Caramel Balloon Pudding, easy to make at home

Prepare the ingredients.

Put the White Rabbit milk candies into a pot, and add light cream and milk.

Heat over low heat until the milk candy is completely melted.

Add the softened gelatin sheets after removing from the heat, and stir until dissolved.

After straining the pudding mixture, let it cool, then pour it into a mineral water bottle.

Place the balloon mold on the mouth of the bottle, then gently squeeze the bottle to pour 80g of pudding liquid into the balloon mold.

Finally, tighten the closing end and tie a knot, clip the closing end with a clip, and refrigerate for 3-5 hours.

Make caramel sauce: Pour the white sugar and water from the auxiliary ingredients into a pot, bring to a boil over medium-high heat, then turn to low heat and simmer slowly until amber-colored. After removing from heat, immediately pour in 25g of hot water and stir evenly for later use.

Soak the balloon pudding in hot water for 2-3 seconds, then place it in a bowl and use a toothpick to pierce the surface of the balloon.

Finally, pour the caramel sauce on top.