A recipe from www.phuocndelicious.com
Apple cinnamon caramels
Recipe slightly adapted from Not So Humble Pie
Makes roughly 80 2.5cm square or 140 1x4cm caramels
2 cups cloudy apple juice
1 tsp ground cinnamon
2 cups white sugar
1 cup (310g) corn syrup/liquid glucose
1 1/2 cup heavy cream
4 tablespoons (60g) unsalted butter
- Combine the apple juice and cinnamon in a large sauce pan over
medium heat and allow to simmer for roughly 30 minutes. Once the liquid
has reduced to a 1/2 cup, set the apple syrup aside.
- Prepare a 9 x 9 pan by lining it with foil and lightly greasing it.
- In a large sauce pan combine sugar, corn syrup, salt and 1 cup of
the heavy cream. Place over medium heat and stir frequently with a
silicon spatula or wooden spoon, bring the mixture to a boil.
- Once the mixture boils add the remaining half cup of cream and the
apple syrup in a slow trickle so your caramel mixture continues to boil
- Allow the mixture to boil for 5 minutes without stirring. Then add
the butter, one tablespoon at a time, stirring after each piece melts.
- Turn the heat to low-medium/medium and clip on your candy thermometer.
- Heat until the mixture just hits 255°F/125°C. (This should take about 30 minutes).
- Once you’ve hit the right temperature, quickly remove the pot from the heat and pour into your prepared pan.
- Allow the caramel to cool completely before lifting the caramel slab from the pan.
- Cut the caramel slab into small pieces using a sharp buttered knife (cutting in a rocking motion as you press down on the slab).
- Wrap each piece in a square of grease-proof paper.
- Store in an air tight container for up to 2 weeks (that’s if they last that long!).
Variation: Toasted black sesame caramels
Exclude the apple juice and cinnamon. Need 2 tbsp of black sesame seeds, toasted.
- Toast 2 tbsp of black sesame seeds in a small frypan until fragrant. Set aside
- Continue with step 2-7 of recipe above.
- Once the caramel reaches the right temperature, add the toasted sesame seeds and stir.
- Quickly remove the pot from the heat and pour into prepared tin.
- Follow steps 9 and onwards.