Caramels are among the most popular of all confections, and in any box of assorted chocolates they are very likely to be the first to disappear. The name caramels is not entirely accurate, as the brown color and roasted flavor are not at all due to the caramelization of sugar, […]
Butterscotch Cream Pie
Makes one 9-inch pie The rich caramel flavor in this pie is achieved by heating the dark brown sugar and butter until it caramelizes and develops a full, buttery flavor. Finished with swirls of whipped cream, this pie is a perennial favorite. Ingredients All-Butter Pie Crust, blind baked, single crust […]
Candy Bowl Cookies
Makes about 2 dozen cookies These cookies are a classic chocolate chip cookie recipe, with a twist. In place of chocolate chips, we’ve used chip-sized pieces of Halloween-favorite chocolate candies, like peanut butter cups, chocolate-covered caramels, and chocolate-coated toffee pieces. Use whatever you like best, adding as many textures as […]
Caramelizing Sugar for Baking and Pastry Recipes
Some of our favorite baking and pastry recipes include a sugar syrup cooked to a rich, dark color and a complex flavor. This basic technique can be used to make hard caramelized sugar or to make soft and creamy caramel sauce or candy. 1. Setting Up Select a heavy pan […]
Crème Brûlée
Makes 5 servings We can all thank legendary CIA pastry chef instructor, Dieter Schorner, for reinvigorating the United States’ collective love of crème brûlée as pastry chef of New York City’s famed Le Cirque in the 1980s. Enjoy our classic version, but don’t be afraid to add spices or other […]
Crème Caramel
Makes 6 servings Crème caramel is a dessert that produces its own sauce, as long as you are patient with it. After the custard bakes, it needs to cool long enough for two things to happen: the custard must become firm enough to unmold, and the caramel underneath the custard […]
Dipping Candy Centers in Chocolate
Dipping centers in chocolate not only gives them a beautiful appearance and a crisp shell, it protects the centers from humidity and helps to maintain quality. Hand dipping chocolates is a technique that requires some precision and much practice to master. But, like all candy making, learning is much of […]
Making Soft Caramel Candies
Soft Caramels are among the most popular of all confections, and in any box of assorted chocolates they are very likely to be the first to disappear. Lucky for us, caramels are fun to make, and there are few things more delicious than a just-made caramel candy. Even better, they’re […]
Pull-Apart Apple Cider Donut
Makes 10 servings Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can […]
Pumpkin Date Cake with Maple Caramel Sauce
Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of […]
Salted Caramel Chocolate Tart
Makes 8 – 10 servings Filling Ingredients 1 1/4 cups heavy cream 10 oz roughly chopped bittersweet chocolate (not more than 65% cacao) Caramel Topping Ingredients 1/3 cup heavy cream 1/2 cup sugar 1 teaspoon light corn syrup 2 tablespoons unsalted butter Fleur de sel or other high-quality flaked sea […]
Salty Caramel Apple Pie
Makes one 9-inch pie The flavor combination of caramel and apples is a natural pairing that has become a popular choice for pies—a trend that hopefully is here to stay. The salt in this recipe enhances th flavors. Use a high-quality flaked sea salt, such as Maldon. Ingredients All-Butter Pie […]