So we’re off and running with a brand New Year of Sweet Melissa Sundays, and I’m so pleased to start with a recipe chosen by my adorable and hilarious friend Jeannette of The Whimsical Cupcake: Chocolate-Honey Creme Caramels. Though I didn’t realize SMS was back in action until the last minute, I was able to whip up a batch of these gooey-chewy candies with ingredients I luckily had on hand. And bonus!- I got to use my new handy-dandy digital thermometer.
After I nearly scolded myself trying to take the temperature of boiling-hot, bubbling red raspberry jam (the probe on my old-school thermometer wasn’t long enough to reach when attached to the side of the pot), I decided that with plans to pursue future jam and candy making ventures, I needed to outfit my kitchen with the proper hardware. Of course, I did some online research, reading a slew of reviews, and finally settled on this model, which I found, no problem, at the local Le Gourmet Chef. Does anyone else feel dangerous walking into one of those stores? I feel like I’m rendered powerless when faced with aisles chock full of tempting cooking and baking gadgets, shiny pans of every shape and size, and cutesie kitchen gear that I certainly don’t need, but just can’t live without. Maybe it’s just me. This time I made it out alive with just the thermometer. And a cookie scoop. C’mon, I didn’t have that size! All in all I’d say I was pretty good. Thankfully, I was on a mission. I had to go home and get caramel-izing.
Since my past experience with caramel has been touch-and-go, my heart began beating faster when I read that we’d be exploring it again. But I trust Jeannette, so I was off to the stove! One thing I thought was very interesting, was that nearly all the ingredients were combined at the beginning, and you basically just stir and wait for the mixture to come up to temperature (which, by the way, took between 20-25 minutes!). This recipe called for the syrup to reach the “firm-ball stage,” specifically 248 degrees F. I discovered a wealth of information on baking911.com about the different temperature stages used in candy making- there’s a very helpful chart that demystifies the terminology- and learned that “firm-ball” indicates a final product that is malleable and will flatten when squeezed. With that in mind, I was happy to find my block of set-up caramel exhibited the characteristic description.
After completing the sticky business of cutting into 64 bite-size squares, I offered my Mom a taste, and she hummed her usual “Mmmm!” Always a good sign. She loved the balance of rich chocolate and sweet honey, and thought the taste was exceptional, rivaling gourmet quality. While I didn’t win over my caramel-hating Dad- he too liked the taste, but couldn’t overlook the texture he typically dislikes- I considered these sweets a success, and I’m definitely looking forward to sharing… boy, once these little guys are all nice and cozy in their twisted wax paper wrappers and piled high, there’s really a mountain of ’em. A quarter or half batch probably would have been plenty for us, (I knew I should have followed Hanaâ’s lead!) But, I have a feeling they’ll still somehow end up disappearing!
A BIG shout-out (and thank you) to my dear Jeannette– please head on over to her fabulous blog, The Whimsical Cupcake, for the recipe… not only will you see some mouth watering creations, but I guarantee she’ll put a smile on your face! If you’re like me, and the thought of caramel making evokes your inner cowardly lion, give these relatively simple Chocolate-Honey Creme Caramels a shot, and let me know if you need a personal candy making cheerleader- I’ll absolutely be right there. That’s what virtual baking buddies are all about!
I want to wish all of you a FANTASTIC New Year filled with much love, great happiness, and good health. I am so looking forward to sharing many more of my kitchen adventures with you on Hot Oven, Warm Heart, and baking together with all you incredibly talented bloggers throughout 2010! Let’s have lots of fun creating a wide array of delicious delicacies, and chatting about our experiences. The very best recipes may be yet to come