Tuesday, December 7, 2010

Homemade Salted Caramels with Me on CBC!

Watch me whip up homemade candy with Steven and Chris!

If you didn't get a chance to watch it live, you can watch me online as I make Homemade Caramels on CBC's Steven and Chris show now!

If you prefer to have the luxury of eating these little gems without lifting a finger, you can order them online! Ok, so you might have to lift a finger to click the mouse, but you won't even need to step into your kitchen... unless your computer is in your kitchen...weird. Nonetheless...you can choose between the Salted Butter Caramels or Gingerbread Spice Caramels....or both! They make excellent host/hostess gifts!

 

Corn syrup plays a very important role in keeping these candies smooth and chewy. It contains larger carbohydrates that get in between all of the small sugar molecules and prevent them from colliding, which would cause them to crystallize. 

Crystallization leads to grainy candy. That's not good eats. My Salted Butter Caramels will be smooth and creamy and totally dreamy. Promise.

If this is your first time making candy, I suggest removing the pot from the heat between 240 and 244 degrees F. This will give you a little more leeway as you stir in the rest of the ingredients. You have to work quickly at this point because the syrup is very hot and will continue to cook. 

So why the heck is the temperature so important?
The boiling point is proportional to the concentration of the syrup. The more concentrated the solution gets, the higher the boiling point will be. Also, the more concentrated the mixture gets, the less water it contains. 

So basically, the hotter the mixture gets the the harder the candy will be! Makes sense right? Cool.
244 degrees F means we will have soft and chewy caramels. Yum.

Salted Butter Caramels

1 cup heavy cream
1/3 cup golden corn syrup
2 tbsp liquid honey
1 cup sugar
¼ teaspoon kosher salt
2 tbsp butter
½ tsp pure vanilla extract
Maldon salt to taste

Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on opposite ends, and lightly butter the exposed sides.

Combine cream, corn syrup, honey, sugar and salt in a large pot over medium-low heat, stirring constantly until sugar has dissolved. Bring the mixture to the boil and clip a candy thermometer to side of pan. Continue to cook over medium heat, stirring frequently, until mixture reaches 244-245°F, about 15 minutes.

Remove pot from heat, and quickly stir in butter and vanilla until melted and smooth. Immediately pour into prepared baking pan, without scraping the bottom of the pot. Sprinkle with Maldon salt. Let stand at room temperature without moving until completely cooled, about 3 hours.

Lightly grease a large cutting board with butter. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into ½-inch strips and then cut each strip into 1-inch pieces. Wrap each in cellophane or waxed paper.

Caramels can be stored in an airtight container for up to 1 month.


Gingerbread Spice Caramels

1 cup heavy cream
1/3 cup golden corn syrup
2 tbsp liquid honey
1 cup sugar
¼ teaspoon kosher salt
2 tbsp butter
½ tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves

Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on opposite ends, and lightly butter the exposed sides.

Combine cream, corn syrup, honey, sugar, salt and butter in a large pot over medium-low heat, stirring constantly until sugar has dissolved. Bring the mixture to the boil and clip a candy thermometer to side of pan. Continue to cook over medium heat, stirring frequently, until mixture reaches 244-245°F, about 15 minutes.

Remove pot from heat and quickly stir in butter, vanilla and spices until incorporated and smooth. Immediately pour into prepared baking pan, without scraping the bottom of the pot. Let stand at room temperature without moving until completely cool, about 3 hours.

Lightly grease a large cutting board with butter. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into ½-inch strips and then cut each strip into 1-inch pieces. Wrap each in cellophane or waxed paper.

Caramels can be stored in an airtight container for up to 1 month.
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8 comments:

  1. I can't wait to try these! They sounded so tasty when you were preparing them on the Steven and Chris Show. I wonder if there is a substite for Maldon Salt? If not, would you know of a location in Edmonton where it can be purchased?

    Thanks

    ReplyDelete
  2. @Christina of Form V Artisan
    Any coarse or flaked sea salt will do. You can use French Grey salt or coarse Kosher salt. Just avoid using regular table salt because it will dissolve into the hot syrup due to its fine granulation.

    If you really can't find any coarse salt for topping, just increase the fine salt in the recipe by 1/8 teaspoon and don't sprinkle anything on top. Lovely.

    Good luck!
    Christina :)

    ReplyDelete
  3. Hey Christina,

    I just read your blog for caramels and it's very good! I work in the candy industry and my company specializes in toffees (or caramels - terminology varies). The easy-to-understand explanation for use of corn syrup is very good, as is the explanation for temperature.

    I've actually never made candy at home; I've had the luxury of a candy cooker in my lab at work. But, this recipe looks delicious and I think I may just consider making it at home sometime.

    Perhaps you could post a recipe for Taffy... it's an easy to make candy and I've seen a few recipes online. I have a feeling people might enjoy another candy blog.

    Cheers!

    Tracy

    ReplyDelete
  4. Hi Christina, I am US based and not sure what golden corn syrup is. We have light and dark. We also have Lyle's Golden syrup, but that is cane based. Do you know the US equivalent? Thanks!

    ReplyDelete
    Replies
    1. Hi Karen, golden corn syrup is somewhere between light and dark corn syrup. You can use either one in this recipe. Dark corn syrup will lend earthy molasses undertones. Cheers!

      Delete

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