Knack Bonbon Au Caramel Suedois 3 Recipes

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

Steps:

• Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
• Place a small amount of chopped peanuts in the base of each chocolate shell.
• When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
• Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.

Steps:

• Combine sugar, syrup, butter and cream in a heavy saucepan.
• Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
• Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
• Wrap in waxed paper.

Steps:

• Eplucher et couper en petits morceaux les amandes. Mettre le beurre, le sucre, le sirop de sucre et la crème dans une casserole.
• Faire bouillir jusqu'à une consistance presque solide (test: prenez un verre d'eau froide, mettez un peu de la prépapration dedans et si la consistance est bonne, cela doit faire des petites boulettes). Ajouter les amandes.
• Mettre dans les moules et attendre que les bonbons durcissent. C'est près!