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| Who could resist? |
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| Boil, boil, toil…and YUM! |
This week’s Baked Sunday Mornings challenge is for Soft Candy Caramels. I was so excited to make this recipe because I’ve been a bit obsessed with salted caramel lately. We’ve made several different caramel sauces but never candies.
The recipe didn’t specify how long it would take for the caramel to come back up to temperature after adding the milk and cream but I read all the notes left by my fellow Bakers – all of whom said it took a long time. So, we cooked the caramel for 20 minutes but it never did come back up to 240 degrees. We were worried about burning it, so we poured the caramel into the pan and I sprinkled half of it with Snowflake Salt.
Unfortunately, it resulted in delicious, but very soft caramels even after letting them sit overnight. So I popped them in the refrigerator for a bit and that helped. I cut and wrapped about half of the caramel and have half left to swirl into brownies or ice cream.
These caramels have wonderful texture and flavor and I’m pleased with the results for first-timers, but I would like to try again.
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| A Christmas Kitten! |
I was really pleased with the results as well. And the flavour was way better than I thought it would be. That would be wonderful swirled in brownies. yum!
Love your christmas kitten! It is adorable!!
I had the opposite issue… Took them just a smidge too far (but not according to my thermometer!), so they are somewhere between a soft caramel and hard candy! Amazing flavors, though, I agree!
Merry Christmas, Susan!
These were a fun project and you have great photos, as always. I’m ready to make them again. I have one daughter who missed out “on her fair share” and can’t believe I didn’t save her a few…so I’ll happily do a repeat. I understand the salted caramel obsession. I have the same disease! It has climbed right up there next to dark chocolate.
Caramels are such a wonderful treat, I need to try making my own!
I think salted caramel needs to be designated one of the major food groups. Get four servings of salted caramel per day for optimal health….
The snowflake salt looks interesting! Is it similar to Maldon? My neighbor is obsessed with Pasolivio, by the way.
Great pics Susan – I love that you put more salt on top. And I’m going to save some of mine to swirl in ice cream, great idea!
Better for the caramels to be too soft than too hard! They look yummy! Love your Christmas Kitty!
I have made caramels only a few times but the effort has always been worth it. The one time they didn’t turn out and got too hard I just called them brickle candies and everyone thought they were to be that way in the first place. I really like how these looked wrapped in wax. Very vintage and old fashioned looking and homey. A nice thing to have around for the holidays. I’d probably eat them all in one night while doing Christmas cards.
Oh, Susan, your soft candy caramels looks fabulous. I like that they are soft —– teeth-fillings-denist!!! Since I love anything with caramel – in addition to corn and apples – this is something I might try when I have some time on my hands. I suspect the process is not particularly easy and does require patience. I have no doubt that you and John will make these again and again until you are totally satisfied with the product.
I’ve never made soft candy caramels before but these look really great. They would make a perfect holiday gift!
LOVED the salt – extra. Nice to see – they look wonderful – so festive!