MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flaxseed Caramels
 Categories: Candy, Snacks, Dairy
      Yield: 192 Candies
 
           Unsalted butter; for
           - greasing
      2 c  Flaxseeds
      2 c  Heavy cream; +2 tb
  1 1/2 c  Granulated sugar; +2 tb
      1 c  Flaxseed oil; +2-1/2 tb
      1 c  Dark brown sugar
      1 c  Light corn syrup
    3/4 c  Evaporated milk
 
  Heat oven to 350°F/175°C.
  
  Grease a 9x13" metal baking pan and line with parchment paper. Stir
  flaxseeds and 1/4 cup water in a bowl, then spread into an even
  layer on parchment paper-lined baking sheet. Bake, stirring
  occasionally, until crisp and dark, 30 minutes. Transfer to a rack
  and let cool. Spread 2 tb of the flaxseeds on the bottom of the
  prepared baking pan. Reserve remaining flaxseeds.
  
  Stir cream, granulated sugar, oil, brown sugar, corn syrup, and
  evaporated milk in a 4 qt saucepan. Attach a candy thermometer to
  the pan and heat over medium-high. Cook the syrup, stirring
  occasionally, until it turns dark amber and reaches 242°F/117°C,
  about 20 minutes.
  
  Remove the pan from heat and stir in 1-1/2 cups of the reserved
  flaxseeds. Working quickly, pour caramel in prepared baking pan.
  Sprinkle remaining 6 tb flaxseeds over caramel; refrigerate until
  set, about 4 hours.
  
  Using the parchment paper as a guide, remove caramels from the
  baking pan and cut into 3/4" cubes while chilled. Serve chilled or
  at room temperature.
  
  Recipe by Chef Blaine Wetzel
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 31 May 2015
  
  Uncle Dirty Dave's Archives
 
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