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Peach Ginger Caramel with Candied Ginger Confection

Marisa Baxter / Owner/Chocolatier of Truffles in Paradise, Longmont, CO

For the Peach Ginger Caramel:
    • 2 oz. The Perfect Purée Peach Ginger blend, thawed
  • 9 oz. sugar
    • 6 oz. cream
    • 2 oz. invert sugar
    • 3 oz. butter, chilled or frozen
    • 1/2 tsp. vanilla extract
    • Pinch of salt
    • Candied ginger, cut into small squares
Method for the Peach Ginger Caramel:
1. In a heavy saucepan, melt sugar.
2. With hot water, brush the sides of the pan, twice.
3. In a separate saucepan, combine cream, invert sugar, and Peach Ginger blend. Heat to a gentle simmer.
4. When sugar is golden, remove from heat.
5. Slowly add the heated cream to the melted sugar. Sugar may sputter, so be careful.
6. Place back on low heat and add in butter, stirring gently until melted.
7. Stir in vanilla and pinch of salt.
8. Cool.
Create Confections:
1. Airbrush or paint polycarbonate molds.
2. Create thin shells and allow to set.
3. Place candied ginger in each cavity.
4. Fill each cavity with caramel.
5. Allow caramels to sit overnight in a cool area to form a skin.
6. Back with chocolate.