Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
This recipe is for an unidentified reader requesting a recipe for sorghum candies. The recipe is from Cathy Barrow via The Washington Post.
Brown Butter Sorghum Caramels
8 tablespoons unsalted butter, plus more for the pan
1 1/2 cups granulated sugar
3/4 cup sorghum syrup or sorghum molasses
1 cup heavy cream, divided use
1/2 teaspoon flaked sea salt such as Maldon, optional
Coat an 8-inch square glass or metal baking pan with butter, and then line the pan with parchment, cutting the paper at the corners to make neat edges. Grease the parchment with butter.
In a small saucepan over low heat, melt the 8 tablespoons of butter. Continue cooking until the foam recedes and the butter takes on a slightly toasted scent and is slightly darker in color; about 15 minutes total. Remove from heat.
In a heavy-bottomed, 4-quart pot, combine the sugar, sorghum and 1/2 cup of the heavy cream; cook over medium heat until sugar dissolves. Clip on a candy thermometer. Slowly, over about 25 minutes, increase the heat to high and boil the mixture, stirring occasionally, until mixture reaches 220 degrees; remove the pot from the heat and add the cooled brown butter, pouring it through a fine-mesh strainer to avoid introducing any solids.
Stir in the remaining 1/2 cup of heavy cream, then return the pot to high heat; boil, stirring constantly, and bring the mixture to 248 degrees, to form a caramel that's foamy with large, lazy bubbles that rise to the surface and slowly burst.
Pour the caramel into the prepared pan, but do not scrape the bottom of the pot, as burned caramel pieces could introduce a bitter taste to the finished candies. Gently knock the pan on the counter to remove any air bubbles. If salted caramel is desired, wait 10 minutes, then sprinkle with salt. Cool completely before cutting into pieces.
To cut: Lift the parchment paper from the pan, bringing the caramel out in one block; place it on a cutting board (still on the paper). Use a ruler as a guide and a long, sharp, dry knife to make clean cuts. Slice the block into four equal, horizontal slabs, then cut each of those into 12 equal pieces, to make a total of 48 (2-inch) pieces. Wrap each one in a 4 1/2-by-5 1/2-inch piece of wax paper or confectionary wrapper before serving or storing.
The wrapped caramels can be stored in an airtight container at room temperature for about 2 weeks.
Makes 48 pieces.
It may be too late to make a traditional aged fruitcake in time to enjoy on Christmas Day, but that doesn't mean you can't have your cake and eat it too.
This one from King Arthur Flour is lighter (and alcohol-free) and can be enjoyed right after baking. And cooling, of course.
Quick and Easy Fruitcake
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1 cup crushed pineapple, undrained (1 small can)
1 cup mixed dried fruits of your choice such as figs, cranberries, golden raisins, dates and/or apricots
1/2 cup diced walnuts or pecans
1/2 cup red candied cherries, each cut in half
1 1/2 tablespoons coarse white sparkling sugar, for topping, optional
Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan.
In a large mixing bowl, combine butter, granulated sugar, cinnamon, ginger, baking powder, salt and vanilla and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour, stirring to combine. Stir in the undrained crushed pineapple. Stir in the fruits, nuts, and candied cherries.
Spoon the batter into the prepared pan, smoothing the top. Sprinkle with coarse white sparkling sugar, if desired.
Bake the cake for 1 hour, then tent with foil and bake 15 minutes more or until a wooden pick inserted near the center comes out clean.
Cool cake in pan for 20 minutes; remove from pan and cool completely on a wire rack.
Cool the cake completely before slicing.
Makes 1 loaf.
REQUEST
• Purple punch like that served at Pasqual's (formerly in the River Market) for an unidentified reader.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Please include a daytime phone number.
Food on 11/02/2016