vanilla honey caramels
December 14, 2011
Despite the fact that I've made it several times, I still get antsy when it comes to making caramel (this has little to do with the errant scars left on two fingertips.) What scares me more than molten lava burns? Drama.
Caramel is wily. She does not inform you that things are going downhill until the last minute - when the smoke alarm, which has only served as a 'prop' for the past three years, suddenly goes off and you want to hit it with a baseball bat but know that opening a window takes priority over trying to find a replacement for a bat that you don't even own.
We've since made up, caramel and I; but the mere thought of procuring it still induces lip-biting and a rogue, unnecessarily deep, sigh.
My candy thermometer only measures temperatures up to 200 F, after that, I'm playing blind. Luckily this recipe is gentle, even for the most timid caramel makers. Once you get past the initial sugar cooking and butter enters the scene, it's a smooth sail to the finish line. If you are nervous about caramel, just cook it over a low heat. It will take a lot longer but you will have more control over the situation (and you can watch the magical transformation unfold without stressing too much!). It really is a beautiful process.
The caramels have sweet, soft kisses of vanilla & honey. They're luxuriously soft + stretchy without any teeth-pulling stickiness. They make great little holiday treats too! Just wrap them up in cut-out wax paper and toss a few into your gift bags. Keep the scraps for yourself! You'll need the sugar-rush by the time you're finished wrestling with the 34th sheet of wax paper.
Recipe from Two Tarts.
Lovely caramels! I'f love to get such a gift...
ReplyDeleteCheers,
Rosa
I've only made caramel a few times, and I get nervous every time I try. I can't imagine doing it without a precise candy thermometer! Once again I'm impressed by your skill in the kitchen.
ReplyDeleteWhat a lovely recipe, these caramels look and sound absolutely amazing. Great descriptions :) Pinned!
ReplyDeleteThese look delicious! I'm definitely trying them. :)
ReplyDeleteThey look so beautiful! And they'd make the perfect holiday gift!
ReplyDeleteThese look so, so gorgeous. Caramel scares me a little, too, but you make these sound so good that I might have to give them a try!
ReplyDeleteCaramel is my drug of choice. I never thought of adding honey! Lovely...especially with a sprinkling of coarse salt. I'd love to have a taste!
ReplyDeleteThese look fantastic! I tried to make coconut milk caramels the other day, but with my cavalier attitude I over-caramelized the sugar and then, despite using a candy thermometer, ended up with a large pan of runny goo! I think I'll just enjoy these vicariously and stick with no-bake rum balls for a day or two. :)
ReplyDeleteMaybe you could time how long it takes to get to a deep amber after boiling. I would ty this then.
ReplyDelete@Ann, If I make this recipe again I'll be sure to time the cooking stage. :)
ReplyDeleteI need these caramels in my life immediately! Love!
ReplyDeleteThese are perfect!
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