my Christmas gift to you, whocaresians near & far. the *new* and *improved* recipe, with a *bonus* thrown in a the end!*ready?*
;)
Salted Caramels
1 c. heavy cream
5 T. unsalted butter
1 t. kosher salt*, plus extra for sprinkling (*see note below ingredients)
1/4 c. water
1 1/2 c. sugar
1/4 c. molasses or light corn syrup
1/2 t. vanilla extract
*note about salt: there is a difference between morton kosher salt (it's easier to locate) and 'nicer' kosher salt like the diamond crystal brand (can find it at Penzey's Spices)...morton's is crumbly, while diamond crystal's is flakier. i've made it both ways and the flakier kosher salt is what i prefer (it's not much more expensive at all), and looks nicer on top of the caramels. that said, use either.
1. Line an 8" square baking pan with parchment, allowing it to drape over two sides. Grease the paper well. (I've also just used a glass pan and greased it really well.)
2. In a small saucepan, combine the cream, butter and 1 t. of salt to a simmer over medium heat. Turn off the heat and set aside.
3. In a deep saucepan, combine 1/4 c. water, sugar and corn syrup or molasses, and bring to a boil over medium-high heat. Stirring occassionally, boil until the mixture is a warm golden brown, if using corn syrup. If using molasses, boil til a candy thermometer reaches 250 F.
4. When the sugar mixture is complete, stir the cream mixture and slowly add it to sugar mixture. Use care - it will bubble up violently. Stir in the vanilla and cook over medium-low heat until your candy thermometer reaches 248 F. Stir constantly - this will take up to 20 minutes.
5. Very carefully pour the caramels into your prepared pan, sprinkle with salt (I wait til it's cooled for about half an hour in the fridge), refrigerating for a few hours, until firm.
6. When the caramel is cold, pry the sheet from the pan onto a cutting board and cut into long strips. Cut each strip into little squares. (I can usually get 4 dozen out of one pan)
*note - using molasses not only give these caramels more depth of flavor, but makes them a bit softer and much easier to cut.
7. Cut parchment or freezer paper into 4x5 inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator.
And now, as promised, here's a quick recipe for homemade corn syrup, if you dare:
Light Corn Syrup
2 c. white sugar
3/4 c. water
1/4 t. cream of tarter
dash salt
Combine all ingredients in large pan. Stir and bring to a boil. Reduce to simmer and cover for 3 minutes to get sugar crystals off side of pan. Uncover & cook until reaches soft ball stage on a candy thermometer. Stir often. Cool and store in covered container at room temp. It will keep for up to 2 months and makes almost 2 cups.
