Recipe

Caramel-hazelnut Cheesecake Recipe

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Ingredients

2/3 c Light corn syrup
Fresh fruit
2 1/4 c Granulated sugar
1/2 c Water

Directions

Step #1 Place the water, sugar, & corn syrup in a 2-quart heavy-bottomed saucepan over medium-high heat.
Step #2 The corn syrup will make the cooked sugar harder & crunchier; it will also help prevent the cooked sugar from melting as quickly when it reacts to the humidity in the air.
Step #3 Insert a candy thermometer & cook the sugar mixture to 311F (155C), what is known as the hard crack stage.
Step #4 Stir the sugar slowly as it cooks to ensure that it cooks evenly.
Step #5 If you do not stir it, the mixture will develop hot spots & the sugar will cook faster in those spots.
Step #6 Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks, or the sugar may recrystallize.
Step #7 To do this, dip a clean brush in cold water & brush the inside of the pan clean.
Step #8 Remove the cooked sugar from the heat & pour it into a medium-size heatproof glass bowl.
Step #9 The glass bowl will hold the temperature and stop the cooking process.
Step #10 It will also allow you to reheat the sugar in the microwave if necessary.
Step #11 If you leave the sugar in the saucepan, the sugar will continue to cook & turn dark brown.
Step #12 every once in awhile stir the hot sugar to keep it from darkening due to the residual heat.
Step #13 Stirring also helps to keep its temperature even.
Step #14 I put a towel under the bowl to keep it from tipping & to protect my hands from the heat of the glass.
Step #15 Peel, core or pit, & halve the fruit as necessary.
Step #16 Use a sharp knife to slice the fruit into small pieces.
Step #17 (This is not necessary for berries or grapes.
Step #18 ) Arrange the fruit on toothpicks or small skewers in any combination you like.
Step #19 Leave enough room at one end of the toothpick or skewer so you will be able to hold it as you dip it in the hot sugar.
Step #20 Dip each toothpick in the hot sugar, coating the fruits completely.
Step #21 Wipe the toothpick against the rim of the bowl to remove any excess sugar & place on a sheet of parchment paper.
Step #22 Repeat until all of the fruit has been dipped.
Step #23 The fruit skewers should release easily from the parchment paper as soon as they cool.
Step #24 You can arrange them on a plate or use your imagination to make a fruit skewer centerpiece.
Step #25 To cool a hot thermometer, stand it upright in a tall container.
Step #26 Do not put in cold water, or it will break.
Step #27 Keeping it upright ensures the mercury will not separate as it cools.
Step #28 I usually buy the thermometers that come in a metal casing or cage.
Step #29 Always hang your thermometer when it is time to store it.
Step #30 Yield: 1 lb dipped fruit.
Enjoy the Caramel-Hazelnut Cheesecake recipe

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