SESAME CARAMELS
Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 64
Number Of Ingredients 8
Steps:
- Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
- In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
- Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
- Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
- Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.
CLASSIC CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 7
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
SESAME GINGER CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 9
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/3 cup sesame seeds on parchment-lined baking sheet.
- Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt, vanilla, and ginger. Pour caramel onto baking sheet, sprinkle with remaining 1/3 cup sesame seeds, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
MAPLE WALNUT SPICE CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 13
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
CRUNCHY SESAME SEED CANDY
From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day.
Provided by Mercy
Categories Candy
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
- Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
- Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
- Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
- Slowly bring the mixture to a boil over medium heat, stirring constantly.
- As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
- Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
- Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
- Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
- Run the spatula around the edge of the candy to loosen it.
- Then turn out the whole slab of candy onto a wooden board or other cutting surface.
- Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
- Cool the candies completely; then store them in an airtight container at room temperature.
- If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.
Nutrition Facts : Calories 161.8, Fat 8.9, SaturatedFat 1.2, Sodium 4.3, Carbohydrate 19.8, Fiber 2.2, Sugar 15.4, Protein 3.2
ORANGE ESPRESSO CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 9
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt, vanilla, espresso power, and orange peel. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
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