LIDDABIT SWEETS RECIPES

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SEA SALT CARAMELS RECIPE



Sea Salt Caramels Recipe image

Liddabit Sweets never planned on doing a sea salt caramel. Well, one messed-up batch of Snacker caramel sprinkled with salt, and they changed their tune. The Sea Salt Caramel has since become their best seller.

Provided by DELISH.COM

Categories     vegetarian    baby shower    birthday    bridal shower    Christmas    cocktail party    dinner party    feed a crowd    Thanksgiving    baking    dessert

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 9

3 1/2 tbsp. unsalted butter
1 3/4 c. granulated sugar
1 1/2 c. evaporated milk
c. heavy (whipping) cream
1 vanilla bean
3/4 c. light corn syrup
1 tbsp. light corn syrup
1 tbsp. coarse sea salt
Cooking spray or vegetable oil

Steps:

  • Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface. Combine the sugar, evaporated milk, heavy cream, and vanilla bean and seeds (if using) in a large (6- to 8-quart) saucepan. Bring to a boil over medium-high heat, uncovered and without stirring. Once the mixture has come to a boil, insert the candy thermometer. Add the light corn syrup, and stir gently with the spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230 degrees F (thread stage), about 30 minutes. Add the 3 1/2 tablespoons butter. If you used a vanilla bean, fish it out with a slotted spoon. Stirring continuously, cook the caramel until it reaches 241 degrees F (soft-to-firm ball stage), 15 to 20 minutes; it will be a deep tawny color and have slow, rolling bubbles in the center. Remove it from the heat. Stir in the salt and vanilla paste or extract (if using), making sure they’re distributed evenly. Put on oven mitts and carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it’s firm to the touch, at least 3 hours, preferably overnight. (If it’s humid, cover the caramel tightly with plastic wrap and store it at cool room temperature until you can cut and wrap it in wax paper.) Lightly oil a sharp chef’s knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut). Store the caramels in an airtight container, at cool room temperature for up to 4 weeks; they’ll last for up to 3 months in the refrigerator.

BEER AND PRETZEL CARAMELS RECIPE - DELISH



Beer and Pretzel Caramels Recipe - Delish image

This recipe so embodies everything about Liddabit and why they started the business that they just had to share it. It’s a little out-there, it’s fun, it’s delectable; there’s a good hit of salt and a touch of bitterness. They had

Provided by DELISH.COM

Categories     vegetarian    baby shower    birthday    bridal shower    Christmas    cocktail party    dinner party    Father's Day    feed a crowd    Mother's Day    New Year's Eve    romantic meals    Thanksgiving    baking    dessert

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 12

7 tbsp. unsalted butter
1 tsp. unsalted butter
1 c. heavy (whipping) cream
3 c. granulated sugar
c. barley malt syrup (see below)
1 tbsp. barley malt syrup (see below)
2 tsp. fine sea salt
4 tbsp. Beer Reduction
1 tsp. Beer Reduction
2 1/2 c. crushed and sifted crunchy pretzels (see below)
1 tsp. coarse sea salt
6 bottle beer

Steps:

  • Grease the bottom and sides of the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface. Combine the cream, sugar, malt syrup, fine sea salt, and the 7 tablespoons butter in a large (6- to 8-quart) stockpot. Stir a couple of times with the heatproof spatula just to make sure there aren’t any big clumps of dry sugar, and then bring to a boil over high heat. Reduce the heat to medium and insert the candy thermometer. Cook, stirring occasionally, until the mixture reaches 252 degrees F (hard ball stage), about 20 minutes. (Watch it closely: once it reaches 240 degrees F(soft ball stage), after about 15 minutes, you’ll want to stay nearby and stir it more frequently as it tends to scorch on the bottom of the pot.) Remove the pot from the heat. Stir in the Beer Reduction, then the pretzels and coarse sea salt. Mix thoroughly, scraping the bottom of the pot several times to incorporated everything. Put on your oven mitts and carefully (seriously—please be careful!) pour the caramel onto the prepared baking sheet. Spread it out with the spatula, distributing the pretzel pieces as evenly as possible. Allow it to cool until it’s firm to the touch, 1 to 2 hours. Run the tip of a sharp chef’s knife around the edges of the baking sheet to loosen the caramel. Turn it out onto the lined cutting board, cut it into 1- by 1 1/2-inch pieces, and wrap them in the wax twisting papers. Store the caramels in an airtight container in the refrigerator for up to 3 weeks (let them come to room temperature before you eat them!). Beer Reduction: Pour the contents of 3 of the bottles into a large (6 to 8 quart) pot, and place it over high heat. Stir frequently to dissipate the carbonation and prevent the liquid from boiling over. Once the beer is at a rolling boil, slowly add another bottle and, stirring constantly, bring to a boil again. Repeat until all the beer is in the pot. Cook the beer over high heat, stirring constantly, until all the carbonation has dissipated and it's no longer in danger of boiling over, about 20 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the volume of the liquid is dramatically reduce (to about 1/2 cup) and the reduction has the consistency of real maple syrup (it will thicken to the consistency of fakey pancake syrup as it cools). Remove from the heat and allow it to cool to room temperature. Store the reduction in an airtight container. It will keep in the fridge for up to 1 month.

RECIPE: CANDIED CITRUS PEEL FROM LIDDABIT SWEETS | EDIBLE ...
Apr 01, 2014 · 5 large (5-inch) oranges or medium-size grapefruits, or 7 medium-size (3-inch) lemons or limes. Cold water. 2 cups (475 g) granulated sugar. 1 cup (350 g) light corn syrup or honey. For dredging and finishing: 2 cups (400 g) granulated sugar, preferably superfine, or sour sugar, for dredging.
From ediblebrooklyn.com
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FROM OUR RECIPE ARCHIVES: LIDDABIT'S BUTTERMINTS | EDIBLE ...
Mar 14, 2013 · In the current issue of Edible Brooklyn we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.These buttermints have a smooth, buttery flavor that reminds us of thick frosting. And if you don’t like the flavor of mint, try one of the variations ...
From ediblemanhattan.com
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THE LIDDABIT SWEETS CANDY COOKBOOK: HOW TO MAKE TRULY ...
Doing for candymaking what Jeni’s Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home candymaking is meant to ...
From amazon.com
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CANDYMAKING WITH LIDDABIT SWEETS | EPICURIOUS.COM ...
Dec 14, 2012 · The Liddabit Sweets Candy Cookbook showcases a variety of candies and sweet treats--Wolverines (Vegan Buckeyes), Goody Goody Gumdrops, Barley Tea and Honey Lollipops, and Passion Spice Caramel ...
From epicurious.com
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3 RECIPES FROM 'THE LIDDABIT SWEETS CANDY COOKBOOK' - LOS ...
Nov 26, 2012 · “The Liddabit Sweets Candy Cookbook” by Liz Gutman and Jen King, Workman Publishing, $17.95. ALSO: 3rd annual Napa Truffle Festival. Cook’s gift: Fog Linen kitchen towels
From latimes.com
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MEET LIDDABIT SWEETS | EDIBLE BROOKLYN
Dec 05, 2012 · Meet Liddabit Sweets. By Rachel Nuwer | December 5, 2012. This article appears in Winter 2013: Issue No. 28 of Edible Brooklyn. The women behind the King Bar and beer-pretzel caramels share their sugar-coated secrets in a new candy cookbook. Liz Gutman and Jen King didn’t set out to become Brooklyn’s hottest artisan candy-creating duo.
From ediblebrooklyn.com
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LIDDABIT SWEETS - DAVID LEBOVITZ
May 14, 2015 · Liddabit Sweets started selling their homemade candy at the Brooklyn flea market – c’est très américaine – then as they grew, they opened a kiosk in the bustling Chelsea Market in Manhattan. But now they’ve got a full-on production facility and shop as part of the food hall at Industry City , a large repurposed import and export ...
From davidlebovitz.com
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LIDDABIT SWEETS – WITH LOVE FROM BROOKLYN
Liddabit Sweets is working to satisfy Brooklyn’s insatiable candy craving--one delicious handcrafted caramel at a time.. Liddabit’s founders, Liz Gutman and Jen King, met at New York City’s French Culinary Institute, and became fast friends. United by their passion for sustainable ingredients and love of sweets, the two founded their own candy shop in 2009.
From withlovefrombrooklyn.com
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THE LIDDABIT SWEETS CANDY COOKBOOK: HOW TO MAKE TRULY ...
Doing for candymaking what Jeni's Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home candymaking is meant to ...
From goodreads.com
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RECIPE: CANDIED CITRUS PEEL FROM LIDDABIT SWEETS | EDIBLE ...
Apr 01, 2014 · 3. Combine the sugar, corn syrup, and 1 cup of cold water in the same saucepan and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 10 minutes. 4. Add the reserved peels to the sugar syrup. Return the heat to high and bring the syrup back to a rolling boil.
From ediblebrooklyn.com
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3 RECIPES FROM 'THE LIDDABIT SWEETS CANDY COOKBOOK' - LOS ...
Nov 26, 2012 · “The Liddabit Sweets Candy Cookbook” by Liz Gutman and Jen King, Workman Publishing, $17.95. ALSO: 3rd annual Napa Truffle Festival. Cook’s gift: Fog Linen kitchen towels
From latimes.com
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THE LIDDABIT SWEETS CANDY COOKBOOK: HOW TO MAKE TRULY ...
Doing for candymaking what Jeni’s Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home candymaking is meant to ...
From play.google.com
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REVIEW: THE LIDDABIT SWEETS CANDY COOKBOOK – CATE'S CATES
Nov 17, 2012 · Overall, I’d say the Liddabit Sweets Candy Cookbook is an excellent book to buy if you want to learn about confectionery making, and the variety and interest of recipes make it a very good buy for people who have made a bit of confectionery at home and want more ideas. I will definitely revisit this review when I’ve made a few more recipes ...
From catescates.com.au
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LIDDABIT SWEETS - POSTS | FACEBOOK
Liddabit Sweets. April 12, 2018 ·. So excited to be a part of this!!! Special in-store only discounts and goodies!! Next Monday and Tuesday! #Repost @jomartchocolates with @get_repost. ···. April 15th marks our 72nd anniversary!
From facebook.com
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LIDDABIT SWEETS INTERVIEW WITH LIZ GUTMAN | BAKEPEDIA BLOG
Nov 15, 2013 · Liddabit Sweets New Cookbook Inspires Candy Makers By Dede Wilson on November 15, 2013 Liz Gutman (right) and Jen King (left) met at the French Culinary Institute (FCI) in 2007 and immediately found a shared loved of sweets, which they brought to market in 2009 at the Brooklyn Flea Market.
From bakepedia.com
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A TASTE OF NEW-YORK HISTORY: LIDDABIT SWEETS | BEHIND THE ...
Jul 25, 2013 · One of those vendors is Liddabit Sweets, a candy company based in Brooklyn. Founded by Liz Gutman and Jen King, they make fresh caramels, lollipops and seasonal treats completely by hand. We spoke with Liz about starting the company, finding a home in New York, and just how they thought beer and pretzels would work in a caramel.
From behindthescenes.nyhistory.org
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MAKING FUDGE FROM SCRATCH - SERIOUS EATS
Apr 04, 2019 · Fudge with walnuts. WorthTheWhisk.com, Flickr. My Liddabit Sweets partner Jen King and I taught a class at the Brooklyn Kitchen last night (which was way fun), and it occurred to me that there hasn't really been much candy talk here yet. Candy is one of my favorite subjects. If you let me, I'll nerd out about dextrose equivalents and super-saturation forever.
From seriouseats.com
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CHELSWEETS - SIMPLE RECIPES FROM SCRATCH
Learn how to make stunning desserts with simple, from-scratch recipes, along with all my tips & tricks to help you master any technique!
From chelsweets.com
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NUT AND SEED NOUGAT RECIPE - GROUP RECIPES
Recipe out of Liddabit Sweets. This is fairly simple to make but gets over EVERYTHING. It is hard to work in all the nuts, and cut it when it's cooled (it is hard candy!) but it's worth it for a special Christmas gift - it keeps almost indefinitely too!
From grouprecipes.com
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THE LIDDABIT SWEETS CANDY COOKBOOK: HOW TO MAKE TRULY ...
Doing for candymaking what Jeni’s Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home candymaking is meant to ...
From indiebound.org
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LIDDABIT SWEET OFFERS HOMEMADE TREATS AT CHELSEA MARKET ...
Sep 10, 2013 · Famous for its unorthodox handcrafted candies, Liddabit Sweets opened its first brick- and-mortar location in Chelsea Market on Sept. 1. Formerly confined to the online market and booths at pop-up markets like Brooklyn Flea in years past, Liddabit now sells fantastic treats from its own storefront.
From nyunews.com
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