SESAME CARAMELS
Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 64
Number Of Ingredients 8
Steps:
- Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
- In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
- Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
- Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
- Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.
AUTUMN SALAD WITH CARAMEL-SESAME DRESSING
This very simple salad recipe makes use of some of the nicest autumn fruits. Surprisingly, the caramel sauce and sesame oil complement each other well.
Provided by chefsazy
Categories Salad Green Salad Recipes
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
- Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 223 calories, Carbohydrate 52 g, Cholesterol 0.2 mg, Fat 2.6 g, Fiber 9 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 140.1 mg, Sugar 25.4 g
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
SALTED CARAMELS
Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
Provided by Esther Clark
Categories Treat
Time 25m
Yield Makes 55
Number Of Ingredients 8
Steps:
- Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
- Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
- In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
- Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 0.1 grams protein, Sodium 0.15 milligram of sodium
SALTED CARAMEL NUT BRITTLE
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 33m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g
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- Grease an 8” square pan with a few drops of sesame oil. Put parchment paper in the pan and grease that.
- Add butter, sesame oil, sugar, heavy cream, water, corn syrup, and table salt to a pan at least 5 quarts in size.
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