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Bite-Sized Caramel Chews

5 years ago
Cole Whitney
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Try them sweet or savory – you’ll want to pop these nuggets of flavor, wrapper and all. We’ve put a few of our favorite bites in the recipe, but they can be easily swapped out to create your own unique tasty treats.

Ingredients

  • 240g (1 cup) Pineapple PurĂ©e
  • 10 Pineapple Flavor Drops
  • 175g (11 tbsp 2 tsp) Sugar
  • 2g (½ tsp) Citric Acid
  • 0.5g (1 pinch) Salt
  • 4.7g (1 ½ tsp) HM Pectin Rapid Set
  • 175g (14 ½ tbsp) Isomalt
  • 175g (6 oz) Water
  • 56g (1/2 stick) Unsalted Butter
  • Perfect Film Discs

Equipment

  • Heavy Bottom Pot
  • Candy Thermometer
  • Silicone Mold

Timing

Active Time: 30 Minutes

Total Time: 2 Hours 45 Minutes

Yield

36 Candies

Pineapple Chews

  • Heat Pineapple PurĂ©e

    In a sauté pan heat the pineapple puree and cook until it reduces to a paste about 10 minutes or until it weighs 100g.

  • Heat Sugar

    In a heavy bottom pot with a candy thermometer combine Sugar, salt, Pectin, Isomalt, water, and butter and heat to 293°F.

  • Combine

    Add the pineapple puree and flavor drops and mix well. Heat the mixture to 250°F.

    Add citric acid and stir until fully combined.

  • Cool, Cut, Serve

    Pour the caramels into a silicone mold and cool at room temperature for about 2 hours.

    Cut the caramel into quarters and roll into logs with a diameter of ½ inch.

    Cut the logs into 1 inch pieces and wrap with a perfect film disk for an edible wrapper.

Ingredients

  • 250g (8 oz) Chocolate
  • 75g (5 tbsp) Milk
  • 175g (11 tbsp 2 tsp) Sugar
  • 7.5g (1 ½ tsp) Salt
  • 4.7g (1 ½ tsp) HM Pectin Rapid Set
  • 175g (14 ½ tbsp) Isomalt
  • 175g (6 oz) Water
  • 113g (1 stick) Butter, Unsalted
  • Perfect Film Discs

Equipment

  • Heavy Bottom Pot
  • Candy Thermometer
  • Silicone Mold

Timing

Active Time: 30 Minutes

Total Time: 2 Hours 30 Minutes

Yield

36 Candies

Chocolate Caramel Chews

  • Heat Sugar

    In a heavy bottom pot with a candy thermometer combine Sugar, salt, Pectin, Isomalt, water, and butter and heat to 293°F.

  • Add Chocolate

    Add the milk and mix well. Once the temperature is below 248°F add the chocolate and mix in until smooth.

    If you do not have a dehydrator preheat an oven to the warming setting or as low as the oven will allow. Bake in the oven for 1- 2 hours. Be sure to keep a close eye on these as the they could start to brown.

    Store in an airtight container to prevent staling.

  • Cool, Cut, Serve

    Pour the caramels into a silicone mold and cool at room temperature for about 2 hours.

    Cut the caramel into quarters and roll into logs with a diameter of ½ inch.

    Cut the logs into 1 inch pieces and wrap with a perfect film disk for an edible wrapper.

Ingredients

  • 750g (3 ea) Sweet Onions, Medium sized, Thinly Sliced
  • 5g (1 tbsp) Thyme
  • 175g (11 tbsp 2 tsp) Sugar
  • 10g (2 tsp) Salt
  • 4.7g (1 ½ tsp) HM Pectin Rapid Set
  • 175g (14 ½ tbsp) Isomalt
  • 175g (6 oz) Water
  • 113g (1 stick) Butter, Unsalted
  • 15g (1 tbsp) Vegetable Oil
  • Perfect Film Discs

Equipment

  • Heavy Bottom Pot
  • Candy Thermometer
  • Silicone Mold

Timing

Active Time: 30 Minutes

Total Time: 2 Hours 45 Minutes

Yield

36 Candies

Caramelized Onion Caramel Chews

  • SautĂ© Onions

    In a large sauté pan over medium low heat add the vegetable oil and butter. Add the onions and begin to sweat.

    After about 5 minutes the onions should be soft, decrease the heat to low and cook for 1 hour while stirring periodically.

    After an hour the onions should be golden brown and slightly tacky to the touch. If there is any white left on the onions keep cooking them. This can sometimes take 2 hours to be done properly. If the onions are starting to brown unevenly lower the heat.

  • PurĂ©e Onions

    Puree the onions in a blender and blend well. The onions should make a smooth puree.

  • Heat Sugar

    In a heavy bottom pot with a candy thermometer combine Sugar, salt, Pectin, Isomalt, and water. Heat the mixture to 293°F.

  • Combine

    Add the onion puree and mix well.  Heat the mixture over medium low heat to 260°F while stirring constantly.

  • Cool, Cut, Serve

    Pour the caramels into a silicone mold and cool at room temperature for about 2 hours.

    Cut the caramel into quarters and roll into logs with a diameter of ½ inch.

    Cut the logs into 1 inch pieces and wrap with a perfect film disk for an edible wrapper.

Summary
recipe image
Recipe Name
Bite-Sized Caramel Chews
Author Name
Modernist Pantry
Published On
2019-03-12
Preparation Time
0H45M
Total Time
1H45M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

7 Comments.

  • Video: Perfect Film Discs? Edible Wrappers for a Modern Treat. WTF - Ep. 138 - Kratom Pitcher
    April 26, 2020 9:10 pm

    […] Bite-Sized Caramel Chews […]

  • Pectin Candies
    May 27, 2020 9:41 am

    […] our Bite-Sized Caramel Chews and Yummy Vegan Gummy recipes a […]

  • Painted Chef â„¢
    June 3, 2020 10:44 am

    Very cool but I think the recipes are missing something. The citric acid is not included in the instructions only the list of ingredients. Would it be mixed with the pineapple purée? Could you substitute mallic acid for the citric acid? If so what would be the weight of the mallic acid.

    • Janie Wang
      June 4, 2020 1:50 pm

      Fixed the recipe! The malic acid can replace citric acid in a 1:1 ratio since they are close in pH

  • Darlene
    November 13, 2021 10:22 am

    These look so yummy. I do have a question. How long would the potato wrapper last if I wrapped them in those and then wrapped each in those wax paper candy wrappers? Also would they last longer once wrapped if I put a dri card into the package I put the chews? Dr-card is a little paper wafer that absorbs the moisture. The packages are the foil packs that are also heat sealed. I was going to use the edible rice paper film that they use on white rabbit candies.

  • Kala
    January 27, 2022 11:17 am

    Would love to see some non-isomalt options for this and other recipes that depend on it. (Many people can’t tolerate it.)

    • Scott Guerin
      January 27, 2022 3:58 pm

      Hi, commonly isomalt is used to prevent crystallization. If you wanted to replace it in recipes, you could use glucose powder as it also prevents crystallization. The results may vary but its a good start for those who cannot tolerate isomalt.

Comments are closed.

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