1 recipe Chocolate Wafers from Bake Club week 122
¾ cup Chewy Caramel, cooled completely
24 mini pretzels
1 recipe Peppermint White Chocolate Coating
2 T candy canes, crushed
Makes about 300g (1. cups)
1 cup sugar
4 T unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
½ tsp kosher salt
1. Make a dry caramel: In a heavy-bottomed medium saucepan, cook 50g (¼ cup) of the sugar over medium-high heat. As soon as the sugar starts to melt, use a heat-resistant spatula to move it constantly around the pan—you want it all to melt and caramelize evenly to a gorgeous amber color. Once the first amount of sugar has taken on color, add an additional 50g (¼ cup) sugar to the existing caramel in the pan, repeating the previous steps—cook and stir, cook and stir, until the mixture is once again a gorgeous amber color. Continue adding 50g (¼ cup) sugar twice more until all your sugar has become one pretty pan of caramel.
2. Remove the saucepan from the heat. Very slowly and carefully, stir in the butter. The caramel will bubble up and steam; stand away until the steam dissipates. Use the heat-resistant spatula to stir the mixture together.
3. Carefully add the heavy cream, vanilla, and salt, stirring constantly. If the mixture is at all lumpy, put the saucepan back over medium heat and stir constantly until the sugar bits have dissolved and the mixture is smooth.
4. Let the caramel cool completely before using. It will keep in an airtight container in the fridge for up to 1 month.
Makes about 1 cup (enough to coat twelve 3-inch snaps)
12 oz (2 cups) white chocolate chips
2 tsp canola oil
¼ tsp peppermint extract
In a microwave-safe medium bowl, melt the white chocolate chips and oil in the microwave in 30-second spurts, stirring after each, until smooth, about 2 minutes (but every microwave heats at different strengths). Use a heat-resistant spatula to mix and ensure the mixture is fully melted and homogenous. Stir in the peppermint extract until well distributed. Keep warm or remelt if necessary before using.