How to make traditional gourmet maltose?

1. light cream boil over high heat;

2. boil and remove from heat, add sugar and stir well and then add maltose and stir well;

3. reopen high heat, stirring while heating, until it is a caramel-colored consistency;

4. pour the film inside, solidify at room temperature for about 2 hours, divided into the shape of your liking (appropriate on the right, too long will be hard, not easy to divide).