Tuesday, January 6, 2015

Kitchen Fun-- Squared


For all of you kitchen adventurers - something to make on a cold, snowy day. If you have a candy thermometer, they're easier than you think.

Vanilla Bourbon Sea Salt Caramels.

2 cups sugar
1/2 cup light corn syrup
1/4 cup water
14 ounce can sweetened condensed milk
one stick unsalted butter
1 Tablespoons good bourbon
1/8 teaspoon vanilla
1/2 teaspoon salt

Course sea salt

Dipping chocolate:
1 Tablespoon unsalted butter
1 pound good quality milk chocolate.

Lightly coat an 8 x 8 inch pan with non stick spray and line with parchment paper, leaving a 2 inch overhang on 2 sides.  Spray the parchment paper with more spray.

Chop butter into small pieces.

Bring sugar, corn syrup and water to a boil in a heavy medium sauce pan over medium-high heat, stirring constantly to dissolve the sugar.  Cook, swirling the pan occasionally until the mixture turns a deep amber color - 8-10 minutes, if you smell it burning before the color is reached, turn the heat down immediately.

Remove pan from heat and whisk in sweetened condensed milk and butter and return to heat, with the pan equipped with a candy thermometer.  Cook, stirring constantly until thermometer registers 240 degrees F.  Intermediately ermove from heat and stir in vanilla and bourbon and the kosher salt.  Pour into prepared pan and let cool.  When cool cut into squares.  Melt chocolate with butter on top of a double broiler or in the microwave, cooking in 15 second increments until it's melted stirring in between..  Dip  the caramels into melted milk chocolate and place on wax paper and sprinkle with the course sea salt.  When cool and firm to the touch, wrap each caramel in a piece of parchment paper and store in an airtight container.  Or just place them on a tray in front of your friends and watch them evaporate.

7 comments:

  1. Don't like caramel, so I'll just take the bourbon... Neat... :-)

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  2. Oh wow...I really did not need to see that recipe! I'm trying to lose weight, not gain it! ;-) Though I would use a good dark chocolate instead of milk chocolate...

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  3. I was momentarily confused by "course salt". Then I remembered the Guild Navigators in Dune used spice to bend space, so this must be the local travel version. :-)

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  4. Old NFO - bourbon neat - that's a plan.

    Monkeywrangler - I had milk chocolate in the cupboard but dark would be SO much better.

    Simon Jester - that made me laugh. Thanks for stopping by!

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  5. If only I wasn't a diabetic. Oh hell, fuhgedaboudit and just look away. I'd eat it all in spite of getting a sugar coma. I was trying unsuccessfully to make Turtles, when I found a short-cut on the internet: Put Rollos in a 250 oven for three minutes then shove a pecan on top. Now why couldn't I have thought of that.

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  6. lotta joy - that sounds good! Another easy one is to put a Hershey's caramel kiss on top of one of those pretzel pieces that looks like a piece of mesh then add a pecan when its melted in much the same way.

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