bourbon caramels & seafoam candy
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salted honey & chocolate bark
SALTED BOURBON CARAMELS (from Bon Appetit)
INGREDIENTS
Nonstick vegetable oil spray
2 cups sugar
½ cup light corn syrup
1 14-oz. can sweetened condensed milk
½ cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
½ teaspoon kosher salt
Flaky sea salt (such as Maldon)
Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°.
Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
SEAFOAM
INGREDIENTS
1 Cup Sugar
1 Tablespoon Baking Soda
1 Tablespoon White Vinegar
1 Cup Dark Corn Syrup
INSTRUCTIONS
1. Combine sugar, corn syrup and vinegar over medium heat, stirring until sugar melts.
2. Cook without stirring until very brittle . Remove from heat.
3. Stir baking soda in completely and quickly.
4. Pour onto well greased large pan (cookie sheet) when hard, break into pieces and coat with chocolate or other coating.
SALTED HONEY & CHOCOLATE BARK (Recipe from Bon Appetit)
INGREDIENTS
12 oz. saltine or Ritz crackers
1 cup sugar
½ cup honey
½ cup (1 stick) unsalted butter, cut into pieces
1 teaspoon baking soda
6 oz. bittersweet or semisweet chocolate, melted
½ cup dried tart cherries or sweetened dried cranberries
2 tablespoons coffee beans, crushed
¼ cup roasted hazelnuts, chopped
2 tablespoons roasted cacao nibs
2 teaspoons flaky sea salt (such as Maldon)
INSTRUCTIONS
Preheat oven to 350°. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8–10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°, 8–10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
DO AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.
Nonstick vegetable oil spray
2 cups sugar
½ cup light corn syrup
1 14-oz. can sweetened condensed milk
½ cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
½ teaspoon kosher salt
Flaky sea salt (such as Maldon)
INSTRUCTIONS
Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°.
Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
SEAFOAM
INGREDIENTS
1 Cup Sugar
1 Tablespoon Baking Soda
1 Tablespoon White Vinegar
1 Cup Dark Corn Syrup
INSTRUCTIONS
1. Combine sugar, corn syrup and vinegar over medium heat, stirring until sugar melts.
2. Cook without stirring until very brittle . Remove from heat.
3. Stir baking soda in completely and quickly.
4. Pour onto well greased large pan (cookie sheet) when hard, break into pieces and coat with chocolate or other coating.
SALTED HONEY & CHOCOLATE BARK (Recipe from Bon Appetit)
INGREDIENTS
12 oz. saltine or Ritz crackers
1 cup sugar
½ cup honey
½ cup (1 stick) unsalted butter, cut into pieces
1 teaspoon baking soda
6 oz. bittersweet or semisweet chocolate, melted
½ cup dried tart cherries or sweetened dried cranberries
2 tablespoons coffee beans, crushed
¼ cup roasted hazelnuts, chopped
2 tablespoons roasted cacao nibs
2 teaspoons flaky sea salt (such as Maldon)
INSTRUCTIONS
Preheat oven to 350°. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8–10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°, 8–10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
DO AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.
