Lemon thyme caramel wafers


by: Panda Girl

Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion - a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.


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serves: 1

1/2 cup corn syrup

250 g sugar fondant

1 ounce lemon thyme (chopped very fine)

Nutrition Facts
Lemon thyme caramel wafers

Servings Per Recipe: 1

Amount per Serving

Calories: 1465

  • Total Fat: 0.5 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 259.3 mg
  • Total Carbs: 384.1 g
  •     Dietary Fiber: 4 g
  •     Sugars: 293.3 g
  • Protein: 1.6 g

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1.  Heat the glucose and fondant in the pan until it starts to look golden (if you have a candy thermometer this should he 3l6°F, just below caramel, which forms at 325°F).

2.  Have ready a baking sheet lined with waxed paper. Take the pan off the heat and pour the syrup ever the paper. Sprinkle with the chopped lemon thyme. Put another sheet of waxed paper ever the top and heat with a rolling pin until you have a flat layer about 1/4 inch thick. Leave until completely cold, then break into pieces. You can store them in an airtight container until you need them.

3.  When you want to use them, preheat the even to 310°F. Take however many pieces you need, put them on a baking sheet lined with waxed paper, spaced well apart, and put into the oven, until just soft, like butter.

4.  Take cut of the even and cover with waxed paper, then roll cut each wafer again until really thin and transparent. Leave to cool.

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