Passion Caramel Filling Food

PASSION-CARAMEL FILLING

Steps:

• Place chocolate and butter in a medium bowl and set aside. In a small heavy-bottomed saucepan, heat sugar over high heat without stirring until sugar begins to melt and turn golden at the edges, about 4 minutes.
• Carefully pour the passion fruit puree down the side of the saucepan in a slow, steady stream (it will spatter) and stir with a wooden spoon to combine. Cook until mixture reaches 116 degrees on a candy thermometer. Add heavy cream, corn syrup, and salt; stir to combine.
• Pour caramel mixture over chocolate, and stir until chocolate is melted and mixture is well combined; let cool slightly.

FRUIT CARAMEL

Steps:

• Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
• Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
• Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.

PASSION FRUIT CARAMEL SAUCE

Steps:

• Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)

CARAMEL PIE FILLING

Steps:

• In a bowl, dissolve the cornstarch with 3/4 cups water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.
• In a saucepan, cook 3/4 cup sugar over low to medium heat until it is completely melted and a golden-brown colour. Add the remaining 3/4 cup sugar, 1/2 cup butter, and the remaining 3/4 cup water.
• Bring the mixture to a boil and stir the until butter has melted and the sugar has dissolved completely.
• Stir the cornstarch and egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens.
• Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the pilling into a baked pie crust.

CARAMEL FILLING

Steps:

• Cook butter, sugar and cream together until it threads.
• Add caramelized sugar and vanilla.
• Cool and fill cake.
• How to caramelize sugar:.
• Melt sugar in a fry pan, stirring constantly, until a golden brown.
• Add to mixture at once or it will harden.

PASSION BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
• Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.