| For the Peach Ginger Caramel: |
| • |
2 oz. The Perfect Purée Peach Ginger blend, thawed |
| • |
9 oz. sugar |
| • |
6 oz. cream |
| • |
2 oz. invert sugar |
| • |
3 oz. butter, chilled or frozen |
| • |
1/2 tsp. vanilla extract |
| • |
Pinch of salt |
| • |
Candied ginger, cut into small squares |
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| Method for the Peach Ginger Caramel: |
| 1. |
In a heavy saucepan, melt sugar. |
| 2. |
With hot water, brush the sides of the pan, twice. |
| 3. |
In a separate saucepan, combine cream, invert sugar, and Peach Ginger blend. Heat to a gentle simmer. |
| 4. |
When sugar is golden, remove from heat. |
| 5. |
Slowly add the heated cream to the melted sugar. Sugar may sputter, so be careful. |
| 6. |
Place back on low heat and add in butter, stirring gently until melted. |
| 7. |
Stir in vanilla and pinch of salt. |
| 8. |
Cool. |
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| Create Confections: |
| 1. |
Airbrush or paint polycarbonate molds. |
| 2. |
Create thin shells and allow to set. |
| 3. |
Place candied ginger in each cavity. |
| 4. |
Fill each cavity with caramel. |
| 5. |
Allow caramels to sit overnight in a cool area to form a skin. |
| 6. |
Top off the caramels with tempered chocolate and let it set. |
