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