During the holidays, I can't seem to get enough of little candy dishes (fully stocked, of course) scattered around the house. They come in handy when you have company or even when you’re by yourself and your sweet tooth starts to act up. Caramel candies are an easy and long-lasting treat for times like these and also make great hostess gift during the holidays.
50 caramels |
Line an 8-by-8-inch baking dish with parchment paper. Spray lightly with
nonstick cooking oil spray.
In a medium saucepan over medium heat, add
1¼ cups heavy cream, 5 tablespoons unsalted butter, ½ teaspoon vanilla extract and ½ teaspoon salt; stir until butter melts. Remove from heat and set aside.
In a large saucepan over medium heat, combine
1¾ cups granulated sugar, ⅓ cup light corn syrup and ¼ cup water until a thick paste forms. Wipe down sides of pan to stop sugar crystals from forming.
Cook over medium-high heat for approximately 7 minutes, letting syrup come to a boil without stirring. Once sugar reaches 250°F on a candy thermometer – before it reaches 320°F – turn off heat.
Slowly pour warmed cream-butter mixture into syrup and gently whisk until fully combined. (The mixture will bubble, so go slow to avoid splatters and burns).
Increase heat back to medium-high and bring mixture to a boil (do not stir). When caramel begins to turn a reddish-brown color and the temperature reaches 240°F to 245°F on a candy thermometer, remove pan from heat.
Pour caramel into baking dish lined with parchment paper and let sit out at room temperature for 4 hours.
2 tablespoons flaky sea salt on top and place in the refrigerator for 1 hour before cutting caramels into small squares or rectangles.
Wrap individual caramels in a small square of wax paper and twist paper at either end.