Monday, February 13, 2017

Hibiscus Rose Caramels


I'm back in the kitchen playing with beautiful product sent to me by  The Wild Hibiscus Flower Company


I was saving this gorgeous Rose Hibiscus extract for something special. So here is my last Valentine's Day post with these luscious flowery and slightly tangy chewy heart caramels.



This Rose Hibiscus high concentration extract from premium hibiscus and Bulgarian rose flowers is divine. The extract would make a gorgeous addition to a cocktail. I added it to the caramel mixture.


After pouring the finished golden caramel into the pan, I sprinkled 100% pure dried flower Heart-Tee -Hibiscus Tea over the top and then pressed edible dried rose buds and petals into the warm caramel.


After the caramel had set (2 hours), I used a heart-shaped cookie cutter to cut the caramels. However, you can just cut the finished caramel into squares. 




These make gorgeous gifts or a fun project to make with friends.

Wishing everyone a Happy Valentine's day tomorrow!

Rose Hibiscus Caramels
Prep Time: 15 minutes
Cook Time: 45 minutes
Set Time: 2 hours
Yield: 3 dozen caramels
Ingredients:
  • 1 cup heavy cream
  • 5 tbsp unsalted butter, cut into pieces
  • 2 tablespoons hibiscus rose extract.
  • 1 1/2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/4 cup crushed dried hibiscus flowers or tea (I used 2 tea bags)
  • 1/3 cup crushed dried rose petals or tea

Directions:
  • Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper, making sure the paper overlaps the sides of the pan on all sides.
  • Brush the bottom and the sides lightly with vegetable oil.
  • Place the heavy cream, butter, and hibiscus rose extract In a small saucepan and bring to a boil, stirring to combine. Remove from the heat and set aside.
  • Place the sugar, corn syrup, and water in a large, heavy saucepan set over medium heat with a candy thermometer attached to the side. 
  • Bring the mixture to a boil, stirring. Once the sugar is dissolved, do not stir again.  Cook the mixture until the temperature reaches 248 degrees F. Swirl the pan occasionally but do not stir the mixture.
  • Slowly pour the cream mixture in to the sugar. Be careful because the mixture will bubble up.  Continue to simmer. Do not stir. Swirl the mixture frequently, for 15-25 minutes, or until the caramel thickens and turns golden brown. While simmering, keep your eye on the thermometer and do not allow the temperature go higher than 250 degrees F.
  • Pour the cooked caramel into the prepared pan. While the caramel is still warm gently scatter and press the dried crushed hibiscus and dried rose petals over the top.
  • Let the caramel cool for 2 hours. 
  • When the caramel has completely cooled, Cut into 1-inch pieces. Alternatively, use a small heart cutter to cut the caramels. Wrap each piece in squares of wax paper. 

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