Start the New Year on a sweet note with the luxurious taste of Icewine caramels, the ultimate indulgence. A perfect blend of sweetness and sophistication, it’s an unforgettable pairing. Pastry Chef Zoë Ellis from Tiara Restaurant invites you to experience the sweet symphony of Icewine and caramel, a treat inspired by the Niagara Region’s Icewine season.
Icewine Caramels
Yields 25 – 36 pieces
Ingredients:
80 g Heavy whipping cream
150 g Icewine
210 g Corn syrup
225 g White sugar
45 g Unsalted butter
1 tsp Lemon juice
1 tsp Vanilla extract
Candy thermometer or probe thermometer
Method:
- Grease and line a glass or stainless steel 8″ x 8″ pan with parchment paper, leaving some parchment hanging out over the edge.
- In a medium/large-sized copper or heavy bottomed pot, combine the cream, Icewine, corn syrup, sugar, butter, and lemon juice.
- Swirl the pot to ensure the sugar is mixing with the liquid, but do not stir or whisk.
- Turn onto medium-high heat and, keeping the thermometer in the caramel, cook until mixture reaches 250℉.
- Remove from the heat, immediately stir in vanilla, and pour into prepared pan.
- Leave uncovered to set for at least 8 hours or overnight at room temperature. Do not chill in fridge.
- When ready to cut, carefully pull the overhanging parchment to remove the caramel slab from the pan.
- With a sharp knife, cut caramels into bite-sized squares or rectangles, and wrap with small pieces of parchment or wax paper.
Tip:
Dip these caramels in chocolate for an extra special treat!
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel