Charm is deceptive and beauty disappears, but a woman who honors the Lord should be praised. Proverbs 31:30

Thursday, December 15, 2011

On the Fourth day of baking...

On the fourth day of baking...we made...
Whiskey Flavored Salted Caramels
Now, those of you who know me, I've tried this recipe twice before. First time was an epic fail. My candy thermometer was off, which I didn't know (didn't test it before, my fault), and thus the candy was too hard, turning into toffee instead of caramels. The second time was a huge success and I didn't want to share at all...this third time, wasn't perfect, but wasn't a fail either...and these are all for sharing! I've decided that candy making is a science, and every time its different!

The recipe for the caramels was found here
You'll need: 
5 T butter

1 c whipping cream

1/4 c whiskey (the alcohol will boil off during the cooking, so it'll be alcohol free by the time you partake)

1 t vanilla

1/4 t salt

1 1/2 c sugar

1/4 c light corn syrup

1/4 c water

1 T coarse Kosher salt

Here's how to do it:

Take a 9x9 baking dish and line it with parchment paper. Spray with cooking spray, and set aside.



In a 1 qt sauce pan, heat the butter, whipping cream, whiskey, vanilla, and salt until boiling, stirring often.



Then set aside.



Then in a 3 qt sauce pan, over medium-high heat, mix the sugar, corn syrup and water. DON'T STIR (the recipe is really clear about this. Avoid the temptation to stir, it's hard, but don't do it!)




Boil until it reaches 310 degrees and is a caramel color.



When it the mixture reaches 310, add in the cream mixture and reheat again until it reaches 248 degrees. This took me about 15-20 more minutes.




When it's at 248, pour into your glass pan and let cool for about 10 minutes.



 Then sprinkle the last tablespoon of Kosher or Sea Salt on top. I didn't even need to use the full tablespoon and there was plenty of salt on top.




Let cool completely and then cut it into pieces. 



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