually, unless they are very non-stick, lightly oiled should. I had no mold so I let cool slightly on baking paper and when it did not burn but it was still warm mold with your hands.

Stoves:
Mix sugar with water and essence, and heat in a pan or pot stirring to prevent sticking, until mixture thickens and darkens. The best trick to know if this is ready to take a drop of the mixture onto a cold surface (a plate, marble kitchen). If this lasts a few seconds the mixture is ready. Usually, unless they are very non-stick, lightly oiled should. I had no mold so I let cool slightly on baking paper and when it did not burn but it was still warm mold with your hands. Proceed then fill the molds you want to use. Usually, unless they are very non-stick, lightly oiled should. I had no mold so I let cool slightly on baking paper and when noauemaba but it was still warm mold with your hands.

Variations:

Glucose: approx. 1 / 10 the amount of sugar we're going to use. Hard to find but great to get the texture of the candy market.

Honey Candy: the same process but using 2 / 1 of honey to one part sugar and a little water. Great combination with a little lemon oil.
Caramelized Fruit
: prepare the caramel base (sugar water) and when ready and still very hot to be introducing with the help of a stick little pieces of dried fruit like dates, dried apricots, raisins. Cool the caramel to harden. Candies

latte: 3 / 1 parts sugar, 1 of butter, very concentrated coffee 0.5 and 0.5 of milk. Mix all ingredients and proceed.
Brown sugar: even darker color, taste something different and more minerals.