Cranberry Caramel Praline Recipe

Yield: 144 cups; depending on size.

Ingredients

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.