I was going to share another not-so-successful candy making experience with you today but got too excited by my new creation. I am familiar with making chewy soft caramel candies so it is no longer a culinary challenge. Last year, I made smoky maple and vegan coconut lime caramels with wonderful results. I learned that by using different sugar, syrup, liquid, fat, and flavouring components, there is endless room for creativity. Thanks to Dan Lepard’s master recipe and detail explanation in Short & Sweet, I have free rein to experiment.
Traditional caramel uses cream to create a velvety rich smooth texture. However, it is not a hard and fast rule. I used coconut milk in a vegan version. Liddabit Sweets have a signature ricotta fig caramel that is one of my favourites. I love the idea of incorporating ricotta into caramel but not a big fan of the super soft rendition with Liddabit Sweets’ recipe. The high ratio of dairy and low cooking temperature create a candy that melts much too fast in the mouth. I want something with a bit more chew and longer lasting enjoyment.
With ricotta as my starting point, I took inspiration from signature Italian ingredients. Roasted salted pistachios, olive oil, orange zest, and orange blossom honey play well with each other and my new creation is born. Did I just throw every Italian cliché into one pot?
I wanted a catchy name but naming things has never been my forte. I asked my friends for suggestions and Roman Holiday is really starting to grow on me. That is the first Audrey Hepburn movie I watched and remains my favourite. I vividly remember the carefree joy on screen as she rode on a scooter with newly chopped off hair. Unless a better suggestion comes up, I shall name my ricotta pistachio caramel Roman Holiday.
I cooked the caramel to 257F for a softer chewier texture. I love the contrast of savoury pistachios and olive oil with sweet caramel. Mild orange blossom honey reinforces the citrus note without being too assertive. I combined extra smooth whole milk ricotta with heavy cream and really enjoy the balance of dairy richness. Here is a brief version of the recipe, assuming you already have experience cooking caramel candies.
Roman Holiday Caramel
makes 18cm square slab, about 56 pieces
Ingredients
- 150g granulated sugar
- 25g water
- 50mL olive oil
- 75mL orange blossom honey
- 150g granulated sugar
- 100mL extra smooth whole milk ricotta
- 100mL heavy cream
- 100g roasted salted pistachios, chopped
- finely grated zest from 1 orange
Method
- Line a 18cm square pan with parchment paper.
- In a medium sauce pan, cook 150g granulated sugar with 25g water undisturbed at high heat until the colour turns amber.
- Move from heat and add olive oil, honey, remaining 150g sugar, ricotta, and cream. Stir to combine. Cook at medium high heat and stir occasionally until 257F.
- Stir in pistachios and orange zest. Pour immediately into prepared pan. Cool for 2-3 hours until set.
- Cut into pieces with lightly oiled knife and wrap pieces with waxed paper. Store at room temperature for up to three weeks.
