Food recipes
Espresso Caramels
Espresso Caramels Ingredients: oil, olive, salad or cooking cream, fluid, heavy whipping sugars, granulated honey syrups, corn, light butter, without salt water, bottled, generic Directions: Line an 8-inch-square baki...
Espresso Caramels
Ingredients:
oil, olive, salad or cooking
cream, fluid, heavy whipping
sugars, granulated
honey
syrups, corn, light
butter, without salt
water, bottled, generic
Directions:
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
Add the sugar, honey, and corn syrup, stir to blend, and return the mixture to a boil.
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 257F on the thermometer (10 to 15 minutes), stirring occasionally with a wooden spoon or heatproof spatula.
Remove the pan from the heat, stir in the butter and dissolved espresso, then pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
Ingredients:
oil, olive, salad or cooking
cream, fluid, heavy whipping
sugars, granulated
honey
syrups, corn, light
butter, without salt
water, bottled, generic
Directions:
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
Add the sugar, honey, and corn syrup, stir to blend, and return the mixture to a boil.
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 257F on the thermometer (10 to 15 minutes), stirring occasionally with a wooden spoon or heatproof spatula.
Remove the pan from the heat, stir in the butter and dissolved espresso, then pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.