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Today's Culinary Adventure - Jamieson Cobleigh

About Today's Culinary Adventure

Previous Entry Today's Culinary Adventure Oct. 11th, 2003 @ 10:20 pm Next Entry
I tried my hand at candy making for the first time today. I made Orange Caramels covered in chocolate and, with the leftover chocolate, made Chocolate Peanut Clusters. There is something scary about working with a 250°F sugar syrup that will burn you badly and sticks to everything; it's like napalm for the kitchen. I overheated the Orange Caramels, so they aren't as soft as I would like, but they turned out well for my first try at candy making. I think I'll have to try making Truffles at some point in the future.

Orange Caramels: Makes 64 pieces
  • 2 tablespoons tasteless vegetable oil, divided
  • Zest of 2 large oranges, finely diced
  • 1/2 cup water
  • 2 1/4 cups sugar, divided
  • 1 1/2 cups whipping cream
  • 1/3 cup honey
  • 2 tablespoons unsalted butter, softened

Line an 8-inch square baking pan with aluminum foil. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the oil. In a 1-quart heavy-bottomed saucepan over medium-high heat, combine the orange zest, the water, and 3/4 cup of the sugar, and bring to a boil. Remove the pan from the heat, cover, and let stand for 10 minutes. In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. At the remaining 1 1/2 cups sugar and the honey, and return the mixture to a boil. Increase the heat to medium-high, and cook the mixture until it registers 240°F (8-10 minutes), stirring frequently. Add the orange-sugar syrup and continue cooking until the temperature reaches 257°F. Remove the pan from the heat; stir in the butter, then pour into the prepared pan. Let cool 2 to 3 hours. Use the remaining oil to coat a chef's knife and slice into 1-inch squares. These keep 2 weeks at room temperature between sheets of waxed paper in a tightly covered container.
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