Artisan Caramels by Sandy Arevalo

Author:Sandy Arevalo [Arevalo, Sandy]
Language: eng
Format: epub
Publisher: Cedar Fort, Inc.
Published: 2014-10-12T00:00:00+00:00

TIRAMISU CARAMELS

Sweet cream caramel flavored with espresso and topped with ladyfingers and a dusting of cocoa. These caramels will make you say “ti amo!”

CARAMEL

2 cups heavy cream

2 cups sweet cream-flavored liquid coffee creamer

4 cups sugar

¾ cup butter

2 cups light corn syrup

3 Tbsp. espresso powder dissolved in 2 Tbsp. hot water

1 (7-oz.) pkg. ladyfingers

PREPARE YOUR PAN

1.Spray your jelly roll pan with a thin layer of cooking spray and, using a clean, dry paper towel, wipe the excess off. Make sure you cover the sides and bottom of the pan; this will help prevent the caramels from sticking.

2.Trim a piece of parchment paper so it covers the bottom of the pan but has about a 2-inch overhang over the handles.

3.Spray the parchment paper with a light layer of cooking spray and wipe the excess off.

MAKE THE CARAMEL

1.Combine the cream, creamer, sugar, butter, and corn syrup in an 8-quart stock pot.

2.Bring the mixture to a boil, stirring constantly. Be careful—it can bubble over very quickly if you aren’t paying attention!

3.Cook over medium-high heat and continue to stir until a candy thermometer reaches 248 degrees. This is just beneath the firm ball stage.

4.Remove from heat and quickly stir in the espresso.

5.Pour into prepared pan and top them with ladyfingers. Let cool completely before cutting. Dust with cocoa powder.

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