Salt and Pepper Caramel
Votes: 2
Time: 5 hours 15 minutes
Complexity: average
Quantity: 36 tiles
Complexity: average
Quantity: 36 tiles
Salt and pepper caramels sound crazy, but if you love salted caramel and unusual flavor combinations, you won't be able to resist these homemade candies. After biting into one, you'll wonder why you've never tried salt and pepper caramels before. They're chewy, creamy, spicy, and—get this!—addictive. Sprinkle the caramels with a mixture of coarsely ground peppercorns or crushed in a mortar and pestle. These candies will keep for several weeks. For easy storage, wrap each one in parchment paper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup heavy cream
- 60 g unsalted butter
- 2 tsp sea salt flakes
- 1.5 cups granulated sugar
- 1/4 cup corn syrup
- 0.5 tsp vanilla extract
- 4 tsp coarsely ground peppercorns
- Special equipment: caramel thermometer
We recommend
Cooking the dish according to the recipe:
- Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang. Spray the parchment and any exposed areas of the pan with cooking spray.
- Combine the cream, butter, and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter has melted; remove from heat and set aside.
Combine sugar, corn syrup, and 1/4 cup water in a large saucepan and cook over medium heat, stirring occasionally, until the syrup turns amber and the temperature on a thermometer rises to 154°C-160°C. - Remove from heat and slowly whisk in the cream mixture. Return to medium heat and cook the caramel until it reaches 250°F (118°C). Remove from heat and stir in the vanilla extract and 2 teaspoons of pepper. Pour the caramel into the prepared pan and tap it on the counter a few times to release any air bubbles. Sprinkle with the remaining 1/2 teaspoon of salt and 2 teaspoons of pepper. Let cool to room temperature.
- Cover the mold and let the caramel set completely, 4 hours or overnight.
- Remove the caramel from the pan by pulling the parchment paper overhangs and transfer it to a cutting board. Using a very sharp knife, cut the caramel into candies. If the caramel sticks to the knife, spray it with cooking spray. Cut the waxed paper into squares slightly larger than your caramels.
- Wrap each caramel in a piece of waxed paper and twist the ends. The candies can be stored at room temperature for about 2 weeks.
Categories:
recipe / Desserts / Candies / / Food Network - recipes
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