One of our all-time favorite classes to teach is Mardi Gras, and since today marks the end of the annual celebration in New Orleans, here’s a classic recipe so you can join the fun!
If you’ve never made candy before, don’t worry. This is a simple and tasty way to give it a try. ~ Marlys
* As featured in Issue 6 of Adventures with Tea eMagazine!
- 1/2 cup Heavy whipping cream infused with 3 tsp On-the-Go Metro loose tea
- 1 cup Brown sugar
- 1 cup Sugar
- 2 Tbsp Butter
- 1 cup Pecans chopped
The day before making this recipe, add On-the-Go Metro loose tea directly to the whipping cream. Cover and place into the refrigerator to cold-steep overnight (10-12 hours). The next day, strain out tea before using.
Combine sugar, brown sugar, and tea-infused whipping cream in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Boil to 234º F (drop tiny bits into a cup of water to test for "soft ball" stage).
Remove from heat, then add butter and let it melt into the candy without stirring (about a minute).
Stir in pecans, then drop by spoonfuls onto a cookie sheet covered with aluminum foil. If candy hardens before you can spoon it out, just add a couple of spoons of hot water and stir until it softens again.
Allow to cool for at least 30 minutes.