Ginger caramels

[Chefdave]

Super happy with these . 10g of rosin for batch. Going to be super strong. I make thin so easier for me to chew and easier to melt down for making caramel ice cream. Anybody want recipe I can post.

 

[Kold Kasiz]

Yes please, that looks great Chef! I’d love to check out the recipe. I haven’t tried making anything with rosin yet.

 

[Dino Party]

oh hell yeah that sounds and looks awesome! super smooth and lovely color. and with ginger? whats not to love. I'd love to put eyes on that recipe, thank you!

 

[Chefdave]

Ok

oh hell yeah that sounds and looks awesome! super smooth and lovely color. and with ginger? whats not to love. I'd love to put eyes on that recipe, thank you!

Ok here we go
2 cups light brown sugar
1.5 cups corn syrup
1 EA. 14oz can sweetened condensed milk
1 cup butter (2 sticks)
2 TSP vanilla extract (don't skimp)
1 TSP kosher or sea 1/2 TSP if iodized (nasty)
1 tablespoon ground ginger lightly toasted
10g rosin or 18g kief decarbed


Add all ingredients bring to 245 Fahrenheit in a heavy bottom pan (I use nonstick) cook for 10 minutes at 245. Remove from heat pour onto greased or silicon sheet pan, cake pan etc. This makes a med soft texture caramel perfect for rolling etc.
Just some notes: stir with silicone or wood spatula constantly during 10min cook time at 245 to avoid scorching and clumping. I used 10 g rosin but next time I will heat rosin jar Tek without lid to loose terpines. Caramel turned out perfect but taste was Herby from terpines. Super strong 1 caramel good buzz 2 caramels good night.

 

[Chefdave]

Just another note, important to have a accurate+- 5 degrees thermometer for candy making and to keep sugar temps stable

 

[RookieBuds]

That looks INSANELY delicious, daaaang

 

[BH]

Ok

Ok here we go
2 cups light brown sugar
1.5 cups corn syrup
1 EA. 14oz can sweetened condensed milk
1 cup butter (2 sticks)
2 TSP vanilla extract (don't skimp)
1 TSP kosher or sea 1/2 TSP if iodized (nasty)
1 tablespoon ground ginger lightly toasted
10g rosin or 18g kief decarbed


Add all ingredients bring to 245 Fahrenheit in a heavy bottom pan (I use nonstick) cook for 10 minutes at 245. Remove from heat pour onto greased or silicon sheet pan, cake pan etc. This makes a med soft texture caramel perfect for rolling etc.
Just some notes: stir with silicone or wood spatula constantly during 10min cook time at 245 to avoid scorching and clumping. I used 10 g rosin but next time I will heat rosin jar Tek without lid to loose terpines. Caramel turned out perfect but taste was Herby from terpines. Super strong 1 caramel good buzz 2 caramels good night.

Omg I love you so much

I’m so making these !

 

[Dino Party]

woo thanks! gonna make that this weekend. and yep we got a good candy thermometer over here

 

[Jaybirdsmoke]

@Chefdave. You had me a carmel!!!! Can't wait to pass this recipe on to my edible making friend.