Tuesday, December 21, 2010

Homemade Caramels


Warning:  You will not be able to stop eating these once you start.

Ok.  You've been warned.

Now, the only logical thing left to do is grab your candy thermometer (or run next door to your mother-in-law's house and borrow hers) and set to work making these.

You will not be disappointed.  You will love them.  I guarantee it.

A tin of these would be the perfect gift for your mailman.  Or your mother in law.  Or put them in your own stocking.  Whatever!

Homemade Caramels
Adapted from Confections of a Foodie Bride

1 cup heavy cream
5 tbl. unsalted butter, cut into pieces
1 tsp. vanilla (the best quality that you can afford)
1 1/4 tsp. sea salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Directions:
Line bottom and sides of an 8-in. square pan with parchment paper, then lightly spray the parchment.

Bring cream, butter, vanilla, and salt to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart saucepan, stirring until sugar is dissolved.  Boil, without stirring but gently swirling pan, until mixture is a light golden color (It took me at least 10 minutes).

Carefully stir in cream mixture into the caramel (mixture will bubble up, so be careful) and simmer, stirring frequently, until caramel registers 248 degrees on candy thermometer.  Off heat and pour into baking pan and cool for 30 minutes.  Sprinkle a bit of sea salt on top of caramel.  Let sit until completely cooled.

Cut into 1-inch squares and then wrap each piece in a 4-inch square piece of wax paper, twisting the ends to close.  If caramel gets too soft and sticky to lift off the parchment, place freezer for a few minutes to re-harden.

2 comments:

  1. Ah! This made my day. I was just looking for a good homemade caramel recipe, and I definitely trust your judgement! Thanks so much!!! :)

    ~Amber Styborski

    ReplyDelete
  2. Amber,

    Laura can vouch for these!! ;) "Delish" I believe was her exact wording!

    ReplyDelete

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