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RECIPES:
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Lemon Caramels
1/2 cup
Water
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1-1/2 cups
whipping cream
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1/3 cup
dark corn syrup
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2 tablespoons unsalted
butter |
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Vegetable oil |
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TOOLS:
8x8 baking pan, small sauce pan, large sauce pan,
pastry brush, candy thermometer, knife and a cutting
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1. Thoroughly grease an 8x8 inch
metal pan with the vegetable oil. Set a side for later.
2. In a small, heavy bottomed sauce pan combined 3/4 cups of
sugar, lemon extract and the water. Bring to boil over medium heat. Remove from heat,
put lid on pan and let sit for 10 minutes.
3. In the large heavy bottomed sauce pan, bring remaining sugar
and whipping cream to a boil over a medium heat. Add the dark corn
syrup at this point and return to boil. Wet your pastry brush
in warm water and wash down the sides of the large sauce pan. try to
make sure there are no sugar crystals remaining on the sides of the
pan.
4. Place your candy thermometer into the large sauce pan
clipping it to the side. Raise your flame to a med-high heat,
stirring often, bring temperature to 240°F. About 10 minutes.
5. Stir lemon Syrup mixture into large sauce pan and bring
temperature up to 257°F.
Remove pan from heat stir in butter.
6. Pour caramel into
pre-greased 8x8 pan and let cool for 3 hours.
7. Score around edge of
caramel with knife to help release candy from pan, turn out onto
cutting board and cut into 1 inch squares. Place in airtight
container with plastic wrap or wax paper between layers to prevent
them from sticking to one another. (makes 50 to 60 pieces)
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Pete’s
soft Brownie S’mores
1 cup
unsalted butter or
shortening |
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4 large
eggs, lightly beaten
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1-1/2 cups
all-purpose flour
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1 1/2 cups
Pete’s Marshmallow
Crème
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2 teaspoons
vanilla extract
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1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch
metal pan.
2. Melt butter under low heat. Remove from heat and stir in cocoa
powder. Let cool to warm.
3. With a hand-held mixer on low, mix the sugar, eggs and vanilla
together in a medium-sized mixing bowl. With a large mixing spoon,
add in the flour, in two steps. When just combined, add the
butter and cocoa mixture. If the butter has hardened, reheat it
slightly. The mixture must be cooled when added to the flour
mixture. Combine ingredients with a large mixing spoon, but do not
over mix the batter.
4. Spoon
¾
of batter into the baking pan. Then frost with marshmallow crème
and place and smooth remaining
¼
of batter on top of marshmallow crème.
5. Bake for 30 minutes, but start checking at 20 minutes.
Pete’s
Chocolate Marshmallow Martini
1 serving
Mix all ingredients in a shaker with ice, shake
and pour into a chilled cocktail glass. Add the
marshmallow on a skewer. Enjoy.
Suggest a recipe
to Pete's
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