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Sunday, September 4, 2016

Black Pepper and Bourbon Caramel Chews




Melissa Clark  
  Time 40 minutes, plus cooling 
 Yield 50 pieces 

Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon. The recipe does require a candy thermometer.
Featured in: Neighbors Won’t Give Candy Like This. 

Ingredients
420 grams granulated sugar (about 2 cups)
2 cups heavy cream
6 tablespoons honey
2 tablespoons bourbon
¼ teaspoon fine sea salt
4 tablespoons unsalted butter
2 teaspoons black pepper

Preparation
1. Line an 8-inch square baking pan with parchment and coat with cooking spray.
2. In a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. Clip a candy thermometer to the side of the pot. Cook mixture, stirring frequently, until it reaches 245 degrees, 15 to 30 minutes, depending on the size of the pot. Quickly stir in butter and pepper.

3. Pour mixture into prepared pan. Let cool completely until it is set to a semi-firm consistency, about an hour. Cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.

Nutritional analysis per serving (50 servings)
82 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 15 milligrams cholesterol; 15 milligrams sodium

http://cooking.nytimes.com/recipes/12896-black-pepper-and-bourbon-caramel-chews


 

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