CARAMELS
Steps:
- Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and salt in a saucepan. Stir over medium heat until the mixture reaches 245 degrees F on a candy thermometer. Take from the heat and stir in the butter. Pour into a 6-inch square baking pan lined with parchment and allow to cool and set about 3 hours.
- Take the caramel from the pan and, using a very sharp knife gently sprayed with nonstick cooking spray, cut the caramels into squares and wrap in wax paper or candy wrappers (see Cook's Note). Store in a cool dry place.
CARAMELS BY JACQUES PEPIN
My favorite caramel recipe so far. The sugar gets hot enough to develop its full potential complexity, and the texture is creamy, but without so much dairy taste that it overwhelms the sugary goodness. I also like that it makes a smaller amount than other recipes I've seen. Having too much of this stuff around is dangerous!
Provided by Kitchen Ninja
Categories Candy
Time 15m
Yield 20-40 caramels, depending on how you cut them
Number Of Ingredients 5
Steps:
- Prepare a standard loaf pan either by buttering it or lining it with lightly oiled parchment paper.
- Place the butter, cut into pieces, and the cream in a glass bowl and microwave until butter is melted and mixture is hot, about 90 seconds. Set mixture aside, close enough to be reached quickly.
- Combine water, corn syrup, and sugar in a straight-sided pan. Stir just enough to moisten the sugar, but not so vigorously as to slosh any sugar onto the sides of the pan, where it is likely to crystalize.
- Heat over medium-high heat until mixture begins to boil, then put on a tight-fitting lid and continue to cook for one to two minutes. The steam will condense in the lidded pan and run down the sides, washing away any sugar crystals that have formed.
- Remove the lid and attach a candy thermometer. Cook to 320 degrees F or until the sugar begins to turn amber around the edges. This may take five to six minutes, but it can happen fast, so do not allow your attention to be diverted at this point or you will have a smoking black mess on your hands.
- As soon as the thermometer hits 320 F, or you see the edges turning amber, pour the butter and cream mixture slowly into the sugar mixture, stirring to combine. Temperature will drop to just above 200°F.
- Continue cooking until the mixture reaches your desired temperature: 240 degrees F for very soft caramels, 245 for soft-but-chewy, 250 for hard.
- When the desired temperature is reached, pour the mixture immediately into the prepared loaf pan. Allow to cool until they are just slightly warm to the touch, then turn out onto parchment or waxed paper and cut to desired size. They're very rich, so I like small pieces.
- Wrap in squares of waxed paper to store. The softer ones will need to be refrigerated, the medium and hard ones will not. These also freeze well if you want to store them longer-term.
Nutrition Facts : Calories 112, Fat 6.8, SaturatedFat 4.3, Cholesterol 20.4, Sodium 37.7, Carbohydrate 13.4, Sugar 11.1, Protein 0.2
JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
- Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
- Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
- Remove pears from oven, allow to cool slightly. Serve directly from baking dish.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Make and share this Yukon Gold Potatoes: Jacques Pepin Style recipe from Food.com.
Provided by Brookelynne26
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
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Estimated Reading Time 2 mins
- Jacques Pépin’s Favorite Pound Cake. The French call pound cake quatre-quarts(“four-fourths”) because it is made with equal parts flour, sugar, eggs and butter.
- Quick-Roasted Chicken with Mustard. For this delicious, mustardy chicken, Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
- Country Apple Galette. The miraculously easy and versatile pastry dough for this galette comes together in a food processor in less than 20 seconds and can be filled with all sorts of fruits of vegetables.
- Crunchy Cabbage Salad. Sometimes Jacques Pépin makes this simple salad with just one color of cabbage; sometimes he arranges it in alternating rows of color.
- Meatballs with Tomato Sauce. Pépin uses leftover cooked meat from a roast, stew or even steak to make these meatballs.
- Maple-Baked Sweet Potatoes. The secret to these delicious sweet potatoes is to parboil them. It shortens the cooking time and keeps them moist. Related:More Recipes from Jacques Pépin.
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5/5 (1)Total Time 1 hrCategory DessertCalories 53 per serving
- Line an 8-inch square baking pan with aluminum foil, letting the foil extend over the edges. Spray the foil with nonstick baking spray.
- In a 3-quart deep-sided saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring constantly with a heat-resistant spatula, until the mixture comes to a boil, 5 to 10 minutes. Brush around the inside of the pan at the point where the sugar syrup meets the sides of the pan with a damp pastry brush. Do this twice during the cooking process to prevent the sugar from crystallizing.
- Place a candy or deep-fry thermometer in the saucepan, increase the heat to medium-high, and cook the mixture, without stirring, until it registers 305°F (152°C), 12 to 15 minutes. (When checking the temperature with your candy thermometer, make sure you hold it straight up and down and that the bottom of the thermometer is in the mixture, not sitting on the bottom of the pan.)
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