Tuesday, March 18, 2008
I stared and stared at these at the Target a couple of weeks ago and thought, “I have these eggs, that’s enough Lindt for one Easter.”
But then I was back in Target again last week and there they were, further on sale (only $1.33 for the package instead of $1.66 on sale). It was the fact that they were hazelnut that got me. Or maybe that they were carrot-shaped. Or maybe that I only had one item and I’d already walked about 2.3 miles around the circumference of the new Harbor City store and that negates any calories in my basket, right?
The little box holds four of the carrots. They’re billed on the box as, “Solid Milk Chocolate blended with Hazelnut.” That sounds like guanduia!
Honestly, I was thinking it would be a hazelnut paste filling, not a whole stick of guanduia, but I’m not saying I’m disappointed.
Out of the foil the little confections stop looking like carrots and now look like folded umbrellas completely with a hooked handle. Very springy! They’re about 5.25” tall, with the chocolate portion at about 2.75” high. Each portion of chocolate is rather small, about .4 ounces or so (rather like the little traditional Piedmontese hats).
The chocolate is less milky tasting than the regular Lindt variety, instead it has some dark roasted nut notes and of course that rib-sticking hazelnut satisfaction.
They’re a cute little novelty, and at that price and with no artificial ingredients, it’s hard to beat. Unless you want some pretty foil-wrapped mockolate. I’m sure there’s something you can do with the leftover little sticks too, maybe something for Barbie or GI Joe. Definitely an item to pick up on clearance.
Made in Austria.
Tuesday, March 04, 2008
Princess is currently known for their marshmallows and Tangerine is known as the company who manufactures the Anthon Berg line of filled chocolates, so it seems natural that they’d combine these skills for an Easter egg. At about the same size as a Cadbury Creme Egg, they’re still a little lighter. (The package didn’t say, but I’m guessing this is less than an ounce.)
The pastel foil wrapper holds a very pretty chocolate egg with a swirl on both sides. Mine were pristine and without the usual dings and scrapes that most of the eggs get at the store because they were sent right from the PR folks handing the Princess account. (Yay!)
It smells lightly of milky chocolate and a little like raspberry. In fact, I wasn’t sure if it was a flavored marshmallow until I bit into it.
The marshmallow doesn’t quite fill the hemispheres, there’s a little gap, as it’s apparent that they fill the halves and then join them together. The marshmallow is pleasantly plump and foamy, a little dry and very pink. It’s a little grainy at times, but not in an unpleasant way. The raspberry flavor is just an essence, a whiff, no hint of tangy berry overtones.
It was sweet, but not too sticky or overwhelming like I find the CCE. Though I think I still prefer the Russell Stover Marshmallow & Caramel Egg, this one is pretty tasty too, and of course cute and hefty enough to impress any child if it were in the Easter basket on a Sunday morning.
I couldn’t read the little print on the foil wrapper, but the press kit emailed to me heralded that “Princess Marshmallow Egg contains only natural colours and flavours, no added salt and no hydrogenated fats.” (They actually do have all that stuff on their website, so few American companies actually do that.) There’s actual real vanilla in there too ... I’m kind of jealous that the Brits get to have real chocolate with real vanilla in it for less than a dollar.
UK readers can pick these little gems up for about 40p in corner shops, garage forecourts and Somerfield supermarkets.
Tuesday, February 12, 2008
Things are looking up in Los Angeles. More and more small confectioners are opening storefronts. Last year it was Valerie Confections, where I’ve been picking up teacakes and petit fours along with their toffees and truffles.
I was so pleased to see that Little Flower Candy Company also opened a cafe in Pasadena at the beginning of the year. Since my whale watching trip was canceled on Saturday morning, my husband and I went over for some lunch and sweets.
They only make candy during the week, so there wasn’t anything to see in the kitchen except our lunch being made. I had a vegetarian sandwich with a tempeh base, olive tapenade, sprouts and avocado on a hearty whole wheat bread. I also had an excellent fresh cup of coffee roasted by City Bean Coffee. My husband had a turkey and cheese sandwich on the same bread and we both got super-garlicky and salty pickles.
After lunch we browsed their selection of fresh candies that include Little Flower’s famous caramels and marshmallows, but I wanted to try something new. So I picked up a package of the stunningly gorgeous Honeycomb and some Marshmallow Puffs.
Honeycomb is pretty simple stuff, the recipe is easy, most call for something like this:
The first three are boiled together to 300 degrees, then removed from the heat and the baking soda is added. (Read more here.)
The trick with Honeycomb is working quickly and of course having the benefit of low humidity. The fellow behind the counter said what was special about Little Flower’s is that they actually use a bit of honey in there too.
It smells wonderful. Sweet and a touch like honey and a bit like cotton candy and butter.
The look of it is also lovely, with the glossy sheen on top and all the nooks & crannies.
The taste was a little disappointing. The crunch was good and it dissolved well. The honey and burnt sugar flavors were wonderful but towards the end it became a bit of a ball of soft sugar with a very strong taste of salt, metal and baking soda.
I was so disappointed. But I gave it another try and found the trick was to eat a smaller bite, not a whole piece at a time. But if I did put too much in my mouth I’d just spit out the unpleasant dreck at the end. (I also found it gave me the burps later on, just like soda does.)
The Marshmallow Puffs sold at the cafe are not like the gourmet, handmade marshmallows that Little Flower Candy Co. is already known for. What attracted me to these first of all was the packaging and the curious cross-branding. The narrow funnel shaped bag is in red, white & blue, in a rather retro design.
What I found so quirky and adorable about it was that the brand on there, besides Little Flower Candy Co. is Melissa’s, a Los Angeles-based produce company. (I have no idea why, but hey, I’m not going to argue.) They’re actually made in Belgium (not a place I knew did marshmallows.) But packaging & origin aside, what got me to buy the bag was the flavor assortment, Strawberry, Vanilla and Orange Blossom. I tasted one before I bought it and it’s divine. It’s not orange juicy, it’s more of a floral essence that has some strong bergamot overtones.
It reminds me of honey and flowers and Earl Grey tea and the wonderful marshmallows that make up the bulk of See’s Scotchmallows.
The marshmallows are all natural and have no artificial colors. The little puffs are extruded drops. They’re rather firm and latexy, but still have a good puff that melts in the mouth.
Strawberry is fragrant and sweet and reminds me of angel food cake and cotton candy.
Vanilla isn’t as sweet as I’d feared and tastes, well, like a marshmallow.
The clerk was kind enough to pick out a package that had a preponderance of orange blossom in it, so I only had three vanilla and five strawberry. The rest are the divine orange blossom. They don’t sell them on the website, but I was told if you called in an order they’d sell them to you. But you may also see them in grocery stores that carry Melissa’s produce as well. (I’d guess look at the more upscale ones like Gelson’s or Bristol Farm style chains.)
Here’s the review at Colorado Chow that got me off my duff and over there. Little Flower is known for their excellent artisan caramels & marshmallows. I’ve only reviewed the Lemon, Vanilla and Salted caramels on the blog, and can recommend them highly.
Little Flower Candy Co.
Thursday, February 07, 2008
I’ve been following Nina Wanat’s blog Sweet Napa for a couple of years now. Mostly because she was writing about making gourmet candy bars but the post that really got me was her details of making a Malted Caramel Bar. If I wasn’t already married, I’d be engaged to the recipe for that bar!
I was further excited when I saw that she’d moved to Los Angeles ... just within my reach. Oh, so close.
And finally, at the beginning of December she launched her company, called BonBonBar and webstore with her first gourmet candy bar creations. These are not knock-offs of consumer bars, these are unique combination bars with fresh ingredients. So fresh that it’s recommended that you eat your bars within two weeks of them leaving the kitchen.
I vacillated on whether or not to try them. (I know, it sounds weird.) The bars are not cheap, at $5 each the price makes me feel like I’m promised a transcendent experience. But she had only two items ... the Malted Ganache & Shortbread Bar (slightly different than the initial malt bar that caught my attention) and a Caramel Nut Bar which sounded fabulous all except for the walnuts. (Drat!) So I thought if I was going to go through the trouble of ordering, I should get an assortment ... I didn’t want to judge this nacent company on a single product.
Luckily I read that she was going to add a Valentines item (and I even voted on her blog) ... a Single Malt Scotch Bar.
I put my order in as soon as I saw it in her webstore. She even had a cool Valentine’s sampler package that included all of her bars: 3 Scotch, one Milk Malt and one Dark Malt plus the Caramel Nut Bar. I made a request to swap out the walnut-laden Caramel Nut Bar with another Dark Malt and they were made to order over the weekend.
Since we’re both in Los Angeles, it took only a day for the package to get here! (And of course the cool weather meant that they were in perfect conditions ... I admit that I get very nervous about chocolate deliveries, even in February.)
When I opened the box I though, this is it? The box is so teensy! But hefty, as I found when I picked it up. Inside were two layers, the top layer had the three Scotch Bars and the bottom layer had the three Malt Bars. (It’s like she planned out all these sizes fitting into things or something ... genius!)
The bars are each packaged in their own cellulose sleeve with a simple label. Through the clear plastic it’s evident that they’re perfectly formed, that the enrobing is well tempered. The only thing missing was the smell.
Honestly, I was happy to see that the bars were enrobed. Some of Nina’s earlier exploits on her blog showed molded bars, which are necessary with certain ingredients, but I prefer an enrobed bar, there’s something about the way the chocolate sits on the center, the way that it falls into place, like a blanket instead of walls.
Biting into the narrow bar, the ganache is soft and yields quickly until I got to the dense and buttery shortbread. Crispy, crumbly. The mix of flavors the immediate hit of dark malt, the cookie and the distinct saltiness ... it was all quite dreamy.
This is what I always wished a Twix would be, super smooth milk chocolate, strong cookie flavor ... well in this case instead of caramel it’s a ganache.
I tried both the dark and the milk chocolate varieties, and to be honest, I prefer the milk. I think milk chocolate and malt are just natural companions. Also, because the ganache and shortbread are a bit on the salty-sweet side, the milk chocolate’s sweetness really balances it all out.
In this bar the caramel is on top and the ganache is the base.
Upon first bite, the caramel is the perfect consistency of stringy and smooth but not too sweet. The first flavor is of a dark single malt scotch ... it’s kind of like tobacco and leather with that ultra-buttery base of deep chocolate truffle ganache. The chocolate shell is sprinkled with a little flaked salt, so it gave little additional hits of salt to the otherwise incredibly consistent experience.
The dark chocolate shell is creamy and not too dry or chalky for the rest of the bar.
Just to check my own opinion (and the fact that I still had three bars and that ticking clock of freshness) I took two bars over to the neighbor’s last night (it was just Robin, Amy’s out of town and will probably be quite mad to miss this as she’s the one I usually give the terrible candy to). Robin said, “This is one of the best things you have ever given me to try.” (The other thing that she really liked was the Nutpatch Nougat, so you know she has great taste.)
For the record, Nina did offer me free samples, but I really wanted the whole experience of knowing that I just ate a $5 candy bar so that I could report it authentically here. This is one of the reasons I didn’t have an early review like Serious Eats and Candy Addict (who both loved it too!). I did try a bite of the Malt Bar at the Fancy Food Show last month, as Chuck Siegel of Charles Chocolates had just met up with Nina and I guess Chuck remembered my prediliction for malt and shared. So it’s not like I was going into this order completely on trust & faith in my fellow bloggers.
Basically, they’re not candy bars at fine boxed chocolate prices. They’re fine chocolates in bar format ... which is why they’re named BonBonBar. Though $5 a bar sounds like a lot, the price per pound is about $51, which is on par with most other fine chocolatier. (And honestly, if these were in little bon bon sizes and I was in some haut chocolatier, I wouldn’t flinch at that price.) Right now you have to order online if you want some (her list of stores is rather short at the moment).
Many of her ingredients are organic and all are all natural (no high fructose corn sweetener either).
It’s not an everyday treat, but if I was given this set for Valentine’s Day, I’d know someone loved me.
Friday, February 01, 2008
Last year I ordered some wonderful products from Artisan Sweets which included this Nougat aux Figues: Cuit au Chaudron. I promptly took a photo of the product and then ate it.
Made by Suprem’ Nougat G. Savin in Montelimar, France it is much like the Arnaud Soubeyran Montelimar Nougat that I’ve had previously, meaning it has wonderful lavender honey in it along with a generous embed of almonds. Of course it also has bits of figs in there too, as you might have guessed from the picture and name.
The figs gave the nougat a bit of texture, with the crunchy little seeds and combined well with the musky notes of the lavender honey. It seemed to make the whole thing a little sweeter, but it was a fresh taste. It’s expensive stuff, so it’s a sometimes-indulgence for me. ($8.00 for 3.52 ounces.)
This particular nougat has full macadamias in it. It’s a light nougat, it actually felt lighter than many nougats in the hand. The scent was a light vanilla, almost like toasted marshmallows. Wow, the marshmallow comparison was evident once I bit into it. The nougat is fluffy and completely smooth ... there’s no hint of sugary grain to it at all.
While I was completely missing any honey notes and macadamias aren’t my favorite nut, this was fantastic. Sweet without being sticky or cloying and just the right balance with the neutrality of the macadamias.
Walters is a South African company (which explains the macadamias) and besides these samples and a store I found in the UK online, I don’t know where else to get this. I guess I’ll just have to keep hitting Keller’s booth at the trade shows. Here’s a review from Our Adventures in Japan of the Almond variety.
I’ve been on the prowl for good sources of Caffarel in the United States. Besides picking up those few pieces at The Candy Store in San Francisco and seeing them at trade shows, I’m completely at an impasse on how to find them besides hyping them on Candy Blog in hopes that more shops will carry them.
And why? Their products are good quality and in most cases so freaking cute I want to put a leash on them and buy them squeaky toys.
Above is one of the new items they were showing called Conetto, which is like a teensy Drumstick Ice Cream Cone (warning, sound on that site).
The little confection is about 3 1/2” tall. The waffle cone holds a firm guanduia that is then rolled in little toasted cereal “nuts” with a few little chocolate chips tossed in there. The hazelnut paste is soft enough to bite like ice cream with the added bonus that it doesn’t melt. So take your time.
It only weighs .9 ounces, so it’s probably not a show-stopper when it comes to calories and since indulgence is partially about appearance, this might be an excellent calorie controlled treat. (Of course the wrapper doesn’t say how many calories, but I’m going to go out on a limb and say it’s not more than 150.) Now the only things holding me back are where to get them and how much do they cost?
BruCo makes wonderful flavored chocolate bars. I’ve had their orange one and rum one and thought they were quite nice with an attractive package. Last year at the Fancy Food Show I also tried their spiced chocolate and found it far too spicy for me. This year that had some other items that were definitely to my liking: BruCo Salt Tasting Chocolate, Ciocc’Olio & Cabosse.
Ciocc’Olio: The firm white chocolate center has a quick buttery melt. The taste is not strongly of olives. I was expecting a sort of grassy quality to it, but instead it was more nutty. It was definitely smooth and set off by the equally smooth and slippery melt of the dark chocolate shell.
Cabosse: I wasn’t quite sure what this was supposed to be. At first I thought it was a dark chocolate guanduia, but later I thought it was simply a firm ganache with cacao nibs in it. Strong and fruity, this was a nice piece, the perfect size and really attractive.
I also tried a Salt Tasting Chocolate set. I’ll probably have a full review of that at a later date. Basically it’s two different versions of a salted chocolate in one package. Hooray for variety.
One of the other companies that I see at the trade show a lot is Marich. They’re known for their fine panned chocolates, especially their Holland Mints and produced the first gourmet malted milk balls in flavors like Espresso and Peanut Butter.
They’re based in Hollister, California (which seems to be a hotbed of panning with other confectioners like Jelly Belly, Sconza and Gimbal’s nearby) but seem rather hard to find. Part of it is that they sell in bulk to many shops that repackage the product without reference to the supplier or they end up in bulk bins. In this case I found this little package of their Triple Chocolate Toffee at Ralph’s in Glendale after trying them at the All Candy Expo.
They were absurdly expensive considering everything else in that aisle, $2.89 for that handful pictured above. But they are lovely to look at. They smell great too, like burnt sugar.
I didn’t know at first if the triple was referring to how much chocolate was on the outside or the fact that there were three different kinds. But suffice to say that either title works, because there is a lot of chocolate on each of these ... a pretty precise proportion that matches well with the chunk of butter toffee at the center. The toffee itself is wonderfully crisp and has that great cleave that very buttery toffee has. A little salty, it balances well with the not-so-dark but also not-too-sweet chocolates.
I’d probably pick these up again, but not at this price. Luckily Marich has a webstore.
Everything here gets an 8 out of 10 but no further specs as I don’t know retail prices (unless otherwise noted), calorie profile and often not even the ingredients.
Thursday, January 03, 2008
First is the Nestle KitKat Peanut Butter from Canada. The format on this bar is the single chunky finger. This is actually larger at 1.76 ounces than the American single finger bar which is 1.59 ounces. I found this bar at Mel & Rose’s Wine & Liquors on Melrose Ave a month ago.
The bar is thick and chunky but follows the standard KitKat formula.
There are wafers with cream filling then a thick stripe of peanut butter all covered in milk chocolate.
The package smelled strongly of raw peanuts when I opened it. Roasted peanuts have a deep and smoky tone to them, this was that higher octave scent, like freshly snapped peas mixed with peanuts.
The crunch of the bar was good, but there’s definitely a lot of chocolate in operation here. The peanut butter stripe is great. It’s very flavorful despite being so thin. It’s not sweetened at all, in fact it’s pretty salty. I preferred eating this bar like I eat most KitKats. I nibble off both ends of chocolate, then all the chocolate off the sides. Then I eat the less-chocolatey remains.
It was really good and I think I’d buy this if I could find it at my local store. Far more satisfying than a regular KitKat (4 grams of protein - one more than a regular) and not nearly as sweet.
Rating: 7 out of 10
She sent me Ginger & Pistachio which I already reviewed and loved last spring. The new-to-me flavor was Cafe Cortado. It’s a vanilla caramel with coffee.
Unfortunately I’m not keen on coffee beans in my food. It might be that I have a problem with caffeine or it might be that I don’t care for the texture, but these just didn’t do it for me. I tried a few, but I was very aware that I needed to eat them before noon (as I don’t drink coffee after that) which always made me feel pressured.
The great news though is that the wrapping of the caramels has been changed to a heavier waxed paper. They no longer stick to the paper and are far easier to keep popping in your mouth. The box looks deceptively small but holds a quarter of a pound of rich, boiled sugar & butter. You can order direct on their website for about $6.99 a box (less if you order more).
Rating: 8 out of 10
They’re not a transparent gummi, instead they’re opaque and matte. They’re still very soft and bouncy. They have a distinct bite, not a rubbery as a German gummi. The thing that was most clear was that this is a real fruit product. The texture feels a bit like pear, there’s a slight grain to it. Then there were a few bits of zest in there.
The flavor is predominantly tangerine with a little dollop of grapefruit & lemon in there for good measure. Completely addictive, I ordered two bags and ate both. They’re small bags though at only 35 grams each. I can’t remember how much I paid for them and of course JBox doesn’t have them on their site right now. (Here’s the official webpage.) See Sera’s review.
Rating: 8 out of 10
The Traditional Halva bars from Sultan’s Finest Foods are little .71 ounce bits of plain halva. They’re smooth and creamy with a strong sesame flavor to them.
It’s the perfect portion size, if only I can find them somewhere. These are made in Tunisia, and may be the first Tunisian candy mentioned on the blog! They’re imported by Agora International and come in a sugar free version as well. I think these sorts of sesame snacks are ideal, especially for hot weather. It’s creamy and filling, not too sweet and of course does better in hot weather than chocolate.
Rating: 7 out of 10
I’ve seen the Sencha Green Tea Mints at stores for years. I just couldn’t get my brain around them for the longest time. I like a mint that has some zazz to it, and the idea of green tea in a mint seemed to defeat the purpose.
These were sample packages that I picked up at ExpoWest which is for natural products. They’re usually sold in little maroon or dark colored tins with a clear top. These compressed candies are made from xylitol & sorbitol, which are natural sugar alcohols. They have a cool feeling on the tongue (and shouldn’t be consumed in large quantities because of some digestive troubles they can cause) and a subtle flavor.
The three flavors I got were: Delicate Pear, which is just slightly fruity and sweet. Green Tea was subtle and while fresh tasting, didn’t leave that minty burn.
The tea ingredients are fair trade and xylitol is supposed to be a pretty good base for gum & mints (not bad for your teeth, but bad for dogs). It’s hard to find sugar free mints that don’t have artificial sweeteners in them, so if you’re looking for something that fits that niche, these might be for you.
Rating: 5 out of 10
I’m very late with my write up on Stained Glass Candy. I ordered it online about a year ago. I expected it to be pretty little hexagonal disks of candy (about the size of a quarter), but the photography on their website didn’t prepare me at all for how lovely this stuff was.
Though it’s expensive for hard candy at $12.95 a pound (when you order 2 pounds), I figured I’d give it a try. The cool thing is that you can custom design your flavor mix, so I chose one pound of herbs & spices: cinnamon, hot cinnamon, wintergreen and anise. The second pound I did as fruits: banana, orange, lemon and pineapple.
Each piece came sealed in a little clear plastic sleeve with the name of the flavor printed on it. This was helpful as I’d ordered both cinnamon and hot cinnamon (definitely a difference!). The shapes were lovely, the colors clear (except for banana), distinctive and tasty. I loved the pineapple and anise especially.
The downside is that they’re a little softer than some hard candies, so they either need to be stored in a fridge to keep them from losing their shape eventually or just eaten quickly. The softness also means that they stick to teeth and can’t be crunched. But I kind of like slowly shaping them to the roof of my mouth.
I probably wouldn’t order these again unless I had a special need for them like a party or something. They’d make nice wedding favors or for a shower or something. But at five times the price of regular hard candy, it’d have to be a very special occasion or a very special flavor.
Rating: 6 out of 10
Wednesday, January 02, 2008
Somewhere between the candy bar and the fine boxed chocolates is a strange no-man’s land known as the gourmet candy bar. Austria’s Zotter is one of those companies occupying that niche. They not only make innovative flavor combinations, but their products are also organic and Fair Trade certified.
I love the idea of Fair Trade. Everyone should get a living wage (or more!) for making candy. No one needs candy, so if we’re going to spend money on it, we certainly shouldn’t be contributing to sweat shops or slavery. That said, these are very expensive at $8 a bar, so it’s nice to know that the wealth I’m imparting to Zotter is being spread around.
The packaging is simple. The bars are wrapped in foil and have a nicely designed sleeve. Each bar has its own distinctive artwork. On top of that there are a lot of different bars. At any given moment there could be 60 listed on their website. I found these at Fog City News in San Francisco, but have also seen them in the Bay Area at The Candy Store, Miette Confisiere and Bittersweet Cafe in Oakland. (Each store had a slightly different selection.)
The bars are absolutely gorgeous. I was afraid mine would be dented or nicked from the trip, but right out of the package they were pristine and fresh.
They’re rather flat and the chocolate enrobing is very thin (but glossy). The proportions of the filling and the chocolate is ideal ... these bars are about the filling not the chocolate.
I was worried that the center would be stiff and grainy, instead it has a creamy snap to it with a slight semolina grain to it. The citrus is tangy and not very zesty. The chocolate coating is 70% and provides a good bittersweet counterpoint to the center.
The second bar I picked out was Banana Curry. The banana notes were strong and tasted like a fresh mash of super-ripe bananas. It was sweet and rich and almost like a pudding or creme brulee, but a little thicker with a slight chew. I never did get much of a curry note from the whole thing but I honestly didn’t miss it. Yes, I was promised curry, but what I got was pretty yummy in its own right.
If you’re looking for adventurous and inventive flavor combinations with your politically correct candy, well Zotter might be for you. At $8 for a 2.5 ounce bar (over $50 a pound), it’s like buying a couple of fine upscale chocolates from Recchiuti, Vosges, Charles Chocolates, CocoaVino, Chuao or Kee’s. They’re not easy to find in person but they do have a huge variety of flavors. I’m glad I gave them a try, but perhaps I’m more cheap than socially responsible, I just can’t spend that much on a candy bar without rationalizing it as being “for the blog.”
Tuesday, December 25, 2007
When I was a kid my grandmother made caramels every year for Christmas. We’d get a huge tin from her to take home, each piece wrapped in twisted plain wax paper. They were bigger than an adult’s thumb, at least two bites. Soft and chewy, stringy and long-lasting. Buttery, milky and not too sweet, they were usually made with some sort of nut. Sometimes hickory nuts but usually walnuts or pecans.
When I was 16 years old my grandmother gave me the recipe (I’d been begging for it since I was twelve) along with a candy thermometer (which I broke some years later after my third move).
They’re not easy to make. The ingredients and technique is simple, but it’s time consuming. It also helps for it to be a dry day. Humidity is the enemy of caramels.
The sugar and corn syrup are boiled over medium high heat until they become clear. Stir constantly but not vigorously, scraping down the sides to incorporate any sugar crystals.You shouldn’t be able to see any undissolved sugar crystals. Make sure your pot is heavy and sturdy.
Then add, bit by bit, small pieces of the butter and little tips of the milk. If the mixture boils up a lot when you’ve added it, you’ve added it too quickly. Keep stirring and adding. This process can take at least five minutes.
Once they’re added in, add the candy thermometer and stir constantly until the mixture reaches soft ball stage (235 F). Be sure to move the candy thermometer to mix behind it or else you’ll be little burned bits.
Once at soft ball, turn off the heat and add nuts. Pour out into either a greased large pan (9 x 14) or onto a piece of buttered marble. (Parchment works well, too.)
Allow to cool completely (overnight), then cut into small bites and wrap in waxed paper. Cellophane is okay, but tends to stick more (but is obviously prettier). You can put a little sprinkle of artisan salt on them if you like.
Now, this year was the first time I’ve made the caramels in about four years. The vexing part was that I didn’t want to use Karo because it contains high fructose corn sweetener. So I went on the hunt of some sort of real corn syrup. I finally found it at Whole Foods, but instead of coming in a 16 ounce bottle (the amount I needed) it came in an 11.5 ounce bottle. And it was the last one. So I bought the closest thing I could find to a corn syrup, which was a rice syrup. This happened to be brown rice syrup. Now, looking back at this, it may not have been a good idea. Corn syrup is made of glucose, primarily. Rice syrup is maltose and a little glucose. So it has a different flavor profile and likely a different chemical behavior when boiled. Glucose is a monosaccharide and maltose is a disaccharide.
In addition, my mother was helping me out and reflexively picked up skimmed evaporated milk instead of the whole variety. We decided to use it anyway, instead of going back into the store. (Nothin’ more fun than a grocery store on the weekend before Christmas, eh?)
So, here’s the new recipe and outcome:
As with above, I boiled the sugar and syrups. However, it never became clear. It was always a little cloudy, but eventually became transparent. The important thing is to be sure that the sugar crystals have completely dissolved.
The rest goes as above as well, just added the butter and milk. The color, however, was darker and smelled more malty than buttery during the whole process.
I was a little nervous that it wasn’t going to caramelize properly because of the different sugar balance and lack of milk fats from the evaporated milk, so I went slightly over the soft ball stage because the water drop test seemed a little soft. (You take a spoon of caramel and drop it into a glass of cold water and then pull it out and feel the texture.)
The color is much darker, but the flavor is absolutely wonderful. I don’t miss the slightly less fat in it (it probably has less water when it boils so long, so the concentration of fat is probably similar).
I’m not at all scared to use the brown rice syrup again, but I’ll probably still keep it at a half & half balance instead of completely replacing the corn syrup. But I’m leaning towards using the full fat evaporated milk (do not use sweetened condensed milk, that’s way too much sugar). Of course one of the big sticking points to this is that Karo is super-cheap at about $2.75 to $3 a bottle. However, that organic, non-gmo brown rice syrup cost a whopping $5.39 for 16 ounces and the diminutive organic corn syrup was $4.99 for 11.5 ounces.
There’s nothing quite like homemade caramels, and if you’ve never had them or have been paying silly high prices for them at candy shops, it might be time to make your own. You can also vary the recipe by adding flavors at the same time as the nuts. Perhaps some spicy hot? Maybe a little chai spice? How about a touch of matcha?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.