Real Cream Caramel Recipe
Yes, made with real cream, like us old folks used to make. I was really pleased when cousin Jatina found this for me, because I've long since lost my ... sheesh -- was it a 1960 or 70 traditional candy cookbook? Loved that book. One day I'll find something similar. But, hey -- this looks close. But I also added vanilla at the very very end
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This book works very well for me:
http://www.amazon.com/Candymaking-Ruth-Kendrick/dp/0895863073/ref=sr_1_27?s=books&ie=UTF8&qid=1293167598&sr=1-27
The tricks on the cherries are many-fold.
* Don't dry them out too much before dipping in the water-based fondant, or they won't re-liquefy properly.
* Dip them quickly (within an hour) after dipping in the fondant
* Stems make the job much easier, but make sure your chocolate covers the stem a bit, or they will seep at the gap at the top.
* And the secret...add a few drops of invertase to the fondant, and they cure in days rather than weeks.
Last year, the them was the 7 Deadly Sins. This year, couldn't come up with a theme, so I went with a "best of" collection: lime peels, lemon peels, pralines, cinnamon/ginger/cayenne centers, mint centers, amoretto centers, orange centers, marmalade jellies, and raspberry jellies.
I'm going to have to try those caramels - they look really good.
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I must've made dozens of tries to get those little suckers right! And never could quite master it. People happily ate them, but I was eternally frustrated with how they came out. Now ... I may have to get that book and try again!
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