Apple Cider Creme Caramels
photo by YummySmellsca
- Ready In:
- 3hrs 20mins
- Ingredients:
- 12
- Yields:
-
64 pieces
- Serves:
- 64
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)
directions
- 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.
- Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
- In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
- In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
- Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
- 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.
- Remove from the heat, and slowly whisk in the spiced cream mixture.
- Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
- Re-insert the candy thermometer and increase the heat to medium.
- Cook, stirring almost constantly, until the temperature measures 252°F
- 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.
- 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.
- Store in an airtight container up to 2 weeks, or in the fridge for 1 month.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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