Peter Greweling

Caramel Creams

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Preparation info
  • Yield: Approximately

    150 Pieces

    , Depending on the Molds Used
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Foil cups lined with dark chocolate

Method

  1. Rub the lemon juice into the sugar.
  2. In a heavy saucepan, caramelize the sugar mixture until amber using the dry method.
  3. Add the hot cream slowly while stirring over low heat.
  4. Stir in the butter until melted and combined.
  5. Mix in the spirit or liqueur, if using.
  6. Allow to cool to room