This recipe requires a precise thermometer. You will also need three square pieces of wax or parchment paper to wrap the caramel. Source: Martha Stewart Living, December 2012. Total time: 8 hours and 30 minutes. Prep time: 25 minutes. Makes about 120. Ingredients: vegetable oil, for greasing the parchment; 2 cups heavy cream; 1 1/2 packed cups light brown sugar; 6 tablespoons unsalted butter, cut into pieces; 1 cup light corn syrup; 1/2 teaspoon coarse salt; 1/2 teaspoon pure vanilla extract; 3/4 cup pure pumpkin syrup; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; a pinch of cayenne pepper; 2 cups toasted walnuts. Directions: 1. Lightly brush the bottom and sides of a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on the long sides. Brush the parchment lightly with oil. 2. Bring the cream, sugar, butter, pumpkin syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until the sugar dissolves. Reduce the heat to medium-high; cook, stirring occasionally, until the caramel reaches 248 degrees on a candy thermometer, about 15 minutes. 3. Immediately remove the caramel from the heat, stir in the salt, vanilla, cinnamon, nutmeg, cloves, cayenne, and walnuts. Pour the caramel onto the parchment and let stand, uncovered, at room temperature for at least 8 hours and up to 1 day. 4. Lift out by the parchment overhang, and transfer the caramel to a large cutting board. Cut into 3/4-by-1/4-inch pieces. Wrap each piece in wax or parchment paper.
Stephen
27.04.2023 @ 07:49
This recipe requires a precise thermometer. You will also need three square pieces of wax or parchment paper to wrap the caramel. Source: Martha Stewart Living, December 2012. Total time: 8 hours and 30 minutes. Prep time: 25 minutes. Makes about 120. Ingredients: vegetable oil, for greasing the parchment; 2 cups heavy cream; 1 1/2 packed cups light brown sugar; 6 tablespoons unsalted butter, cut into pieces; 1 cup light corn syrup; 1/2 teaspoon coarse salt; 1/2 teaspoon pure vanilla extract; 3/4 cup pure pumpkin syrup; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; a pinch of cayenne pepper; 2 cups toasted walnuts. Directions: 1. Lightly brush the bottom and sides of a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on the long sides. Brush the parchment lightly with oil. 2. Bring the cream, sugar, butter, pumpkin syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until the sugar dissolves. Reduce the heat to medium-high; cook, stirring occasionally, until the caramel reaches 248 degrees on a candy thermometer, about 15 minutes. 3. Immediately remove the caramel from the heat, stir in the salt, vanilla, cinnamon, nutmeg, cloves, cayenne, and walnuts. Pour the caramel onto the parchment and let stand, uncovered, at room temperature for at least 8 hours and up to 1 day. 4. Lift out by the parchment overhang, and transfer the caramel to a large cutting board. Cut into 3/4-by-1/4-inch pieces. Wrap each piece in wax or parchment paper.