steph+mary+i decided to get together to make some sweets.for our sweets.
instead of dousing the mallows in powdered sugar..
i dipped em in dark chocolate and then in toasted coconut..
i like different textures..just chewy would be just...chewy.
same for the caramels..scotchmallows won best all around.
salty.buttery sweet and fluffy.
we crafted it up with a little valentines making..for our loved ones..
then ran a stitch threw 10 of em for a fun{10 things i LOVE about you}garland.
wrapped with brown parchment paper..cut in squares with
pinkingshears.GO steph! we had quite the assembly
line going..can you believe this dream kitchen?
and to think we were going to set up shop in mine. ha!
mark bittman's recipe: we changed it to 240 for a softer chew.mmMmm.
4 T. butter
1½ C. heavy cream
2 C. sugar
½ C. light corn syrup
Pinch salt
1½ tsp vanilla
1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.
2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).
3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long - what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.
4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature. Yield: At least 50 caramels.
