Friday, January 8, 2016

Caramel Class

Buttermilk Caramel with Almond Flower Honey.
Chopped, roasted Almonds (top)
Dried Cherry, lavender (bottom)
A 1920s wrapper from Beth Kimmerle's vintage
chocolate collection
We're making lots of caramel these days. Our recipes are ranging texturally from dense fudge style to super stringy and everything in between. Cooked sugar and milks result in a process called the Maillard reaction and we've used everything from sweetened condensed milk to powdered camel milk. Two humps.

Maillard was also the name of a famous New York Confectionery company.  I have included a Maillard Sweet Chocolate wrapper from my collection here. Happy New Year!

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