Day 24: Sweet Georgia Browns

It is Christmas Eve! This month has absolutely flown past for me (probably because of all the baking). Tomorrow is Christmas, so I thought it would be good to leave you with one of my families preferred Christmas treats – Sweet Georgia Browns.

My mum and brother discovered these treats at Purdy’s several years ago and ask for a box of them each every year. Needless to say they have got the family hooked on them. I thought it would be really fun to try my hand at them this year.

This is a great recipe for making caramel that stays soft at room temperture too! The caramel does require some concentration to do this, but I managed it, so I am sure anyone else can too!

They taste phenomenal and I am now not sure if any are going to make it out as gifts as we are struggling not to eat them all ourselves. They are chocolate-caramel-pecan goodness, all salty and sweet at the same time.

This will probably be my last post until the new year, Jurgen and I are off to Canada to visit my parents and it is unlikely I will find the times over the holiday break to get any baking done, but I will be back in the new year (probably spoiling any New Years resolutions about eating any less sweets). Have a very happy holidays and a wonderful Hogmanay!

Sweet Georgia Browns

This recipe makes 36 chocolates at 133 calories each.

dsc_0170

Ingredients:

  • 2 cups pecans (roughly chopped)
  • 42g butter (3 Tbs)
  • 1 1/2 tsp salt
  • 1 cup (250ml) double cream
  • 56g butter (4 Tbs)
  • 1 1/2 cups white sugar
  • 1/4 cup golden or corn syrup
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 300g chocolate (I used dark)

Preparation:

  1. Preheat the oven to 160 C.
  2. Melt the 42g of butter and toss the roughly chopped pecans through it.
  3. Spread the pecans out on a baking tray and sprinkle over the 1 1/2 tsp of salt.
  4. Roast in the oven for 15 minutes until the nuts are fragrant and darkened, then remove and let cool.
  5. To make the caramel, place the double cream and 56g of butter in a sauce pan and warm, just until butter is melted and set aside.   dsc_0136
  6. In a large sauce pan, combine the white sugar, golden syrup and water and whisk together.
  7. Place the sugar mixture on medium heat with a candy thermometer and let boil without stirring until it reaches 120 C (250 F) and remove from heat (don’t go over). dsc_0140
  8. Off the heat, whisk in the warm cream and butter being careful as it may boil up. dsc_0141
  9. Place mixture back on the heat and without mixing, let it boil until it reaching 120 C again and remove from heat.        dsc_0142
    • This makes a chewy caramel at room temperture. If you overheat it, it will be too hard when it cools.
  10. Stir in the vanilla and salt with a whisk until well combined and the caramel is no longer bubbling.                     dsc_0143
  11. While the caramel cools a bit, place the pecans in mini muffin trays or in small piles on lined baking trays (I did both).
  12. Pour your caramel into a measuring cup or smaller container and using a spoon, dollop caramel over each pile of pecans. The trick to doing this is to let the caramel cool enough that is doesn’t run everywhere, but not so firm that you it won’t pour at the end.
    • Mini muffin tray are easier in this respect because the caramel will be held in place.
  13. Let the caramel completely set, you can do this in the fridge.
  14. Once the caramel has set, make sure you can remove the chocolates from the baking paper or mini muffin tray (you might need to do this with a spoon for the muffin tray).
  15. Melt the chocolate in a double boiler or the microwave.
  16. Cover the caramel side with chocolate either by dipping in each pecan cluster or spooning chocolate over.            dsc_0169
  17. Place the chocolates on lined baking trays and let set in the fridge for about 30 minutes until the chocolate is solid.

Now you can enjoy this wonderful treats! They do take a bit of concentration, but they are so worth it!

dsc_0173

Merry Christmas and see you next year!

Here is the printer friendly version:

Sweet Georgia Browns

Ingredients:

  • 2 cups pecans (roughly chopped)
  • 42g butter (3 Tbs)
  • 1 1/2 tsp salt
  • 1 cup (250ml) double cream
  • 56g butter (4 Tbs)
  • 1 1/2 cups white sugar
  • 1/4 cup golden or corn syrup
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 300g chocolate (I used dark)

Preparation:

  1. Preheat the oven to 160 C.
  2. Melt the 42g of butter and toss the roughly chopped pecans through it.
  3. Spread the pecans out on a baking tray and sprinkle over the 1 1/2 tsp of salt.
  4. Roast in the oven for 15 minutes until the nuts are fragrant and darkened, then remove and let cool.
  5. To make the caramel, place the double cream and 56g of butter in a sauce pan and warm, just until butter is melted and set aside.
  6. In a large sauce pan, combine the white sugar, golden syrup and water and whisk together.
  7. Place the sugar mixture on medium heat with a candy thermometer and let boil without stirring until it reaches 120 C (250 F) and remove from heat (don’t go over).
  8. Off the heat, whisk in the warm cream and butter being careful as it may boil up.
  9. Place mixture back on the heat and without mixing, let it boil until it reaching 120 C again and remove from heat.
    • This makes a chewy caramel at room temperture. If you overheat it, it will be too hard when it cools.
  10. Stir in the vanilla and salt with a whisk until well combined and the caramel is no longer bubbling.
  11. While the caramel cools a bit, place the pecans in mini muffin trays or in small piles on lined baking trays (I did both).
  12. Pour your caramel into a measuring cup or smaller container and using a spoon, dollop caramel over each pile of pecans. The trick to doing this is to let the caramel cool enough that is doesn’t run everywhere, but not so firm that you it won’t pour at the end.
    • Mini muffin tray are easier in this respect because the caramel will be held in place.
  13. Let the caramel completely set, you can do this in the fridge.
  14. Once the caramel has set, make sure you can remove the chocolates from the baking paper or mini muffin tray (you might need to do this with a spoon for the muffin tray).
  15. Melt the chocolate in a double boiler or the microwave.
  16. Cover the caramel side with chocolate either by dipping in each pecan cluster or spooning chocolate over.
  17. Place the chocolates on lined baking trays and let set in the fridge for about 30 minutes until the chocolate is solid.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s