Chinese milk candy is a mild, chewy treat, very similar to taffy. Its subtle sweetness lend the candy base to all sorts of flavor combos. In this case Bullock-Prado decided to go with lime and ginger, a duo that not only flavors the candy but adds a bit of texture as well. There's mixing spicy grated ginger into the sticky, caramelly candies gave them a great little bite and the lime oil lent an elegant floral note.
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I knew that I wanted to include a hint of sea salt in my caramels. It really balances the sweetness and intensifies the butter taste. But I also wanted to flavor them with something else—something seasonal and unique. Maple syrup fit the bill. A generous half cup infused my caramels with pure, sweet, fall flavor. Each bite is salty, chewy, and full of maple sugar.