Apple Cheesecake Caramels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
280 g Baboo milk (or heavy cream)30 g buttermilk powder (optional)6 large graham crackers60 g ricotta (I used Richer Ricotta)170 g sugar4 g kosher salt88 g corn syrup85g honey29g salted butter˝ dram concentrated apple flavour (like LorAnn’s Oils)50g unsulphured dried apples, diced
The night before making the caramel, combine the cream and milk powder in a blender. Pulse until well combined, but do not whip the cream. Place in the fridge and chill overnight.
Line a parchment-lined 9” pan with graham crackers (you can break up larger ones to fill the gaps, just try to keep them more or less whole).
In a small blender or food processor, puree the ricotta, cream mixture, sugar and salt together.
Place in a large, heavy pot and bring to a boil.
Stir in the corn syrup and honey and cook to 230°F / 110°C, stirring often.
Add the butter, apple flavour and dried apple pieces.
Stir in well and continue to cook, stirring, often, to 252°F
Pour over the crackers in the prepared pan.
Cool completely, then lift out and cut into squares.
Serving Size: Makes 64 pieces
Line a parchment-lined 9” pan with graham crackers (you can break up larger ones to fill the gaps, just try to keep them more or less whole).
In a small blender or food processor, puree the ricotta, cream mixture, sugar and salt together.
Place in a large, heavy pot and bring to a boil.
Stir in the corn syrup and honey and cook to 230°F / 110°C, stirring often.
Add the butter, apple flavour and dried apple pieces.
Stir in well and continue to cook, stirring, often, to 252°F
Pour over the crackers in the prepared pan.
Cool completely, then lift out and cut into squares.
Serving Size: Makes 64 pieces
Nutritional Info Amount Per Serving
- Calories: 35.4
- Total Fat: 0.8 g
- Cholesterol: 2.6 mg
- Sodium: 18.4 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
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