SNAP Recipe: Ginger Caramels
Our resident confectionaire, The Reverend Michael Alan, has created a special Halloween Recipe featuring Art in the Age SNAP. These SNAP caramels call for simple ingredients, and are easy to make. It’s almost impossible to eat just one, so be sure to make at least a full batch for your Fall-time entertaining!
Ingredients
1/3 cup SNAP
1 1/2 cups heavy cream
1 cup sugar
1 cup brown sugar
1/3 cup corn syrup
1/4 cup butter
1/2 teaspoon salt
SNAP Caramels
1. In small sauce pan, reduce the SNAP by one half. Set aside.
2. In a 4-5 quart pot with tall sides, combine the remaining ingredients over medium high heat.
3. Stir with wooden spoon until the sugar is dissolved- then stop stirring.
4. Using a clean brush and water, paint down any sugar crystals that form along the sides of the pot.
5. Swirl the pan occasionally, but do not stir.
6. Cook until the mixture reaches 248 degrees on a candy thermometer.
7. Remove from the heat, add the reduced SNAP and swirl to combine.
8. Pour mixture into an oiled and parchment lined 8″x8″ cake pan.
9. Allow to cool thoroughly before slicing and wrapping.
