Active Time: 30 Minutes
Total Time: 2 Hours 45 Minutes
36 Candies
In a sauté pan heat the pineapple puree and cook until it reduces to a paste about 10 minutes or until it weighs 100g.
In a heavy bottom pot with a candy thermometer combine Sugar, salt, Pectin, Isomalt, water, and butter and heat to 293°F.
Add the pineapple puree and flavor drops and mix well. Heat the mixture to 250°F.
Add citric acid and stir until fully combined.
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.
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
36 Candies
In a heavy bottom pot with a candy thermometer combine Sugar, salt, Pectin, Isomalt, water, and butter and heat to 293°F.
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.
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.
Active Time: 30 Minutes
Total Time: 2 Hours 45 Minutes
36 Candies
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.
Puree the onions in a blender and blend well. The onions should make a smooth puree.
In a heavy bottom pot with a candy thermometer combine Sugar, salt, Pectin, Isomalt, and water. Heat the mixture to 293°F.
Add the onion puree and mix well. Heat the mixture over medium low heat to 260°F while stirring constantly.
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.
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Comments (4)
April 26, 2020 9:10 pm
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May 27, 2020 9:41 am
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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.
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