salted caramels

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.

Peppernuts

Because I love you all, I'll share our family recipe for Peppernuts, which are eensy little Christmas spice cookies with a yummy crunch. Within Mennonite clans, each family has their own recipe, which they claim is "the best." Of course, this one is the REAL best recipe.

It is a very big recipe and will make hundreds of tiny cookies, which I eat by the handful (very dangerous). I'm sure that you could halve it, but why would you want to? Their meant to be given away anyway!

This is also a fun recipe for kids to help with...younger kids rolling out the ropes and older kids cutting. Plus the slave labor helps, since they're a little time intensive. Maybe I should have some kids.....?

Peppernuts are best with coffee, dipped in or just crunched along side your sipping. And it's the only cookie that you're allowed to eat with breakfast.

The specifics in this recipe come from my mom.

1 cup butter
2 cups brown sugar
2 cups white sugar
4 eggs
6 cups flour (I use 5 1/2 cups)
1.5 cups finely chopped nuts (pecans recommended)
A dash of salt
1 tsp. cream of tartar
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. anise oil or 3/4 tsp anise extract
3/4 T. baking soda dissolved in 1 T. hot water

Cream butter and sugars until fluffy. Add eggs and continue beating. Sift flour, measure and sift together with spices and salt. Add gradually to creamed mixture. Add soda solution and anise. Add nuts. Chill dough.

Roll out on floured board into long round sticks about 3/4 inch in diameter. Roll onto cookie sheet lining them up until the sheet is full. Chill again (I freeze them). Take out one strip at a time and cut into 1/4" - 1/2" circles and bake on greased cookie sheet.

Bake at 375 for 10-15 minutes, depending on how thick you cut them. I bake them until they are nice and brown because that makes them crispier.

The rolled out dough can be kept in the freezer as long as you'd like -- until you're ready to bake lots or just one pan at a time. They freeze very well after baking too!