Love caramel and want to see if you can make it? It’s not as hard as it may seem. Check out my baking blog to see how I did it!
This Week: Salted Caramels (courtesy of Love and Flour)
The Ingredients
- ¾ cup (1½ sticks) butter
- 2¼ cups granulated sugar
- 1 cup light corn syrup
- 1 cup whipping cream
- ½ cup water
- 2¼ teaspoons sea salt
- 1½ tablespoons pure vanilla extract
Click through to learn how to make the delicious caramels!
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How to Make the Caramel
1. Line an 8×8-inch pan with aluminum foil, then generously butter the sides and the bottom of the foil.
2. Combine all of the ingredients except the vanilla extract in a saucepan over medium-low heat.
3. Stir frequently until the butter is melted and the sugar is dissolved.
4. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally, until the mixture turns golden brown and measures 250 degrees F on a candy thermometer. This will take approximately 18-25 minutes.
5. Remove from the heat and very carefully stir in the vanilla extract. The mixture will bubble up very rapidly. I had to change pots after the bubbles boiled over so be careful!
6. Pour the caramel into the prepared, buttery, foil-lined dish. Let stand at room temperature until the top is set, approximately 20 minutes.
7. When the top is set, carefully transfer the dish to the refrigerator. Chill until the caramel is firm enough to cut, approximately 2 hours (I put it outside covered in plastic wrap during the polar vortex for 20 minutes, same affect).
8. Invert the firm caramels on a cutting board and peel back the foil.
9. Use a sharp knife to cut the caramels into one-inch squares. Garnish with coarse sea salt if desired.
*The caramel was really hard, so I ended up just breaking it into pieces because the knife wouldn’t work.
Click through to see the final product!
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Final Product
Time Spent in Kitchen: 30 minutes
Rating: 9
These tasted exactly like Werther’s caramels, so they were delicious. But knowing how much sugar and cream went into making these, I had to stop myself from eating all of them.
Until next time…
Peace, Love & Pinterest,
Katherine