LCBO Food & Drink Holiday 2022

SWEET EXCHANGES

Making these sublime caramels, like any hot sugar work, requires 100 per cent of your attention. A large, deep pot is essential to provide enough room for the mixture to boil up. And you must watch it like a hawk so it doesn’t burn and so you get just the right temperature for the perfect chew. Look for patterned paper wrappers online or at specialty kitchen stores. 1/3 cup (80 mL) medium-roast coffee beans 16 green cardamom pods 1 1/2 cups (375 mL) heavy cream, plus more as needed 1 vanilla bean, split and scraped 3 cups (750 mL) granulated sugar 1/2 cup (125 mL) water 3 tbsp (45 mL) white corn syrup 1 tsp (5 mL) fine sea salt 1. Using a mortar and pestle (or spice grinder) coarsely grind coffee beans with cardamom pods. Transfer to a small saucepan along with cream, vanilla seeds and pod. Set over medium heat, stirring occasionally just until edges come to a gentle simmer. Cover with a lid, remove from heat and let stand 30 minutes. 2. Generously butter a 9 x 9-inch (23 x 23-cm) baking pan. Line with parchment, overhanging edges on two opposite sides. Set on a wire rack. Line a fine-mesh sieve with 3 single layers of cheesecloth. Set over a medium bowl. Set aside. 3. Strain cream mixture through prepared sieve, then transfer to a liquid measuring cup. Top up with additional cream to make 1 1/2 cups (375 mL). Set aside. 4. Pour sugar evenly over the bottom of a deep, large, heavy pot fitted with a candy thermometer. Without stirring, add water, corn Coffee-Cardamom Caramels

very carefully pour caramel into prepared pan, ensuring your hands don’t touch any of the very hot mixture. Cool completely, about 2 hours. 5. Line a baking sheet with parchment. Cut additional sheets of parchment into 3 x 4-inch (8 x 10-cm) rectangles for wrapping individual candies. Set aside. 6. Using parchment edges, lift caramel out of pan. With a long, sharp knife, lightly mark top of caramel lengthwise into eight rows, then crosswise into six

rows. Using a clean pair of sharp kitchen shears, cut out squares, following the marked rows. Cut each square lengthwise in half, then arrange on prepared baking sheet (to prevent sticking) before continuing to the next square. (Alternatively, caramels can be cut into desired shapes using a sharp, well-oiled knife). 7. Immediately wrap individual caramels in prepared parchment rectangles, twisting ends to seal. (Caramels will keep in an airtight container up to 1 week.)

syrup and salt. Set over medium high heat. Cook, without stirring, gently swirling if needed, until amber in colour, about 15 minutes. Immediately remove from heat to a cool burner. Working quickly, very carefully pour in cream (mixture will vigorously bubble and steam upward), then stir with a heatproof spatula to combine. Return to heat over medium high. Continue cooking, stirring constantly, until temperature reaches 250°F (121°C), about 6 minutes. Remove from heat to a cool burner and stir constantly until bubbles subside, 1 minute. Remove thermometer, then

Makes 96 caramels

108 FOOD & DRINK HOLIDAY 2022