This recipe requires a precise thermometer. You will also need three square pieces of wax or parchment paper in which 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 pan; 2 cups heavy cream; 2 1/4 cups sugar; 6 tablespoons unsalted butter, cut into pieces; 1 1/4 cups light corn syrup; 1/2 teaspoon coarse salt; 1/2 teaspoon pure vanilla extract; 2/3 cup toasted sesame seeds, divided; 1/3 cup finely chopped crystallized ginger. 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. Sprinkle 1/3 cup sesame seeds over the lined parchment. 2. Bring the cream, sugar, butter, 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, and stir in the salt, vanilla, and ginger. Pour the caramel onto the prepared parchment, sprinkling with the remaining 1/3 cup sesame seeds, 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 1/4-inch pieces. Wrap each piece in wax or parchment paper.
27.04.2023 @ 16:42
This recipe requires a precise thermometer. You will also need three square pieces of wax or parchment paper in which 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 pan; 2 cups heavy cream; 2 1/4 cups sugar; 6 tablespoons unsalted butter, cut into pieces; 1 1/4 cups light corn syrup; 1/2 teaspoon coarse salt; 1/2 teaspoon pure vanilla extract; 2/3 cup toasted sesame seeds, divided; 1/3 cup finely chopped crystallized ginger. 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. Sprinkle 1/3 cup sesame seeds over the lined parchment. 2. Bring the cream, sugar, butter, 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, and stir in the salt, vanilla, and ginger. Pour the caramel onto the prepared parchment, sprinkling with the remaining 1/3 cup sesame seeds, 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 1/4-inch pieces. Wrap each piece in wax or parchment paper.