This blog is about two friends, miles apart, striving to pattern our lives after the Proverbs 31 woman. Here you will find our daily journeys, whether serious, funny, practical, or inventive. Thanks for stopping by and we hope you'll stop by often!

~Lauren & Page

Tuesday, February 7, 2012

Salted Caramels

My sister and I are crazy for caramel! Seriously, if you say caramel - you have our attention. ;-)

We came across this recipe on Pinterest, (one of our other addictions), and decided to try it out. Let's just say it was a huge success!!

Warning to those of you who will attempt this recipe at home - once made, these buttery, salty, creamy caramels are impossible to stop eating!!!!

Thanks to Baking Bites for this fabulous recipe! Check it out- they have lots of other yummy inspiration to choose from!

Note, when making these: Any coarse sea salt that you like will work well. The recipe recommends flaky Maldon Sea Salt, which has a great flavor, excellent texture and a beautiful look. After all, you do eat with your eyes!

Once the caramel is prepared, you can pour it into a 9×9 glass or pyrex baking dish. The 9×9 makes caramels of a nice thickness (which I highly recommend), but if you want to make your caramels smaller (or just make a lot more of them), you can also use a 9×13 pan and get thinner caramels. Do not forget to grease the pan with butter before adding the caramel! Remember to use a very sharp, warm (run under hot water and dried) knife for best results when slicing and removing caramels from pan.

Salted Caramels

Homemade Sea Salt Caramels

Homemade Sea Salt Caramels
1/3 cup water
1/4 cup corn syrup
1 1/2 cups sugar
1 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt
1 – 2 tbsp sea salt (rec. Maldon brand)

Lightly grease a 9×9 -inch glass or pyrex baking dish with butter or a thin coat of vegetable oil.
In a large saucepan, combine water, corn syrup and sugar. Bring to a boil over high heat, then continue to boil until caramel turns a deep honey color (10-14 minutes).
While sugar cooks, combine cream and butter in a microwave-safe bowl and cook for 1-2 minutes on high heat, until butter is melted. Set aside.
When sugar is a deep honey color, pour in cream mixture. Caramel will bubble up vigorously. Stir until bubbles subside slightly, then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a silicone spatula, until caramel reaches 260F (5-10 minutes).
Pour caramel into prepared dish. Allow caramel to cool completely, then sprinkle evenly with sea salt.
Cut caramels into small squares or rectangles with a warm, sharp knife.
Caramels can be served immediately or wrapped in small squares of wax paper. Caramels will keep for a few weeks at room temperature.

Makes about 3-4 dozen, depending on the size of your caramels.

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