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Caramels Three Ways

Posted on 01 September 2017

Chewy texture and deep flavor makes homemade caramels the perfect gift!

Ingredients

CLASSIC CARAMELS SEA SALT CARAMELS
  • 1 tbsp sea salt, Maldon or Marlborough
CHIPOTLE CHILE PEPPER CARAMELS
  • ½ tbsp crushed chipotle chile pepper flakes, we like Spice Hunter
SPECIAL EQUIPMENT
  • parchment paper
  • instant-read or candy thermometer

Directions

CLASSIC CARAMELS
  1. Spray an 8" x 8" baking pan with nonstick spray and line with parchment paper. Spray parchment lightly.
  2. Bring sugar, corn syrup and water to boil in a medium saucepan over medium heat, stirring to dissolve sugar; about 12-14 minutes.
  3. Cook, swirling pan occasionally, until mixture turns a deep amber color (the color of dark maple syrup); about 8-10 minutes.
  4. Remove pan from heat and whisk in sweetened condensed milk and butter (the mixture will bubble initially) until silky smooth.
  5. Fit pan with thermometer and return to medium-low heat.
  6. Cook, whisking constantly, until thermometer registers 240-245°F.
  7. Remove from heat and whisk in Madagascar Bourbon Vanilla and sea salt.
  8. Pour into prepared pan and let cool.
  9. Cut into ¾” pieces and wrap individually in parchment paper – yields about 100 pieces.
SEA SALT CARAMELS
  1. Same as Classic Caramels, but in Step 8 after pouring caramel into pan, sprinkle flaky sea salt (such as Maldon or Marlborough) on top to taste.
  2. Finish as directed in Classic Caramels.
CHIPOTLE CHILE PEPPER CARAMELS
  1. Same as Classic Caramels until Step 4. After stirring in butter, add crushed chipotle chile pepper flakes and stir; then proceed thru Step 8.
  2. Pour into prepared pan and sprinkle with additional crushed chipotle chile pepper flakes to taste.
  3. Finish as directed in Classic Caramels.
Classic, sea salt, or spicy caramels; you choose!

Products used in this recipe

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