Dec 13, 2011

I Think I May be an Addict

Intervention.png

Well actually, I know that I'm becoming an addict and I may need an intervention soon. Now in my defense, it's not my fault. It's all Anina's fault at Twinfinite Fun that I have this new addiction. You see she brought some apple cider caramels to my house last Thursday, and I've been craving them nonstop ever since. In fact, it's so bad that I have now made three batches of caramels this week, caramel, chocolate caramel, and apple cider caramel. I'm totally lying to myself by justifying that they are for Christmas. But I think we all know that I'm going to eat them all before Christmas. I need help!

Now if you would like to make the crack caramels for yourself, here are the recipes.

Caramels

1 cup sugar
1 cup packed brown sugar
1 1/2 cup heavy cream
2 t salt
2 t vanilla
parchment paper
8X8 pan
wax paper
Directions
1. Line the pan with parchment paper.
2. In a med sauce pan over medium heat stir sugars, salt, and cream continuously until the mixture comes to a boil. Use a pastry brush dipped in hot water to push down any sugar crystals that form on the side of the pan.
3. Once the mixture comes to boil snap on a candy thermometer to the side of the pan, make sure it doesn't touch the bottom.  And stop stirring! I know it's hard, but you must.
4. Once the mixture comes to 248 degrees remove from heat and stir in vanilla.
5. Pour the caramel into the lined pan.
6. Cool on the counter 8 hours.
7. To cut using a large knife and cut the square into strips and then cut the strips into cubes. Wrap in wax paper to keep fresh.

Chocolate Caramels

1 cup sugar
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup half and half
1t vanilla
2 ounces unsweetened chocolate
2 T butter cut into pieces
parchment paper
8X8 pan
wax paper
Directions
1. Line the pan with parchment paper.
2. In a med sauce pan over medium heat stir sugars, syrup, and half and half continuously until the mixture comes to a boil. Use a pastry brush dipped in hot water to push down any sugar crystals that form on the side of the pan.
3. Once the mixture comes to boil, stir in chocolate and melt. Snap on a candy thermometer to the side of the pan, make sure it doesn't touch the bottom. And stop stirring! I know it's hard, but you must.
4. Once the mixture comes to 248 degrees remove from heat and stir in vanilla and butter.
5. Pour the caramel into the lined pan.
6. Cool on the counter 8 hours.
7. To cut using a large knife and cut the square into strips and then cut the strips into cubes. Wrap in wax paper to keep fresh.

You can find the recipe for the apple cider caramels on Anina's blog. She included pictures, which I'm sure I'll add to this post when I whip up another batch. Because let's face it, it's only a matter of time before I'm making more.

1 comment:

  1. LOL - I'm addicted too. It's just so bad. And the thing is - I'm selling chocolate...

    ReplyDelete

 
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