To check out: Honey Caramels - Alice Medrich
- Thread starter meryl
- Start date
cynupstateny
Well-known member
I've made these, Meryl, and coudn't get them to set. It was a delicious sauce, though.
Honey Caramels by Jennifer Davis
Soft & Chewy Honey Caramels
Yields about a hundred 3/4-inch-square-caramels.
ingredients
1-2/3 cups heavy cream
1 tsp. pure vanilla extract
1-1/2 cups granulated sugar
4-1/2 oz. (1/4 cup plus 3 Tbs.) honey
1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
1/2 tsp. table salt
how to make
Butter an 8x8-inch baking pan, line the bottom with parchment, and butter the parchment well Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down.
In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
Heat the sugar with the honey in a 4-qt. or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305°F, 2 to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
Add the 3 Tbs. butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things: Just keep slowly and steadily pouring in the cream and stirring. By the time all the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer closely, until the temperature is back up to 250°F. Take the pan off the heat.
Immediately pour the hot caramel into the prepared pan. Do not scrape the pot. What sticks to the pot should stay in the pot.
Set the pan on a rack in a cool part of your kitchen. Don’t disturb the pan until the caramel is fully cool and set, at least 5 hours, but preferably overnight.
Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.
Make Ahead Tips
The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.
From Fine Cooking 75,
Soft & Chewy Honey Caramels
Yields about a hundred 3/4-inch-square-caramels.
ingredients
1-2/3 cups heavy cream
1 tsp. pure vanilla extract
1-1/2 cups granulated sugar
4-1/2 oz. (1/4 cup plus 3 Tbs.) honey
1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
1/2 tsp. table salt
how to make
Butter an 8x8-inch baking pan, line the bottom with parchment, and butter the parchment well Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down.
In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
Heat the sugar with the honey in a 4-qt. or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305°F, 2 to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
Add the 3 Tbs. butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things: Just keep slowly and steadily pouring in the cream and stirring. By the time all the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer closely, until the temperature is back up to 250°F. Take the pan off the heat.
Immediately pour the hot caramel into the prepared pan. Do not scrape the pot. What sticks to the pot should stay in the pot.
Set the pan on a rack in a cool part of your kitchen. Don’t disturb the pan until the caramel is fully cool and set, at least 5 hours, but preferably overnight.
Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.
Make Ahead Tips
The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.
From Fine Cooking 75,
cynupstateny
Well-known member
I've used GayleMo's recipe since she posted it. They ALWAYS come out great.
I've left some plain and dipped some in chocolate. Everyone loves them and they're easy!
This is my very most requested candy recipe! EVERYONE loves caramels! I usually make 1 1/2 batch at once, but you have to have a LARGE heavy pan to make it in. (I use an 8 qt Magnalite Dutch oven) It bubbles up high in the pan while cooking so don't try without this) I posted this on Epi awhile back. If you want chocolate caramel, add a couple of squares of chocolate. If you want nuts, put a layer in the bottom of the pan before pouring hot caramel over.
Everyone's FAVORITE!
Caramel
2 cups sugar
1/2 cup real butter
3/4 cup Karo syrup
2 cups light cream (I use half and half)
Butter 8' square baking pan. Combine ingredients
in heavy (must be heavy, and not light weight) large
sauce pan. Bring to boil over med high heat, stirring often.
Watch mixture, and as it begins to thicken and darken,
stir constantly, until mixture reaches 245 degrees (firm ball)
on candy thermometer.
Immediately pour into prepared pan. Cool. Cut into squares
and wrap with waxed paper. Store in tin.
I've left some plain and dipped some in chocolate. Everyone loves them and they're easy!
This is my very most requested candy recipe! EVERYONE loves caramels! I usually make 1 1/2 batch at once, but you have to have a LARGE heavy pan to make it in. (I use an 8 qt Magnalite Dutch oven) It bubbles up high in the pan while cooking so don't try without this) I posted this on Epi awhile back. If you want chocolate caramel, add a couple of squares of chocolate. If you want nuts, put a layer in the bottom of the pan before pouring hot caramel over.
Everyone's FAVORITE!
Caramel
2 cups sugar
1/2 cup real butter
3/4 cup Karo syrup
2 cups light cream (I use half and half)
Butter 8' square baking pan. Combine ingredients
in heavy (must be heavy, and not light weight) large
sauce pan. Bring to boil over med high heat, stirring often.
Watch mixture, and as it begins to thicken and darken,
stir constantly, until mixture reaches 245 degrees (firm ball)
on candy thermometer.
Immediately pour into prepared pan. Cool. Cut into squares
and wrap with waxed paper. Store in tin.
gayle-mo
Well-known member
Awwww.....thanks, Cyn!
It is very yummy, huh? I made a ton this year at Christmas and it was still the first thing to go.
My 37 year old daughter ate a whole batch in a few days! (she's thin, too! LOL)
I'm glad you tried it dipped!
Thanks for posting! smileys/smile.gif
It is very yummy, huh? I made a ton this year at Christmas and it was still the first thing to go.
My 37 year old daughter ate a whole batch in a few days! (she's thin, too! LOL)
I'm glad you tried it dipped!
Thanks for posting! smileys/smile.gif