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Candy Cap Caramel Sauce

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Candy Cap Mushroom CaramelI’ve been playing around with candy caps a lot lately, and none of the employees at the restaurant have been complaining. The dried mushrooms are so powerful, it seems like you could really do anything with them, but like most mushrooms, the more ingredients you put with them, the less you’ll taste them.

This super simple caramel sauce has been at the top of the list for ways I like to use them. Put it on ice cream, put it on cake, put it on a shoe-it’s going to taste great, and it’s oh so candy-cappy

In this recipe, I re-hydrate candy caps, then strain the reconstituting liquid to remove any foreign particles. I buy my candy caps from the Pacific Northwest, and chances are if you’re cooking with candy caps you are too, and they’re likely pretty clean. My point is that I’ve had success just grinding up dried candy caps without soaking and straining, then adding them to different sauces and recipes, that was there’s no water to try to incorporate into a recipe in order to save some of the mushroom’s flavor.

Candy Cap Mushroom Caramel
Print Recipe
3 from 2 votes

Candy Cap-Whiskey Caramel

Yield: 1 cup
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Candy Cap Mushrooms, Caramel
Servings: 4

Ingredients

  • 1 cup sugar
  • ½ cup water
  • ¼ cup heavy cream
  • Pinch of salt
  • ¼ ounce dried candy cap mushrooms
  • ¼ cup bourbon or whiskey

Instructions

  • Soak the mushrooms in the water for 30 minutes to reconstitute. Agitate the mushrooms to remove any debris, then remove the mushrooms, strain the liquid through a chinois or fine cheesecloth and recombine the two.
  • Combine the mushrooms and their liquid, the salt and sugar in a small sauce pot and bring the mixture to a simmer. Cook the mixture until the color changes to light amber, then remove from the heat, add the brandy and ignite, then allow the flames to die off.
  • Remove the pan from the heat, then add the cream and whisk to incorporate.
  • If the sauce seems to thin, reduce a bit more, whisking occasionally until thickened to your liking. If it’s too thick, add a tablespoon of water at a time to loosen it. The sauce will keep for months in the fridge, but if it’s around for that long there’s something wrong with you.

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  1. Candy Cap Mushrooms says:
    January 1, 2021 at 10:20 am

    […] Candy Cap Caramel Sauce  […]

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

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Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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