Aleppo Caramels
- 12 oz whole milk
- 7 oz heavy cream
- 2 TBS Aleppo pepper flakes
- 8 oz granulated sugar
- 4 ½ oz glucose syrup or corn syrup
- 1 ½ oz honey
- ½ oz unsalted butter, room temperature
- 1 ½ tsp sea salt
Place milk and cream in pot. Add Aleppo pepper flakes. Heat to a simmer, remove from heat and cover. Steep about 1 hour. Butter 9 x 9 pan and line with parchment. Lightly butter parchment. Strain mixture through fine strainer, pressing on any solids with a spoon or spatula to release moisture. Combine Aleppo milk/cream, and sugar in large pot and heat to boil. Combine glucose syrup and honey in a separate bowl. Add glucose syrup and honey mixture to boiling cream. Continue to boil, stirring constantly until 230 degrees is reached. Add butter. Continue cooking until the batch reaches 240 degrees. Remove from heat and add salt. Pour into prepared pan. Allow to cool completely. Cover the surface with plastic wrap until ready to cut and wrap.
Note: use a sharp knife coated in butter to cut into desired size/shape.
Makes about 72
