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Homemade Salted Caramels
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I’m finding it hard to believe that it’s already February. Where the heck did the first one-twelfth of 2012 go?
This past month has been a whirlwind of working, cooking, dining out and re-discovering free time after the last nine months of writing the book. I never truly appreciated the beauty of parking myself on the couch on a random Tuesday night and watching Real Housewives, Lockup, House Hunters, and Dance Moms (join the addiction!) marathons until my mind went numb. There’s something to be said for the relaxation power of reality TV.
I’ve also had much more time to get back into the kitchen and dream up culinary creations spanning everything from slow-cooker classics to an accidental homerun with my new favorite sandwich cookie. As I gear up for the release of Food Blogging For Dummies, I’ll also be sharing additional content with a behind-the-scenes look at writing the book, photo shoots and all. Chew your way through these sticky Salted Caramels while you stay tuned for tons of new recipes, new content and a whole lot of book giveaways to come!
Homemade Salted Caramels
- YIELD: About 40 candies
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cubed
- 1 teaspoon large flake sea salt (Recommended: Maldon)
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Line an 8-inch square baking pan with lightly oiled parchment paper.
Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it's reached a boil, remove it from the heat and set it aside.
In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it's golden brown in color. Do not stir.
Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture, stirring occasionally, until it reaches 248ºF on a thermometer, about 12 minutes.
Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours.
Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat.
Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor.
For an added salty kick, top the caramels with additional sea salt after you've poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.
Recipe adapted from Gourmet.
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