Sesame Caramels Recipes

SESAME GINGER CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/3 cup sesame seeds on parchment-lined baking sheet.
• Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt, vanilla, and ginger. Pour caramel onto baking sheet, sprinkle with remaining 1/3 cup sesame seeds, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

SESAME CARAMELS

Steps:

• Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
• In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
• Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
• Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
• Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.

RICE FRITTERS WITH SESAME CARAMEL

Steps:

• Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
• Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
• Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely.
• Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
• Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
• Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel.

SESAME HONEY CANDY

Steps:

• In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop). Combine the water, honey, and sugar in a saucepan. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). Spritz a cookie sheet with non-stick spray and pour the syrup onto it. After a few minutes, score the candy into 2 by 1/2-inch bars. Let harden, and then cut into bars.

CRUNCHY SESAME SEED CANDY

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.