Caramel brie

Yield: 38 Servings

Measure Ingredient
1 \N Wheel Brie - (60% butterfat about 2.8 pounds)
2 cups Sugar - granulated
½ cup Water
16 \N Walnut halves - or pecan halves (12 - 16 optional)

Number of Servings: 38

Put the Brie on a rack over a large sheet of parchment paper or aluminum foil. Combine sugar and water in a heavy saucepan and melt the sugar, swirling the pan from time to time. Do not stir. When the mixture

begins to boil, cover the pan to allow condensation to drip back down and melt the crystallized sugar on the side of the pan. Uncover the pan after 3 to 5 minutes and continue cooking over high heat until sugar becomes a deep golden color. The temperature of the caramel should be hard crack, 300F. Immediately pour the caramel over the cheese to cover the top evenly, allowing the excess to drip down the sides. You may have to tilt the cheese a little to spread the caramel evenly. Be very careful not to touch the hot caramel. Press nuts around the perimeter, if desired. The caramel will harden quickly.

Serve within an hour. Present the cheese with small cheese knifes.

The guests will have to crack through the caramel coating, but this is part of the fun of eating such an unusual treat.

NOTE: When working with melted sugar or caramel, always keep a bowl of ice water nearby. If you should burn yourself, plunge the burned area into the water.

Recipe from Martha Stewart's "Hors D'Oeuvres" (She credits the recipe to her friend, Ruth Leserman).

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