Ingrédients pour Alice's Olympian Cream Chocolates
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Comment préparer Alice's Olympian Cream Chocolates
- In a heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, 1 cup heavy cream, and ½ cup light corn syrup. Bring to a rolling boil over medium-high heat, stirring constantly.
- In a separate saucepan, caramelize ½ cup granulated sugar over medium heat until a deep golden brown, stirring occasionally. Be careful not to burn it.
- Carefully pour ¼ cup cold water into the caramelized sugar (it will bubble vigorously!). Immediately pour the caramel into the boiling sugar, cream, and syrup mixture. Stir continuously.
- Continue to cook, stirring constantly, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer).
- Butter a 9x13 inch baking pan generously. Pour the candy mixture into the prepared pan and let it cool completely.
- Once cool, beat the candy mixture with wooden paddles or a hand mixer until light and airy.
- Transfer the mixture to an airtight container, cover with plastic wrap, and refrigerate for at least 2 hours to firm up.
- Once firm, roll the candy into small balls (about 1 inch in diameter).
- Dip each ball into the melted dark chocolate and immediately roll in chopped peanuts.
- Place the finished chocolates on wax paper to set. Once set, store in the refrigerator in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
55g
Fat
4g
Carbs
4g
