February 13, 2019
Ryan’s Valentine’s Day Menu
November 29, 2018
Top picks for the kitchen! Holiday gift ideas from our chefs.
September 17, 2018
September Recipe of the Month: The Perfect Dipping Caramel
Candy making can seem daunting especially if you’ve tried and failed in the past. Whether this is your first time making caramel apples or if you’re ready to try again, you’ll love Meagan Crafts-Price’s tips and tricks to making the perfect caramel apple this fall season!
2 cups light corn syrup 1/2 cup water 2 cups sugar pinch of baking soda 1/2 cup butter- cut into 1" cubes 1 12oz. can evaporated milk
Directions, Tips & TechniquesHaving your thermometer correctly calibrated is more important than the particular candy thermometer you use because having your caramel at the perfect temperature for dipping is the key to success.
Calibrating your candy thermometerStart by boiling a cup of water in a 1 quart sauce pan. Clip your candy thermometer to the side. If your thermometer reads 212ºF when the water starts to boil, congratulations that was pretty easy! If it doesn’t, don’t despair. The reading could be off because you aren’t at sea level or your thermometer isn’t calibrated - or probably a bit of both. Here are two ways you can compensate for any discrepancy in the calibration. My favorite way is to slide the glass tube up or down accordingly until it reads 212ºF in boiling water. If you can’t figure out how to move the glass tube, you can make the adjustment mathematically. To account for the discrepancy in your temperature reading when the water started boiling, simply calculate a new goal temperature in your recipe. For example, if you need to cook your candy to 242ºF, and your thermometer read 210ºF when the water boiled, you know your calibration is off by 2 degrees. So lower the goal temperature in the instructions by 2 degrees, from 242º to 240ºF.
Now that you have a calibrated thermometer, keep your pot of boiling water on the stove; you will use it later on.In a heavy 4 quart sauce pan combine corn syrup, water and sugar over medium heat. Stirring occasionally with a spatula until mixture comes to a boil. Add in the pinch of soda. The mixture will start to bubble rapidly. This will leave bits of crystalized sugar on the side of the pan. Take a pastry brush and dip it into your pan of boiling water and wash down the sides of the pan so you don’t get gritty caramel. Clip your calibrated thermometer to your pan of caramel, add butter and stir until incorporated. Then stir constantly while adding the evaporated milk. You will want to keep the mixture moving so the caramel doesn’t scorch. Continue stirring until your mixture reaches 242ºF (or the adjusted temp for your thermometer).
Remove from heat and cool until the mixture is 220ºF. This is a key step for dipping! If your caramel is too hot it will just slide off your apples. If it is too cold you won’t be able to get your apples completely coated because the caramel is too thick. While the caramel is cooling, wash 8 apples and insert wooden skewer or popsicle stick about 2” into the apple. Tilt the pan to give you a nice pool of caramel to start dipping. Dip apples into your caramel and turn to coat thoroughly. Drag across the lip of your pan to get off excess caramel, then turn upside down and hold it upside down for about 30 seconds. This helps minimize the foot of caramel that appears at the bottom of the apple when cooling. Place on a piece of parchment paper to cool. You can then dip your apples in chocolate and roll in nuts or candy pieces as desired!
Once you have gotten your 8 apples dipped you might notice there is still caramel in your pan sticking to the sides and such. Don't scrap down your pan with a spatula and continue dipping. The caramel that is sticking to the sides of your pan have still been cooking quite a bit as you have dipped and will be a different consistency than the caramel in the mass. This extra caramel is great to scrap right onto your counter and eat as a snack while you are waiting for your delicious apples to be done!!
March 29, 2018
April Recipe of the Month: Easter Orange Roll Nest
March 15, 2018
March Recipe of the Month: Guinness Braised Short Ribs
February 12, 2018
February Recipe of the Month: White Chocolate Panna Cotta
- 3 sheets gelatin (available in specialty stores)*
- 1 cup water (to soak the gelatin)
- 1¾ cups Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
- ½ cup sugar
- 1 to 2 baskets of raspberries, some are for garnish
White Chocolate Panna Cotta
- 5 sheets gelatin (available in specialty stores)
- ¼ cup milk
- 4 cups heavy cream
- ½ cup granulated sugar
- 1 vanilla bean, split and scraped
- 3 ½ ounces chopped white chocolate
Raspberry CoulisMakes ½ cup
- ½ cup water
- ½ cup Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
- 2 tablespoons sugar
TO ASSEMBLEDip the bowls of panna cotta into hot water to loosen them. Then flip them over and out onto a plate. Drizzle the raspberry coulis around the panna cotta. Place a cookie and a biscotti next to the panna cotta layered on top of each other. Spoon some syrup onto the plate and sprinkle with some loose berries. You can use a rosemary stem as a skewer for some fresh raspberries to add an interesting twist.
December 7, 2017
Culinary Crafts’s Annual NYE Pop Up Preview: Our new Cocktails!
November 10, 2017
Friday Instagram of the Week!
August 4, 2017
Step-by-Step with Mary Crafts: Mom’s Perfect Pie Crust
August 1, 2017