For the past year or two or three, I’ve been noticing salted caramels. Although I never purchased any, I figured that they would taste like a PayDay candy bar or a Katydid patty, sans nuts or chocolate. Nothing against either of those treats…I like them both. Like is the operative word, however, I love good caramel. Not just any caramel. I love rich buttery, smooth, thick but not “pull your fillings & caps out” sticky caramel. Recently, one of my favorite blogs, Sinful Sundays, featured salted caramels. After inhaling the photos of her process, I knew that I had to give them I try. She gave credit as her salted recipe was adapted from a caramel recipe on the site Allrecipes.com and I further adapted it to my liking. I upped the recipe by half and added more brown sugar and vanilla. I also used Himalayan Pink Salt Crystals…I already had this on hand, and thought that the pink salt would look pretty with the caramel.
The result was about 3 1/2 pounds of delicious buttery goodness. So good and beautiful, I had to cellophane wrap each piece for an old fashioned candy store look! I’m sure that anyone who receives these will feel loved 🙂 ‘Cause GOD knows I gotta love em to give these up!
Recipe & instructions on next page
|Some for me!|
Makes about 3 1/2 pounds
3 cups granulated sugar
2 cups brown sugar, firmly packed
1 1/2 cups light corn syrup
1 1/2 cups evaporated milk (Pet Milk, please)
3 cups heavy whipping cream
1 1/2 cups unsalted butter
2 tablespoons vanilla extract
1 teaspoon sea salt or Himalayan Pink Salt Crystals
Butter a large rimmed baking sheet( I used a 20 x 14 inch sheet) and set aside until ready to use. Also, have someone on hand ready to help when it’s time to pour the hot caramel. In a medium pot, combine all ingredients except the vanilla extract and salt. Using a candy thermometer to gauge temperature, cook stirring constantly until thermometer reaches 250 degrees, about 45 minutes. Unfortunately, my candy thermometer decided to go on an adventure and could not be reached for comment. I had to wing it, using the cold water method of testing cooked candy. You’re working for “hard ball stage”. Once this is achieved, remove from heat and stir in vanilla extract. Carefully pour hot caramel onto prepared baking sheet. Have your helper to scrape the pot as you pour or vice-versa. The last thing that you want is to be burned by the pot or hot caramel. Once caramel is poured, evenly sprinkle with salt. Allow to cool completely. Cut into small pieces(I used a pastry scraper for cutting)…Most of mine are about 1 x 1.5 inches. Wrap as desired.
|Packaged and ready to be given…|