Monday, March 12, 2012
Due to the unseasonably warm temps we've been enjoying in NY, Spring cleaning (and picnic season!) is starting a little early in Apt 2B. I like to take Spring cleaning nice and slow so I usually start with the pantry/kitchen where I am guaranteed to find all kinds of fun (ugh, and not so fun) things hiding. My first discovery this year was a sad, half empty bottle of Baileys from who knows when that I revived into these seasonally appropriate chocolate candies. I invited a pal to enjoy them with me in the park over a game or two of Bananagrams. It was warm and breezy and everything was perfect until a pair of dudes and their techno music ruined our sun soaked afternoon, but I digress. These sweet and salty treats require a candy thermometer to make, but I'd say they're pretty low on the difficulty scale. Just dump the first 5 ingredients into a big pot and cook them until they're good and hot, add some chocolate, sprinkle some salt and they're done. Texture wise, I'd put these candies somewhere between fudge and caramels; firm from the chocolate and soft and chewy from the cooked sugar.
Chocolate Irish Cream Candies
adapted from Vanilla Garlic
1c heavy cream
1/2c Irish Cream liquor
1 1/2c sugar
1 1/2c golden syrup (or corn syrup)
9oz bittersweet chocolate, chopped finely
1t flaky salt for sprinkling (optional)
1. Line a 9x9 pan with a piece of parchment paper or aluminum foil and grease well.
2. In a large, heavy bottomed combine the heavy cream, Irish Cream, sugar and corn syrup. Over medium high heat bring the mixture to a boil and cook until it reaches 250º (or 248º for slightly softer candies). Remove from heat and let cool for 5min.
3. Stir in the chopped chocolate and pour into the prepared pan. Smooth the top and sprinkle with flaky salt if desired.
4. Cool completely and cut into 1'' cubes with a sharp, hot knife. In between cuts I run my knife under hot tap water then dry it off and slice. Wrap in parchment or waxed paper squares and keep the candies in an airtight container to store.