Sunday, February 6, 2011

Making caramels and hard candies has been something I was never good at. Until we got a candy thermometer. It makes it much easier to watch the temp and get the perfect consistency.

I tried it with these caramels and they turned out so yummy! I love the combination of the sugar and the salt. I used pink peppercorns, lemon flavored sea salt, and Himalayan pink salt.

Pink peppercorns have an almost citrus flavor, you need a bit more of it to taste than the salt. My personal fav is the himalayan rock salt.

Salt and Pepper Caramels
1 C. butter
2 1/4 C. brown sugar
2 C. cream
1 C. light corn syrup
1 tsp vanilla
rock salt or crushed pepper (2 tbsp of each)
Line an 8x8 baking pan with buttered tin foil so the edges hang over. In a heavy sauce pan, melt butter, add sugar, cream, and syrup. Mix well.
Stir mixture over heat until it is a boil. Lower heat to medium. With a candy thermometer boil mixture at a steady rate until the heat reads 248 degrees (about 40-50 minutes)
Remove pan from heat. Stir in vanilla. Quickly pour caramels into pan. Cool and cut into squares (place in refrigerator to speed up cooling and make for easier cutting, after it comes to room temp)
Press squares into rock salt or crushed pepper until the tops are coated. Wrap each in plastic wrap. Store up to 2 weeks in the refrigerator. Makes 64 small squares or 30 large.

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