Goat Butter And Honey Caramels Food

GOAT BUTTER AND HONEY CARAMELS

Steps:

• Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
• Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add honey, cream, and sugar; stir to combine. Cook, stirring frequently, until mixture comes to a boil.
• Continue boiling, stirring frequently, until mixture reaches 250 degrees on a candy thermometer, 45 to 60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool for 1 hour; sprinkle with sea salt. Let cool completely, overnight.
• Turn caramels out onto a cutting board; remove parchment paper. Using a sharp knife, cut caramels into 1-inch squares; wrap each in wax paper. Caramels will keep in an airtight container, refrigerated, for up to 1 month. Caramels will soften at room temperature or stay firm if kept chilled.

GOAT'S MILK CREME CARAMELS

Steps:

• Cook's Note: Goat's milk can be found at your local health food store or online.
• Preheat the oven to 350 degrees F. Lightly grease four 6-ounce ramekins with nonstick cooking spray.
• Set a small saucepan over high heat and add the granulated sugar to make caramel. Without stirring, let the sugar melt. As it melts, gently swirl the pan around to melt all the sugar evenly. When it turns dark amber, carefully divide evenly among the ramekins (take care as the caramel is extremely hot).
• Combine the milk and superfine sugar in a saucepan and bring to a gentle simmer. Add the egg yolks, whole eggs and vanilla to a large mixing bowl. Whisk together until foamy, then add a little of the hot milk to temper the eggs. Stir to combine, then gradually add the rest of the milk (adding it all at once, or too much, will cook and scramble the eggs). Once completely incorporated, stir well and then divide evenly among the four ramekins. Line a turkey roaster with a kitchen towel and carefully place the ramekins on top. Place the roasting dish in the oven, then fill with hot water so it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set, 35 minutes. Remove the ramekins from the oven and allow to cool. Chill in the fridge before inverting onto a plate to serve.

BUTTER CARAMELS

Steps:

• Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.

HONEY CARAMELS

Steps:

• Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°., Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255°., Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

BUTTER CARAMELS

Steps:

• Bring cream to a boil in a heavy saucepan.
• Stir in sugar and honey, keep stirring until mixture returns to boiling.
• Let boil slowly until syrup reaches 257 degrees F on candy thermometer.
• Remove from heat and stir in vanilla, butter and salt.
• Pour into greased 8-inch square pan and let cool several hours.
• Cut into squares with a buttered knife and wrap in foil.