Chai Caramels with Salted Pepitas
To achieve a perfectly smooth caramel, Jami Curl of Quin Candy in Portland, Oregon, suggests gradually incorporating, in this case “poking,” the granulated sugar into the corn syrup base instead of stirring it in. “Stirring sugar encourages recrystallization,” says Curl. “That will create a grainy texture in your finished candy that nobody wants.” Slideshow: Pepita Recipes
December 2016