The culinary genius from YouTube cooking channel, Binging With Babish has recreated and released a recipe for – what he imagined is – Monica Geller’s Christmas candy.
We’re going to be honest, it doesn’t look easy but if you’re up for the challenge or have some time on your hands, check out everything you’ll need below:
Monica Geller’s Christmas Candy.
Ingredients:
- 226g butter, unsalted.
- 230g heavy cream
- 60g water
- 155g light corn syrup
- 400g sugar
- Vanilla extract
- Kosher salt
- Dark chocolate, finely chopped.
- Flaky salt
Instructions:
- Prepare a square pan with non-stick spray and line with baking paper (large enough that there is an overhang on all four sides).
- Melt butter and combine with heavy cream. Reserve.
- Combine water, light corn syrup, and sugar in a high-sided pot.
- Cook sugar mixture until 160°C
- Add butter mixture in multiple additions.
- Cook caramel until mixture comes back to 115.556°C to 118.333°C.
- Pour into the prepared pan. Let it cool completely, at least 6 hours.
- Invert the block of caramel onto a greasy surface and cut into desired shapes.
- Place caramel cubes onto baking paper, (sprayed with nonstick spray on both sides) place on a rimmed baking sheet.
- Chop up a large bowl of dark chocolate. Place bowl over not quite simmering water.
- Stir occasionally until the chocolate has melted completely at a temperature of 43.333°C to 48.889°C. Make sure water doesn’t boil.
- Take off heat and add in a small amount of finely chopped unmelted chocolate.
- Stir vigorously and constantly until 30°C is reached. *If reheating chocolate is needed, don’t heat about 34.444°C.
- Dip and cover each cube of caramel and place onto a baking paper-lined rimmed baking sheet. Finish off with flaky salt.
- Let set before serving.
You can also follow along, step-by-step with Binging With Babish below:
Image: Friends
