Candy Dish Blog

The absolute meaning of caramel has not yet been defined by the scientific or regulatory community. Caramel, unlike chocolate, which has a very specific standard of identity, can mean very different things to different people.

The exact nature of the product varies based on the copious applications that employ its delightful characteristics; caramel ice cream topping must be able to flow while cold, while caramel candies should remain firm at room temperature. Some caramel functions best in caramel corn as a hardened shell around a popcorn center, just like I had as a kid at the circus. However, the caramel in your mocha caramel frappuccino is most functional when it mixes well with coffee.

Despite these diverse objectives and characteristics there is a unifying factor in all caramel-based snacks: the chemical caramelization process that make them all possible.

In addition to Maillard browning, the reaction between reducing sugars, such as those in corn syrup, and proteins, which produces color and flavor compounds, another reaction plays a role in the formation of caramel flavor molecules. Caramelization is the breakdown of sugar molecules at high temperatures into an immeasurable number of flavor and color chemical products. Sucrose’s sensational flavor explosion happens only upon reaching 340 degrees Fahrenheit; however this exact process of this phenomenon is, like the definition of caramel, complex and poorly understood.

More research on how sugar busts up into these delicious bits and pieces is still needed. Would you like to try your hand at it? Do your part for science. Make this recipe for homemade caramel apples, being sure to carefully watch the transformation that ensues.

Laura’s Caramel Apples

• 1 cup butter
• 2 1/4 cups brown sugar
• Pinch of salt
• 1 cup light corn syrup
• 1 15-ounce can sweetened condensed milk
• 1 teaspoon vanilla

Melt the butter in a heavy saucepan. Stir in sugar and salt and then the corn syrup, mixing well. Mix in the sweetened condensed milk, stirring constantly. Keep stirring this mixture and heat to 248 degree F. Remove from heat and stir in the vanilla. Let the mixture cool until thick and stir for a uniform thickness.

Alternatively, you can melt a whole mess of caramel squares until they are thick enoughto stir easily.

Whichever method you use, wash your apples and stick popsicle sticks in them, and then dip them in the yummy caramel. Place the apples on a sheet of parchment paper to harden.

Caramel Apples by QuintanaRoo.

You will need:

• 2 cups sugar
• 2 cups flour
• 2 eggs
• 1 cup butter
• 1 teaspoon vanilla
• 1 cup water
• 4 tablespoons cocoa
• ½ cup buttermilk
• 1 teaspoon baking soda
• Chocolate Frosting
• 8-10 Fannie May® Milk Chocolate Caramels
• 8-10 Fannie May® Chocolate Toffees

Directions:

• Preheat oven to 375°. Grease 2 – 8" pans.
• Place flour and sugar in a large bowl.
• Mix butter, cocoa, and water in a saucepan and continue to stir until it comes to a boil.
• Add to the flour and sugar.
• Combine eggs, buttermilk, baking soda, and vanilla in a separate bowl. After mixed well, add to the flour and sugar.
• In a double boiler, melt 8-10 Fannie May® Milk Chocolate Caramels.
• Then add to batter and mix well.
• Divide batter into two greased pans and bake 20 to 30 minutes.
• In a food processor, grind 8-10 Fannie May Chocolate Toffees to crumbs.
• After cooled, frost with chocolate frosting and sprinkle Toffee on top.

See more recipes at CandyUSA.com!

Brownie and Milk by ♥ellie♥.

Milk is perhaps the most essential ingredient in caramel, the single element that makes it creamy and soft, chewy, rich and flavorful.

Being a Wisconsin-raised girl, there will always be a special place in my heart for dairy (and no, it is not the part that burns). I cannot remember a time that we did not have glass bottles of milk delivered to our house. Growing up in my household, not only was milk considered a health food, but so were cheese, cream cheese, chocolate milk, and ice-cream. We would never dream of drinking coffee without cream and I had never in my life even seen hide nor tail of “fat-free half and half,” surely a contradiction in terms, until I saw a certain coworker using it.

But enough reminiscing back to Laura’s weird childhood and lifelong love affair with milk, what does this have to do with candy, you are most certainly asking? Three distinct milk components each contribute in their own ways to the uniqueness of caramel; the protein, the fat and the milk sugar (lactose).

Milk protein consists of both caseins and whey proteins. Casein is responsible for caramel’s chewy texture. Upon heat treatment, the casein molecules get all discombobulated and bind up tight with one another, trapping milk, sugar and fat into a delicious gel. Whey proteins then start to react with lactose under the heat to produce the distinct color and flavor of caramel via Maillard browning (as discussed last week).

Milk fat adds flavor, softens the bite and reduces stickiness. The fat of milk is no exception to the “fat equals yummy” flavor rule and is crucial to the overall flavor of caramel. The mouth feel of caramel is positively influenced by the creamy texture of this fat that softens the caramel bite by interfering with the casein gel, as we wouldn’t want our caramel to be too chewy. Additionally, a naturally-occurring emulsifier is present in milk fat. This chemical nature of an emulsifier allows generally non-mixable substances to combine up with one another smoothly, rather than separating out as water and oil are accustomed to doing. The natural milk emulsifier keeps caramel consistently smooth.

Caramels by ruthieki.

It’s that time of year we start thinking about getting ready for Halloween and other such great and important autumn festivities. Actually, I take that back. Other than Halloween, what other big festivities do we have between Easter and Thanksgiving?

Anyway, I’ve been thinking about caramel apples, since this is the time of year they are in season and October is national Caramel Apple Month. I have lived in some great apple country, including Rensselaer, NY and Worcester, MA (sometimes known as the Paris of Central MA) and have enjoyed my weight in apples many times over by now, I am sure, but I have to admit to thinking of exploring different fruits with caramel.

Sure, apples seem perfect with the sticky stuff, but what about pears? And how about if we try some softer fruits, like kiwis or bananas or something pulpier like my much-loved durian? The tartness of a persimmon might be a perfect contrast with the sweetness of caramel.

I guess what got me started on this line of thinking was this year’s discovery of gourmet caramel apples. It totally turned my sweet apple world upside-down. If this classic sweet pairing can come with such variety, why not try other fruits?

Do you like putting caramel on other fruits or are you a caramel apple purist?

Caramel Apples by myoldpostcards.

In the wonderful Ferry Plaza Building in San Francisco is a chocolatier I have made a personal pledge to visit every time I am in town.

Recchiuti.  It’s pronounced, the sales clerk informed me, “like cutie with a ‘re’”.  So re-CUTE-ee.

When I visited two years ago, I tried a few of the filled chocolates – Star Anise & Pink Peppercorn and the Lemon Verbena, if memory serves. 

Somehow two years ago I didn’t know how much I would grow to love salt and chocolate so I didn’t try the Fleur de Sel Caramels.  This year, I bought a whole box.  For $23.  Without as much as sample to whet my appetite.

This is a big deal for me because I have a lot off access to candy and chocolate so I very, very rarely buy any.  And $23 is a lot more than than a single serve bar at the front of the grocery store, you know?

I carefully wrapped them up, put them in my carry on bag and transported them back home.  I really wanted to open the box and just try one … but I was afraid that once I opened them, they would be gone too soon (and I really wanted to share them with my fellow Candy Dish bloggers and my fiance). 

When we finally opened the box, last Friday, our first impression was that they were beautiful, and big.  Maybe too big.  But then we figured out that each paper sleeve is double stacked – two caramels on top of one another. There are actually 16 caramels per box which I point out because it really helps put that $23 I mentioned into perspective.

Each caramel is actually the perfect size.  And delicious.  The salt is mixed with the caramel (or actually flecked on the caramels) and not sprinkled on top so the texture and flavor are a lot different than others we’ve tried.

The ingredient list pretty much says it all - sugar, cream, extra bitter chocolate, fleur de sel (sea salt) and vanilla bean. 

Have you tried them?  Are you ordering online right now?

We also tried their homemade marshmallows (the Chief of the Candy Dish, Larry Graham (our boss), is a huge fan of gourmet marshmallows) and the S’mores.  Yum!

One other thing, I am happy to report that five days after I opened the box of caramels there are still eight caramels left (and I shared with Susan S, Carl, Tori AND the fiance).  Yay. 

I’m thinking my mid-morning coffee may see the end to another one of them, though.

I have just returned from the Fancy Food Show in San Francisco and have lots to share with you over the next week or so.  First, let me say that while the show is filled with olive oils and cheeses and crackers and every gourmet food imaginable, the chocolate and candy booths were huge draws.  No surprise there, right?

On Tuesday, January 20th, I was very excited to sample President Obama’s favorite candy – Fran’s Chocolates Smoked Sea Salt Caramels.  His attachment to this particular treat has been well documented in the New York Times, the Seattle Examiner, the Seattle Times, the USA Today and plenty of other sources.

Fran’s Chocolates is a Seattle based confectionery manufacturer run by Fran Bigelow, her son Dylan and her daughter Adrina.  I saw her products in all kinds of gourmet stores on the West Coast, including at the wonderful shops at the Ferry Plaza Marketplace in San Francisco.

But I held off sampling the goods until the Inauguration Day.  I’m both happy I waited until such an auspicious occasion and sad that I had never tried them before and had wasted so much time.  I’m always a fan of sweet and salty combinations, and sea salt caramels are a favorite. 

Fran’s are especially good.  President Obama prefers the milk chocolate variety which incorporate a delicious and flavorful smoked sea salt.  First Lady Michelle prefers Fran’s dark chocolate variety with grey sea salt.  Both are excellent, but the smokey flavor of the milk chocolate is different enough to set it apart from the rest in my opinion.

Have you tried these presidential treats?  Did you love them as much as I did? 

smoked salt caramels by cafemama

We talked about savory chocolate products, such as chocolate-covered bacon and Aztec hot chocolate, but what about non-chocolate products with similar themes? Here are some of the interesting things I have found:

• Maple Bacon Lollipops
• Sea salt caramels. These are all the rage nowadays. I have not had this brand but have had similar products and the salt really brings out the sweetness. (Thanks, Jenny!)
• Also from Lilliebelle Farms, Cayenne Caramels. A rich sweetness followed by an increasing spiciness that warms you up without burning you out.
• Candy with bugs from Hotlix. These are actually advertised with sweet-sounding flavors, but they qualify as savory on my list because, you know, there’s bugs in them.
• Bacon mints. I am not making this up.
• Black licorice. Good black licorice, like the type Susan buys and I eat when she brings it to a meeting, which is not often enough. I think she gets it at Trader Joe’s. Susan?
• NECCO Wafers. These are not quite savory but certainly not overly sweet either. They are a delightful bit of fun flavor, they last a long time and are certainly enjoyable.
• Salmon candy. I hope someone made this up. It was hard enough for me to get past bacon candy. I don’t think I could take another meat candy right now.

Do you have a favorite savory candy? What really gets your taste buds smacking in this arena?

Salmon Candy by mewroh.