How to Make Fruit & Nut Caramels | Candy Making
Watch more How to Make Candy videos:
Ingredients 1 cup heavy cream 1 cup sugar 3 tablespoons unsalted butter Â_ cup corn syrup Pinch sea salt 1 cup mixed nuts & dried fruit Bring heavy cream, sugar, butter, corn syrup and salt to a boil. Cook over low-medium heat until mixture is golden color. Stir in Â_ cup of nuts/fruit and pour into a 6-inch pan lined with parchment paper. Sprinkle with remaining nuts/fruit and set aside to cool at room temperature for 4-6 hours before cutting into small squares and serving. Makes about 2 dozen.
So today I am making fruit and nut caramels which are amazingly easy. I am starting with a cup of sugar right into my pot, a cup of heavy cream, a very low-fat recipe, half a cup of corn syrup, right into my pot, and about three tablespoons of butter.
What that butter is going to do is really add richness to our caramels. Nice, softened butter. Now, all I am going to do is bring this to a boil on the stove and keep cooking until it becomes a nice, golden brown. So, my caramel is ready to go. It is very light in color, but that is what we are looking for. We are looking for something that is a little lighter than your traditional caramel. Think of it as a nice tan color. OK.
If we go too hard, the problem is that when you go to cut your caramels, they are going to be so firm you are not going to be able to get nice, chewy bits of caramel. You are going to have really hard pieces of caramel. So, all I am going to do is add in my final ingredient which is a nice mix of fruit and nuts. Use any kind that you like. This is a nice mix of cranberries, I have some pumpkin seeds, some pistachios, some almonds, just kind of throw them in there.
It is about a cup of fruit and nuts, and I am just going to save some of them to sprinkle over the top so we will give it a really nice finishing look. Last thing is a little bit of sea salt. I am using a kosher salt. Be generous. You will find that will really bring out the flavor of everything that is in there especially the caramel. So, again, it is going to look super light.
Remember that it is going to keep cooking a little bit as it cools down. So, don't be afraid of the color. But, I am going to go right into a six inch pan here, or if you have a nice loaf pan that would be great. I am just going to fill that up, and then just finish it off by sprinkling the rest of my fruit and nuts right over the top. I really like mine chock full of fruit and nuts. I feel like that is the best part. And this is the perfect candy to keep wrapped up and keep in your purse. It is a good pick me up.
It is actually not so bad for you because you are only having a little bit of caramel and lots of really good fruit and nuts in there. And, if you like, a little extra sea salt over the top. And that is it.
So, I am going to chill this. You can pop it into the freezer, or you can leave it at room temperature overnight. Just wrap it up with a nice piece of plastic wrap. And then it is going to be ready to cut.
So, I have my caramels nice and cool and ready to cut. You can see they are really firm. So, I am going to take my knife, and I am just going to go ahead and give it a good slice. I am going to make little rectangles, but you could do any shape that you like. You could do little squares. You could do little triangles. But, all I am going to do is nice slices in one direction. Mine are about half an inch wide, and then I am just going to turn it around, trim off the edge, and do small slices in the other direction. Then you have these beautiful little candies. Delicious.
And that is how you make fruit and nut caramels.
Chewy Caramel Toffee Recipe | Make Caramel Toffee at Home
To make chewy caramel toffee at home, follow this simple and easy recipe video by GreyPot.
Ingredients to make Caramel Toffee
Sugar - 1/2 Cup ( to caramelize)
Sugar - 1/2 Cup
Cream - 1/2 Cup
Honey - 2 tbsp
Glucose Syrup - 2 tbsp (Optional)
Vanilla Essence - 1 tbsp
Butter - 3 tbsp
Salt - a pinch
Method to make Caramel Toffee
1. Heat sugar and caramelize.
2. Add cream and boil, add sugar, honey, glucose syrup and cook till it thickens.
3. Add salt and turn off the flame.
4. Add butter and vanilla essence and mix until butter is melted.
5. Pour this into a greased aluminum foil-lined tray.
6. Allow to cool down for 2 hours.
7. Take this out into a butter paper and cut it.
8. Wrap it with butter paper and store in airtight container.
Make Your Own Turtles - Tempering Chocolate Revisited
Learn to make your own turtles along with how to temper the chocolate for covering.
For caramel recipe, click here:
For complete turtles recipe click here:
Chocolate Covered Caramel Recipe - Soft Caramels in Chocolate
Get Full Caramels Recipe Recipe: - Soft buttery caramels are dipped in creamy chocolate and topped with a little salt for the perfect treat. You can dip these caramels into milk, dark or even white chocolate. We love the pop of salt added to the top, but you could also drizzle a second variety of chocolate on top.
Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels
Chocolate Molds | How to Fill and Unmold Chocolates ????????????✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic chocolate mold. You'll learn how to make the chocolate shell, fill it with soft caramel, seal the chocolates, and unmold them. Molded chocolates are so much fun and, more importantly, delicious!
#chocolatemolds #chocolatecaramels #brittneekay
If you'd like to send me a lil' gift without YT taking some ????:
▪ Venmo: @BrittneeKay
If you would like to spend 30-40 minutes chatting with me about your chocolate goals please schedule a time using this link:
▪
Just a reminder, this is an interview where I will be asking you specific questions to learn more about what your experience and goals are with chocolate. This will not be a chance for you to ask me questions about problems that you're having with chocolate techniques. ????
If you're not into chocolate chats you can also help me by doing this 35 question survey instead:
▪
IMPORTANT NOTE: In this video I am using compound chocolate not couverture chocolate. Compound chocolate does not have to be tempered, but couverture chocolate does. I highly recommend that you watch the videos linked below to learn more about this and watch my updated video on how to mold chocolates...
Check out these related videos:
???????? How to Fill and Unmold Chocolates:
???????? Types of Chocolate | Which Chocolate Should I Use?:
???????? Temper Chocolate in the Microwave:
???????? Temper Chocolate | The Seeding Method:
???????? Temper Chocolate in a Warming Tank:
Supplies used in this video:
???????? edible gold leaf:
???????? gem polycarbonate mold:
???????? plastic caramel mold:
???????? peter's caramel:
???????? chocolate scraper tool:
???????? Guittard milk chocolate a'peels:
???????? Guittard dark chocolate a'peels:
???????? ThermaPen ONE digital thermometer:
Video Chapters:
0:00 - Intro
0:38 - Supplies
2:08 - Soft Caramel
3:23 - Melt Your Chocolate
4:26 - Shine Your Mold
5:04 - Shell Your Chocolates
10:51 - Fill Your Chocolates
12:59 - Cap Your Chocolates
17:48 - Umold Your Chocolates
19:21 - Fin!
Say hi on social!:
???? Instagram:
???????????? Website:
Note this description contains affiliate links that allow you to find the items mentioned in this video and support the channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in no way obligated to use these links. Thank you for your support!
Caramel Pecan Clusters
Who can resist soft caramel, toasted pecans and luscious chocolate. I certainly can't. Simply divine.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Facebook:
Email: GemsbyGilly@gmail.com
Pieces worn: Snow Storm
Follow us on Twitter and Facebook.
Laurice: and
Gilly:
Caramel Pecan Clusters
1 pound, 230 grams or 500ml, pecan halves, toasted
12 ounces, 340g, semi sweet chocolate, chips or baking bars
2 tablespoons, 24g, shortening
Toast pecan halves in a single layer in a 350°F, 180°C, oven until they begin to brown and are fragrant, about 8 minutes. Or roast the pecans in a dry skillet on top of the stove turning often until they begin to brown. Do not let the pecans burn. Roughly chop the pecans. Arrange the nuts in small clusters on a parchment lined baking sheet.
Chewy Caramel
16 ounces, 450g, by weight, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 237ml, light corn syrup
1 cup, 223g, lightly salted butter
1 teaspoon, 5ml, vanilla
Melt the butter in a 4 quart sauce pan over medium heat. Add the sugar, syrup, and half and half to the pan and bring the mixture to a gentle boil. Clip a candy thermometer to the side of the pan. Stirring frequently, bring the mixture to 242°F, 117°C. This will take close to an hour. Do not leave the caramel to boil unattended since the temperature can quickly rise, especially in the last few degrees. Once the caramel reaches temperature, remove the thermometer from the candy and the pan from the heat. Stir in the vanilla. Allow the caramel to cool in the pan until it can hold a mounded shape, about 15 minutes. Working quickly, scoop a tablespoon of caramel onto mound of pecans. Spraying the spoon with cooking spray helps prevent sticking. Excess caramel can be poured into a pan coated with cooking spray.
Allow the caramel to cool completely, about an hour. Melt the chocolate and shortening in the top of a double boiler. Spoon and smooth about a teaspoon of melted chocolate onto each pecan cluster.
Serve at room temperature.