Carrot Cake Caramel
3 oz White Sugar
2.5 oz Dark Brown Sugar
2 oz Honey
1/4 tsp Ground Nutmeg
1/4 tsp Ground Clove
1/4 tsp Ground Cinnamon
1 tsp Salt
5 oz Cream
5 oz Carrot Juice
1/2 cup toasted chopped walnuts
Toast chopped walnuts in oven set to 350 F for 7 minutes. Set aside.
Add all ingredients excluding Walnuts into a sauce pot. Heat over medium heat stirring regularly until caramel reaches 246 F.
Remove from heat and stir walnuts through caramel. Pour into greased 8 x 8 pan. Cover and refrigerate until caramel has firmed. Cut into 1 inch pieces and wrap in wax paper.
Feast on delicious caramels!
Raspberry Marshmallows
2 packets powered Gelatin
1 oz cool water
3/4 cup raspberry puree
2 oz Honey
2 oz Sugar
1 tsp salt
Bloom gelatin by combing with cool water in a small bowl. Add puree, salt, honey, sugar to a pot and bring to a boil. Add bloomed gelatin and stir through until melted. Place the liquid into a mixer and whisk on high until stiff peaks form.
Either pipe chicks or pour marshmallow into a greased pan that has been dusted with powered sugar. Once set cut out shapes with a cookie cutter.
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