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Baking & Spices
Dairy
Found on loveandoliveoil.com
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Title: | Peach Caramels | Love and Olive Oil |
Descrition: | I call this one "conquering your culinary fears" (aka I made caramels and didn't die. You see, I've had this irrational fear of cooked sugar for years now. No idea where it came from, because as a child I boiled my way through my mom's candy cookbook without a second thought. Perhaps I ruined a pan or two at some point in my life, unable to scrape the rock-hard mass out of the (supposedly non-stick surface. Whatever the reason, I've been scared to attempt any sort of cooked-sugar confection, let alone caramels, for quite some time. But to be honest it really wasn't that hard, and I even made it complicated by adding peach puree to the recipe (disclaimer: you can't even taste the peach. I kept the candy fairly light in a (failed attempt to keep the peach flavor front-and-center, but if you prefer a darker, more robust caramel flavor you can cook the sugar slightly longer. This will produce a firmer caramel, so you may want to increase the cream as well. The peach is practically |
Peach Caramels
Produce
Condiments
Baking & Spices
Dairy
The first person this recipe
Found on loveandoliveoil.com
Love and Olive Oil
Peach Caramels | Love and Olive Oil
I call this one "conquering your culinary fears" (aka I made caramels and didn't die. You see, I've had this irrational fear of cooked sugar for years now. No idea where it came from, because as a child I boiled my way through my mom's candy cookbook without a second thought. Perhaps I ruined a pan or two at some point in my life, unable to scrape the rock-hard mass out of the (supposedly non-stick surface. Whatever the reason, I've been scared to attempt any sort of cooked-sugar confection, let alone caramels, for quite some time. But to be honest it really wasn't that hard, and I even made it complicated by adding peach puree to the recipe (disclaimer: you can't even taste the peach. I kept the candy fairly light in a (failed attempt to keep the peach flavor front-and-center, but if you prefer a darker, more robust caramel flavor you can cook the sugar slightly longer. This will produce a firmer caramel, so you may want to increase the cream as well. The peach is practically