Pumpkin Spiced Caramels

Things I like about Halloween:

1. Costumes- not the ridiculous slutty ones but the cool ones, the ones that let you dress up as people you admire or at least admire their style. I for one, have been Audrey Hepburn many times, and you know I love Audrey Hepburn.

2. Candy, chocolate, caramel, toffee, caramel apples, chocolate covered marshmallows, nutty things. Candy and me, we go way back.

3. Pumpkins, carving pumpkins, picking pumpkins, pumpkin seeds, I love me a gourd what can I say.

Things I don’t like about Halooween:

1. Slutty costumes (I mean really, what is a slutty panda bear anyways!?).

2. Scary movies, seriously. I am scared of everything. Harry Potter, Twilight, you know the non scary movies. I am totally scared in them. This is, needless to say, a huge disapointment to my boyfriend who’s dad had them watching the Excorsist at age 7.

3. Halloween baked goods. I don’t want my cookies to look like spiders, I don’t want cakes with bloody fingers on them, and I don’t want bugs in my puddings. I just don’t.

Because of my love of Halloween one of my dearest friends in the world is coming over and we’re carving pumpkins, drinking mulled wine and joining the parade that happens on my street every year. I love my neighbourhood and the Parade of Lost Souls (which, before it started happening and we just saw signs we thought was an anti-abortion march. Not the case.) And because of my hatred of all things that look Halloween-y but my love of both pumpkins and candy, here is a wonderful recipe for Pumpkin Spiced Caramels, not nearly as hard as it might look, although you do need a candy thermometer. You also need friends because this makes about 100, and I have tried to get through them, and well, that’s what friends are for. Candy eating, wine drinking, and parade going right?

*Update: I recently made Gingerbread Caramels, and with that recipe wrote a bunch about the does and don’t of caramel making! You can get that information HERE if you so wish. 

Pumpkin Spice Salted Caramels:

1 cup Butter

1 1/4 cup Brown Sugar

1 cup White Sugar

1 1/4 cup Corn Syrup

1x 14oz can Sweetened Condesnsed Milk

2 tsp Cinnamon

1/2 tsp Numeg

1/2 tsp Cloves

Grease an 8in square pan. Line it with parchment paper , using two pieces to go both ways and then hang over the sides. then grease them too. Don’t skimp here, it will make your life easier in the long run.

In a pot with deep sides add in all the ingredients except the spices and the salt and bring it up to a boil. 

Put your candy thermometer in and, while stirring constantly, bring up to 245F.

Make sure you stir it the whole time, it will burn in a heartbeat if you let it. 

As soon as it comes to 245F add in the spices, stir to combine, make sure it’s all mixed in, and then quickly pour the mixture through a fine sieve into your prepared pan.

Sprinkle with salt, if you so wish!

Let this chill for several hours or overnight. This makes a lovely soft caramel but it is tricky to cut, so put it in the fridge for about 20 minutes before you do.

Cut into pretty little squares and wrap in your wrappers.

Wunderbar Tart

While I am not a big fan of my birthdays, nearly ever, I get borderline obsessed with other peoples. I will always go overboard.

I love giving presents, I love cards (seriously, I can spend days this shop) and, not surprising to any of you I’d guess, I love making cakes. A lot.

So you can imagine that there is a serious amount of planning in making Jordan’s birthday cake.

I deliberate over flavours-it has to be chocolate, but chocolate hazelnut? Chocolate caramel? Chocolate pumpkin?

And textures, are we wanting dense and rich? Or light and whipped? Maybe with a crunchy layer somewhere, perhaps a praline?

Basically, I go on like this for a long time. I write notes, then I doodle pictures of what I want it to look like. I check online for inspiration, then later then I should, I make something and barely get it done in time, if I’m being honest here.

This year it wasn’t a cake per say, it was a mousse tart, a chocolate base, a thick layer of creamy caramel, a whipped mousse of peanut butter just firm enough to hold it’s shape when sliced, and topped with a layer of chocolate ganache gently sprinkled with maldon salt.

It’s an extremely grown up version of a Wunderbar, which just so happens to be Jordans favourite.

It’s also happens to be extremely good.

Wunderbar Tart/Peanut butter, Caramel Chocolate Tart

Adapted from this recipe

Crust

16 oz Chocolate wafers, or Oreo Crumbs

8tbsp Butter, melted

Caramel

1 cup Sugar

3/4 cup Whipping Cream

4 tbsp Butter

1 tbsp Vanilla Extract

Peanut Butter Mousse

1 cup Peanut Butter

3/4 cup Whipping Cream

4 tbsp Sugar

1 tbsp Vanilla Extract

Chocolate Mousse

8oz Chocolate

1/2 cup Cream

1tsp Salt-because I’m the sort of person who keeps vanilla salt around I used that and it was wonderful, but regular fleur de sel or maldon salt it lovely. Just make sure it’s a flaked salt not a chunked salt.

Caramel:

*Make sure you have everything you need for this measure out as caramel can go from light brown to black within seconds. Also, use an extremely clean pot.

Put sugar in pot with just enough cold water to give it the texture of wet sand.

On medium heat cook this mixture stirring occasionally until sugar dissolves.

Take out spoon and bring heat up to high. Shake pot occasionally and watch it carefully.

When it turns amber color immediately pour in the cream. It will bubble up and splatter so be careful!

Add in the butter and vanilla. Allow to cool completely.

Make Crust:

Preheat oven to 350F

Mix butter and crumbs together

Press into a 10inch spring form pan, or a pan with a removable bottom, or 10 small tart shells

Bake until the crust just begins to firm, about 10 minutes. Cool completely.

Make Mousse:

Bring a couple cups of water to a boil.

Slowly add the water a few tablespoons at a time to the peanut butter stirring well until it is smooth, easy to stir and forms slowly dissolving ribbons when you pick up a spoon and let the mixture fall back in. It took more water then I thought it would, don’t be alarmed!

Let cool.

Meanwhile whip the cream and sugar to stiff peaks.

Once the peanut mixture is cooled fold in the whip cream and the vanilla.

Make Ganache:

Bring cream to a boil

Pour over the chocolate and stir until it is smooth.

Assemble:

Pour the caramel into the cooled tart shell. Let it set in the fridge for at least 10 minutes.

Pour the mousse over the caramel and smooth with an offset spatula.

Pour the chocolate over the mousse and smooth.

Sprinkle with the salt.

If I Only Had A Fireplace...

A few years ago I threw my back out very badly. There were torn ligaments and much pain and I was forced to take several months off work. I couldn’t stand for more then an hour or so at a time so it was hard to much of anything. Except bake. Did you know you can bake almost anything and then sit down for a while. Baking is by nature the art of patience, you have to wait for things to bake, to cool, to rest. Baking is made for people with bad backs (this is only true of at home baking, professional baking requires lifting 20kilo bags of flour, kneading enormous pieces of dough, and standing on your feet for at least 12 hours a day.) So I baked. I baked and I baked and I baked. Christmas fell in that time period and I made every single thing from the Martha Stewart Christmas magazine. Every single thing. There were some hits, like her shortbreads, some misses, like the pomegranate jelly, but most things have faded into the recesses of my brain along with the other million things I’ve baked. The one thing I remember most accurately are the marshmallows.

If you’ve never made your own marshmallows before you might not know that they have a delicious flavour.

You might not know that they are lighter and less chewy then store bought ones.

You might not know of the amazing flavours you can give them.

You might not know a lot of things that you probably should know. So you should probably make them promptly.

I have played around with my marshmallow recipe lately and so I am giving you the basic recipe which you can make but I have been caramelizing the sugar first so that it hints of the roasted marshmallows, and I have been putting salt on them because I’m trendy like that. If your wondering what the black stuff is on top of the marshmallows it’s vanilla salt because I am compelled to buy things like 17 dollar salt. But regular old salt is more then fine, and you’ll be $17 the richer. Which is a plus. I do wish I had your self control.

Marshmallows

2 tbsp + 1/2 tsp Unflavoured Powdered Gelatin

2 cups Sugar

1/2 cup Corn Syrup

2 egg whites

1 tbsp Vanilla

1 tsp salt

Sprinkle gelatin over 1/2 cup cold water

Line an 8inch square pan with parchment and oil it generously.

In a pot mix 1/4 cup water with the sugar

On medium heat stir until sugar is dissolved.

Bring heat to high and let caramelize to an amber colour

Immediately bring off heat and add in half cup of water and the corn syrup. (it will boil up like crazy so be careful!)

Put in your candy thermometer and bring to 240F or the soft ball stage. Don’t be alarmed at how dark it gets at this stage, but do stir it to prevent it from burning at the bottom.

Meanwhile in a mixer fitted with the whisk attachment whip the egg whites until soft peaks

As soon as the caramel is at 240F add in the gelatine and vanilla.

With the mixer on high pour the sugar mixture into the whites pouring down the side of the bowl so the whisk doesn’t whip it around.

Keep the mixer going until the mixture looks, well, like marshmallows. If in doubt give it another minute.

Pour into the prepared pan and sprinkle salt on top.

Allow to rest for at least 3 hours and up to overnight.

Cut them in the shapes you want and dust them in corn starch and put into airtight containers or bag them up and give them as goodies!