Redpath Sugar has helped Canadian bakers for over 160 years.  I am pleased to have the opportunity to review the new Redpath Canadian Bake Book. The book is a collection of favourite classic recipes originally brought to Canada from all corners of the world.  The cookbook has tested and perfected recipes. This book has already become a favourite in my kitchen. The Redpath Canadian Bake Book has over 200 recipes that include cakes, breads, desserts, special occasion recipes, many baking tips and secrets, and even a section on confection, which makes this pastry chef very happy.  One recipe in particular, Salted Vanilla Caramels, caught my eye.  These delicious and very addictive caramels can be made easily and quickly in only 6 minutes in your microwave oven.

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• The story of Redpath Sugar:  the beginning, the history, the commitment to environmentally conscious sugar manufacturing.
• How Redpath crafts its sugar:  I learned about the series of steps it takes to clean, filter, boil to the final crystal and drying stages.
• The Baker’s Kitchen:  a detailed section outlining what it takes to be prepared for baking day:  pantry stocking, refrigerator and freezer staples, must have equipment, and even how to test raising agents (yeast, baking powder, baking soda) for freshness.

Salted Vanilla Caramels are garnished with sea salt and cut into pieces

Here are just a few of the recipes featured in this wonderful cookbook:

• Breakfast Fruit Pastries
• White Chocolate, Raspberry & Macadamia Scones
• Double Chocolate Brownies
• Portuguese Honey Cake
• Lattice-Topped Apple Pie
• All-Season Fruit Cobbler
• Christmas Stollen
• Linzer Torte
• Velvet Butterscotch Pudding
• Pistachio-Cranberry Nougat

Should you buy this cookbook?  Absolutely!  Buy one for yourself,  family members, and all your friends.  They will thank you for it.  I think it would also make a perfect wedding shower present – it will be a treasured and well-utilized gift based on the reasons outlined below.

There are a number of reasons for me to make this endorsement/recommendation.

• The book will be excellent as a reference resource with specific sections as mentioned above, with a metric conversion table, and a comprehensive index.
• The Table of Contents and Index are well presented
• The recipes provided have numerous useful tips called “Baking Day  Secrets”, “Change It Ups” and “Get a Head Start.”
• The recipes are clear with well-written methods.
• The photography is very professional and clearly illustrates what the final result will look like.

Let’s get to the featured recipe – Salted Vanilla Caramels.

Excerpted from The Redpath Canadian Bake Book by Redpath Sugar Ltd. Copyright © 2017 Redpath Sugar Ltd. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Salted Vanilla Caramels

INGREDIENTS:

• 1/2 cup granulated sugar
• 1/2 cup lightly packed dark brown sugar
• 1/2 cup golden corn syrup
• 1/2 cup sweetened condensed milk
• 1/4 cup unsalted butter, softened
• 1 1/2 tsp vanilla extract
• 1/2 tsp fine sea salt
• Sea salt flakes for garnish

METHOD:

1. Line the base and sides of an 8″ square baking pan with parchment paper, leaving an overhang of paper on two facing sides.  (This will help you remove the caramels from the pan.)  Set aside.
2. In a large microwaveable bowl, combine both sugars, the corn syrup, condensed milk, butter, vanilla extract, and salt.
3. Microwave on high power for 6 minutes, stirring every two minutes.
4. Check the temperature with a candy thermometer:  it should register 250°F.  If the mixture is too cool, heat for 30 seconds intervals until it reaches 250°F.
5. Carefully pour the caramel into the prepared pan and sprinkle with sea salt flakes.  Let cool at room temperature for at least 2 hours.
6. Using the parchment paper overhang, lift the caramel from the pan to a cutting board.  With a large, sharp knife, cut into 25 pieces.  (The caramels can be stored in an airtight container, individually wrapped in wax paper or cellophane, for up to 1 month.)

Here is your visual step-by-step procedure for making Salted Vanilla Caramels:

Mise-en-place for the Salted Vanilla Caramels

Lining the pan with parchment paper, leaving an overhang for ease of removal of the caramels.

Salted Vanilla Caramel bubbles furiously in the microwave

Pour the caramel carefully into the prepared pan

Salted Vanilla Caramels must now rest at room temperature for at least two hours before cutting into squares

Salted Vanilla Caramel has set for two hours and is now ready to cut.

Salted Vanilla Caramels are garnished with sea salt and cut into pieces.

Print

Salted Vanilla Caramels

Prep 15 mins

Cook 6 mins

Inactive 2 hours

Total 2 hours, 21 mins

Author Denise - The Urb'n'Spice Chef

Yield 25 caramels

This recipe for Salted Vanilla Caramels is a cinch to make in the microwave and takes only about 6 minutes.  I will share with you a step-by-step visual guide so you can see for yourself how easy it is to do.  An edible gift for someone special!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup lightly packed dark brown sugar
• 1/2 cup golden corn syrup
• 1/2 cup sweetened condensed milk
• 1/4 cup unsalted butter, softened
• 1 1/2 tsp vanilla extract
• 1/2 tsp fine sea salt
• Sea salt flakes for garnish

Instructions

1. Line the base and sides of an 8″ square baking pan with parchment paper, leaving an overhang of paper on two facing sides.  (This will help you remove the caramels from the pan.)  Set aside.
2. In a large microwaveable bowl, combine both sugars, the corn syrup, condensed milk, butter, vanilla extract, and salt.
3. Microwave on high power for 6 minutes, stirring every two minutes.
4. Check the temperature with a candy thermometer:  it should register 250°F.  If the mixture is too cool, heat for 30 seconds intervals until it reaches 250°F.
5. Carefully pour the caramel into the prepared pan and sprinkle with sea salt flakes.  Let cool at room temperature for at least 2 hours.
6. Using the parchment paper overhang, lift the caramel from the pan to a cutting board.  With a large, sharp knife, cut into 25 pieces.  (The caramels can be stored in an airtight container, individually wrapped in wax paper or cellophane, for up to 1 month.)

Notes

For further details, including step-by-step photographs, please refer to the original post:  https://urbnspice.com/my-recipes/dessertsandsweets/salted-vanilla-caramels/

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Courses Confection

Nutrition Facts

Serving Size 1 caramel

Amount Per Serving
% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Redpath Canadian Bake Book 
Hardcover: 329 Pages
Publisher: Appetite by Random House
ISBN: 978-0-14-753014-1

Copyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved

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