Flaked se salt, edible gold leafs or other garnishes
Instructions
Start by covering an 8×8-inch pan with foil, and spraying the foil with nonstick cooking
spray. Set the pan aside for now. Combine the apple juice concentrate, heavy cream, and
butter in a small saucepan. You can substitute regular apple juice or apple cider for the
apple juice concentrate, if you want. In a medium saucepan, combine the sugar, water,
honey, and salt. Heat the small saucepan of cream over medium heat until it starts to
simmer–it just needs to be hot, but there is no need to bring it to a boil. Once it’s
simmering, remove it from the heat and cover it with a lid. Set it aside for now.
Put the saucepan of sugar and honey over medium heat. Stir it while the sugar melts,
then continue to stir occasionally until it comes to a boil. Once it boils, stop stirring and
brush down the sides of the pan with a wet pastry brush to remove any stray sugar
crystals. Insert a candy thermometer, and let the candy continue to cook, without
stirring, until it reaches 330 F (166 C). Toward the end of cooking time, you’ll notice that
the candy is a dark amber color, and you’ll begin to smell the caramelizing sugar and
cooking honey. Watch it carefully toward the end, as the temperature can climb quickly.
Once the caramel is at 330 F, pour the hot cream into the caramel. It will splatter, steam,
and boil up, so stand back and watch your hands carefully. The temperature will drop
drastically. Stir everything together until it is well-mixed.
Keep cooking the caramel, stirring occasionally. Cook until the temperature rises to
about 260 F. If you like really soft caramels, cook the mixture to 255 F, and if you like
really firm caramels, cook them to 265 F. I prefer a caramel that’s somewhere in the
middle, so I shoot for 260 F Once the desired temperature is reached, pour the caramel
into the prepared pan. Let it cool until it’s at room temperature, then refrigerate the pan
until the caramels are set. Once set, remove the caramels from the pan using the foil as
handles. Use a large sharp chef’s knife to cut them into small squares. The caramels are
rich and thick, so they’re best served in small portions, about 1-inch square or smaller. If
you want to serve them plain, wrap them individually in squares of waxed paper to make
them easier to store and serve, and to prevent them from sticking together
o dip them in chocolate, melt the milk chocolate wafers in a bowl in the microwave. Use
a fork or dipping tools to dip a caramel in the chocolate until it’s completely submerged.
Remove it from the bowl, and let the excess drip back into the bowl. Set the dipped
caramel on a baking sheet covered with waxed paper or parchment, and repeat until all
of the caramels are dipped. If you want to top them with flaked sea salt, sprinkle a pinch
of salt on the top while the coating is still wet. You can do the same thing with sprinkles,
coconut, or chopped nuts. Once they’re topped, refrigerate the tray to set the coating
completely. If you want to apply edible gold leaf, add that after the coating has already
set. Make sure you’re using edible 22-24 karat gold leaf . Carefully cut a small corner out
of the sheet of gold leaf, and with the tip of your knife or razor, transfer it over the
caramel.
Originally Submitted
7/28/2015
0 Out of 5 from
0 reviews
You can add this Chocolate Covered Honey Apple Caramels recipe to your own private DesktopCookbook.