« Browned Butter Chocolate Chip-Cherry Cookies | Main | BBQ Shrimp »

Wednesday, February 06, 2008


TrackBack URL for this entry:

Listed below are links to weblogs that reference Szechuan Peppercorn & Kumquat Caramels:


What a brilliant idea! And how sweet of you to mention me. All the best inventions are slightly borrowed anyway - who wants to reinvent the wheel every time!


I totally believe in giving credit where credit is do! And your idea about using the simple syrup left over after stewing fruit to make caramel was revolutionary. I tried the quince and it was a huge hit at Thanksgivings. It totally opened up a whole new world of caramel for me. Thank you!

They are just gorgeous! I was just wondering how to use all the kumquats a friend gave me...I love pears and simmered in peppercorn simple syrup so I totally see this working beautifully!

I am so making these some time!

Your tale of creation is exquisite! I shall have to try this one soon!

I once made a peach caramel, quite by accident. I'd been reducing peach juice (from macerating peaches in sugar and a pinch of salt) for a pie. I got distracted and return to find it close to burning, but not quite. Inspiration struck and I poured in some cream and butter... Wow.

This combination sounds absolutely divine. I will indeed try it sometime. Thanks for sharing.


Thank you, I hope you try it. I love the idea of simmering fruit in peppercorn syrup. I have never tried it before but I think that this summer when the peaches and nectarines are in season I will have to give it a shot. Thank you for the great idea!


Thank you! I hope you get the opportunity to try them. Let me know if you do.


Thank you very much for your kind words. Please let me know when you give these a try. I would love to see how they turn out.


Oh wow! Peach caramel sounds fantastic. Isn't it absolutely fantastic when you make foodgasms by accident? I am on the road to making cherry caramels and your peach story got me one step closer. Let me know if you try it. Thank you!


Found your blog from Tastespotting.
I really enjoy reading your posts -- you write really well.

Three minutes ago, I finished making this.
My first caramel ever.
But I've recently fallen in love with Szechuan peppercorns and I love sours things like kumquats and grapefruit.... So I couldn't resist.

Right now, the caramel is in the fridge, chilling. And the pot is in the sink, soaking.

The flavors, when I pulled out the kumquats --- the flavors were amazing! Sour and spicy. I am a little worried that the butter/cream is going to mellow them out too much..... (And the mixture seemed to go from light, translucent orange, to burnt-caramel colored really quickly..... despite getting the proper reading on my brand-new candy thermometer)

Fingers crossed!
Can't wait to nibble them!

Keep up the great work..... Your blog is now on the list of ones that I check regularly.

oh dear look at those! spicy sweet chewy, yummmmmmmmmm oh and fruity. i love this recipe, i never made candy before and now I'm inspired :)

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Most Recent Photos

  • Dbtlschipsf
  • Dbtlssnglf
  • Dbtlsstackf
  • Dbcarsyr
  • Dbcarcakesd
  • Dbcarcake
  • Dbpizzaroll
  • Dbpizzacalzone
  • Dbpizzacalwhl_2
  • Dbpizzazones
  • Dbpizzaslice
  • Dbpizzacut