Coffee Walnut Caramels Pt 1
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Coffee Walnut Caramels Pt 1
  Coffee    Walnuts  
Last updated 6/12/2012 1:17:16 AM. Recipe ID 47562. Report a problem with this recipe.
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      Title: Coffee walnut caramels pt 1
 Categories: None
      Yield: 49 Caramels
 
      1 tb Vanilla extract
  2 1/2 ts Coffee granules
      1 c  Sifted granulated sugar
    1/2 c  Packed dark brown sugar
    1/8 ts Salt
      3 tb Chilled unsalted butter; cut
           -into 1/2-inch cubes
      2 c  Heavy cream
      1 c  Light corn syrup
        lg Pinch baking soda
  1 1/2 c  Coarsely chopped walnuts
 
  DIFFICULTY: ** PREPARATION: 2 hours plus cooling and setting times and
  wrapping. Let the caramel set at room temperature overnight before
  cutting. Recipe From: Chocolatier Magazine SPECIAL EQUIPMENT:
  High-sided, heavy 3/2-quart saucepan; candy thermometer,
  straight-sided, 8-inch square baking pan; heavy-duty aluminum foil; 1
  roll clear cellophane (available at art supply stores), for wrapping
  caramels.
  
  Cook the caramel:
  
  1.Line a straight-sided, 8-inch square baking pan with heavy-duty
  aluminum foil so that the foil extends 1 inch beyond two opposite
  sides of the pan. Fold the overhang down along the outside of the
  pan. Oil the bottom and sides of the foil-lined pan.
  
  2.In a small cup, stir together the vanilla and coffee until
  dissolved.
  
  3.In a medium bowl, using your fingers, combine the sugars and salt,
  making sure that any lumps of brown sugar are thoroughly broken up
  and blended into the sugar mixture.
  
  4.Rub the bottom and side of a high-sided, heavy 3 1/2-quart saucepan
  with a chunk of chilled butter. Add the remaining butter along with
  the cream, corn syrup and the sugar mixture to the saucepan.
  
  5.Stirring constantly with a wooden spoon, cook the mixture over
  medium heat for 5 to 8 minutes (without letting the mixture boil),
  until the sugar crystals are completely dissolved. Dip a clean pastry
  brush in a cup of warm water and wash down the side of the pan to
  remove any sugar crystals clinging to the side of the pan.
  
  6.Raise the heat to medium-high and bring the mixture to a boil. Add
  the pinch of baking soda and stir with a clean wooden spoon. The
  baking soda will cause the mixture to foam a bit, but it will subside
  quickly.
  
  7.Insert a candy thermometer into the boiling candy mixture but do
  not let the base touch the bottom of the pan. (If using a thermometer
  that is mounted on a metal frame, do not worry about the base of the
  frame touching the bottom of the pan.) Cook the caramel mixture for
  35 to 45 minutes, without stirring, or until the thermometer
  registers 248 degrees F (firm ball stage). IMPORTANT: during the
  cooking process, rinse the thermometer 2 to 3 times under HOT water
  to remove any sugar crystals that may have started to form above the
  boil line on the thermometer. This is especially crucial when using a
  thermometer that is mounted on a metal frame. Return the clean
  thermometer to the boiling caramel mixture.
  
  8.Take the pan off the heat and remove the thermometer. Add the
  vanilla/coffee mixture and the walnuts to the hot caramel. Stir very
  gently with a clean wooden spoon just until the mixture is combined.
  Immediately scrape the caramel into the prepared pan. Do not scrape
  out the caramel from the bottom of the hot pan. (For Vanilla
  Caramels, see note below.)
  
  9.Tap the pan on a work surface 2 to 3 times to level the caramel.
  Set the pan on a wire rack and cool completely. Cover the surface of
  the caramel with plastic wrap and leave at room temperature overnight.
  
  Cut and wrap the caramels:
  
  1.Using two ends of the foil as handles, lift the caramel out of the
  pan. Set the caramel onto a clean cutting surface. Remove the plastic
  wrap and the aluminum foil. Using a long, thin-bladed knife, trim 1/8
  inch off the four edges of the caramel block. Score the top of the
  caramel block into seven 1-inch wide strips. Cut the caramel into
  strips. Cut each strip into seven 1-inch squares.
  
  2.To wrap the caramels, cut from the roll of cellophane forty-nine
  individual 4 1/2-by 4 3/4-inch rectangles. Place a caramel square in
  the center and tightly fold the two opposite long ends over the top
  of the caramel so that they overlap. Twist the short ends of the
  cellophane to seal in the caramel. Store the wrapped caramels in an
  airtight container at room temperature for up to 2 weeks. If desired,
  fill cellophane bags with the wrapped caramels and tie with ribbon.
  Variation: Vanilla Caramels
  
  Follow the instructions for the coffee walnut caramels, leaving out
  the instant coffee and walnuts. Gently stir in the vanilla in Step 8
  of the
  
  continued in part 2
 




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Recipe ID 47562 (Apr 03, 2005)

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