Salted Caramels

I made you these for my one year party. And you know what you did? You ate all of them.

It wasn’t easy though. See I started off my screwing up the recipe. I rewrote it for you so you wont make the same mistake but I did have to pitch a whole bunch of sugar. It crystalized and I didn’t know how to bring it back from that. Sigh.

Salted caramels

BUT! The second attempt was perfect. I remember making the a while back and they turned out too hard so I checked the temp both my instant read meat thermometer and my candy thermometer. Sure enough the candy thermometer was reading 10 degrees cooler. So not ok when making candy.

So moral of that story is check your thermometer. I think there is a way to recalibrate my candy thermometer but I have no idea how… maybe I should sort that out.

Salted caramels

Anyways these make the loveliest gifts. I was impressed with how easily they wrapped up. They were delicious for over a week. Probably longer but I can’t say because they were all gone.

Yes in case you are wondering I did hide some from you so I had a few to enjoy in the days after the party. I do that sometimes. Still love me? Good. Thanks!

Salted caramels

One year ago today: Strawberry jam

Two years ago today: Chewy chocolate chip cookies

Salted Caramels (makes 1 8×8 pan)
From Ina Garten 

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 water
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine sea salt, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir — just swirl the pan.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of sea salt to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut into pieces and sprinkle the caramel with sea salt. It’s easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Salted Caramels

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