Caramelsbyjacquespepin Recipes

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CARAMELS BY JACQUES PEPIN



Caramels by Jacques Pepin image

My favorite caramel recipe so far. The sugar gets hot enough to develop its full potential complexity, and the texture is creamy, but without so much dairy taste that it overwhelms the sugary goodness. I also like that it makes a smaller amount than other recipes I've seen. Having too much of this stuff around is dangerous!

Provided by Kitchen Ninja

Categories     Candy

Time 15m

Yield 20-40 caramels, depending on how you cut them

Number Of Ingredients 5

8 tablespoons butter
1/2 cup heavy cream
3 tablespoons water
1/4 cup light corn syrup
1 cup sugar

Steps:

  • Prepare a standard loaf pan either by buttering it or lining it with lightly oiled parchment paper.
  • Place the butter, cut into pieces, and the cream in a glass bowl and microwave until butter is melted and mixture is hot, about 90 seconds. Set mixture aside, close enough to be reached quickly.
  • Combine water, corn syrup, and sugar in a straight-sided pan. Stir just enough to moisten the sugar, but not so vigorously as to slosh any sugar onto the sides of the pan, where it is likely to crystalize.
  • Heat over medium-high heat until mixture begins to boil, then put on a tight-fitting lid and continue to cook for one to two minutes. The steam will condense in the lidded pan and run down the sides, washing away any sugar crystals that have formed.
  • Remove the lid and attach a candy thermometer. Cook to 320 degrees F or until the sugar begins to turn amber around the edges. This may take five to six minutes, but it can happen fast, so do not allow your attention to be diverted at this point or you will have a smoking black mess on your hands.
  • As soon as the thermometer hits 320 F, or you see the edges turning amber, pour the butter and cream mixture slowly into the sugar mixture, stirring to combine. Temperature will drop to just above 200°F.
  • Continue cooking until the mixture reaches your desired temperature: 240 degrees F for very soft caramels, 245 for soft-but-chewy, 250 for hard.
  • When the desired temperature is reached, pour the mixture immediately into the prepared loaf pan. Allow to cool until they are just slightly warm to the touch, then turn out onto parchment or waxed paper and cut to desired size. They're very rich, so I like small pieces.
  • Wrap in squares of waxed paper to store. The softer ones will need to be refrigerated, the medium and hard ones will not. These also freeze well if you want to store them longer-term.

Nutrition Facts : Calories 112, Fat 6.8, SaturatedFat 4.3, Cholesterol 20.4, Sodium 37.7, Carbohydrate 13.4, Sugar 11.1, Protein 0.2

JACQUES PEPIN FAMILY-STYLE SHRIMP



Jacques Pepin Family-Style Shrimp image

Buy the large (26-30 per pound) or the jumbo (12-16 per pound) shrimp for this recipe. Jaques indicates this recipe serves 4 as a first course. I double it and use it as our meal with crusty french bread and maybe a leafy green salad.

Provided by ctrmom

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, unshelled
1 cup onion, coarsely chopped
1/2 cup carrot, peeled and sliced into thin rounds (about 1 whole carrot)
4 sprigs fresh thyme
2 bay leaves
1/4 large lemon, in thin half-round slices
1 teaspoon whole black peppercorn
1/8 teaspoon red pepper flakes (optional)
1 teaspoon salt
1 cup dry white wine
3 cups water
melted butter
fresh lemon juice
coarsely cracked black pepper
salt

Steps:

  • Rinse the shrimp before cooking.
  • Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil.
  • Add the shriimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cove the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm.
  • To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large seving bowl. Into the meled butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. Provide everyone with a bowl for shrimp shells and a nearby ramekin of flavored butter.

Nutrition Facts : Calories 184.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 220.9, Sodium 852.5, Carbohydrate 7.6, Fiber 1.3, Sugar 2.9, Protein 24.3

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE



Jacques Pepin's Braised Pears in Caramel Sauce image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 4

6 medium-size pears, not too ripe
4 tablespoons sugar
1/3 stick sweet butter
1 cup heavy cream

Steps:

  • Preheat oven to 425 degrees.
  • Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
  • Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
  • Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
  • Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams

CHEWY CARAMEL



Chewy Caramel image

Rich, chewy caramel to individually wrap or use in candy making.

Provided by HARSHMA

Categories     Desserts     Candy Recipes

Time 40m

Yield 32

Number Of Ingredients 6

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 ½ teaspoons vanilla extract

Steps:

  • In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
  • Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g

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JACQUES PéPIN
Jacques Pépin is a French–American chef, television personality, and author. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. He has been nominated 24 times for James Beard Foundation Awards, and in 2004 received the Légion d'honneur, France's highest order of merit.
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