Frappe Nut Caramels
Ingredients
Directions
Make the mixture
Melt the marshmallows in a saucepan over low heat.
Add the ground nut meats and stir until well combined.
Cool and set
Pour the mixture onto a damp slab and let it cool completely.
Once cool, press the mixture into a paper-lined pan.
Let it set for a few hours.
Unmold and cut
Turn it over, then peel off the paper.
Cut into pieces using a caramel cutter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Marshmallows
- Melt into a sticky, sweet base that binds the nut meats together.
- Ground nut meats
- Add body, texture and nutty flavor to the chewy base.
The step that matters
Melt the marshmallows over low heat. Marshmallows are mostly sugar and scorch easily. Gentle heat melts them smoothly into a sticky base without burning, which keeps the flavor clean and the texture even.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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