LCBO Food & Drink Holiday 2025

MINT CONDITION

Chewy Peppermint Caramels Unlike traditional caramels that require sugar caramelization as the first step, this version relies solely on the cream’s Maillard reaction to create soft and toasted notes that let the peppermint shine through. When choosing a pot, keep in mind the mixture will almost triple in volume during the cooking process so it’s important to use one that’s deep enough to accommodate that. 2 tbsp (30 mL) unsalted butter, cubed, plus more for preparing pan 11/2 tsp (7 mL) peppermint extract 1/2 tsp (2 mL) vanilla extract 21/2 cups (625 mL) granulated sugar 11/4 cups (310 mL) heavy cream 1/2 cup (125 mL) white corn syrup 1/4 cup (60 mL) water 1/2 tsp (2 mL) salt 1/2 cup (125 mL) crushed candy canes (optional) 1. Generously butter a 9-inch- (23-cm-) square baking pan. Line with a piece of parchment, over hanging edges on two opposite sides. Set on a wire rack. 2. Combine peppermint and vanilla extracts in a small ramekin. Set aside. 3. Stir sugar, cream, corn syrup, water and salt in a deep, large, heavy pot until mixture is fully com bined and no dry granules of sugar remain. Stir in 2 tbsp (30 mL) butter, then set over medium-low heat. Cook, stirring often, until butter has melted and sugar has dissolved. Fit pot with a candy thermometer, then increase heat to medium high. Bring to a full, rapid boil. Cook, without stirring, using a wet pastry brush to brush down sides of pot to dissolve any stuck-on sugar crystals, until temperature

reaches 255°F (124°C), about 10 minutes. Immediately remove from heat to a cool burner then carefully add extracts—mixture will vigorously bubble and steam upward. Stir gently with a clean, heatproof spatula, just until com bined. Remove thermometer, then immediately pour caramel into prepared pan. Be careful, making sure your hands don’t touch any of the extremely hot mixture. Do not scrape excess caramel from the sides of the pot. Cool completely, about 2 hours.

in half to make 48 caramels. (Alter natively, caramels can be cut into desired shapes.) 7. Place crushed candy canes in a shallow bowl, if using. Press tops of caramels into candy canes to adhere. Immediately wrap individual caramels in prepared parchment rectangles, twisting ends to seal. (Caramels will keep in an airtight container in a cool, dry spot for up to 1 week.)

4. When cool, refrigerate cara mel for 20 minutes to firm up for cutting. 5. Cut additional sheets of parchment into 3 × 5-inch (8 × 12-cm) rectangles for wrap ping individual candies. 6. Using parchment edges, lift caramel out of pan onto a cutting board. With a long, sharp knife, slice caramels lengthwise into six rows, then crosswise into four. Slice each rectangle lengthwise

Makes 48 caramels

38

———————— HOLIDAY 2025