It’s Christmas time the spirit of creative cooking is arrived. This year I was blessed with wonderful gardening and lots of chilies. So I am creatively sneaking these intensive wonders into my Christmas Goodies. My latest inspiration is Cranberry Candy Corn she’s sweet and totally Hot. So let the spirit be with me and heat be intense and lingering, with the sweetness be all around.
Starting with fresh cranberries and infusion of my super Hot Chilies Ripers over 1,200,000 Scoville Units, cooking Chilies, sugar, corn syrup, water, raspberry jello lots of unsalted butter and halved fresh cranberries. This created a intensive heat infused cranberries and hard crack syrup to coat popcorn.
Cutting cranberries in half before cooking to infuse chilies into cranberries better.
My crazy Hot viper chilies, you must wear gloves when chopping.
Cooking the cranberries chilies Ingredients to 265 degrees, brushing sides of the pan with water to preventing any crystals to form.
Drizzle tempered dark chocolate over candy corn mixture, using zip lock bag filled with tempered chocolate, cutting a small corner off bottom of the bag. This keeps chocolate miss down. Note I use Beta cocoa butter crystals to help temper chocolate, ratio is 100 to 1 (100 grams chocolate to 1 gram beta crystals).
Next I drizzling tempered white chocolate over top of all candied popcorn for sweetness and contrast. I also used beta crystals to help tempered white chocolate. Letting all Cranberries Candy Popcorn cool and chocolate to set up before packaging.
Happy Holidays this one is a very hot Cranberry Candy Corn, well tested and enjoyed by the ones who really like sweet and hot things.
Chef Dave’s Christmas Joy. 😝🎄🌶🌶💥💥🎉