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March 2013 Recipe

Maple & Smoked Bacon Caramels

370 g   Heavy cream
227 g   Salted dairy butter (2 sticks)
2 cups   Brown sugar, firmly packed
320 g   42DE corn syrup
320 g   Maple syrup
370 g   Evaporated milk
2 tsp   Smoked bacon fine sea salt*
15 g   Maple flavoring
    Peter's® Galeton™ bittersweet chocolate

Place first five ingredients into kettle or pot and bring to boil, stirring intermittently, especially scraping bottom of pot. Maintain steady boil and cook until temperature reaches between 235 -240° F. Continue cooking and slowly drip feed in evaporated milk while maintaining boil; temperature should remain in range of 235 - 240° F. Cook to final temperature of 238° F and immediately remove from heat. Blend in salt and maple flavoring, and pour caramel into frame carefully. Allow to cool overnight. Cut into 1" squares and enrobe in Peter's® Galeton™ bittersweet chocolate. Decorate with additional smoke bacon fine sea salt, if desired, before the chocolate solidifies.

*Sea Salt Superstore, www.seasaltsuperstore.com

Yield: 144 pieces