Caramels

It’s been way too long since I’ve baked with the Sweet Melissa Sundays group (over a month – yikes!), so I’m really glad to be back for this week’s recipe selected by Carmen of Baking is My Zen: honey cream caramels.  To be completely honest, I’ve never been a big fan of caramel candies.  I love caramel sauce but something about the super chewy texture of most caramel candies didn’t appeal to me.  If you’re wondering why I forged ahead and made the caramels even though I knew there was a good chance I wouldn’t eat them, it’s mainly because I think caramels are really fun to make.  They’re also super easy, assuming you have the right tools, and by tools, I mean a good, reliable candy thermometer.  All you have to do is toss some heavy cream, sugar, corn syrup, salt, honey and a little butter in a saucepan and stir occasionally, and the candy thermometer will take care of the rest.

Caramels

I kept an open mind about these candies, and was surprised to find that I really enjoyed them!  They were soft and neither too sticky or chewy.  I halved the recipe and let the caramel set up in an 8×4 loaf pan that I buttered and lined with parchment; I also sprinkled the caramel with sea salt about 30 minutes after I poured it into the pan.  The salty/sweet flavor combination always works for me, and I thought it was especially nice here.  The caramels are pretty sweet on their own and the salt helped to balance that out.  You’ll want to use a fairly large saucepan when you’re making the caramels as the mixture bubbles up quite a bit and overflow would not be fun to clean up (right, Jeannette?)  For my half recipe I used a 3-quart pan, I’d probably go bigger for the full recipe.

Caramels

Many thanks to Carmen for hosting this week.  You can find the recipe for the caramels on her blog today.