Caraschmallow Bars

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Preparation info

  • Difficulty

    Medium

  • Yield:

    120

    Bars

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Soft Caramel

Sugar 680 g 24 oz 30%
Evaporated milk 680 g 24 oz 30%
Heavy cream 280 g 10 oz 14%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 570 g 20 oz 25%
Butter 40 g 1 oz 1%
Salt 1 tsp 1 tsp <1%
Batch Size 2250 g 79 oz 100%

Marshmallow

Gelatin 20 g 0.75 oz 2%
Water, cold 120 g 4 oz 12%
Sugar 380 g 13 oz 39%
Glucose syrup 190 g 7 oz 21%
Water 100 g 4 oz 12%
Honey 60 g 2 oz 6%
Invert sugar 60 g 2 oz 6%
Vanilla extract 15 g 0.5 oz 2%
Batch Size 945 g 33.25 oz 100%

Crispy Rice Layer

White chocolate, melted, tempered, at 30°C/86°F 400 g 14 oz 63%
Butter, melted 40 g 1.5 oz 6%
Crisped rice cereal, warm 190 g 7 oz 31%
White chocolate, melted, untempered for adhering as needed
Batch Size 630 g 22.5 oz 100%
Dark chocolate, melted, tempered, for enrobing and finishing as needed

Method

To Make the Soft Caramel

  1. Combine the 680 g of sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the 570 g of glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the butter.
  3. Cook while stirring until the mixture reaches 115°C/239°F (see Note). Add the salt, remove from the heat, remove the vanilla bean, and pour the caramel into a frame 12 × 24 × ¼ in set on oiled parchment paper.
  4. Allow to cool to room temperature.
  5. Place another frame 12 × 24 × ¼ in on top of the one containing the caramel.

To Make the Marshmallow

  1. Hydrate the gelatin by stirring it into the cold water.
  2. Combine the 380 g of sugar, 190 g of glucose syrup, water, honey, and invert sugar in a saucepan and cook to 122°C/252°F.
  3. Pour the cooked sugar mixture into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping. Allow the mixture to cool to 100°C/212°F.
  4. While the sugar mixture cools, melt the hydrated gelatin over a water bath.
  5. Mix the melted gelatin into the cooled sugars. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
  6. Spread immediately into the frame on top of the caramel layer. Allow to set overnight.

To Make the Crispy Rice Layer

  1. Combine the tempered white chocolate and the melted butter.
  2. Fold in the cereal.
  3. Spread a thin layer of the untempered white chocolate on the caramel layer in the frame. This will help affix the cereal layer to the caramel.
  4. Spread the cereal mixture on top of the white chocolate-caramel layer.
  5. Cover the cereal layer with parchment paper. Use a rolling pin to spread the cereal to the edges of the caramel in an even layer 9 mm/ in thick.
  6. Allow to set completely.

To Complete the Caraschmallow Bars

  1. Remove the frames from the slab.
  2. Precoat the crispy side of the slab with the tempered dark chocolate.
  3. Cut into bars 19 mm × 8 cm/¾ × 3 in. Enrobe in the tempered dark chocolate. When the chocolate begins to set, use a paper cone to pipe tempered dark chocolate lines diagonally across each bar.