Hey you all,
Christmas is almost around the corner and one thing I love to make for Christmas is homemade caramels and other sweet treats, like these sugar-coated almonds you see on the picture below. You can find the recipe →here.
These creamy caramels are so good, I love making caramels the old fashioned way with lots of heavy creams, butter, sugar, and real vanilla, I use one vanilla pod/seeds for this recipe but after all, it´s the holidays so let’s make it a bit more exclusive.
For this recipe, you do need a sugar thermometer, enjoy!
- 2/3 cup + 1 tablespoon (160 gram) unsalted butter
- 1 3/4 cup (400 ml ) heavy cream
- 1 teaspoon sea salt
- Seeds from 1 vanilla bean
- 1 cup ( 340 gram) glucose or light corn syrup or white syrup
- 2 1/4 cups (500 gram ) granulated sugar
- Sea salt to drizzle on top.
- Grease and paper line a baking pan ( 30x 40 cm )and set aside for now.
- In a large saucepan add heavy cream, butter, salt and seeds from one vanilla bean ( Add the split vanilla bean in the saucepan as well)
- Heat over low heat until the butter melts, When the butter is melted keep the heat on low, but keep an eye on it.
- Place the sugar and glucose ( or light corn syrup) in a large saucepan over medium-high heat. ( do not stir but keep an eye on it at all times)
- At first, you will see small bubbles around the edge of the pan, then it will turn into a beautiful caramel color, As soon as you see it turns into a caramel color you can stir at times, just to prevent it from burning!
- It´s best to use a candy thermometer and let the sugar syrup reach 338 F° ( 170 C°) or until you have a beautiful golden caramel color.
- Turn the saucepan with the cream- butter mixture on medium heat, and slowly pour the hot sugar syrup into the warm cream mixture while whisking!
- The mixture will bubble up and triple in size, so be careful.
- Continue to stir until the caramel reaches 255 F° ( 124 C°)
- Turn off the heat, remove the vanilla bean pods, and immediately pour the caramel into the prepared pan.
- Cool for 15 minutes, then drizzled the top with some sea salt, and cool the pan completely.
- Refrigerate the caramels 4-5 hours.
- Cut the caramels and wrap in wax or baking paper and twist the ends closed!
- Wrapped caramels will keep at room temperature for about 2 weeks, but I prefer keeping these in the fridge!
- This recipe makes around 50-60 pieces.
Merry Christmas to you all, I hope you all have someone to spend the holiday with.
Step by step pictures;