6 ounces Granulated sugar
1 1/2 ounces Glucose or corn syrup
3 fluid ounces Water
2 ounces Honey
6 fluid ounces Heavy cream, heated
5 ounces Walnuts
4 ounces Pecans
1/2 fluid ounce Vanilla extract
Yield: 25 ounces
1. In a deep saucepan, bring the sugar, glucose or corn syrup and water to a boil.
2. Wash down any crystals that cling to the sides of the pan with a brush dipped in water. Cook the mixture without stirring until it turns a golden caramel color, approximately 350°F (175°C).
3. Add the honey and heated cream; be aware that the caramel mixture will rise when these ingredients are added. Re-boil the mixture until it darkens to a medium amber color, approximately 3 to 4 minutes.
4. Remove from heat and add walnuts and pecans. Let cool to room temperature then stir in the vanilla. Use immediately to fill a cake or torte. Store in the refrigerator. This filling will keep for 2 weeks when refrigerated.
5. Reheat the caramel topping to room temperature in a microwave oven or over a bain marie when it will be used to fill a torte. Or reheat the topping to approximately 130°F (54°C) then spread it on a cooled cheesecake or other cake layers. Let the caramel filling set before cutting.
6. Yield: 1 lb. 9 oz.
Notes: Use this filling in a cake or torte or as a topping on cheesecake.
1 1/2 ounces Glucose or corn syrup
3 fluid ounces Water
2 ounces Honey
6 fluid ounces Heavy cream, heated
5 ounces Walnuts
4 ounces Pecans
1/2 fluid ounce Vanilla extract
Yield: 25 ounces
1. In a deep saucepan, bring the sugar, glucose or corn syrup and water to a boil.
2. Wash down any crystals that cling to the sides of the pan with a brush dipped in water. Cook the mixture without stirring until it turns a golden caramel color, approximately 350°F (175°C).
3. Add the honey and heated cream; be aware that the caramel mixture will rise when these ingredients are added. Re-boil the mixture until it darkens to a medium amber color, approximately 3 to 4 minutes.
4. Remove from heat and add walnuts and pecans. Let cool to room temperature then stir in the vanilla. Use immediately to fill a cake or torte. Store in the refrigerator. This filling will keep for 2 weeks when refrigerated.
5. Reheat the caramel topping to room temperature in a microwave oven or over a bain marie when it will be used to fill a torte. Or reheat the topping to approximately 130°F (54°C) then spread it on a cooled cheesecake or other cake layers. Let the caramel filling set before cutting.
6. Yield: 1 lb. 9 oz.
Notes: Use this filling in a cake or torte or as a topping on cheesecake.
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