Even though it was rainy and cold last weekend, there were a few glimmers of Spring around our property in PA.
The best one was this visit of a deer family of five. The picture is blurry because it was taken at dusk through a screen porch. Didn't want to scare them off by running outside with my camera. I was so happy to see them, I forgave them for munching on my French pink pussy willow bush.
That isn't as dirty as it sounded.
Anyway speaking of munching. I made these caramels this past weekend and I couldn't stop eating the scraps violating my taste only rule of weekend baking.
I stole this idea from a novel. For our recent trip to the Bahamas I loaded up my ipad with some good reads. The Goldfinch was one of my favorites. These two magical words are found in passing in the later part of the book. It was a sweet "aha" moment as my mind immediately traveled to my pantry back home and the jasmine flavored powder sitting there. Those magical two words went directly on my baking to do list. Thank you Donna Tartt. Great last name btw.
A trip to my favorite local spice store turned up a bag of dried jasmine flowers. Perfect for sprinkling on top of the warm caramel before it hardens.
I used a half teaspoon of powdered jasmine flavor in these. The flavor was delicate but it was definitely there mixing perfectly with the caramel. Next time I will try adding an additional 1/4 teaspoon.
These are a show stopper.These are going on my homemade gift list pronto. Little did Ms. Tartt know what she would unleash when she wrote those two luscious words into her brilliant novel.
To make these jasmine caramels I followed Cookin' Canuck's post for Sea Salt Caramels. Her instructions are excellent. Here are my adaptations:
1) Leave out the sea salt.
2) Add 1/2 -3/4 teaspoon of powdered jasmine flavor to the mixture after combining the cream and sugar mixtures.
3)Once you have poured the caramels into the pan, sprinkle 1/3 cup dried jasmine flowers over the top and gently press them in using a spatula.