a perfectly normal combination!

Apple Cider Caramel's
recipe from:
http://sugarpunk.wordpress.com/
2 c apple cider, Reduce to 1/3 cup, set aside.
2/3 c cream
6 tbsp butter Heat to boil, then set aside.
1 1/2 c sugar
1/4 c corn syrup
1/4 water
Cook to light brown[I have found that my idea of "light brown"
Add cream, butter and reduced apple cider all at once, stirring constantly (it will foam up - use a good size pot)
Cook to 250 degrees, using med. high heat - you want to take about 5-7 minutes to get it up to temperature.
Pour it into a 8 inch square baking pan that’s been lined with two pieces of oiled parchment paper, one in each direction - this creates a “sling” to pull the caramel out of the pan. [This has always resulted in a layer of caramel approximately 1/2 inch thick. If you want thicker caramels (and I usually do), you can use a smaller pan, or I've made a spacer from cardboard that turns my pan into approx an 8x6 pan.]
[I also sprinkled a little Fleur De Sel over the caramels at this point, as I find them far too sweet if they don't have a hint of saltiness about them] (See! She needs to be in the evil think tank! You know how we love our salty-sweet!)[My final step: Cover the pan with plastic wrap, not touching the caramel (it'll melt)]. Wait until entirely cooled. Then cut with a sharp, oiled knife into pieces.
Steph's notes: If you noticed the big chunks of chocolate in the background you are SICK. Kidding, we actually had the chocolate directly shipped from my amazing Chef Mom! We ran out of dipping time. Lookie Lookie, gluten free and what a treat! My friend Ronit is going to love this one!
2 c apple cider, Reduce to 1/3 cup, set aside.
2/3 c cream
6 tbsp butter Heat to boil, then set aside.
1 1/2 c sugar
1/4 c corn syrup
1/4 water
Cook to light brown[I have found that my idea of "light brown"
Add cream, butter and reduced apple cider all at once, stirring constantly (it will foam up - use a good size pot)
Cook to 250 degrees, using med. high heat - you want to take about 5-7 minutes to get it up to temperature.
Pour it into a 8 inch square baking pan that’s been lined with two pieces of oiled parchment paper, one in each direction - this creates a “sling” to pull the caramel out of the pan. [This has always resulted in a layer of caramel approximately 1/2 inch thick. If you want thicker caramels (and I usually do), you can use a smaller pan, or I've made a spacer from cardboard that turns my pan into approx an 8x6 pan.]
[I also sprinkled a little Fleur De Sel over the caramels at this point, as I find them far too sweet if they don't have a hint of saltiness about them] (See! She needs to be in the evil think tank! You know how we love our salty-sweet!)[My final step: Cover the pan with plastic wrap, not touching the caramel (it'll melt)]. Wait until entirely cooled. Then cut with a sharp, oiled knife into pieces.
Steph's notes: If you noticed the big chunks of chocolate in the background you are SICK. Kidding, we actually had the chocolate directly shipped from my amazing Chef Mom! We ran out of dipping time. Lookie Lookie, gluten free and what a treat! My friend Ronit is going to love this one!
7 comments:
I think an Evil Think Tank sounds perfect! How are we going to do that remotely...
Think we can just mind melt and post on sister sites?
lurking, lurking, and liking what I see. Those caramels look / read like they would be excellent.
Nice blogger name cave hair! Love it! So you want in on the think tank too? I know you are a baker!
ummm, yeah! I am a baker, but in addition I am also an eager learner and experimenter.
Then by all means you have come to the right place! We will be talking soon!!!
Okay, seriously Chef Tess...are you trying to kill me slowly with calories?!! This Apple Cider Caramel recipe looks beyond SCRUMPTIOUS!!! And I have just NOW found it??...from 2008?!!! What else have I been missing?? Holy Cow...(I mean FAT COW if I'm talking about what I will be looking like after I bake and EAT all of your DELICIOUSNESSSSSSSS!!!!!!) I LaLaLaLOVE YOUUUUUUU!!!!! :P
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