pages

Translate

Tuesday, April 14, 2015

Apple Cider Creme Caramels

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • 2 1/2 cups fresh apple cider (i used filsinger's filsingersorganic.com)
  • 3 tablespoons fresh gingerroot (cut into 2 slices)
  • 2/3 cup full-fat coconut milk (pick the highest fat concentration you can find, i used thai kitchen)
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon sea salt
  • 1/3 cup heavy cream
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/3 cup corn syrup
  • 2 tablespoons maple syrup
  • 1/2 cup unsalted butter, preferably cultured, cubed (or regular unsalted butter)

Recipe

  • 1 combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. remove ginger, discarding (or eat it if you want -- ) and set aside to cool.
  • 2 line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
  • 3 in a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
  • 4 in a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
  • 5 place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
  • 6 insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235°f.
  • 7 remove from the heat, and slowly whisk in the spiced cream mixture.
  • 8 return to low heat and add the cubed butter. cook, stirring constantly, until the mixture is homogenous.
  • 9 re-insert the candy thermometer and increase the heat to medium.
  • 10 cook, stirring almost constantly, until the temperature measures 252°f
  • 11 pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. place in the refrigerator a further 2 hours, until firm.
  • 12 unmould and cut into 64 squares, wrapping each in heavy duty wax paper (i used wax paper on the inside and foil on the outside so they'd stay closed.
  • 13 store in an airtight container up to 2 weeks, or in the fridge for 1 month.

No comments:

Post a Comment