Oh soft and delicious caramels that melted in my mouth, how I love you. I have tried and tried and tried tons of different caramel recipes lately and I finally got it. All I wanted was soft caramels that I barely had to chew and these were the ones. They had a strong honey flavor which I loved, the husband said he would prefer more of a pure caramel flavor so it’s a matter of opinion I suppose. But I didn’t hear any complaints from the other 10 or so people who were eating them. Well and really, he wasn’t complaining so much as critiquing. He knows he is allowed to be a pretty harsh critic with my cooking because he has my best interests in mind and doesn’t want me to post something that is sub-par :). I found that most of the caramel recipes I looked at wanted the caramel to reach a temperature of 260˚ however every single time I did that the caramel turned out rock hard. So I decided to cook it only to 240˚. Perfection.
- 1½ cups sugar
- ½ cup honey
- 1 tablespoon pure vanilla extract seeds from one vanilla bean, scraped out
- 1 cup heavy cream
- ½ cup butter, cut into small pieces course sea salt
- Line a rimmed baking sheet with parchment paper.
- In a large pot, combine the sugar, honey, extract and seeds. Stir until combined, then turn heat to medium high, stirring until the sugar is completely dissolved. Once dissolved, stop stirring and allow to bubble until it turns a deep amber color. Watch it closely as the color can change quickly. If you have never done caramel before or are a little nervous about it, turn the heat to medium. It will take longer to cook but you will have more control and it will change slower.
- While the caramel is cooking, heat the cream just a bit so it is warm. I put it in the microwave for 1 minute or you can bring it just to a simmer on the stove.
- Once the caramel has changed to amber, turn the heat to low and add the butter, one piece at a time. Stirring between each addition until the piece has melted.
- Once you have added all the butter, slowly pour in the warm cream while whisking.
- Turn the heat back up to medium and allow to cook until it reaches 240˚ soft ball stage.
- Carefully pour the caramel onto the prepared pan and let set for about 6-8 minutes.
- Sprinkle kosher salt all over the top and then allow caramel to cool completely, about 3-4 hours, before cutting and wrapping.
Thanks for the recipe: http://unegaminedanslacuisine.com
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