2021 Holiday Pairings Guide Booklet - Digital - Flipbook - Page 6
Salted Chocolate Caramels
Recipe by Winery Chef DJ MacIntyre | Yield: (1) 9x13" pan
I NGR EDIEN TS:
2 cups sugar – granulated
1/2 tsp. kosher salt
3/4 cup corn syrup
1/2 cup butter – salted
2 cups heavy cream
8 oz. wt. 65% cocoa dark chocolate – "bittersweet"
2 tsp. sea salt – coarse
M ETHOD :
Butter a 9”x13” baking pan evenly and on all sides. Pull out a strip of parchment paper (not wax paper) and cut it to fit over the
pan lengthwise allowing it to hang over the ends, but not so wide that it touches the sides of the pan. Push the parchment into
the buttered bottom of the pan and up over the edge making sure that it lies flat and there are no corners or crinkles created.
Use pan spray to coat the parchment. Tip: The parchment will help in releasing the caramels from the pan after cooling.
In a saucepan, bring the sugar, salt, syrup, butter and half of the cream to a boil, stirring constantly. Add the remaining cream,
stirring occasionally, until the mixture reads 250° on a candy thermometer. Adjust the heat if it is bubbling too much. When a
250° temperature is achieved, remove the pan from the heat and immediately pour the mixture into the buttered 9”x13” pan.
Let cool completely at room temperature before cutting, about 1½ hours.
Use the ends of the parchment that hang over the ends of the pan as handles and lift the caramel from the baking pan. Place
on a cutting board, remove the parchment and then cut to your desired size and shape. Cutting every inch yields 117 even
semi-square pieces. Place the cut caramels on a cookie rack.
In a double boiler, melt your chocolate to 120° then let cool down to 89° to temper your chocolate. Transfer chocolate to a
squeeze bottle. Drizzle the chocolate over the caramels, diagonally one way then diagonally the other way. Sprinkle a tiny
pinch of the sea salt on each caramel. Let cool completely. Remove from the rack and store in single layered gift boxes lined
with parchment. Store at room temperature.
2017 Quinta Reserva Port-Style Pinot Noir
A wine as equally rich in history, opens with inviting notes of caramel, toffee, five-spice, sultana and chocolate covered cherries.
On the palate, the balance of sweetness and acidity creates a beautifully harmonious and viscous sip with flavors of amaretto,
dark fruit, cocoa and holiday spice all concluding with a velvety, long finish.
Peak drinkability: 2021 – 2030.
Holiday Pairings & Gift Guide | 2021