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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