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Written by Isabella Berkoff
•Posted on August 24 2023
Rated 5.0 stars by 1 users
Easy
60 Pieces
20 Minutes
45 Minutes
311
Hannah Gray
These decadent caramels are loaded with nutty inclusions and fruity flavors, and melt away as you enjoy them! Whether you can't settle for a single flavor or simply crave variety, this recipe shows you how to easily create two different flavors from the same batch of base caramel. For this recipe, Hannah combined the vibrant essence of summery ripe mango with the richness of cashews, while simultaneously introducing the comforting warmth of autumn through fragrant pear and cinnamon-kissed pecans. A quintessential homemade treat to hand out at holiday gatherings!
2 14oz cans Evaporated milk
8 oz Heavy cream
3 cups Sugar
1 ¾ cups Glucose Syrup
1 tsp Salt
1 stick Butter
1 tbsp Vanilla Moroni Flavor Paste *See recipe notes
2 tbsp Mango Flavor Paste
1 cup Whole cashews, unsalted
2 tbsp Pear Flavor Paste
1 cup Pecans, halves and pieces
1 tbsp Cinnamon
1 tbsp Brown sugar
Thick bottomed pot
Candy thermometer
(2) 8” x 6” Sheet pans
Parchment paper
Spatula
2 Medium sized bowls
Line two 8” x 6” sheet pans with parchment paper and set aside.
Lightly grease two medium sized bowls and set aside. (These will be used to mix in flavors and nuts into the caramel).
In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, glucose syrup, salt, and butter. Cook over medium high heat until temperature reaches 242°F.
Turn off heat. Stir in Vanilla Moroni Flavor Paste.
Separate the caramel evenly between the two medium sized greased bowls.
In one of the bowls, mix in the Mango Flavor Paste and cashews. Pour in your prepared sheet pan.
When cool to the touch, cover with additional parchment paper.
Let rest for 12 hours before cutting caramels into your desired size. Wrap pieces in cello candy wrappers, parchment paper, or wax paper. Tip: These can also be dipped in chocolate!
Mix together the brown sugar and cinnamon. **See recipe notes
Mix in Pear Flavor Paste, pecans, and cinnamon-brown sugar mix. Pour in your remaining prepared sheet pan.
Let caramel rest for 12 hours before cutting into your desired size. Wrap pieces in cello candy wrappers, parchment paper, or wax paper.
*Adding Vanilla to Caramel: Chef's Tip: Adding vanilla paste to your caramel base helps bring out all of the flavors! You can use traditional pure vanilla paste, or our Vanilla Moroni Flavor Paste is a perfect cost-saving substitute! Simply sub out 10 grams of real vanilla paste for 3-5 grams of Vanilla Moroni. It's natural and made with real vanilla pods!
**Cinnamon Sugar: Dry blending your cinnamon with brown sugar (or white sugar, if you prefer) will help prevent the cinnamon from clumping when you mix it into your caramel at the end. Avoiding cooking the cinnamon in the caramel, as it will thicken and change the texture.
Want to see more of Hannah's innovative confectionery recipes? Check her out on Instagram @onesweeetmama, or visit her blog for more scrumptious recipes, scientific candy facts and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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