This is from a chocolate shop that was giving out as samples, so there was no recipe! I had to come up with my own (and fail a bunch of times before getting it okay--still not perfected yet) from the ingredients on the jar we bought.
Cinnamon Pear Caramel
3 cups pear juice (from the baby food section or from a can of pears)
1 & 1/2 cups white sugar
1/4 cup water
1 TBSP corn syrup
1/2 cup heavy whipping cream
1/4 tsp cinnamon
1 TBSP butter
Simmer the pear juice until reduced to 3/4 cup (about half an hour), then add to cream, set aside to cool and mix in a shake of cinnamon.
Mix water, sugar, and corn syrup in a large pot. Heat on medium to medium high heat, stirring constantly until it starts to boil, then stop stirring and let boil for 7-8 mins. You'll need to keep an eye on the color to determine your time. You want it to look amber, but not too dark or it will taste burnt (been there, done that). I err on the side of not dark enough.
Remove from heat immediately and slowly mix in cream--be careful since it will steam and foam up, so mix fast.
Once it's all mixed in, add the butter and stir. Let cool and serve or keep in refrigerator for up to 3 weeks.
Mix water, sugar, and corn syrup in a large pot. Heat on medium to medium high heat, stirring constantly until it starts to boil, then stop stirring and let boil for 7-8 mins. You'll need to keep an eye on the color to determine your time. You want it to look amber, but not too dark or it will taste burnt (been there, done that). I err on the side of not dark enough.
Remove from heat immediately and slowly mix in cream--be careful since it will steam and foam up, so mix fast.
Once it's all mixed in, add the butter and stir. Let cool and serve or keep in refrigerator for up to 3 weeks.
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