I thought I had posted this but i can't find it, so I'm posting now. Recently I have riffed on it, making Cardamom Pistachio Caramels w/ a bit of espresso powder
It takes me 45 minutes to make a batch, after my ingredients have been gathered. This does not include the optional chocolate chopping /melting /glazing, which only takes a few minutes.
X1 / x2 Ingredients:
x1 fits in an 8” x 8” pan ; x2 fits in a 9” x 13” pan ; or combination of sizes and shapes of Silpat and/or pam’d aluminum pans.
13 ½ T. / 1 2/3 c. heavy cream
¼ c. / ½ c. Medaglia d’Oro Espresso Powder - optional
½ c. / 1 c. Lyle’s golden syrup or light corn syrup
½ c. / 1 c. white sugar
1/3 c. / 2/3 c. packed light brown sugar
½ / 1 stick unsalted butter
¼ / ½ tsp kosher salt
¾ / 1 ½ tsp. vanilla in 1 T. water
1- 1 ½ / 2- 3 c. raw pecan halves or toasted skinned broken hazelnuts (or less)
4 / 8 ou. Chopped chocolate ( I prefer 72% Dark Caillebaut)
Heat ½ - 1 c. heavy cream. Whisk in the espresso powder til all is dissolved. Add rest of cream through salt. Stir with a wooden spoon over medium high heat and bring to a boil until sugars and butter are melted. Continue to boil briskly (but not to overflow the pan.)
Every few minutes, gently stir/scrape the bottom of the pot so the mixture doesn’t burn.(A wooden spoon/ paddle with a flat bottom edge is best for this.). Keep nearby a small pot of warm water with a pastry brush. A few times during the ½ hr. or so of cooking, wipe down the insides of the pan with the wet pastry brush(this eliminates sugar crystals). Keep the brush sitting in the water. Check temp every 5-10 minutes.
While sugar syrup is cooking, spread nuts in single layer in bottom of pan.
Keep stirring mixture gently ; cook another 20+ minutes til a thermometer shows 265 degrees. Temp will rise more quickly as it approaches its goal. Immediately remove from the heat and quickly stir in the vanilla mixture (keep back your head in case the mixture spatters.) Pour the caramel quickly into the pan, scraping out the pot. (Most recipes tell you not to do this, in case there is any crystallized sugar on the sides of the pan, but I have had no such trouble.)
Sprinkle lightly with sea salt to taste. Let cool til warm and slightly stiffened, 30 minutes. Chill the pan in the refrig.on a flat cookie sheet for stability. Remove from the frig , pop out of the pan, smooth side down. Let return to room temp so caramel won’t crack when cut. Cube and wrap as desired. Store in frig or freezer in airtight container.
To glaze for Turtles :Put the chocolate in a microwave- proof dish, cover loosely with a lid and put in microwave on medium to med high Power for 2+ minutes. Stir and repeat til melted. Pop out the caramel from the silpat pan, smooth side down. Spread a thin layer of melted chocolate over; chill ; etc.
Wowee gee, Mr. Bill!