Maple Pecan Caramels Recipe Demonstration - Joyofbaking.com
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Recipe here: joyofbaking.com...
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Maple Pecan Caramels. These Maple Pecan Caramels still have that sweet and creamy caramel flavor that dissolves slowly on the tongue but, as their name implies, they also contain pure maple syrup and chopped pecans. These two ingredients add a rich and complex nutty flavor to the caramels that makes it just about impossible to eat only one.
We welcome questions on our Facebook Page: / joyofbaking - แนวปฏิบัติและการใช้ชีวิต
Stephanie I would like to thank you for taking your time to do your videos. you have been a big help for me in the kitchen. I made Two Batches of Peanut Brittle, a Double Batch of Toffee one with white chocolate, and one with milk chocolate, Two Batches of your Maple Pecan Caramels, and a batch of Plain Caramels both with your RECIPE the both were easy with your Directions. It's 11:30 PM kitchen is clean and dishes are all put away. My wife will be PROUD of me in the morning :) :) :)
Thanks Again Dwight
Dwight Osborn Wow. That's impressive. Some people are going to be very lucky enjoying all your delicious candy.
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Repetitio mater est studiorum. It's super awesome that you tell us at every individual step the necessary information. I'm so glad I don't have to look for "that one specific video where you mentioned something important" because whenever you use a technique you tell us all about it :)
Wishing you all a peaceful, merry holiday!
You should be on Food Network or the Cooking Channel
She cannot be on food network. She is too good at cooking!!
I envy who ever Stephanie's best friend is.
haha :) so true
Merry Christmas from our house to yours Stephanie .... thanks for a year full of great recipes !!
Love your videos! So many helpful tips!
Stephanie ! Your rocky road recipe is AMAZING! I've made 4 batches in the last month to give as gifts and to enjoy with my family!Thanks so much ,Merry Christmas !
Oh my god it s nice recipe Iam going to make it. You r the best ****
Oh, these look scrumptious!! I will definitely have to make these! Thank you Stephanie! You make the most wonderful things.
I’m going to try making these for Christmas! And how do you stay so skinny making these wonderful desserts and candies! Love the way you cook and easy directions!
Oh my goodness... OH that looks SO good...
Happy new year 2015
Hind Adem Thank you and Happy New Year to you and your family.
Thank you ×××××××
Delicious !!
These are the best caramels I have EVER had. They turned out perfect.
Ha, at 15:24, Stephanie's doggy is waiting there to have a piece of the Maple Pecan Caramels too! :)
You're having too much fun, Stephanie... ;-)
That's very clever miss Joy of Baking, because everybody that did this had to stir continually. And it looks good too.
This is such a good recipe. I would love to see you do a chocolate caramel recipe.
Camera flips off, Stephanie takes what she just cut to the table. Sets down, puts her feet up in one of the other chairs and kicks back to enjoy those little morsels of yumminess.
Ur videos r nice and straight forward keep it up!!
I really enjoyed watching your videos going to try to make
Omylawwdni want to make these
Please teach us how to make fondant 😄
I'll be making these for the holidays. They will be a hit. I heard your rocky road is super good as well, so I'll give that a try too! Thank you for all of your wonderful videos. You are amazing! Question please? How do you suggest storing these and how long can they be stored? I was thinking of wrapping each one in small square of wax paper and putting them in a holiday tin or mason jar as gifts, but wasn't sure how long they would keep. Thank you.
You can refrigerate them for about a week or they can be frozen.
🙋🏼♀️Hi Stephanie, I was curious about something, can I substitute honey for the maple syrup in this recipe?
I’ve been experimenting with caramel and know it is true, once you start you cannot stop. It’s nothing like store bought. The versatility of this recipe is great. Thank you.
Most people who bake use the old measurements. Usually it is said too fast and I cant remember the the new measurements. So will you either repeat the cups and ounces, or just have it flashed on screen. Love your recipes.
In the description box there is a link to the written recipe. All of the written recipes can be found on our website joyofbaking.com
رائعة جدا 👍👍👍👍
Oh how I wish you have your own program on food network ❤️❤️. You’re amazing .
Thank you Stephany! My coworkers love the recipes!!
Hello. Is there any substitute for Maple? I cant find it in my country.
I can't thank you enough for this recipe and demonstrating it. I made these caramels today for the first time and everything went great, consistency, taste etc. Thank you so much for continuing to help us all.
Great video! For those looking to avoid corn syrup, do you suggest adding another cup of brown sugar?
The Life of a Homemaker Corn syrup or golden syrup is added as it really helps to prevent sugar crystallization (grainy textured caramel). You can just leave it out but you have to make sure to brush down the sides of the saucepan with warm water to make sure there aren't any sugar crystals forming.
You could also use another invert sugar syrup like golden syrup or you can even make your own, there are invert sugar recipes online :-)
I love caramel you could even color it I should imagine as the temperature goes down you could possibly add red + green
i really like you
Can you teach us how you make corn syrup?because it s not available in our country.
God this looks soooooo good
It is look realy nice . What if i dont like mabel syrip what can i put .
Thanks for sharing
Next time let the audience see the thermometer go up in the F or C so we can see how your thermometer works huh
Wow looks delicious 😋 can’t wait to make them!
Can we make this recipe on the stove as well?
I doubled the recipe for a 9x9 pan, cooked to 248ºF using a candy thermometer, and waited two hours before cutting. When I pulled it from the pan (I lined it with buttered parchment paper) it held it's shape for about a minute and then it started to spread out like slow moving magma. Next time should I bring it to 275ºF-300ºF for a firmer caramel?
Jayson Spirtos Yes, you could cook it to a higher temperature. Depending on the humidity sometimes you need to cook it maybe 5 to 10 degrees higher than stated.
Love love all of stephanies's recipes
Hi Stephanie.I live in Kosovo.I'd like to ask you what can I use instead of heavy cream because in my country I haven't seen yet.I have seen in supermarkets something that is called "hopla",it's like a white cream but I'm not sure if that's heavy cream.Please help me what should I use because I love your recipes,I love to cook some of them for my family and boyfriend but that HEAVY CREAM "ruins" everything because I don't know where to find it or how to recognise it in markets.
Hi, @Xhenita. Did you ever figure it out? Heavy cream is 36% milk fat. Light cream is between 18% and 30% milk fat. Half-and-half (sometimes called "coffee cream" in the USA) has between 10.5% and 18% milk fat.
Hi Stephanie. Love your work and very much appreciate your diligent approach in sharing your candy recipes. Thank you. I've made these maple pecan caramels five times now, and while the first batches in the early spring were good I'm now using better equipment. Specifically, I'm using a Thermapen, which is a step-up from the basic Taylor candy thermometer. Point being, I'm trusting the Thermapen's accuracy when I finally get to 248 degrees. Question, though: I made two separate batches this past week (batch #4 and batch #5), yet #4 came out completely different than any other batch. It resulted in a sugary caramel, ala a New Orleans style praline. I actually liked it better than the smooth creamy style that this recipe typically produces, yet when I tried to duplicate it a few days later with batch #5 it reverted back to the creamy style. I tried diligently to keep all the cooking quantities, times, and temps identical with that of batch #4, yet the result was different. I'm in central-south Texas, which is hot and slightly arid. (My room thermometer/barometer has humidity readings between 41% and 55%; it's more humid in the morning hrs, yet I tried cooking the two batches at the same time of day, with humidity in the high 40s range.) Do you have any suggestions as to why my batch #4 came out more sugary?... more importantly, do you have any suggestions as to how I can repeat that result regularly? The folks that I shared it with love the sugary version better. Regardless, thanks again for all you do on TH-cam. Much appreciated!!
+cottonclarksa When you say a sugary caramel, do you mean you had sugar crystallization? If so, that is usually from the sugar not completely melting before the boil or if there is any sugar on the sides of the saucepan that aren't completely washed down during the cooking of the caramel.
Dear Joyce,
I love your videos so much!
The link has a little bug. It is the jpg instead of the website. Just a kind reminder.
musicangeltx thanks for letting us know. The link is fixed.
Can't wait to try these out. I have to say trying to get corn syrup in the UK is hard and it is different to golden syrup (had to do lots of research but Tesco stock it in the international aisle).
Anyway Happy New Year from one your biggest fans in England 😊 Sami
FairyliciousUK You can use golden syrup.
Wonderful video and great instruction. Can you use heavy coconut cream and non dairy butter?
I've not tried that so I couldn't say how well it would work.
What are you gonna bake for Christmas Stephanie?
lrnecdehy Merry Christmas. I'm still planning but I have made mince pies, rocky road and buttercrunch toffee. I am making a cherry pie (Rick's favorite) and I will probably make a sponge roll and maybe a fruit tart as those are favorites of our sons.
👍👍👍👍👍
Where did you get your pot?
It is a Staub. You can buy them at cookware stores or on line.
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Merry Christmas Stephanie and family. You really looked like you wanted to eat the whole bar right there and then. If I wanted to make these as a gift how could I package them? Cellophane wrap?
Maybe those tiny waxed paper cases that are for sweets. You can buy them at most supermarkets or online. They look like the baking cases for fairy cakes and muffins but are really small.
PINKDMG Melon has a great idea. Those plastic party bags are nice and you could tie it with a pretty bow.
can I substitute with salted peanut?
Amy Vu Yes, you could do that.
is it soft?
Joy, what size Staub pan are you using? 4 quart?
I used the 2 3/4 qt. Staub pot.
Thank you!
I love you, Stephanie! You are such a joy to watch and your displays are so informative! CONGRATULATIONS to you and Rick on your recent awards.....so happy for you. All the best to you!!!
I use a cookie sheet. yes it goes to the top but then its long enough for candy and deep enough for how tall I want the candy