1 c. washed cane juice
1/2 c. light Billington's
1/4 c. Apple Syrup
3T. Penzey's Double Vanilla (yowza!)
1T. Vietnamese Cinnamon (have you smelled this stuff? It's insane)
some random amount of fresh nutmeg grated into the cream
I added the apple syrup after I started cooking them, on a whim. It's cooking on the stove right now. We will see how they turn out.
OK, OK, I then added SOUR CREAM after I started cooking them because I figured the sugar/cream mixture would be off, so now they are Vanilla Apple Cinnamon SOUR CREAM Caramels.
And again, we'll see how they turn out.
This afternoon I will make a trek to the liquor store and buy Bulleit Bourbon and make bourbon caramels.
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Ooooooh, sounds faboo.
ReplyDeleteHow does vietnamese cinnamon differ from our cinnamon? I've heard that what we think of as "cinnamon" is actually something called "cassia" - does it have to do with that?
/WO
OK, Vietnamese Cinnamon is a cassia, rather than a true Ceylon cinnamon, but has the highest oil content and is very aromatic. See http://en.wikipedia.org/wiki/Cinnamon
ReplyDeleteIt does smell amazing.