Cranberry Caramel Praline Recipe

Yield: 144 cups; depending on size.

Ingredients

cranberry-caramel-praline.jpg

Sugar:

250g

Glucose:

60g

Heavy cream:

120g

Cranberry puree:

170g

Cinnamon:

1g

Bulk milk chocolate:

200g

Bulk dark chocolate:

100g

Preparation

  • Wash and boil fresh cranberries until they are soft.
  • Blend the cranberries until pureed.
  • Pour the puree through a sieve.

*Note: Store bought frozen cranberry puree can be used in place of above.

Directions

  • Melt the sugar with the glucose until a golden brown color is obtained.
  • Slowly add the cream, followed by the cranberry puree and cinnamon.
  • Return to a boil. Add the butter. Stir well.
  • Allow to cool to approximately 95°F.
  • Pour the caramel onto the tempered milk and dark chocolate. Stir well.
  • Use a piping bag to pipe the caramel into the pre-molded chocolate cups.
  • Close the cups with milk chocolate.