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the sweet scoop
the sweet scoop
‘Tis the season for temptations. And for gift giving. So if you’re looking for the perfect holiday present, treat your family and friends to some festive handmade candy. As easy to make as they are impressive, these luscious Bourbon–Sea Salt Caramels can make a thoughtful hostess gift and are sure to delight all the sweets lovers on your list.
Special Equipment: A candy thermometer
Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature. Image courtesy of Bon Appétit
Creamy, dreamy, decadent—chocolate. Does it really need that much of an introduction? The world’s most sensual confection certainly speaks for itself, so I’ll keep this post short and (utterly) sweet. I just came back from a chocolate lovers paradise—New York’s 13th annual Chocolate Show at the Metropolitan Pavilion in Chelsea. For four days, chocoholics rejoice in the ultimate showcase of all things cocoalicious, including demos from award-winning chefs, book signings, a cocoa-chic fashion show and dozens of premier chocolatiers from around the world (think France, Italy, India and beyond) passing out samples of their irresistibly indulgent creations.
Tickets are still on sale for tomorrow’s 10am-6pm session ($28 in advance/$30 at the door; Sunday’s culinary demos include Johnny Iuzzini from Jean Georges, Top Chef: Just Desserts contestant Zac Young, Matt Gennuso from Chez Pascal, and many more!), so go treat yourself to a sinfully delicious feast. If you’re still not convinced, then maybe the tempting choco-tography below will tantalize your tastebuds—enjoy!
If you do go tomorrow, be sure to get there early—the line was really long today, but oh-so worth it.