We’re back from our SMS hiatus this week and ready to get baking in the New Year! This week’s recipe was selected by Jeanette of The Whimsical Cupcake: chocolate cream caramels. I don’t make candy often, but the few times I have made it, I’ve had decent luck so it’s not something I fear. With that said, I was thankful for what I considered a fairly simple recipe to ease back into things this week! I even made these ahead of time on Wednesday night instead of waiting for Saturday or Sunday as I typically do.
Here’s how simple it is to make these caramels: combine corn syrup, sugar, honey, cream, salt and butter in a saucepan (did all of the corn syrup, sugar and heavy cream in this recipe make anyone else cringe?), cook to 248 F (the firm-ball stage), then add chopped chocolate and vanilla before pouring into a pan to set. I made half of the recipe in the book and used a loaf pan instead of an 8 x 8 pan and it worked perfectly. I only wish the recipe had provided a time estimate to indicate how long it would take for the caramel to reach temperature. Mine took quite a while (15-20 minutes) and as the minutes passed I couldn’t help but wonder if it was supposed to take so long.
After pouring the caramel into the loaf pan, I stuck the pan out on our deck on what was a really cold night and it set up in no time. I found that I needed to leave the caramel at room temperature for a bit before it became possible to cut it into squares. I have to confess that I don’t really like caramels and even the addition of chocolate wasn’t enough to make these appealing to me. I did try one and the texture and flavor were good, but just not my thing. I haven’t had a chance to share the caramels with anyone else yet but I’m going to send most of them to work with Shane on Monday so hopefully his coworkers are caramel fans!
If you haven’t done so yet, don’t forget to enter my giveaway – details here!