Coffee walnut caramels pt 1

49 Caramels

Ingredients

Quantity Ingredient
1 tablespoon Vanilla extract
2½ teaspoon Coffee granules
1 cup Sifted granulated sugar
½ cup Packed dark brown sugar
⅛ teaspoon Salt
3 tablespoons Chilled unsalted butter; cut into 1/2-inch cubes
2 cups Heavy cream
1 cup Light corn syrup
large Pinch baking soda
1½ cup Coarsely chopped walnuts

Directions

DIFFICULTY: ** PREPARATION: 2 hours plus cooling and setting times and wrapping. Let the caramel set at room temperature overnight before cutting.

Recipe From: Chocolatier Magazine SPECIAL EQUIPMENT: High-sided, heavy 3/2-quart saucepan; candy thermometer, straight-sided, 8-inch square baking pan; heavy-duty aluminum foil; 1 roll clear cellophane (available at art supply stores), for wrapping caramels.

Cook the caramel:

1.Line a straight-sided, 8-inch square baking pan with heavy-duty aluminum foil so that the foil extends 1 inch beyond two opposite sides of the pan.

Fold the overhang down along the outside of the pan. Oil the bottom and sides of the foil-lined pan.

2.In a small cup, stir together the vanilla and coffee until dissolved.

3.In a medium bowl, using your fingers, combine the sugars and salt, making sure that any lumps of brown sugar are thoroughly broken up and blended into the sugar mixture.

4.Rub the bottom and side of a high-sided, heavy 3½-quart saucepan with a chunk of chilled butter. Add the remaining butter along with the cream, corn syrup and the sugar mixture to the saucepan.

5.Stirring constantly with a wooden spoon, cook the mixture over medium heat for 5 to 8 minutes (without letting the mixture boil), until the sugar crystals are completely dissolved. Dip a clean pastry brush in a cup of warm water and wash down the side of the pan to remove any sugar crystals clinging to the side of the pan.

6.Raise the heat to medium-high and bring the mixture to a boil. Add the pinch of baking soda and stir with a clean wooden spoon. The baking soda will cause the mixture to foam a bit, but it will subside quickly.

7.Insert a candy thermometer into the boiling candy mixture but do not let the base touch the bottom of the pan. (If using a thermometer that is mounted on a metal frame, do not worry about the base of the frame touching the bottom of the pan.) Cook the caramel mixture for 35 to 45 minutes, without stirring, or until the thermometer registers 248 degrees F (firm ball stage). IMPORTANT: during the cooking process, rinse the thermometer 2 to 3 times under HOT water to remove any sugar crystals that may have started to form above the boil line on the thermometer. This is especially crucial when using a thermometer that is mounted on a metal frame. Return the clean thermometer to the boiling caramel mixture.

8.Take the pan off the heat and remove the thermometer. Add the vanilla/coffee mixture and the walnuts to the hot caramel. Stir very gently with a clean wooden spoon just until the mixture is combined. Immediately scrape the caramel into the prepared pan. Do not scrape out the caramel from the bottom of the hot pan. (For Vanilla Caramels, see note below.) 9.Tap the pan on a work surface 2 to 3 times to level the caramel. Set the pan on a wire rack and cool completely. Cover the surface of the caramel with plastic wrap and leave at room temperature overnight.

Cut and wrap the caramels:

1.Using two ends of the foil as handles, lift the caramel out of the pan.

Set the caramel onto a clean cutting surface. Remove the plastic wrap and the aluminum foil. Using a long, thin-bladed knife, trim ⅛ inch off the four edges of the caramel block. Score the top of the caramel block into seven 1-inch wide strips. Cut the caramel into strips. Cut each strip into seven 1-inch squares.

2.To wrap the caramels, cut from the roll of cellophane forty-nine individual 4 ½-by 4 ¾-inch rectangles. Place a caramel square in the center and tightly fold the two opposite long ends over the top of the caramel so that they overlap. Twist the short ends of the cellophane to seal in the caramel. Store the wrapped caramels in an airtight container at room temperature for up to 2 weeks. If desired, fill cellophane bags with the wrapped caramels and tie with ribbon.

Variation: Vanilla Caramels

Follow the instructions for the coffee walnut caramels, leaving out the instant coffee and walnuts. Gently stir in the vanilla in Step 8 of the continued in part 2

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