Crème Brûlée Inspired Candies
Crème Brûlée Inspired Candies
Ingredients
For the Creamy Centers
- 1 can sweetened condensed milk, 14 ounce
- 1 tablespoon butter
- 1 pinch salt
- 1 teaspoon vanilla paste
For the Caramel Coating
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 splash vinegar, helps prevent crystallization
Instructions
- 1
In a medium saucepan, combine the sweetened condensed milk, butter, and salt. Cook over medium heat, stirring constantly with a heat-proof spatula or whisk, until the mixture thickens and becomes glossy, about 10-12 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 12 min
- 2
Remove the saucepan from the heat and stir in the vanilla paste until well combined.
⏱️ 1 min
- 3
Transfer the mixture to a shallow bowl. Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for 2 to 4 hours, or until firm enough to handle.
⏱️ 120 min
- 4
Once chilled and firm, scoop the mixture into approximately 1 ounce portions. Roll each portion into a smooth ball using your hands. Place the formed balls on a sheet of parchment paper.
⏱️ 15 min
- 5
In a clean, heavy-bottomed saucepan, combine the granulated sugar, water, and vinegar. Cook over medium-high heat without stirring. Swirl the pan occasionally to ensure even cooking. Continue cooking until the sugar mixture turns a deep amber color, about 8-10 minutes. Watch carefully as caramel can burn quickly.
⏱️ 10 min
- 6
Carefully insert a toothpick or small skewer into each creamy ball. Dip each ball into the hot amber caramel, ensuring it is fully coated. Lift the coated ball and allow any excess caramel to drip back into the saucepan.
⏱️ 5 min
- 7
Place the caramel-coated balls back onto the parchment paper. Let them set for 3 to 5 minutes, or until the caramel shell has completely hardened. Exercise extreme caution as hot sugar can cause severe burns.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crème Brûlée Inspired Candies
For the Creamy Centers
- 1 can sweetened condensed milk, 14 ounce
- 1 tablespoon butter
- 1 pinch salt
- 1 teaspoon vanilla paste
For the Caramel Coating
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 splash vinegar, helps prevent crystallization
Instructions
- 1
In a medium saucepan, combine the sweetened condensed milk, butter, and salt. Cook over medium heat, stirring constantly with a heat-proof spatula or whisk, until the mixture thickens and becomes glossy, about 10-12 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 12 min - 2
Remove the saucepan from the heat and stir in the vanilla paste until well combined.
⏱️ 1 min - 3
Transfer the mixture to a shallow bowl. Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for 2 to 4 hours, or until firm enough to handle.
⏱️ 120 min - 4
Once chilled and firm, scoop the mixture into approximately 1 ounce portions. Roll each portion into a smooth ball using your hands. Place the formed balls on a sheet of parchment paper.
⏱️ 15 min - 5
In a clean, heavy-bottomed saucepan, combine the granulated sugar, water, and vinegar. Cook over medium-high heat without stirring. Swirl the pan occasionally to ensure even cooking. Continue cooking until the sugar mixture turns a deep amber color, about 8-10 minutes. Watch carefully as caramel can burn quickly.
⏱️ 10 min - 6
Carefully insert a toothpick or small skewer into each creamy ball. Dip each ball into the hot amber caramel, ensuring it is fully coated. Lift the coated ball and allow any excess caramel to drip back into the saucepan.
⏱️ 5 min - 7
Place the caramel-coated balls back onto the parchment paper. Let them set for 3 to 5 minutes, or until the caramel shell has completely hardened. Exercise extreme caution as hot sugar can cause severe burns.
⏱️ 5 min