Caramel Candies

Sid Wainer Caramel Candy
 

In honor of National Caramel Day, we are sharing a quick and easy tip for flawless homemade caramel every time. We are also using it in this sweet and salty Caramel Candies recipe.

The sprinkling of black lava salt here, which is  Mediterranean flake salt that has been mixed with activated charcoal, adds color as well as unique flavor and extra flaky texture.

 

Caramel Candies

 

ingredients 


2 C White Sugar

⅓ C Light Corn Syrup

¼ C Water

1 C Heavy Cream

¼ C Unsalted Butter

1 t Kosher Salt

2 T Jansal Valley® Black Lava Salt

2 T Sea Salt

 
sid wainer caramel candy
 

method


To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization, watch our video below to see this tip in action!

Place pot over low heat and mix together sugar, cornstarch, and water and bring to a boil

Meanwhile, in a separate pot heat cream, butter, and Kosher salt to a boil, then reduce to a simmer.

When sugar mixture becomes golden brown in color, or 350° F on a candy thermometer, approx. 10 minutes, remove from heat and let rest 1 minute.

Whisking constantly, slowly pour in cream mixture. It will bubble up, but the slower you pour, the more manageable it will be. Return to low heat, and stir gently until fully combined. Set aside. 

Grease and line a baking dish with greased paper - you will have grease on both sides of the parchment paper. Evenly pour i the caramel and sprinkle with remaining salts.

Refrigerate until set, about 1 hour. Remove from the dish and cut to desired size. 

For a homemade gift, wrap in parchment paper for traditional presentation. Store refrigerated for up to two weeks.

 
 

This tip is also perfect for the sauce to go with our Bread Pudding With Satsuma Custard And Caramel Sauce

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Bread Pudding with Satsuma Custard and Caramel Sauce

There's nothing like a bit of citrus to get you through the cold, winter season – which is why you'll always find us working it into dishes (and that's when we're not enjoying one straight out of hand). They're abundant this time of year and the bold, bright flavors easily work into almost any dish you make. 

Need a little inspiration? Check out this video from Chef Eddie over at the Wainer Family Farm. 

 
 

Now, just because we went and created a video does not mean we're going to skip out on a blog post – you'll find the recipe below just in time for weekend brunch preparation. Cheers! 

 
Sid Wainer Bread Pudding with Satsuma Custard and Caramel Sauce
 

Bread Pudding with Satsuma Custard and Caramel Sauce

 

ingredients


For Caramel Sauce:

1½ C Turbinado Sugar

1¼ C Cream

11/3 C Water

For Bread Pudding:

Butter, flour & sugar / for greasing pan

1 loaf Day Old Bread

3 Egg Yolks

2 C Heavy Cream

2 Satsuma Mandarins / zested / juiced

1 Vanilla Bean

 

method


Preheat oven to 350°F.

To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization. Place pot over low heat and mix together water and sugar for 5-10 minutes, or until sugar is fully dissolved. When sugar becomes golden brown in color, or 350° F on a candy thermometer, remove from heat and let rest 1 minute. Pour in cream, return to low heat, and stir gently until fully combined. Set aside.

To prepare bread pudding, begin by lightly coating an 11 x 13 baking dish with butter, flour & sugar. Roughly dice bread into ½” cubes, and place in a large bowl. In a separate bowl, combine eggs, yolks, heavy cream, Satsuma zest, Satsuma juice, and scraped out vanilla bean seeds. Pour mixture over the bread and bake for 25-30 minutes, or until done. Pour caramel sauce over finished product and enjoy. 

 
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