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Serve up some Cinnamon Roll Caramels

'Artisan Caramels' cookbook features this tasty recipe among many others


December 15, 2014

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    ARTISAN CARAMELS: Classic and Inspired Confections, by Sandy Arevalo, Front Table Books, 92 pages

    Artisan Caramels by Sandy Arevalo is designed for both novice and skilled caramel makers. Arevalo shares pointers to avoid common mistakes. There are pages for tools, helpful tips, ingredients and buying resources as well as basic steps to making flawless caramels.
    Brief, encouraging descriptions accompany more than 35 creative caramel confections. Each features simple step-by-step instructions and gorgeous full-color photographs of the finished candy, in an attractive 7-by-8-inch softcover book. The book or a plate of caramels would make a lovely Christmas gift.
     A cook can find Root Beer, Eggnog and French Toast with Bacon caramels among Arevalo's inventive creations.
     Six sections include the basics as well as more elaborate confections. “The Pie’s the Limit” chapter features Key Lime Pie as well as Banana Cream Pie caramels. Chocolate lovers will find a chapter just for them where they can try their hand at S’more and Raspberry and White Chocolate caramels. The “Specialty Desserts” section reveals how to make Red Velvet and Tiramisu caramels. “Around the World” has an array of unique flavors of caramels, and the book concludes with a special section on “Holidays and More.”

*****

Cinnamon Roll Caramels

4 cups sugar
4 cups heavy cream
¾ cup butter
2 cups light corn syrup
2 tablespoons buttery sweet dough bakery emulsion
1 tablespoon cinnamon
white chocolate melting wafers

Prepare the pan

1. Spray your jelly roll pan with a thin layer of cooking spray and, using a clean, dry paper towel, wipe the excess off. Make sure you cover the sides and bottom of the pan; this will help prevent the caramels from sticking.
2. Trim a piece of parchment paper so it covers the bottom of the pan but has about a 2-inch overhang over the handles.
3. Spray the parchment paper with a light layer of cooking spray and wipe the excess off.

Make the caramel

1. Combine the sugar, cream, butter and corn syrup in a 8-quart stock pot set over medium-high heat.
2. Bring the mixture to a boil, stirring constantly. Be careful — it can bubble over very quickly if you aren't paying attention!
3. Cook over medium-high heat and continue to stir until a candy thermometer reaches 248 degrees. This is just beneath the firm ball stage.
4. Remove from heat and quickly stir in buttery sweet dough bakery emulsion and cinnamon.
5. Pour into prepared pan. Cook completely.
6. Melt chocolate candy wafers according to directions on package. Drizzle over caramel and let cool until hard.

Artisan Caramels, by Sandy Arevalo


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