Apple Cheesecake Caramels
Nutritional Info
- Servings Per Recipe: 64
- 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
View full nutritional breakdown of Apple Cheesecake Caramels calories by ingredient
Introduction
Adapted from The Liddabit Sweets Candy Cookbook, these golden caramels have all the delicious flavour of an apple cheesecake (including the graham cracker crust!) Made with homemade ricotta and home-dried apples, I also used Baboo milk (from Natrel) and a touch of buttermilk powder for the creamy factor. Like all good candy, this recipe is made by weight. Adapted from The Liddabit Sweets Candy Cookbook, these golden caramels have all the delicious flavour of an apple cheesecake (including the graham cracker crust!) Made with homemade ricotta and home-dried apples, I also used Baboo milk (from Natrel) and a touch of buttermilk powder for the creamy factor. Like all good candy, this recipe is made by weight.Number of Servings: 64
Ingredients
-
280 g Baboo milk (or heavy cream)
30 g buttermilk powder (optional)
6 large graham crackers
60 g ricotta (I used Richer Ricotta)
170 g sugar
4 g kosher salt
88 g corn syrup
85g honey
29g salted butter
˝ dram concentrated apple flavour (like LorAnn’s Oils)
50g unsulphured dried apples, diced
Directions
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