In order to prepare to make this week's cookie, I made salted caramel. I actually had to make it twice because my first batch wasn't soft and chewy, it was hard as a rock. Although still very delicious, it wouldn't work for my cookie recipe, so I tried again, this time with a different recipe.
These turned out beautifully and even more delicious than the first recipe. Yum!
Salted Chewy Caramels
5 tablespoons butter
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups sugar
1/4 cup light corn syrup
Line a 9x9 baking pan with foil and spray foil with vegetable oil spray.
In a small sauce pan melt the butter, once melted add in the heavy cream, vanilla, and salt. Bring to a slow boil stirring frequently. Remove from heat.
Add in the heavy cream mixture. BE CAREFUL! It will boil up violently!!! Return to heat and stir frequently until mixture reaches 248 degrees, it took about 8 minutes on my stove. Pour into the lined baking pan and let cool.
Oooh those look so pretty! I've never attempted homemade caramels, but what a great way to prep for Christmastime!
ReplyDeleteThis looks perfect, wonderful and mouth watering.
ReplyDeleteYour salted caramels look perfect! I was searching for a recipe because in Brazil this treat is difficult to find! Now I can make it by myself! Thank you!
ReplyDeleteoh wow! they look awesome! im definitely bookmarking this. thanks! :D
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Any tips on cutting these? I made them last night and while delicious, they do not look pretty like yours. Also, at what point did you sprinkle the additional sea salt on the top?
ReplyDeleteThanks!
I loved this recipe but mine turned out hard (boo!)...
ReplyDeleteThey're still super yummy but I think 8 minutes was a bit long :)
Hello,
ReplyDeleteI tried this recipe the other night using simple syrup instead of corn syrup (my boyfriend has a corn allergy) and they tasted great. Can you let me know how and when you cut them? Mine did not look as pretty as yours. Also when did you add the salt you can see in the picture? Did you wait until they were cool?
Thanks!
TnT - Sorry I missed your comment! I put them in the refrigerator for a little while after they were cool and I cut them with a knife that I ran under warm water and then dried off, just so the knife was slightly warm. And yes, I waited until the caramels were cool (and cut) to add the salt.
ReplyDeleteI hope you enjoyed them, I know I certainly did!
Hi Julie -- Glad to have discovered your blog! Have you compared this delicious-sounding recipe to Baked Bree's recipe? I wonder if the results are similar? I am *just* about to make these for the first time...wish me luck! Also, do you have a favorite caramel sauce recipe? I would like to make some jars for my kids' teachersand neighbors...Thanks! Joanna
ReplyDeleteHi Julie! SO glad I discovered your blog! I wonder, have you yet compared your great-sounding salted caramel recipe to Baked Bree's recipe? I wonder if the results are different? I am *just* about to try this for the first time...wish me luck! Also: do you have a favorite caramel sauce recipe? WOuld like to make a few jars for close friends and teachers. THANKS! Joanna
ReplyDeleteHi Julie,
ReplyDeleteI tried these last night (my first try at candy in the kitchen!) and they are delicious. I burnt the bottom layer of sugar in the pan though...I'm guessing from bringing the heat up too fast? Also, they got pretty hard and I wouldn't necessarily call them "chewy". What would have caused this? Should I decrease the time on the stove?
thanks!
My caramels came out perfect! I think using a candy thermometer made the difference in the texture. Super yummy!!!!
ReplyDeleteAhhhhhhhhhhhI can NOT get this to work!! 2 double batches,BOTH too soft,let the 2nd one go to 250 degrees. FINAL attempt #3 now, will try 260 I guess, need to make my turtles for Christmas today!!!!!!!!
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