Sunday, January 15, 2012

Sea Salt Caramel Hucklebuck

I purposefully turned a blind eye on the whoopie pie trend last year. Who needs a special pan to make one kind of treat? Let's ignore the fact that I bought a cream canoe pan to make Twinkies for a friend's birthday. Though I have actually used it for other things. Remember my homemade corndogs?

When I had some leftover amaretti and leftover sea salt caramel, I decided to revamp them and make my own version of the whoopie pie or, as I prefer to call them: hucklebucks.

According to food historians, Pennsylvania Amish women would bake what they called 'hucklebucks'. They would tuck them into their husband's lunch boxes; and the story goes, when men would find the hucklebucks in their lunches, they would shout "Whoopie!"


2 egg whites
1 C organic granulated sugar
2 C ground almonds

Beat egg whites to stiff peaks. Gradually beat in sugar, again, forming stiff peaks. Gently fold in ground almonds. Spoon mixture onto parchment paper and sprinkle with powdered sugar. Bake in a 375 degree oven till the cookies are firm and the tops cracked, about 15 minutes. Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment.
Sea Salt Caramel
1 C organic granulated sugar
1/2 C packed organic brown sugar
1/2 C ginger syrup
1/2 evaporated milk
1 C organic heavy whipping cream
1/2 C butter
1 t sea salt

In a medium-size pot, combine sugar, brown sugar, ginger syrup, evaporated milk, whipping cream, butter and sea salt. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 240 degrees remove the pot from the heat. Pour on a cookie sheet covered with parchment paper. Cool till it's spreadable.

To make the hucklebucks, pick cookies that are similar in shape and size. Spread the caramel on the underside of both cookies and stick them together.

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