Archive for Candy

Caramel Cashew Easter Egg

March 26, 2009 at 10:54 am · Filed under Candy, Desserts

thumbs_up.pngRead my review of this recipe.

 

Ingredients:

  • 1 cup (2 sticks) butter
  • 1 1/2 cups brown sugar
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped cashews
  • Chocolate wafers (melting chocolate used for candy making)
  • Paraffin wax (Baker’s wax, cooking wax)

Directions:

Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 240 degrees (soft ball stage).

Remove saucepan from heat and stir in vanilla and salt. Pour caramel immediately into large baking sheet lined with buttered foil. Sprinkle with cashews; cool completely at room temperature.

Use foil to lift caramel out of pan. Roll up, similar to a jelly roll. Caramel should be fairly soft. Pull off pieces of the caramel and roll into egg shapes. Place on a wax paper lined baking sheet. Once all the eggs are shaped, place them in the refrigerator for an hour before dipping in chocolate.

Melt chocolate and wax over a double boiler. Roll eggs in melted chocolate and allow to harden on wax paper. You will need 1 pound of chocolate and 2 ounces of wax per 100 eggs.

Makes about 3 1/2 dozen eggs. 

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

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Sea Salt Caramel

March 26, 2009 at 10:48 am · Filed under Candy, Desserts

thumbs_up.pngRead my review of this recipe.

 

Ingredients:

  • 1 cup (2 sticks) butter
  • 1 1/2 cups brown sugar
  • 3/4 cup sugar
  • 1/4 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon coarse sea salt

Directions:

Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248 degrees (firm ball stage).

Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.

Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.

Makes 3 dozen pieces.

Nutrition:

Substitutions:

I used 3/4 cup light corn syrup and omitted the dark corn syrup.

Recipe courtesy of Press Enterprise.

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