CookEat Recipe
Kümmel Cream Caramels
Small cream caramels scented with kümmel liqueur, cooked to a warm tan colour and cut into squares.
Method
Steps
Step 1
Put two pounds of fine sugar, one pint of thick cream and one teaspoon of kümmel liqueur in a large heavy saucepan. Heat with care and stir constantly with a wooden spoon until the sugar dissolves and the mixture cooks to a tan colour.
Step 2
For a modern consistency check, drop a little of the mixture from a spoon into cold water and let it cool completely. It should gather into a firm, pliable ball that holds its shape. Continue cooking and stirring if the cooled sample is still too soft; never touch or taste hot sugar.
Step 3
Pour carefully onto a clean food-safe marble slab, keeping hands clear of the hot caramel. Let cool until it holds together and can be handled and cut safely, then cut into small squares. Finish cooling before serving. Refrigerate any caramels not served promptly.
Cooked it? Rate it.
Cooked 0 times