Salted Butter Caramels
My first round of homemade candy was a delicious success. Ensure your pan is big enough, the mixture quadruples in size during cooking!
Ingredients:
1 1/3 c heavy cream
2 c sugar
1/2 c light corn syrup
1/3 c honey
6 Tbsp unsalted butter, cubed
1 tsp vanilla
2 tsp sea salt + garnish
12 oz chocolate (optional)
Directions:
1. Line an 8-inch square baking pan with aluminum foil, letting it extend over the sides. Grease with vegetable oil. Pour the cream into a 4-quart saucepan. Attach a candy thermometer to the pan & bring to a boil.
2. Add the sugar, corn syrup, and honey. Stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees, 15 to 30 minutes.
3. Remove the pan from heat and, with oven mitts on, stir in the butter, vanilla & 2 tsp salt. Pour into the prepared pan. Let cool slightly and then sprinkle with remaining salt (unless dipping in chocolate - then sprinkle with salt after). Cool caramels at least 2 hrs.
4. Remove caramels from the pan and aluminum foil and place on a coated cutting board. Using a knife coated with oil, cut the caramels in batches; first cut a few 1-inch strips & then cut the strips into squares. Repeat until all caramel is cut.
5. Melt chocolate chips/chunks at 70% heat in the microwave for 60-90 seconds until stirred smooth. Dip squares and sprinkle with salt after every 4 to 6 pieces are dipped.
(Source - NY Times, 2005)
