I am very excited about these salted caramels. They are so unbelievably tasty!
I sat on this recipe for about a month because I was totally intimidated about making candy. For example, what the heck is "hard ball stage?" How is it different than "soft crack stage?"
I guess it's all about what the candy looks like when you drop a bit of it into cold water. Here's a little bit of candy making science. Thank goodness someone invented the candy thermometer.
Bottom line: This candy is delicious, and reminiscent of what you might find in a gourmet candy shop. When I'm ready to take my candy making "skills" to the next level, I might actually coat these in chocolate and sprinkle them with salt. In the meantime, I'm so happy with how these turned out.
Actually, the most tedious part was individually wrapping them, mostly because I wanted to eat every other one.
I offered some to my grandsons and they approved.
Me: Do you like caramels?
Me: These are kind of chewy. Is that okay?
Grandson: Yes! That's the way I like it!
Me: I made these.
Grandson: You did?
Grandson: You wrapped these too?
Grandson: (after tasting one) Can I have five more?
They also thought the sea salt on top was sugar, which made them extra appealing.
This recipe was selected for the Avid Baker's Challenge from the blog Scientifically Sweet.
Homemade Salted Caramels Recipe
1 cup heavy cream
1/3 cup light corn syrup (you can also use dark corn syrup or a combination of both light and dark)
2 tablespoons of honey
1 cup sugar
1/4 tsp Kosher salt
2 tablespoons unsalted butter
1/2 tsp vanilla
Fleur de Sel to taste
- Line an 8 by 8 inch cake pan with a 8 inch by 16 inch piece of parchment paper, so that it will hang over the sides of the pan on both sides. Spray the parchment and the pan with spray oil.
- In a large saucepan, combine the cream, corn syrup, honey, sugar, and salt.
- Bring the mixture to a boil over medium low heat, stirring constantly.
- Once the mixture is boiling, clip a candy thermometer to the side of the pan, continue to cook until the mixture reaches 244 degrees F, stirring frequently. This should take about 15 minutes.
- Remove the pan from the heat and add the butter and vanilla. Stir until smooth and then quickly pour the mixture into the prepared cake pan. Sprinkle with the sea salt.
- Let the pan sit undisturbed for about 3 hours.
- Lift the caramel out of the pan with the parchment paper. With a large, sharp chef's knife, cut the caramel into 1 inch by 1/2 inch pieces.
- Wrap each piece with wax paper. Store in an airtight container for up to one month. As if it could last that long....