My family spends a lot of time at the Swamp Rabbit Cafe. A café with fresh, local delicious foods, a grocery store where you can buy all the same wonderful ingredients, and a fenced in play area where my son is content for the longest time. It's magical. These sweet potato caramels are made with local sweet potatoes, cream, and butter. All of the ingredients can be found in the store, except for the brown rice syrup. You'll have to Amazon Prime that.
🍬𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬🍬
•Butter:4 Tbsp | 58 grams
•Sweet Potatoes 1 medium |200 grams cooked
•Water, divided ½ cup and ¼ cup | 120 grams and 60 grams
•Pumpkin Pie Spice: 1.5 tsp |4 grams
•Heavy Cream: 1 2/3 cup |350 grams
•Sugar: 1.5 cup| 300 grams
•Brown Rice Syrup: ½ cup | 170 grams
•Maple Syrup: 1/3 cup | 100 grams
•Lemon Juice, Fresh: ½ large lemon | 5 grams
🍬𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬🍬
Wash and dry sweet potato. Prick sweet potato all over with fork. Place sweet potato directly on oven rack. Bake at 425F for 45-50 minutes.
Remove potato skin. Add potato and ½ cup of water to food processor; process until smooth.
Transfer puree to a small saucepan. Stir pumpkin pie spice until well-combined. Stir in heavy cream and heat on medium, continuing to stir. When the mixture bubbles, turn off heat and set aside. Temperature will be between 190F and 200F.
In a heavy thick bottomed pot, stir together sugar, brown rice syrup, maple syrup, and ¼ cup of water with a heat proof spatula or wooden spoon. Bring to a boil over medium-high heat. Boil until mixture reaches 250F. Turn down heat to low.
Gradually (and carefully!) add cream mixture to sugar mixture, stirring as your pour. The mixture will bubble up. Once all cream has been added, turn heat to medium high and cook until mixture reaches 242F. Stir continuously while heating.
Cook until 242F degrees, stir in butter and lemon juice until well-combined. Turn off heat. Pour onto greased or parchment lined baking dish. Cool to room temperature before cutting into individual pieces.
Wrap in waxed paper.
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